A refreshing drink made from carob syrup.
Name - Origin
It is a kind of refreshing drink made from carob syrup (Yangoullis 2009, entry καντζ̆ αλί, το, 178) / diluted carob syrup (PetrouPoeitou 2013, entry Kιαντζιαλί, 58
ETYM. < Turkish keçi-li (Yangoullis 2009, entry καντζ̆ αλί,το, 178) < Italian chiàcchiera [chiàcchiera = to chatter, chat. Drink consumed while chatting] (Petrou-Poeitou 2013, entry Kιαντζιαλί, 58)
The process of producing carob syrup, as described by a resident of Kythrea, begins with the selection of fine and large carobs which are washed in baskets. Then, they would be pounded with a stone and soaked in water for 3-4 days to swell. Their juice was boiled in a hartžin (pot) until it thickened. Women would store the carob syrup in glass or clay containers (Petasis 1992, 252).
Functional and symbolic role
The workers used to drink diluted carob syrup as a refreshing drink, which they called kianj̆ ali. They would drink it during the harvest period in the fields, along with eating pieces of toasted bread which was a filling meal (Archim. Hadjikostas 1994, 105-114).
Additional information and bibliography
Archimandrite Hatzikostas L. (1995), «Η ελιά στο χωριό μου την εποχή του μεσοπολέμου», Λαογραφική Κύπρος 25(45), 149-154.
Yangoullis K. G. (2009), Θησαυρός Κυπριακής Διαλέκτου. Ερμηνευτικό, Ετυμολογικό, Φρασεολογικό και Ονοματολογικό Λεξικό της Μεσαιωνικής και Νεότερης Κυπριακής Διαλέκτου, Βιβλιοθήκη Κυπρίων Λαϊκών Ποιητών, Theopress Publications, Nicosia.
Petasis G. (1992), Η κωμόπολη της Κυθρέας: ιστορική, αρχαιολογική, πολιτιστική και λαογραφική επισκόπηση, Stelios Leivadiotis Ltd, Nicosia.
Petrou-Poeitou E. (2013), Από πού κρατάει η σκούφια τους. Λέξεις και ιστορίες από τον κόσμο της γεύσης, Epiphaniou Publications, Nicosia.
Dimitriou, Demetra, Argyro Xenophontos, Tonia Ioakim
Foods
Teratsomelon - carob syrup
People used to spread it on bread with tahini, especially on fasting days, or to prepare tertz̆ellouthkia (a type of pasta with carob syrup).