Thin, spaghetti-like pasta.
Name - Origin
Thin, spaghetti-like pasta.
ETYM. From the thread around the spindle, which is thin, flexible, elongated (Petro-Poetou 2013, entry Ροβανάτα ή Ροδανάτα, 126). This pasta was called koullourota because for its preparation the dough was rubbed with the fingers, so that long strips of dough were formed. They were also called triftá, koftá, korasísima, skouloukotá (Kypri - Protopapa 2003, 262).
Pasta was made using durum wheat. After making the dough with flour, water and a bit of oil, the housewives would rub it until it took the shape of a strip. They would then cut it into smaller pieces (Kypri - Protopapa 2003, 260).
Functional and symbolic role
Pasta was made mainly during the summer months, during the harvest (Kyprianou 1992, 69). As Andreas Prodromou mentions, the preparation of the dough for pasta was an art, since it had to be easy to shape later. Usually, this process was carried out in the evenings during friendly or family gatherings of women (Prodromou 1982, 134). After cutting the pasta, it was placed in a tseston (woven tray) and dried in the sun so that people would be able to consume it throughout the year (Kypri - Protopapa 2003, 260). They used to eat the pasta boiled with butter and/or pork fat. The pasta was served with grated halloumi or anari and spearmint (Kythreotis 1978, 15).
Additional information and bibliography
Kythreotis I. (1978), «Κυπριακά Ζυμαρικά», Λαογραφική Κύπρος 8,22, 15-16.
Kypri I. - 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, Nicosia.
Kyprianou P. Chr. (1992), «Λαογραφικά του Παλαίκυθρου», Λαογραφική Κύπρος 42 (supplement), 1-101.
Petrou-Poeitou E. (2013), Από πού κρατάει η σκούφια τους. Λέξεις και ιστορίες από τον κόσμο της γεύσης, Epiphaniou Publications, Nicosia.
Prodromou A. (1982), «Παρασκευάσματα από σιτάρι», Λαογραφική Κύπρος 12,32, 133-134.
Demetra Dimitriou, Argyro Xenophontos, Tonia Ioakim
Foods
Alevrin - flour
Flour has always been the basic raw material for the preparation of various doughs, most notably for bread.
Traditional Recipes
Beans with maccheroni
The combination of pasta and legumes is not uncommon in Cypriot cuisine, and this recipe is a good example!
Traditional Recipes
Chickpeas with pasta
A dish that creatively combines legumes and pasta, with rich aromas from parsley, oregano and rosemary.
Traditional Recipes
Homemade fidés (cut vermicelli)
"Take a little bit of dough and shape it by hand until it is thin. Cut it into small pieces' (Athina Kamintzi, Kyperounda).
Traditional Recipes
Kattoúes - shell pasta in the oven
After being lightly boiled in a pot, the pasta shells are baked in the oven in a mixture of eggs, milk, halloumi and spearmint. A modern recipe from the village of Kourdali in the mountainous…
Traditional Recipes
Kourtoulloportos
Kourtoulloportos is basically flour kneaded with water and then cooked in a mixture of water and salt while bread pieces that have been fried in olive oil are also added. Alternatively,…
Traditional Recipes
Makaronia tou fournou - pastitsio
"In the baking dish arrange the pasta. Add the minced meat on top. Then add the béchamel sauce. Grate some dry anari on top" (Panagiota Savva, Agios Ioannis Agrou - Limassol).
Traditional Recipes
Orzo with minced meat
Usually combined with minced meat and served with grated halloumi.
Traditional Recipes
Ravioles
Very tasty pasta with halloumi filling, baked in chicken broth and served with plenty of grated halloumi and spearmint.
Traditional Recipes
Ravioles with anari cheese
Ravioles with anari filling, a variation to the traditional recipe that comes from Kornos village.
Foods
Toumatsia
This type of pasta is distinguished into large square pieces which are called toumátsia or lasagna and into smaller squares called toumakkoúthkia or lasanoúthkia.
Traditional Recipes
Toumatsia
Toumatsia are square, small sheets of pasta. In this recipe, toumatsia are boiled in chicken broth and served with anari (myzithra) or halloumi. Alternatively, they are boiled in water and served as…
Traditional Recipes
Trin-Galotrin
Trin-square, small sheets of pasta. Galotrin is twin cooked in milk. Sugar, cinnamon and rosewater may be added.
Traditional Recipes
Village macaroni with lamb
Lamb meat is sautéed lightly and then boiled in water. Village macaroni is then boiled in its broth.