Titsirópittes

Version A: 
Titsiries are made out of small chopped pieces of pork fat: Cut the fat into small strips and then into smaller pieces. Then put them in a saucepan with a little salt and water until the water is released and the pieces (titsiries) are crispy. One way of making titsiropitta is, after preparing the dough, to pour in the titsiries and mix them so that they are incorporated into the dough, which is then shaped into the size of a small bread or an oblong shape, and then bake it in the oven. Another way is to drop the titsiries into the flour, adding a little brewer's yeast with water or milk, and knead it all together. Then put the mixture in a baking dish and bake at 200 °C for about an hour (Sophocleous 2004, vol. B, 164).

Version B: 
Cut the fat into small strips and then into smaller pieces. Then put them in a pot with a little salt and water until the water is released. Then stir gradually until the titiries are cooked and crispy. Separate the titsiries from the fat. Knead the flour with the water and add a little salt. Then pour in the fat and the titsiries and knead well. Shape pittas like small bread loaves and bake them in a medium oven. They are served when cut into pieces and sprinkled with sugar (oral testimony: Mary Maki, Asgata - Limassol).

Version C 
A day before making titsiropittes, take 2kg of lard, that is, pork fat, cut into small pieces and put it in a pot with a cup of water. Put it in a pan and fry, stirring occasionally with a wooden spoon. Using a slotted spoon, slowly remove the fat (in order for the fat to be white, it must not be overcooked) and put it in a bowl. Slowly take out almost all the fat. Continue frying until the remnants of the melted pork fat, i.e. the titsiries, take a dark golden colour. Remove them to a colander to drain. On the following day, put the flour in a bowl and add the salt. Add water one cup at a time and knead until the dough is very firm. Add the pork fat and continue kneading. Add the titsiria and cinnamon and knead so as to mix them well (the dough will become soft). Take a piece of dough, shape it into a roll (it does not have a smooth surface) 37 cm long and about 5cm thick ("almost double the thickness of the broomstick"). Dip your hands in water (have a bowl with water nearby) and continue to shape the roll, twisting it quite a bit. Shape it like a snail, wet your hands again and press it over a bit. The titsiropitta should now be 18 cm in diameter. Repeat with the rest of the pieces. Put them on a baking tray and bake them in a preheated oven at 170 °C until they are golden brown (oral testimony: Marianna Fella and Maria Christodoulou Fella, Kyperounda - Limassol, in Kourri and Lazarou 2007, unpublished data).