Ψάρι σαβόρο Πηγή: Στάλω Λαζάρου
Savoro is a sauce made of vinegar, flour, oil and garlic, in which Cypriots used to preserve fish at a time when there were no refrigerators.
Name - Origin
Ψάρια μαρινάτα. Marinated fish (Pharmakidis, 2003 p.215). A classic sauce with vinegar, garlic, oil, flour and rosemary. In fact, vinegar prevails, proving once again the love of Cypriots for sour flavours and also their 'distaste" for sweet and sour sauces (Kythraiotou, 2009).
In Byzantine times, sauces were called savoúres, having borrowed the word (savoura) from the Latin word savor, which means delicious. F. Koukoules in his book «Βυζαντινών Βίος και Πολιτισμός» (Byzantine Life and Culture) writes about the Byzantine sauces: “the common sauces of the last centuries were called savoures, after the Latin word ‘sapor’ ” (Koukoules, 1952).
Savoro is a sauce made of vinegar, flour, oil and garlic, in which Cypriots used to preserve fish at a time when there were no refrigerators. Fish was preserved in this sauce for about a week. In the past, this method was used to also preserve wild red mushrooms (Kythraiotou, 2009)
Functional and symbolic role
Vinegar is a preservative, while rosemary has disinfectant properties (Kythraiotou, 2009).
Additional information and bibliography
Kythraiotou, F. (2009) Τροφή: αφορμή σχέσης, Publications of the University of Nicosia, Nicosia.
Koukoules, F. (1952). Βυζαντινών Βίος και Πολιτισμός, Vol. A-F, Papazisis Publications, Athens.
Pharmakidis, X. P. (2003). Γλωσσάριον Ξενοφώντος Π. Φαρμακίδου (Υλικά διά την σύνταξιν Ιστορικού Λεξικού της Κυπριακής Διαλέκτου, Part B', ed. Theophanos D. Kypri), Centre for Scientific Research in Cyprus, Nicosia
Florentia Kythraiotou, Stalo Lazarou, Petroula Hadjittofi.
Foods
Antakeos - sturgeon
Ancient name for a fish, which identifies with sturgeon. According to Sopatros of Paphos, antakaios was consumed salted.
Foods
Ašshélin - eel
The locals of Kythrea would skin and cut the eels into small pieces, salt them and put them in sterko (dry) wine for one to two days. In the same area they also used to grill or fry them.
Foods
Atherina - smelt, sand smelt
Atherina, smelt, Mediterranean sand smelt, whitebait is a small fish reaching a length of 8-15 cm.
Traditional Recipes
Cuttlefish in wine
It is important that the cuttlefish is fresh, local and uncleaned. They should not be washed, so as to retain the taste of the sea and their ink. They are served with pilaf rice. The recipe comes…
Traditional Recipes
Fish fillet with a crust
Fish fillet with a crust made of barley rusks, caper stems, lemon zest, salt and pepper, grilled with various herbs and wine. Healthy traditional ingredients combined in a contemporary recipe.
Traditional Recipes
Fish savoro
Savoro is a sauce made of vinegar, flour, oil and garlic, in which Cypriots used to preserve fish in the days when there were no refrigerators. Fish would be preserved in this sauce for about a week.
Traditional Recipes
Octopus in citrus - pilaf rice
Octopus is a favourite delicacy in Cypriot cuisine. In this contemporary recipe it is prepared in an innovative way, since it is combined with aromatic citrus fruit.
Traditional Recipes
Octopus in wine kathisto
In this local variation of the octopus in wine recipe, the olive oil, wine, vinegar, cumin, spices and various herbs blend together in a very tasty sauce that makes the octopus a special mezé.
Traditional Recipes
Parrotfish yahní
Parrotfish was abundant on the northern coast of Cyprus. In Rizokarpaso, the parrotfish was cooked in a particular way: simmering in olive oil, onion and fresh tomato.
