Name - Origin
Είδος σούπας, πατσάς.
A type of soup.
The women would boil the sheep’s head with the entrails and serve them as a soup (Xioutas, 1978).
Functional and symbolic role
A soup served with vinegar, garlic and bread or toasted bread. Ppatsha was considered by Cypriot farmers as an ideal appetiser or breakfast and as a dish after a late night (Xioutas, 1978).
Ppatsha was considered as the ideal dish after a late night and alcohol consumption (Xioutas, 1978).
Additional information and bibliography
Cypriots would obtain the sheep meat from the butcher shop. The butcher would slaughter and skin the animal and skillfully cut it into pieces. He would cut the animal into four pieces because the customers, due to poverty, would only buy a quarter of the animal at a time (Xioutas, 1978).
Xioutas P. (1978), Κυπριακή λαογραφία των ζώων. Publications of the Centre for Scientific Research, XXXVIII, Nicosia.
Demetra Demetriou