Τρεμιθθόσουπα (Μαγειρεύω Κυπριακά 2013-2014). Πηγή: Στάλω Λαζάρου.
A dish of daily life, consumed by rural families after working in the fields. The recipe comes from Armos in Paphos.
Name - Recipe
Soup with pasta and terebinth.
For the pasta dough:
½ kilo of village flour
Salt
Water (as much as needed)
1½ cup of ground tremithi (terebinth fruit)
Salt
Make the dough in a bowl by mixing the flour with the water and a bit of salt. Roll out sheets and cut them into very small and thin strips, called “trin”. Mix the strips with flour to prevent them from sticking together. In a pot, add the water and the terebinth fruit. When the water boils well, add the trin. Add a little salt and stir gently until they are cooked. (Andreas Arresti, Cooking Cypriot food 2013-2014)
Boiling.
Functional and symbolic role
A daily dish, consumed by rural families after working in the fields (Andreas Arresti, Cooking Cypriot food 2013-2014).
Additional information and bibliography
Recording: Andreas Arrestis (11 years old, student of the Primary School "Agii Anargyroi" Moni-Monagroulli) from the narration of his grandmother Afroula (66 years old, place of origin: Armou). See Cyprus Food and Nutrition Museum (2014) Cooking Cypriot food 2013-2014 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
Τρεμίθια, καρποί τρεμιθιάς. Πηγή: Στάλω Λαζάρου.
Συσκευασμένα τρεμίθια εμπορίου. Πηγή: Στάλω Λαζάρου.
Τρεμίθια εμπορίου, χύμα. Πηγή: Στάλω Λαζάρου.
Τριν, τα ζυμαρικά της συνταγής. Πηγή: Στάλω Λαζάρου.
Τρεμιθθόσουπα (Μαγειρεύω Κυπριακά 2014). Πηγή: Στάλω Λαζάρου.
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