Lalaghia, lalagouthkia, gerouthkia, alaggenes
Type of pancakes, doughnuts.
Name - Origin
A kind of pancake (Kypri - Protopapa 2003, 256-257; PetrouPoeitou 2013, entry Λαλάγγια, 74), a sweet with flour and oil (Petrou-Poeitou 2013, entry Λαλάγγιο, 74).
These pancakes were also called alaggenes. Their method of preparation and their name is reminiscent of the Byzantine lalaghia or lalaghites, which were a type of pancake (Kypri - Protopapa 2003, 256-257). This particular delicacy is commonly known as langopitta or lalangopitta (Yangoullis 2009, entry λαλάντζ̆ιν - λαλαγγούδιν,το, 247). In the lowland areas they were also called 'kotz̆akares' (Kyprianou 1974, 295).
George Loukas in his Glossary points out that in Paphos the buns were called lalaghia, which were a kind of bread. It is noted that lalaghita means pancake (Kypri 1979 [2002²], entry λαλάγγια,τα, 269).
They would mix flour in cold water, after adding a bit of salt, until it would become a sort of batter. Using a deep ladle or even by hand, they would take some of the mixture and pour it into the pan, where there was hot oil. Using this method, they used to make puffed pittes of various shapes. When they were ready, they were usually served with epsima or even sugar (Kyprianou 1974, 295-296).
Functional and symbolic role
Lalagouthkia was regarded as a snack that was made with batter, i.e. flour and water. Housewives would add cinnamon and raisins to the batter (Samaras 1992, 83).
They were served with sugar, honey or epsima (Kyprianou 1974, 295-296).
Xenophon P. Pharmakidis notes in his Glossary that the pancake made from dough was always elastic and difficult to chew (Kypri 1983 [2003²], entry λαλάντζ̆ιν,το, 475).
In the village of Kathikas, lallagouthkia were prepared after the end of the harvest (Samaras 1992, 83).
Additional information and bibliography
In some villages, they would pour all the batter into the pan and make large pittes. In order to distinguish the large pittes from lallagouthkia, these were called géri (Zodia village), geroúthkia (Tsakkistra), kotz̆ákares (Kythrea) or pappoúdes (Skylloura) (Kyprianou 1974, 295-296). In some villages, such as in Lysi, lalagouthkia were called anembata xerotiana, while in Rizokarpaso they were called tarahtá, because they would simply mix flour with water (Kypri - Protopapa 2003, 256-257).
Yangoullis K. G. (2009), Θησαυρός Κυπριακής Διαλέκτου. Ερμηνευτικό, Ετυμολογικό, Φρασεολογικό και Ονοματολογικό Λεξικό της Μεσαιωνικής και Νεότερης Κυπριακής Διαλέκτου, Βιβλιοθήκη Κυπρίων Λαϊκών Ποιητών, 70, Theopress Publications, Nicosia.
Kypri Th. D. (ed.) (1979 [2002²]), Υλικά διά την σύνταξιν ιστορικού λεξικού της κυπριακής διαλέκτου, Μέρος Α΄, Γλωσσάριον Γεωργίου Λουκά, Publications of the Centre for Scientific Research, XLI, Nicosia.
Kypri Th. D. (ed.) (1983 [2003²]), Υλικά διά την σύνταξιν ιστορικού λεξικού της κυπριακής διαλέκτου, Μέρος Β΄, Γλωσσάριον Ξενοφώντος Π. Φαρμακίδου, Publications of the Centre for Scientific Research, IX, Nicosia.
Kypri T. - 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.
Kyprianou Ch. S. (1974), «Τροφαί του χωριού Τσακκίστρα της Κύπρου», Λαογραφία ΚΘ΄ (XXIX), Athens, 295-310.
Petrou-Poeitou E. (2013), Από πού κρατάει η σκούφια τους. Λέξεις και ιστορίες από τον κόσμο της γεύσης, Epiphaniou Publications, Nicosia.
Samaras P. M. (1992), «Παραδοσιακές τροφές από ζυμάρι», Λαογραφική Κύπρος 22,42, 83-86.
Varvara Yiangou, Demetra Dimitriou, Argyro Xenophontos, Tonia Ioakim
Traditional Recipes
Fillota with syrup
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Traditional Recipes
Gerouthkia
The small pieces of fried dough are served with carob syrup. The recipe comes from the occupied Varisia of the Morphou region (Nicosia district).
Traditional Recipes
Kaïkanás with anari cheese
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Kotziakares or nekatota
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Traditional Recipes
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Foods
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Traditional Recipes
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Traditional Recipes
Lalagouthkia with anari
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