A type of pasta with minced meat.
Name - Origin
It is a delicacy, prepared with finely minced meat, wrapped in thin sheets of pasta (Kypri 1989, entry καλοηρκά,τα, 432), folded like a monk's cap. They are boiled in broth (Petrou-Poeitou 2013, entry Καλοϋρκά, 48).
Kaloïrka was a type of pasta filled with minced meat, onion and parsley. The housewives would fry the onion, minced meat and parsley. Then, they would roll out a sheet of dough and place the filling inside and fold the dough in such a way that it resembled cat or rabbit ears (Kypri - Protopapa 2003, 265; Petrou-Poeitou 2013, entry Καλοϋρκά, 48).
Kaloïrka were boiled in chicken broth and served with grated halloumi (Athanasiadou 1985, 88).
Functional and symbolic role
They were usually cooked in a boiled chicken broth: "We boiled chicken and in its broth we prepared kaloïrka" (Kypri 1983 [2003²], entry καλοηρκά,τα, 154-155).
Additional information and bibliography
Athanasiadou A. (1985), «Συνταγές ζυμαρικών από κατεχόμενα χωριά της Κύπρου», Λαογραφική Κύπρος 15,35, 81-93.
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.
Kypri Th. - Protopapa K. A. (2003), Παραδοσιακά ζυμώματα της Κύπρου. Η χρήση και η σημασία τους στην εθιμική ζωή, Publications of the Centre for Scientific Research, XVIII, Nicosia.
Petrou-Poeitou E. (2013), Where do they come from. Words and stories from the world of taste, Epiphaniou Publications, Nicosia.
Stalo Lazarou, Demetra Dimitriou, Tonia Ioakim, Argyro Xenophontos
Traditional Recipes
Kaloïrká
The Cypriot, traditional version of ravioli is the kaloïrká. Consisting of a simple dough and a minced meat filling, kaloirka are cooked in chicken broth and served with plenty of grated halloumi.
Traditional Recipes
Kattoúes - shell pasta in the oven
After being lightly boiled in a pot, the pasta shells are baked in the oven in a mixture of eggs, milk, halloumi and spearmint. A modern recipe from the village of Kourdali in the mountainous…
Traditional Recipes
Makaronia tou fournou - pastitsio
"In the baking dish arrange the pasta. Add the minced meat on top. Then add the béchamel sauce. Grate some dry anari on top" (Panagiota Savva, Agios Ioannis Agrou - Limassol).
Traditional Recipes
Ravioles
Very tasty pasta with halloumi filling, baked in chicken broth and served with plenty of grated halloumi and spearmint.
Traditional Recipes
Ravioles with anari cheese
Ravioles with anari filling, a variation to the traditional recipe that comes from Kornos village.
Foods
Toumatsia
This type of pasta is distinguished into large square pieces which are called toumátsia or lasagna and into smaller squares called toumakkoúthkia or lasanoúthkia.
Traditional Recipes
Toumatsia
Toumatsia are square, small sheets of pasta. In this recipe, toumatsia are boiled in chicken broth and served with anari (myzithra) or halloumi. Alternatively, they are boiled in water and served as…
Traditional Recipes
Trin-Galotrin
Trin-square, small sheets of pasta. Galotrin is twin cooked in milk. Sugar, cinnamon and rosewater may be added.
Traditional Recipes
Village macaroni with lamb
Lamb meat is sautéed lightly and then boiled in water. Village macaroni is then boiled in its broth.