Pasta is foodstuff which is preserved in salt or brine.
Name - Origin
Pasta is foodstuff which is preserved in salt or brine ((Babiniotis 2005, entry παστός, -ή, -ό, 1354), charcuterie (Petrou-Poeitou 2013, entry Παστά 111).
ETYM. ancient, original meaning "salted, preserved in brine", < greek verb pásso which means "to sprinkle, to rub" (Babiniotis 2005, entry παστός, -ή, -ό, 1354; Petrou-Poeitou 2013, entry Παστά 111); hence, cold meat/cold cut made of meat and spices (Petrou-Poeitou 2013, entry Pasta 111).
Additional information and bibliography
Babiniotis G. (2005), Λεξικό της Νέας Ελληνικής Γλώσσας. Με σχόλια για τη σωστή χρήση των λέξεων. Ερμηνευτικό, Ορθογραφικό, Ετυμολογικό, Συνωνύμων-Αντιθέτων, Κυρίων Ονομάτων, Επιστημονικών Όρων, Ακρωνυμίων, Centre for Lexicology, Athens, Greece.
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
Apohtin
A type of cured meat. It is consumed as a snack or cooked with green beans and other vegetables.
Traditional Recipes
Apohtin with green beans and potatoes
A dish from the area of Pitsilia. In order to desalinate the apohtin, it is boiled and fried before cooking with green beans and potatoes.
Traditional Recipes
Apohtin with potatoes
The apohtin (cured goat meat) and potatoes are cooked in tomato sauce with plenty of small onions (konnari). Once cooked, the food is placed in a clay pot (kouza) to retain its softness. The recipe…
Traditional Recipes
Chicken with lountza and kaskavali cheese
A family recipe of the recent years that was mainly prepared on festive occasions. It comes from Chandria in the area of Pitsilia (mountainous district of Limassol).
Traditional Recipes
Fasolia gigantes me loukanika - Giant baked beans with sausage
A well-known Greek recipe, prepared with traditional and healthy ingredients of the Cypriot cuisine.
Traditional Recipes
Kokkaloú cured pork ribs
The method of preparation of kokkalou is reminiscent of lountza. Cured kokkalou is cut into pieces and either barbecued or fried.
Traditional Recipes
Loukaniko (sausage)
A type of sausage made in Cyprus from pork and matured in salt, red wine and a variety of spices. It is dried in the sun and then smoked daily for 8-10 days.
Traditional Recipes
Lountza
Cyprus lountza, a type of cured ham, is widely enjoyed as part of the traditional mezé and in sandwiches. Made from pork tenderloin matured in salt, red wine and dry coriander and then smoked daily…
Foods
Lountza - cured ham
Cyprus lountza is made from pork tenderloin matured in salt, red wine and dry coriander and then smoked daily for 20 days. Lountza is widely enjoyed as part of the traditional mezé and in sandwiches.
Traditional Recipes
Lountza cooked in wine
In this recipe the several-day process of making lountza is simplified. The pork is fried, then cooked in wine and coriander.Cyprus lountza is a type of cured ham made from pork tenderloin matured in…
Traditional Recipes
Mezé by Yanni
A mezé dish which combines Cypriot delicacies that are often served individually as mezé: bladder campion (maidenstears), lountza (smoked pork), halloumi (Cypriot white cheese) and Cypriot sausages.
Foods
Pastourmas
Pastourmas or pastroumas is cured meat (usually from buffalo or camel meat) seasoned and dried, which gives off a heavy, strong smell.
Traditional Recipes
Potatoes antinahtes with loukanika (sausages)
Baby potatoes fried whole with Cyprus sausage and herbs. This recipe comes from Chandria village in Pitsilia district where the particular dish was prepared on Sunday after church, and served as the…
Traditional Recipes
Potatoes antinahtes with lountza
Baby potatoes and lountza style pork meat fried and cooked in wine and dry coriander.
Foods
Preparation of traditional charcuterie
The main types of traditional Cypriot charcuterie are loukanika (sausages), lountza, hiromeri, zalatina, posyrti (bacon), tsamarella and apohti.
Traditional Recipes
Stuffed pork fillet
Traditional Cypriot ingredients, such as lountza, halloumi, dried figs and sausage, accompany the pork fillet in a modern dish. Stuffed pork tenderloin is a similar dish (see recipe).
Foods
Tsamarella in the gastronomical map of Cyprus
A traditional goat meat mezé, an accompaniment to zivania.