Almond praline.
Name - Origin
It was prepared as follows: Tthey would cook blanched almonds together with sugar, without the addition of water. The sugar would melt and be stirred until the almonds were roasted. They would then be poured onto plates, which had previously been coated with oil to prevent the mixture from sticking to the plate. They would leave it to cool down and become solid. Kaoukkos was a home-made sweet. (Kypri 1983 [2003²], entry καοῦκκος,ο, 305-306).
Functional and symbolic role
Kaoukkos is a home-made sweet. It is unknown in the countryside (Kypri 1983 [2003²], entry καοῦκκος,ο, 305).
It was prepared by women on every occasion and at weddings (Kypri 1983 [2003²], entry καοῦκκος,ο, 305).
Additional information and bibliography
Yangoullis K. G. (2009), Thesaurus of the Cypriot dialect. Interpretative, Etymological, Phraseological and Nomenclatural Dictionary of the Medieval and Modern Cypriot Dialect, Theopress Publications, Nicosia.
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.
Stalo Lazarou, Argyro Xenophontos
Traditional Recipes
Kaoukkos - Almond praline
“When the caramel is done, add a few almonds to it. Then place the caramelised almonds with a spoon on each lemon leaf” (Testimony of Yiannoula Eleftheriadi, Asgata - Limassol).
Foods
Mandolato
Α τraditional Ionian sweet made with almonds, which was incorporated into the Cypriot cuisine in more recent years.