Κερυνειώτικα τερτζιελλούθκια με τερατσόμελο. Πηγή: Ιστοσελίδα Facebook.
Biscuits, shaped like hoops, boiled in water and dipped in carob syrup. In areas where there were no vineyards and consequently no epsima, terželloutkia were usually boiled in carob syrup.
Name - Recipe
Κουλουράκια με χαρουπόμελο. Biscuits, shaped like hoops, boiled in water and dipped in carob syrup. They were made with simple dough (flour and water). They were immersed for a while in a pot of boiling water and then poured over with carob syrup (Kythraiotou 2013, 45).
They were called terziellouthkia because of their shape which referred to krikelli (in Greek), terzielli in the Cypriot dialect and means hoop (Kythraiotou 2010).
They are also found under the name koullourouthkia or even loullouthkia in Karpasia. In Kampos and Tsakkistra they were called varvarouthkia, because they were made on the day of the feast of Agia Varvara (Kypri and Protopapa 2003, 67).
See recipe for loullouthkia in the recipes section.
Version A
1 kg of village flour
3 glasses of water
1/3 cup peanut oil
1 teaspoon of salt
3 glasses of carob syrup
Version B
Plain dough with flour
Water
A bit of salt
Some carobs
Version A
Sift the flour. Add the oil, water and a teaspoon of salt and knead. When well kneaded, make a ball and cover it with a towel for about 2 hours. Cut a piece of dough and make it thin and long like a snake. When it is thin enough, cut it into pieces and close each one to form a hoop. Boil water in a saucepan and throw them in to cook. When they are cooked, remove the water and put the carob syrup in the pot with the cookies. Continue to boil for 20 minutes. (Yiannoula Eleftheriadi, 90 years old, Asgata, Limassol)
Version B
Make "teržellouthkia", that is, cut a piece of the dough and make thin spaghetti, cut into pieces and join the ends of each piece, forming hoops. Bake in a broth of water and carob syrup. You may also, if you prefer, boil the hoops in a broth that is made of carobs soaked for several hours in water (as they are or crushed). Then, strain them and take the broth, in which you will boil the teržellouthkia. If the teržellouthkia are too dry, boil them in water first. (MANRE 2006, 61-62)
Boiling.
Functional and symbolic role
They were usually consumed during fasting periods, especially when oil consumption was not allowed.
They were intertwined with fasting and were particularly consumed on days when oil was not allowed, such as on the feast of Timios Prodromos (29/8), on the day of the Cross (14/9), on Clean Monday or during the Holy Week (Kypri and Protopapa 2003, 267).
Additional information and bibliography
Kypri, T. D. and Protopapa, K. A. (2003). Traditional bread and pastries of Cyprus (Publications of the Centre for Scientific Research XVIII), Centre for Scientific Research, Nicosia.
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2006). Cyprus Traditional Preparations, Press and Information Office, Nicosia, Nicosia.
Oral testimony: Yiannoula Eleftheriadi, 90 years old, Asgata, Limassol. Recording: Elena Christou Maki, 2008.
Elena Christou Maki, Stalo Lazarou, Varvara Yangou
Τα τερτζελλούθκια παρασκευάζονται από λωρίδες ζύμης. Πηγή: Ιστοσελίδα Facebook.
Βράζονται σε νερό. Πηγή: Στάλω Λαζάρου.
Και ψήνονται μαζί με χαρουπόμελο. Πηγή: Στάλω Λαζάρου.
Τερτζελλούθκια με χαρουπόμελο. Άδεια δημοσίευσης: Κατερίνα Μηνά-Καρεκλά.
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