Name - Origin
A type of sweet pitta.
They were called diplopišies because they were made by folding a sheet of dough. (diplo=double)
They were simple pittes brushed with cinnamon, sugar, olive oil or pork fat and sprinkled with crushed almonds, then folded and baked in satzi or fried (Kypri, Protopapa, 2003).
Functional and symbolic role
Diplopišies were served with a drizzle of honey or carob syrup. They were prepared on various occasions (just like pišies were). They were prepared at potherká, which was the feast that was held after the end of the harvest and during the evenings when the cotton wool was being cleaned (Kypri and Protopapa, 2003).
In the villages of Sysklipos, Agios Vasilios, Neo Chorio of Paphos, diplopišies were called kattimerka or kattimerka satziou and were sprinkled with crushed almonds (Kypri, Protopapa, 2003).
Additional information and bibliography
Kypri Th. - Protopapa K. A. (2003), Cypriot traditional kneading of bread and pastries. Their use and significance in customary life, Publications of the Centre for Scientific Research, XVIII, Nicosia.
Demetra Dimitriou
Foods
Pishies
Pishíes were a customary preparation of dough that were prepared on many occasions and served with sugar, honey or carob syrup.
Traditional Recipes
Ppaklava-Baklava
A recipe for a well known sweet delicacy, typical of the Middle Eastern cuisine, which is also very popular in Cyprus.