Pitta, fried in pork fat.
Name - Origin
It is a pitta consisting of consecutive pasta sheets, fried in pork fat (Yangoullis 2009, entry μυλλόπιττα,η, 302).
ETYM. < milla (fat) + pitta (Yangoullis 2009, entry μυλλόπιττα,η, 302)
According to K. Yangoullis, it is also called kafourká (Yangoullis 2009, entry μυλλόπιττα,η, 302).
The phrase "Pellomarou has now myllopitta" is said of inferior people who gain something good, which they do not deserve (Petrou-Poeitou 2013, entry Μυλλόπιττα, 100).
Xenophon P. Pharmakidis notes in his Glossary that millopittes (the word is spelled with -i instead of -y) are prepared as follows: They prepare a large pitta, in the same way that baklava is made, with plenty of cinnamon. Then they boil it with enough fat, milla, hence its name. After it is cooked, they drizzle it with bee honey, teratsomelon (carob syrup) or even epsima. If these are not available, fine sugar is sprinkled on it (Kypri 1983 [2003²], entry μιλλόπιττα,η, 322).
Functional and symbolic role
Pharmakidis points out that myllopitta is a sweet that was often prepared at home (Kypri 1983 [2003²], entry μιλλόπιττα,η, 322).
During Carnival week, every rural family would slaughter their pig to prepare sausages, and would also regard as their duty to prepare myllopittes (Kypri 1983 [2003²], entry μιλλόπιττα,η, 322).
Additional information and bibliography
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.) (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.
Argyro Xenophontos, Tonia Ioakim
Traditional Recipes
Tsippopitta
In the past, tsippopitta, a fragrant sweet pitta with milk skin, used to be prepared and consumed during the carnival period, the cheesefare week before Lent.