Ressin

Version A: 
In a saucepan, boil the meat in water for several hours, until it becomes soft. Once it is tender enough, remove the bones and put the meat back in the pot. Then add the wheat, which has first been passed through the hand grain mill. Add salt and lemon and let it to cook slowly (it is better to use wood fire). (Proof: Anna Nicolaou, 61 years old, Kyperounda - Limassol, at Kurri and Lazarou 2007, unpublished data).

Version B: 
Wash the meat very well so that there is not a trace of blood and place it in the bottom of a deep pot. Wash the wheat and place on top of the meat until about 10cm to the rim of the pot. Add water to cover the ingredients. Cook on low heat allowing some distance from the hob. Do not stir, but add water occasionally. When the ingredients begin to cook, start stirring and add the salt. If more water is needed, add a cup at a time from time to time. The aim is that the ingredients melt and become like a thick porridge. Next, remove from the heat and cover the pot so the mixture absorbs all the liquid. Serve the ressin before it cools down. (Ministry of Agriculture 2010, Traditional Cypriot preparations, 20-21).

Version C: 
In Limnatis village, Mr. George Zavros prepares ressin for various weddings and events. He was taught by his uncle when he used to go and help him out. On Saturday afternoon he would put goat meat and water into a bronze pot on the fire to boil it. He would add salt and then skim the foam. He would add 4 kilos of sliced onions and let it simmer until Sunday morning. On Sunday morning, he would take the meat out of the pot and remove the bones. Then he would transfer the broth in another pot. He would thoroughly clean the first pot and put the lean meat and the broth in it. He would place the pot on wood fire until the broth comes to a boil. He would wash well the (already ground) wheat and add it to the pot and stir it for 3-4 hours. During the stirring he adds water and salt. At first the heat is high, and then he would lower the heat. In the last hour, ressin is cooked only on coals. Hewould remove the pot from heat and let it sit for 4-5 hours to allow the wheat to absorb the broth. Then, ressin is ready to be served. (Limnatis Community Council, 'Traditional products’).