Καρποί σχίνου. Πηγή: Donkey shot, https://commons.wikimedia.org/wiki/File:Pistacia_lentiscus_CBMen_4.jpg
A type of bread containing aromatic seeds from the šinnos plant (Pistacia lentiscus). They are also called šinnopittes and they are either soft or crispy.
Name - Recipe
Σχινόψωμο. Είδος ψωμιού με σπόρους από το φυτό σχίνος (Pistacia lentiscus). A type of bread with seeds from the šinnos plant (Pistacia lentiscus).
400gr wholemeal flour
600gr village flour (yellow)
4 tbsp šinnos seeds
80ml of Commandaria (sweet dessert wine)
2 tsp salt
1 sachet of dry yeast
2 mastic tears ground with half a teaspoon of sugar
5 tbsp olive oil
Water (as much as needed)
Raisins (optional)
Soak the šinnos seeds for a while in lukewarm water to extract their aroma. Mix the flour with salt, add the yeast, mastic and knead using first the water (lukewarm) in which you soaked the šinnos seeds. Add as much extra lukewarm water as needed for the dough as well as the wine. Add the seeds and knead to incorporate them into the dough. Then, add the olive oil. Cover the dough and allow it to proof for about 30-40 minutes (until it is double in volume). Shape the loaves and place them on a greased baking tray. Cover again and wait for them to proof more. Pierce or score the bread. Bake in a preheated oven at 180 °C.
Baking in the oven.
You may add raisins (2 handfuls). In traditional trimithopittes and šinnopittes, it is common to add raisins.
Functional and symbolic role
The preparation of šinnopsoma is seasonal. They are prepared when the šinnos seeds are ripe. The common šinnos (pistacia lentiscus) is intertwined with the wild flora of Cyprus and grows almost everywhere on the island. In the old days, šinnopittes or šinnopsoma would be baked for longer (to become like rusks) so as to be preserved for a long time. They were consumed throughout the year, especially during the fasting period.
Additional information and bibliography
In Kasos island in Greece, they make spicy shinopites using the seeds of the common shinos. In Cyprus they make šinnopsoma or šinnopittes which are similar to trimithopittes; they are crunchy like rusks. But they are also used to add flavour to Cyprus sausages or in rabbit or wild birds’ recipes; the branches of the šinnos are also traditionally used for smoking Cyprus sausages. The seeds of the šinnos are harvested from October to November and preserved for a year in the refrigerator.
Kythraiotou, F. (2010) Τροφή: αφορμή σχέσης. University of Nicosia Publications, Nicosia.
Florentia Kythraiotou
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