Titsiria (pl. titsiri(d)es), tsirintz̆in (pl.tsirintz̆ia)
The remainder of rendered pork fat in a pan.
Name - Origin
Titsiries or tsirintz̆ia are small fried pieces of pork fat (Xioutas 1978, 152; Yangoullis 2014, entry τσιρίντζ̆ιν,το, 565), which were salted and stored as such for a few days, or they were kept in thick fat for a longer time (Xioutas 1978, 152). s. titsiría pl. titsiríes s. tsiríntz̆in pl. tsiríntz̆ia
ETYM. < τίτσιρος (títsiros - naked) they are fried until all the fat is rendered, they are stripped of fat (Kypri 1983 [2003²], entry τιτσιρίδες,οι, 40).
They were also called tsiríntz̆es (pl).
The remainder of rendered pork fat in a pan.
Functional and symbolic role
Titsiries or tirintzes had their place in Cypriot diet. They were eaten while hot as a savoury snack (Kyprianou 1970), while in some villages, it is reported that they were given to children combined with lemon juice and bread as a snack. Titsirópittes (also called tirigópites or tiriggopoúlles) is a sweet made with titsiries. Some housewives preserved titsiries in fat. Titsiropittes were eaten with sugar in the village of Tsakkistra. In other areas, they were an accompaniment to yahní dishes (Xioutas 1978, 152).
Additional information and bibliography
Yangoullis K. G. (2009), Θησαυρός Κυπριακής Διαλέκτου. Ερμηνευτικό, Ετυμολογικό, Φρασεολογικό και Ονοματολογικό Λεξικό της Μεσαιωνικής και Νεότερης Κυπριακής Διαλέκτου, Βιβλιοθήκη Κυπρίων Λαϊκών Ποιητών, 74, Theopress Publications, Nicosia.
Kyprianou C. St. (1970), Μερικές κυπριακές τροφές του χωριού Τσακκίστρα, Εκδόσεις Γυμνασίου Λαπήθου, Lapithos.
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.
Xioutas P. (1978), Κυπριακή λαογραφία των ζώων. Publications of the Centre for Scientific Research, XXXVIII, Nicosia.
Demetra Demetriou
Traditional Recipes
Pilaf bulgur with titsiri(d)es
Fatty titsiries added to pilaf pourkouri give a special taste and aroma.
Traditional Recipes
Titsiri(d)es
“Cut the fat of the pig into small pieces. Fry them until they are well cooked” (Panayiota Mikkeli, Kyperounda, Limassol).
Traditional Recipes
Titsiri(d)es Souvlakia
“We fry the titsiries and then add parsley and lemon. We put them on the skewers and eat them as souvlaki (kebab)”. (Iphigenia Eleftheriou, Kyperounda)
Traditional Recipes
Titsirópittes
These are pittes (bread) with titsirides, i.e. fried pieces of pork fat.