Piece of well-baked and hard crust.
Name - Origin
It is a piece of bread from an edge or corner, consisting of part of the outer well-baked and hard crust (Great Encyclopedia of Cyprus, vol. 3, entry ατζ΄ίδα ή ατζ΄ία,η, 56; Petrou-Poeitou 2013, entry Ατζία, 29).
ETYM. atzida < arch. akis (Great Encyclopedia of Cyprus, vol. 3, entry ατζ΄ίδα ή ατζ΄ία,η, 56 and Kypri 1983 [2003²], entry ατζ̆ίδα,η, 55; Petrou-Poeitou 2013, entry Ατζία, 29)
Additional information and bibliography
Kypri Th. D. (ed.) (1983 [2003²]), Materials for the compilation of a historical dictionary of the Cypriot dialect, Part B, Glossary of Xenophon P. Pharmakides, Publications of the Centre for Scientific Research, IX, Nicosia.
Pavlides A. (ed.) (1985), Great Encyclopedia of Cyprus, vol. 3, Filokypros, Nicosia.
Petrou-Poeitou E. (2013), Where do they come from. Words and stories from the world of taste, Epiphaniou Publications, Nicosia.
Kyriaki Panteli, Argyro Xenophontos, Tonia Ioakim
Foods
Psoumin - bread
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