Koufeta amygdalou Geroskipou - sugar-coated roasted almonds from Geroskipou

«Κουφέτα αμυγδάλου Γεροσκήπου» <br/> Πηγή: http://www.aphroditedelights.com/easyconsole.cfm/page/package/cat_id/6

Registered as Protected Geographical Indication (PGI) since 03/03/12.

Name - Origin

Cypriot name of food

Κουφέτα αμυγδάλου Γεροσκήπου. Kouféta amygdalou Geroskípou.

Greek name - description

Sugar-coated roasted almonds, produced in the Geroskipou municipality of the Paphos District in Cyprus and registered as Protected Geographical Indication (PGI) since 03/03/12 (MANRE. 2022).

Language remarks

ETYM. mdv. < Italian confetto (Babiniotis 2005, entry κουφέτο,το, 951; Yangoullis 2009, entry κουφέττον,το, 239; Petrou-Poeitou 2013, entry Κουφέττο, 71) < French confit < verb confir < Latin conficere 'to prepare, to make' (confectus) < con- (

Generally, koufeto or koufe(t)ta is a candy (Petrou-Poeitou 2013, entry Κουφέττο, 71).

Processing method

Blanched almonds are roasted for about half an hour and then placed while still hot in a koufetiera which rotates while a syrup (a solution of sugar and water) is poured into it at regular intervals to gradually coat the almonds (MANRE. 2011)

Functional and symbolic role

Nutritional Value and Importance in the Diet of Cypriots

They are consumed as a sweet. Traditionally, they were a treat offered to guests at weddings and christenings.

Festive Occasions

Koufeta amygdalou Geroskipou were sold mainly at festivals. Traditionally, they were a special treat offered to guests at weddings and christenings.

Additional information and bibliography

Time period

19th - 21st c.

Supplementary Information

Their production began in the municipality of Geroskipou by Sophocles Athanasiou in 1895. The art and know-how for their production was passed down from generation to generation and until today the production process remains unchanged and follows a traditional family recipe. The authentic method of production and the knowledge of the Geroskipou producers are crucial for making this delicious treat; locally-grown almonds are coated in sugar syrup and have a characteristic rough surface. The whole coating process must be monitored in order to intervene immediately if the adjustment of the quantity of the syrup or the temperature is required. The final product is never waxed to protect the almonds, resulting in being softer and sweeter than any other similar product.

Bibliography

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.

Babiniotis G. (2005), Λεξικό της Νέας Ελληνικής Γλώσσας. Με σχόλια για τη σωστή χρήση των λέξεων. Ερμηνευτικό, Ορθογραφικό, Ετυμολογικό, Συνωνύμων-Αντιθέτων, Κυρίων Ονομάτων, Επιστημονικών Όρων, Ακρωνυμίων, Centre for Lexicology, Athens, Greece.

Petrou-Poeitou E. (2013), Από πού κρατάει η σκούφια τους. Λέξεις και ιστορίες από τον κόσμο της γεύσης, Epiphaniou Publications, Nicosia.

Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2011), Gastronomical Map of Cyprus, Press and Information Office, PIO, Nicosia.

Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2022), Gastronomical Map of Cyprus, Press and Information Office, PIO 40/2022 - 5.000, Nicosia.

Researcher/Recorder

Stalo Lazarou, Argyro Xenophontos, Tonia Ioakim

Foods

Athassi(n) - almond

Almond.