Λαόπιττα ή πίττα τυλιχτή (Μαγειρεύω Κυπριακά 2012-2013). Πηγή: Στάλω Λαζάρου.
Pitta with olive oil, sugar and cinnamon and syrup. The recipe comes from Agios Ambrosios of Kyrenia, where it was made throughout the year and exclusively with locally produced olive oil.
Name - Recipe
Λαδόπιτα ή πίτα τυλιχτή. Pitta with olive oil, sugar and cinnamon and syrup
For the dough:
2½ cups of village flour
½ tsp salt
½ cup of olive oil
⅔ cup water
For spreading on the pittes:
1 cup of olive oil (approx.)
2 tsp sugar for each pitta
For the syrup:
½ cup of sugar
⅔ cup of water
1-2 drops of lemon juice
Cloves and cinnamon
Make the syrup, making sure it doesn't thicken too much. Let it cool. Put the flour in a bowl. Make a hole with your hands and add the water and oil. Mix well and knead. The dough should be rather firm and not stick to your hands. Let the dough rest for a while. When the dough has rested, using a rolling pin, roll it out into a thin pastry sheet. Brush each of the pastry sheets with olive oil and sprinkle with the 2 teaspoons of sugar and cinnamon. Carefully roll the sheet and twist it. Place it in a spiral shape in the baking tray so that, after all the sheets have been placed, the pitta ends up in a spiral shape. Bake the pitta in a medium temperature oven until golden brown. Once out of the oven, pour the cold syrup over the pitta. (Christina Andreou, Cooking Cypriot food 2013)
Boiling.
Baking in the oven.
When pouring the syrup, make sure that it is cold and the pitta is hot (Christina Andreou, Cooking Cypriot food 2013).
Functional and symbolic role
This pitta roll is a syrupy dessert with many variations in the Cypriot cuisine, as it is made with olive oil or pork fat, with anari (myzithra) or milk cream)\ or coarsely chopped almonds (note: Petroulla Hadjittofi).
In Agios Ambrosios of Kyrenia, the dessert was made throughout the year and exclusively with locally produced olive oil (Christina Andreou, Cooking Cypriots 2013).
Additional information and bibliography
Recording: Christina Andreou (13 years old, student of Zakaki High School) from the narration of Eleni Andreou (64 years old, Kolossi settlement, Limassol). See Cyprus Food and Nutrition Museum (2014); Cooking Cypriot food 2012-2013 (ed. Petroulla Hadjittofi), unpublished data.
Petroulla Hadjittofi
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