S̆ous̆oukkos, soutz̆oukkos

«Σουτζ̆ούκκος» <br/> Πηγή: Υπουργείο Γεωργίας

A type of Cypriot sweet with grape must and nuts.

Name - Origin

Cypriot name of food

S̆ous̆oúkkos, soutzŏúkkos.

Greek name - description

It is a traditional Cypriot sweet, cylindrical in shape, made of grape must and almonds or walnuts.

Language remarks

ETYM. < turk. sucuk (Yangoullis 2009, entry σουτζ̆ούκκος,ο, 439; Petrou-Poeitou 2013, entry Σουντζούκος, 140) (pers. zīcak - zīçak) (Yangoullis 2009, entry σουτζ̆ούκκος,ο, 439).

Processing method

The preparation of soutz̆oukkos starts with boiling grape juice with white soil from Paphos or with ash until the juice becomes shiny with a blondish colour. Then, flour and rosewater are added and it is boiled until it thickens. Blanched almonds or walnuts were threaded through a string and dipped several times into the grape must and then left in the sun to dry (Ministry of Agriculture 2009, Traditional products made from grape juice, 1- 2).

Soutz̆oukkos is made with a mixture of starch and grape juice, boiled until it becomes cream-like and until it has the thickness of honey. It is made using the same method with which candles are made: blanched almonds or walnuts are threaded with a needle on a fine thread and dipped in the grape must. This is the first layer, which is then hung in an airy and sunny place until it is dry. Then, it is dipped for a second layer, then a third and fourth layer, according to the thickness desired. Afterwards, the sweet is stored. It can be stored for many months, even for a whole year (Kypri 1989, entry σουτζ̆ιούκκος,o, 292).

Functional and symbolic role

Nutritional Value and Importance in the Diet of Cypriots

It was consumed as a sweet and sold at fairs. It is a much sought-after sweet, especially in villages with no vineyards, but also in towns (Kypri 1989, entry σουτζ̆ιούκκος,o, 292).

Additional information and bibliography

Time period

19th - 21st c.

Supplementary Information

In some villages they used to make soutz̆oukko with carob syrup, which is also tasty but black in colour (Ionas 2001, 106).

Bibliography

Yangoullis K. G. (2009), Θησαυρός Κυπριακής Διαλέκτου. Ερμηνευτικό, Ετυμολογικό, Φρασεολογικό και Ονοματολογικό Λεξικό της Μεσαιωνικής και Νεότερης Κυπριακής Διαλέκτου, Βιβλιοθήκη Κυπρίων Λαϊκών Ποιητών, Theopress Publications, Nicosia.

Ionas, I. (2001). Παραδοσιακά επαγγέλματα της Κύπρου (Publications of the Centre for Scientific Research XXXVII), Centre for Scientific Research, Nicosia.

Kypri Th. D. (ed.) (1989), Υλικά διά την σύνταξιν ιστορικού λεξικού της κυπριακής διαλέκτου, Μέρος Γ΄, Γλωσσάριον Ιωάννου Ερωτοκρίτου, Publications of the Centre for Scientific Research, XIV, Nicosia.

Petrou-Poeitou E. (2013), Από πού κρατάει η σκούφια τους. Λέξεις και ιστορίες από τον κόσμο της γεύσης, Epiphaniou Publications, Nicosia.

Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2006), Παραδοσιακά προϊόντα από χυμό σταφυλιού (Ππαλουζές, Κκιοφτέρι, Έψημα, Γρούτα και Σουτζιούκκος), Press and Information Office, Nicosia.

Researcher/Recorder

Demetra Demetriou, Argyro Xenophontos, Tonia Ioakim.

Photos