The cream that forms on the surface of milk.
Name - Origin
The thin cream that forms on the surface of the milk when it is left in an open container overnight (Yangoullis 2009, entry καφούρα,η - καφούριν,το, 198). Eugenia Petrou-Poeitou notes that kafourka are the remains of milk cream when the butter has been clarified (Petrou-Poeitou 2013, entry Καφούρκα, 57).
ETYM. < Arabic. kafûr (Yangoullis 2009, entry καφούρα,η - καφούριν,το, 198; Petrou-Poeitou 2013, entry Καφούρκα, 57)
The word kafoura also signifies white (Yangoullis 2009, entry καφούρα,η - καφούριν,το, 198). The Cypriots probably used this name also for the fat remains from the peritoneum of an animal (due to its colour).
In order to obtain kafoura, they used to boil tsippan, i.e. milk cream.
Functional and symbolic role
Kafoura was used to fry the millopittes, kafouropittes or tsippopittes (Yangoullis 2009, entry καφούρα,η - καφούριν,το, 198).
Additional information and bibliography
Yangoullis K. G. (2009), Θησαυρός Κυπριακής Διαλέκτου. Ερμηνευτικό, Ετυμολογικό, Φρασεολογικό και Ονοματολογικό Λεξικό της Μεσαιωνικής και Νεότερης Κυπριακής Διαλέκτου, Βιβλιοθήκη Κυπρίων Λαϊκών Ποιητών, 70, Theopress Publications, Nicosia.
Petrou-Poeitou E. (2013), Από πού κρατάει η σκούφια τους. Λέξεις και ιστορίες από τον κόσμο της γεύσης, Epiphaniou Publications, Nicosia.
Demetra Dimitriou, Argyro Xenophontos, Tonia Ioakim
Traditional Recipes
Tsippopitta
In the past, tsippopitta, a fragrant sweet pitta with milk skin, used to be prepared and consumed during the carnival period, the cheesefare week before Lent.