A type of Easter pie.
Name - Origin
It is a type of flaouna stuffed with half-fried pieces of fatty lamb or pork meat (Yangoullis 2009, entry πασκιά, η, 346). An Easter pie made of a pastry stuffed with meat and cheese (Petrou-Poeitou 2013, entry Πασκιές, 110).
ETYM. < Paska (Easter) (Yangoullis 2009, entry Πασκιά, η, 346) < empaskies (Petrou-Poeitou 2013, entry Πασκιές, 110) < verb μπαίνω (to enter) (Petrou-Poeitou 2013, entry Πασκιές, 110)
s. paskiá - pl paskiés
In many villages of Paphos they were also called empaskiés.
Their filling consists of small pieces of fried meat, lamb or mutton, with cinnamon, pepper and onions, mixed with "fouko" (filling) of "flaounes" (Lambrou 1981, 140) (Kypri - Protopapa 2003, 123-139).
Functional and symbolic role
Paskiés were consumed after Easter Sunday. They were common in the villages of Paphos. They were round in shape and large in size, almost equal to a palm (Kypri - Protopapa 2003, 138).
Paskies were mainly prepared by wealthy families, since they were an expensive delicacy. This is evident in the phrase used in the village of Kritou Marottou of Paphos «έν' αναγιωμένος με τις πασκιές» (en' anagiomenos [anagiomenos = raised] me tis paskies', i.e. he grew up eating paskies (Kypri - Protopapa 2003, 138).
Paskies were prepared at Easter together with flaounes. They were consumed after the Resurrection of the Lord (Kypri - Protopapa 2003, 138).
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, Theopress Publications, Nicosia.
Kypri Th. - Protopapa K. A. (2003), Παραδοσιακά ζυμώματα της Κύπρου. Publications of the Centre for Scientific Research, XVIII, Nicosia.
Lambrou P. (1981), «Λαογραφικά Κρήτου Μαρόττου. Οι πασκιές», Λαογραφική Κύπρος 11, 140.
Petrou-Poeitou E. (2013), Από πού κρατάει η σκούφια τους. Λέξεις και ιστορίες από τον κόσμο της γεύσης, Epiphaniou Publications, Nicosia.
Eleni Christou, Demetra Dimitriou, Argyro Xenophontos, Tonia Ioakim
Traditional Recipes
Paskies (pies with lamb or goat meat)
They are prepared and consumed during the Easter period, mainly in villages of the Paphos district.