A type of dessert with fruit or vegetables preserved in grape must (epsima - petimezi) or carob syrup.
Name - Origin
A jam made of fruit or vegetables such as pumpkins, quinces, apples boiled and preserved in grape must (Yagoullis 2014, entry ριτσ̆έλλιν - реτσ̆έλλιν, 464).
George Loucas notes in his Glossary that retselli is a solid sweet framed with must (Kypri 1979 [2002²], article ρετσέλλιν και ριτσέλλιν, 419).
ETYM. < Turkish reçel (Ottoman riçal) (Yangoullis 2014, entry ριτσ̆έλλιν - ρετσ̆έλλιν,το, 464) < Persian rical, meaning marshmallow, or Turkish recel, meaning preserved fruit (Petrou-Poeitou 2013, entry Ρετσέλια, 126).
A type of sweet, made with fruit or vegetables cooked in grape must or carob syrup.
In Marathasa region, they were using dried apricots and apples. They would boil some dried fruit in water for a while until soft, strain them and then put them in a basin with epsima. They would leave them there until they would turned sugary (Kypri 1983 [2003²], entry ρετσ̆έλλια,τα, 35).
According to the oral testimony of Maroula Economidou from Pedoulas village, they used to prepare rets̆ellia by placing dried apples or apricots in a pot with epsima and water to boil and then serve them as a very tasty dessert (Testimony of Maroula Economidou, 85 years old, Pedoulas - Nicosia).
In Kampos tis Tsakistras, they used to make rets̆ellia using red pumpkin or quinces; after cutting them into pieces the night before, they would put them in a lime and water solution to become firmer and crunchier.
According to the oral testimony of Mrs. Marina Kattou, 65 years old, from Vouni Limassol: “They would clean the quinces and cut them into small pieces. They would put them in cold water and boil them until the syrup would thicken.”
Mrs. Pepa Frixou, 61 years old, from Pachna in Limassol, describes the process using pumpkin : “We used to clean the pumpkin and cut it in slices. We would boil it in espima. We wouldn't add water as we didn’t want the pumpkin to come to the surface.”
Functional and symbolic role
In the old days, they used to make rets̆ellia often and eat them on bread. Nowadays, they are served less frequently (Kyprianou 1974, 302).
Additional information and bibliography
Find the recipe for Retshellia/Rets̆éllia in the Traditional Recipes section.
Yangoullis K. G. (2014), Θησαυρός της Μεσαιωνικής και Νεότερης Κυπριακής Διαλέκτου. Ερμηνευτικός, Ετυμολογικός, Φρασεολογικός και Ονοματολογικός, Βιβλιοθήκη Κυπρίων Λαϊκών Ποιητών,74, Nicosia.
Kypri Th. D. (ed.) (1979 [2002²]), Υλικά διά την σύνταξιν ιστορικού λεξικού της κυπριακής διαλέκτου, Μέρος Α΄, Γλωσσάριον Γεωργίου Λουκά, Publications of the Centre for Scientific Research, XLI, Nicosia.
Kypri Th. D. (ed.) (1983 [2003²]), Υλικά διά την σύνταξιν ιστορικού λεξικού της κυπριακής διαλέκτου, Μέρος Β΄, Γλωσσάριον Ξενοφώντος Π. Φαρμακίδου, Publications of the Centre for Scientific Research, IX, Nicosia.
Kyprianou Ch. S. (1974) «Τροφαί του χωριού Τσακκίστρα της Κύπρου», Λαογραφία ΚΘ΄ (ΧΧΙΧ), Athens, 295-310.
Petrou-Poeitou E. (2013), Από πού κρατάει η σκούφια τους. Λέξεις και ιστορίες από τον κόσμο της γεύσης, Epiphaniou Publications, Nicosia.
Oral testimonies: Eleni Georgiou, 85 years old, Kampos tis Tsakkistras - Nicosia. Recording: Stalo Lazarou, October 2010. Anthoulla Aristodimou, 72 years old, Kampos tis Tsakkistras - Nicosia. Recording: Stalo Lazarou, October, 2010. Maroula Economidou, 85 years old, Pedoulas - Nicosia. Recording: Stalo Lazarou, October, 2010. Marina Kattou, 65 years old, Vouni - Limassol. Recording: Zinovia Charalambous, October 2010. Edited by Stalo Lazarou. Pepa Frixou, 61 years old, Pachna - Limassol. Recording: Zinovia Charalambous, October 2010. Edited by Stalo Lazarou.
Tonia Ioakim, Varvara Yangou, Stalo Lazarou, Argyro Xenophontos
Traditional Recipes
Grouta with epsima
Easy and quick sweet porridge recipe with espima (grape syrup).
Traditional Recipes
Halouvás with epsima
In Dora village, Limassol this preparation was made during the feast of Apostle Andreas (Aristi Yiannakou, Dora Limassol).
Traditional Recipes
Souppouthkia
Cubes of fried bread with carob syrup or epsima. This sweet dish was consumed daily in the old days, since it was tasty, affordable and very beneficial. The two variations of the recipe come from…
Foods
Stafili - grapes
Grapes were consumed as a fruit and were used to produce sweet wine, especially Commandaria, dry wine (mostly red), zivania and vinegar.