Coarsely ground wheat with which they would prepare ‘konaropittes'.
Name - Origin
Cypriot name of food
Κονάρι. Konári.
Greek name - description
Coarsely ground wheat.
Processing method
When the wheat was ground using a hand mill, a small domestic manual mill,it was coarsely ground and was called konari (Michalakopoulou-Charalambous H, 1998, 453).
Functional and symbolic role
Nutritional Value and Importance in the Diet of Cypriots
Konari was used to prepare tasty konaropittes, pilaf, trahanas etc.
Additional information and bibliography
Time period
19th - 21st c.
Bibliography
Michalakopoulou-Charalambous H. (1998), Περιστερωνοπηγή. Από την αρχαιότητα μέχρι το 1974, Προσφυγικό σωματείο ΄Ένωση Περιστερωνοπηγιωτών΄ , Nicosia.
Researcher/Recorder
Eleni Christou
Foods
Trahanas - gastronomical map of Cyprus
Trahanas is a dried fermented product that is produced with sour sheep's and/or goat's milk and wheat.