A fried pitta with kafourin i.e. milk cream.
Name - Origin
Kafouropitta, also known as tsippopitta, is a fried pitta with kafourin, (Yangoullis 2009, entry καφουρόπιττα,η, 198), a pitta which is rolled like a snail with a kafourka filling (Petrou-Poeitou 2013, entry Καφουρόπιττα, 57).
ETYM. Kafouropitta < kafoura (Arabic kafûr) + pitta (Yangoullis 2009, entry καφουρόπιττα,η, 198)
In order to obtain kafoura, they used to boil tsippan, i.e. milk cream.
Functional and symbolic role
Kafouropitta was customary in the villages of Aphania, Palaikythro and Assia. In the village of Assia it was prepared with raisins, cinnamon and aniseed (Kypri - Protopapa 2003).
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.
Kypri Th. - Protopapa K. A. (2003), Παραδοσιακά ζυμώματα της Κύπρου. Publications of the Centre for Scientific Research, XVIII, Nicosia.
Petrou-Poeitou E. (2013), Από πού κρατάει η σκούφια τους. Λέξεις και ιστορίες από τον κόσμο της γεύσης, Epiphaniou Publications, Nicosia.
Demetra Dimitriou, Maria Tsaggari, Argyro Xenophontos, Tonia Ioakim
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