Wild edible greens.
Name - Origin
Wild edible greens (Kypri 1983 [2003²], entry λούφατοι,οι, 174).
According to Eugenia Petrou-Poeitou, loufatoi are also called avros̆s̆illa or kremmidos/hino (Petrou-Poeitou 2013, entry Λούφατος, 79).
pl.loufati.
This type of bulb was boiled, dried, pounded and mixed with vinegar and salt. It was added to flour to make pittes, which would then be baked on the satz̆in (Petrou-Poeitou 2013, entry Λούφατος, 79).
Functional and symbolic role
They were consumed after boiling them with black-eyed beans (louvi) or beans (Kypri 1983 [2003²], entry λούφατοι,οι, 174)
Additional information and bibliography
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.
Petrou-Poeitou E. (2013), Από πού κρατάει η σκούφια τους. Λέξεις και ιστορίες από τον κόσμο της γεύσης, Epiphaniou Publications, Nicosia.
Stalo Lazarou, Argyro Xenophontos, Tonia Ioakim