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The froth or fat of the milk.
Name - Origin
The words agniá or ahniá refer to the colostrum of sheep and goats, but also to the steam, froth and fat of this milk (Great Encyclopedia of Cyprus, vol. 1, entry αγνιά ή αχνιά,η, 122).
The name also refers to myzithra produced from this milk, which coagulates from the coagulating substances of colostrum (Evaggelatou, 34).
Based on the same meaning, the male is referred to as agnós or ahnós (Great Encyclopedia of Cyprus, vol. 1, entry αγνιά or αχνιά,η, 122).
Agnia or ahnia is myzithra made with colostrum (Evaggelatou, 34).
According to Eugenia Petrou-Poetou, ahniá is a sheep's or goat's colostrum. It is derived from the Italian word agno, agnello, in Latin agnus, meaning lamb, or pure (Petrou-Poeitou 2013, entry Αγνιά, 22).
Constantinos C. Yangoullis also mentions that the word, according to Nicholas H. Konomis, is derived from the word αγνός (pure) (Yangoullis 2009, entry αγνιά - aχνιά,η, 37).
George Loukas in his Glossary states that agniá in Turkish is the kaimakkin (froth). In Kythira island it is called αθόγαλος (athógalos) and in Crete ανθόγαλα (anthógala). Others call it αφρόγαλα (afrógala). In ancient Greek, άχνη (áhni) (Kypri 1979 [2002²], entry αγνός and αχνός,o, 11).
Place the colostrum over heat and stir until it thickens and becomes anari (nyzithra). This anari is served warm with sugar, cinnamon and rose water. It can even be used to make pourekia (Evangellou, 34).
Additional information and bibliography
If the newborn animals were breastfed for the first time, the colostrum had to be milked so that they would not breastfeed it again, because it was too heavy and would cause intestinal disorders to the animals (Oral testimony: Kyriacos Panteli, 71 years old, Sotira - Famagusta).
Yangoullis K. G. (2009), Thesaurus of the Cypriot Dialect. Interpretative, Etymological, Phraseological and Nomenclatural Dictionary of the Medieval and Modern Cypriot Dialect, Library of Cypriot Folk Poets,70, Theopress Publications, Nicosia.
Evaggelatou F, Ξεχασμένες νοστιμιές του κυπριακού χωριού: 401 Αυθεντικές παραδοσιακές και δοκιμασμένες συνταγές μεγειρικής και ζαχαροπλαστικής με λαογραφικά στοιχεία, Limassol.
Kypri Th. D. (ed.) (1979 [2002²]), Materials for the compilation of a historical dictionary of the Cypriot dialect, Part A, Glossary of George Loucas, Publications of the Centre for Scientific Research, XLI, Nicosia.
Kypri Th. D. (ed.) (1983 [2003²]), Materials for the compilation of a historical dictionary of the Cypriot dialect, Part B, Glossary of Xenophontos P. Pharmakidou, Publications of the Centre for Scientific Research, IX, Nicosia.
Pavlides A. (ed.) (1984), Great Encyclopedia of Cyprus, vol. 1, Filokypros, Nicosia.
Pavlides A. (ed.) (1984), Great Encyclopedia of Cyprus, vol. 1, Filokypros, Nicosia.
Oral testimony: Kyriacos Panteli, 71 years old (d.o.b. 20/02/1943), Sotira - Famagusta.
Tonia Ioakim, Stalo Lazarou, Kyriaki Panteli / Petroula Hadjittofi, Argyro Xenophontos
Foods
Anari
Cypriot white cheese (similar to myzithra/ricotta). Fresh, unsalted anari is usually used for the preparation of traditional pastries such as pourekia with anari, anaropitta and others. Fresh anari…
Traditional Recipes
Anari cream with carob syrup
A modern dessert based on a classic recipe using anari (similar to myzithra/ricotta) and incorporating a local ingredient - carob syrup.
Traditional Recipes
Anari cream with honey and walnuts
A quick and delicious dessert of modern times based on anari cheese (similar to myzithra/ricotta).
Foods
Anaroalon - anarogalo
Milk left over from halloumi cheese making and used in the production of anari cheese.
Traditional Recipes
Anaropitta
Sweet pie with anari cheese filling. In some variations it is drizzled with syrup.
Traditional Recipes
Dessert with anari and honey
A modern recipe for a dessert with a taste of Cypriot cuisine. The anarí cheese is mixed with eggs and flour, forming a dough that is shaped into doughnuts, fried and dipped in warm honey.
Traditional Recipes
Filo rolls with anari cheese
A delicious syrupy dessert with filo pastry and anari cheese filling.
Traditional Recipes
Flaoúnes me anari
Flaoúna, a traditional Cypriot pie, is the most characteristic Easter delicacy prepared and/or consumed in all households in Cyprus. Its foukós (filling), is traditionally prepared using sourdough,…
Traditional Recipes
Goat anari cheese mousse with carob syrup
A contemporary recipe for a light dessert based on the harmonious combination of anari (myzithra) cheese and carob syrup.
Traditional Recipes
Kaïkanás with anari cheese
Kaïkanas is a type of rich pancake, containing eggs. In this recipe anari cheese is added. The recipe is prepared in Omodos in the mountainous district of Limassol and Potamia in the district of…
Traditional Recipes
Kateïfi with cheese
A syrupy sweet made with shredded filo pastry dough, anari cheese or goat’s cheese. Kateïfi is a popular dessert of Middle Eastern origin, incorporated into Cypriot cuisine since many years.
Traditional Recipes
Lalagouthkia with anari
Traditionally, lalagouthkia were made without filling and served sprinkled with sugar or drizzled with honey or epsima. In this newer version, anari filling is added to lalagouthkia.
Foods
Paphitiko tyri - Paphos cheese
Paphitiko tyri (cheese) is made in Paphos district during Easter time from sheep's or goat's milk, or a mixture of these and used for the preparation of flaounes, an Easter delicacy.
Traditional Recipes
Ravioles with anari cheese
Ravioles with anari filling, a variation to the traditional recipe that comes from Kornos village.
Traditional Recipes
Savoury anaropitta
Savoury pie filled with a mixture of anarí and halloumi, two traditional types of Cypriot cheese.
Traditional Recipes
Sweet cheese bites
In this modern recipe, anari cheese, dried fruit and almonds are combined in an original culinary concept.
Traditional Recipes
Sweet pourekia with anari cheese
Pourekia with halloumi are among the most common fried pourekia, along with pourekia with anari or cream or minced meat.
Foods
Ανθόνερο ή ροδόσταγμα - Citrus water or Rose water
Anthónero (citrus water) is a distillate of citrus flowers and rodóstagma (rose water), is a distillate of rose petals of rosa Damascena, both of which are used to flavour traditional sweets.