A type of pasta.
Name - Origin
Strings of dough,fried and simmered in syrup (Petrou-Poeitou 2013, entry Λουλούτσια, 79).
ETYM. < lourouthkia [loulouthkia - strips] (Petrou-Poeitou 2013, entry Λουλούτσια, 79)
For the preparation of louloutsia, women would make a dough and shape it into strips (Samaras 1992, 84).
Functional and symbolic role
Loulloutšia were boiled in carob syrup. They were customary in the region of Karpasia (Samaras 1992, 84).
They were prepared on the days of St. John the Baptist (29 August) and of the Holy Cross (14 September) (Samaras 1992, 84). Both of them are days of strict fasting.
Additional information and bibliography
Samaras P. M. (1992), «Παραδοσιακές τροφές από ζυμάρι», Λαογραφική Κύπρος 22,42, 83-86.
Petrou-Poeitou E. (2013), Από πού κρατάει η σκούφια τους. Λέξεις και ιστορίες από τον κόσμο της γεύσης, Epiphaniou Publications, Nicosia.
Demetra Dimitriou, Argyro Xenophontos, Tonia Ioakim
Traditional Recipes
Fillota with syrup
Fillotá are envelope-shaped pastry sheets which have been brushed with oil and sprinkled with sugar and cinnamon. The recipe comes from Agios Georgios of Kyrenia.
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
Kaïkanas is a type of rich pancake, containing eggs. In this recipe anari cheese is added. The recipe is prepared in Omodos in the mountainous district of Limassol and Potamia in the district of…
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).
Traditional Recipes
Xerotíana
“When they are golden brown, remove them with a slotted spoon and place them on a platter. Either sprinkle with sugar or drizzle some honey or epsima. (Sotiroula Kyriakou, Kyperounda)