Syka Tillyrias - Tillyria dried figs
Σύκα Τηλλυρίας. Πηγή: Άδεια δημοσίευσης από Υπ. Γεωργίας
They are small in size, white and soft with a sweet taste;
Name - Origin
Dried figs from Tillyria area are smoked with sulphur and then dried in the sun. They are small in size, white and soft with a sweet taste; they are prepared during the months of July to September
The local variety of figs found in Tillyria area, called ‘koútsino’, is used to produce dry figs: the figs are left to over-ripen, picked and placed in special rooms or containers to be smoked. Smoking is done using sulphur and takes about 24 hours. The smoked figs are then dried in the sun for 7-10 days and afterwards, they are washed by immersing them in boiling water. They are left to dry out and then they are packed.
Functional and symbolic role
They are consumed as a sweet.
Additional information and bibliography
According to the local producers, the know-how of preparing dry figs has been passed down from generation to generation to the present day. According to Th. Kyprianou (2000), Tillyria figs are considered as the best figs, hence, they are picked to prepare 'pastosyka' in Tillyria.
In the village of Lysi, in the locality of Agios Euphemianos, Savvas Xystouris reports: “Most of the fig trees were of the Papathouma variety. We do not know where this name came from. These figs were and are the most suitable for preparing dried figs”.
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2010).Gastronomic Map of Cyprus, Nicosia, Press and Information Office, 379/2010-2.000.
S. K. Xystouris (1980) Η Κωμόπολη της Λύσης, Ιστορική, Κοινωνική, Γεωργική και Λαογραφική Επισκόπηση, NicosiaCyprus, p.245.
Stalo Lazarou, Tonia Ioakim
Traditional Recipes
Pastosyka - dried figs
In the past, dry white figs were called pastosyka, and dry dark coloured were called maxilles. Maxilles are produced in Paphos. The sweetest and tastiest are those of Lysos and Arodes (villages of…
Traditional Recipes
Rolled pitta with anari and dried figs
In this modern recipe, anari cheese is combined with dried figs, cinnamon, sugar and almonds. Rolled, syrupy pitta is quite “typical” in Cypriot tradition and is found in many variations,…
Traditional Recipes
Spoon sweets - Fig
Primarily, unripe figs are used for the preparation of this sweet, which in Cypriot they are called koutsaka. Thus, the spoon sweet is also called fig-koutsako.
Traditional Recipes
Stuffed pork fillet
Traditional Cypriot ingredients, such as lountza, halloumi, dried figs and sausage, accompany the pork fillet in a modern dish. Stuffed pork tenderloin is a similar dish (see recipe).
Traditional Recipes
Sykopitta
A small pitta made with a mixture of fig pulp, almonds, aniseed and rosewater.
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.
Foods
Vartikon
A variety of figs. Vartika figs are large, pear-shaped, and are considered extremely tasty.