Traditional Recipes
If a family had no wheat, it would use barley grains to make flour, which was then used to make bread.
Traditional Recipes
"... gradually incorporate all the flour, adding water when needed, and knead the dough well. Cover it for a while to rise.” (Sotira Kyriakou, Kyperounda)
Foods
"On food", a report by Archim. Kyprianos (1788) in his book "Ιστορία Χρονολογική της Νήσου Κύπρου" (Chronological History of the Island of Cyprus) on the types of cereals that were cultivated and…
Foods
Bread, rusks, glystarka, arkatena, trimithopitta, pannihida.
Traditional Recipes
In villages, when preparing bread for the family, women would also prepare kafkalies so as to always have some kind of bread in the house.
Foods
A fried pitta with kafourin i.e. milk cream.
Foods
“We used to toast katsoura on the charcoal, dip it in olive oil and season it with salt” (Lazarou 2004, 29).
Traditional Recipes
Slices of bread fried in olive oil and usually spread with sugar or honey, and cinnamon. They used to constitute one of the meals of the day, accompanied by olives and halloumi.
Traditional Recipes
Slices of bread fried in olive oil and drizzled with epsima (grape syrup).
Traditional Recipes
Slices of bread fried in olive oil, sprinkled with sugar and in this variation they are accompanied by a fruit salad. Katsoures with sugar were a common delicacy during the period of the English rule…
Traditional Recipes
"We used to make laopittes when we had a surplus of pork fat and especially during Christmas when the whole family would gather." (Marina Kattou, Vouni Limassol)
Traditional Recipes
Pittes (flatbreads) with vaklin (lamb tail fat).
Foods
White bread of excellent quality in medieval Cyprus.
Foods
Animal fat (mainly pork fat).
Foods
Women had to get up at dawn to prepare the boukkoman (breakfast), which was usually a lot of bread with some halloumi or olives with onions
Traditional Recipes
Cubes of fried bread with carob syrup or epsima. This sweet dish was consumed daily in the old days, since it was tasty, affordable and very beneficial. The two variations of the recipe come from…
Traditional Recipes
The Holy Water from the feast of the Holy Cross (14 September) is used for the preparation of the sourdough starter. The initial starter is formed by combining this holy water and some flour… it is…
Foods
Types of wheat bread: wheat bread, bread with semolina, afratítzia, bread with semolina flour, pomágnena, mágnena.