Name - Origin
Σκόρδο.
The scientific name of the species is Allium sativum (Liddell and Scott, 1996).
Functional and symbolic role
‘Skorodon’ (garlic) as a food is mentioned in a one-word reference by Klearchos Soleas (Clearchus of Soli), a writer of Cypriot origin who lived around the 4th c. BC. No further information on the consumption or cooking of garlic is given.
Additional information and bibliography
Σκόροδον (garlic) is mentioned by Clearchus of Soli (4th-3rd c. BC) in his work ‘Περί γρίφων’ (On riddles) among other foods. The passage is quoted by Athenaeus (2nd-3rd c. AD) in his work 'Dipnosophistae'.
Athenaeus, Dipnosophistae 14.648f-649a in: Gulick, C.B. translation (1980) Athenaeus-The Deipnosophists, Loeb Classical Library vol.6. Cambridge: Harvard University Press, 504.
Liddell and Scott (1996) A Greek-English Lexicon, Oxford: Clarendon Press.
Natassa Charalambous
Foods
Antiskorodon or Kyprion
A variety of leek (or garlic) which is found in ancient written sources under the geographical name ‘Kyprion'.
Traditional Recipes
Cardoons skordalia (in garlic batter)
Cardoon, a wild green (Cynara cardunculus), cooked in garlic batter.
Traditional Recipes
Kohlrabi with garlic
Kohlrabi boiled and combined with garlic and batter. The recipe comes from Deryneia in the Famagusta district and is generally prepared in the area of Kokkinohoria.
Traditional Recipes
Lapsanes (charlocks) with garlic
"...add the olive oil in the same pot and then add the garlic. When the garlic is golden brown, add the lapsanes and salt." (Tasoula Hadjilambi, Komi Kepir Kyrenia)
Traditional Recipes
Louvi (black-eyed beans) with kouloumbra (kohlrabi) and lahana (Swiss chards)
The recipe comes from Sotira village in Famagusta region, where this dish was very popular. It was a nutritious and hearty meal which the people of the village used to take with them for lunch to the…