Production of raisins in the 18th c.
Σταφύλια που ανασύρθηκαν από το ναυάγιο της Κερύνειας, 300 π.Χ. (Αρχείο Α. Ματάλα)
Name - Origin
Σταφίδες
The raisins are considered to be of exceptional quality and were prepared in large quantities in two methods. The first one was the natural drying of the fruit on the vine. The second method was by drying the grapes in the sun, after they had been dipped in hot ash.
Additional information and bibliography
Archimandrite Kyprianos (1788) Ιστορία Χρονολογική της Νήσου Κύπρου, Evagoras press, Nicosia.
Stalo Lazarou
Traditional Recipes
Bread with raisins
A recipe of a sweeter variation to the regular bread. “Knead the dough, then add the raisins." (Athena Kamintzi, Kyperounda)
Traditional Recipes
Raisins
"Boil the water, add the soda and a bit of oil to give a gloss to the raisins. When the water boils, add the raisins..." (Marina Kiliari, Kyperounda)
Traditional Recipes
Tiganítes with honey and dried fruit
Pancakes get a local character in this recipe since the filling is made of pure Cypriot ingredients: dried figs, raisins, honey, carob syrup and almonds.