Name - Origin
Agriopalatho (Yangoullis 2009, entry ξινιάτος,ο, 323), a green with broad leaves, similar to valsama. Its stalk is edible (Kypri 1983 [2003²], entry ξυνιάτος,ο, 413). Its leaves are used to make koupepia [dolma] (Yangoullis 2009, entry ξινιάτος,ο, 323; Kypri 1983 [2003²], entry ξυνιάτος,o, 413).
ETYM. < xinia (sour) + ending -átos (Yangoullis 2009, entry ξινιάτος,o, 323) They have a sour taste due to the fact that they contain potassium oxalate.
Scientific name: Rumex sp. of the Polygonaceae family.
Xenophon P. Pharmakidis and Eugenia Petrou-Poeitou spell the word with -y instead of -i (Kypri 1983 [2003²], entry ξυνιάτος,ο, 413; Petrou-Poeitou 2013, entry Ξυνιατοί, 103).
According to Pharmakidis the word and the plant are found in Karpasia. He notes that he does not know whether the plant exists in the rest of Cyprus or under what name (Kypri 1983 [2003²], entry ξυνιάτος,o, 413).
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, Theopress Publications, 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.
Petrou-Poeitou E. (2013), Από πού κρατάει η σκούφια τους. Λέξεις και ιστορίες από τον κόσμο της γεύσης, Epiphaniou Publications, Nicosia.
Argyro Xenophontos, Tonia Ioakim
Traditional Recipes
Kolokasi (taro root) with koupepia
In this dish, kolokasi is combined with koupepia (stuffed vine leaves). After the kolokasi is sautéd, the koupepia are placed on top and cooked together in tomato sauce.
Traditional Recipes
Peas with koupepia and artichokes
A yahni dish with peas, artichokes, carrots and koupepia - stuffed vine leaves cooked in tomato sauce.
Traditional Recipes
Stuffed onions
Stuffed onions are prepared using the same minced meat and rice-based mixture as in stuffed vine leaves.
Traditional Recipes
Stuffed vine leaves - Koupépia
Stuffed vine leaves are the most popular type of dolma in Cyprus. Chards can be used instead of vine leaves.
Traditional Recipes
Stuffed vine leaves with mushrooms (vegan) - Koupepia korniotika
A vegan recipe from Kornos village. Chards can be used instead of vine leaves.
Traditional Recipes
Stuffed zucchini flowers
In this recipe, the same mixture of minced meat and rice as in the traditional koupepia is used as a stuffing of zucchini flowers. A favourite version of Cypriot stuffed vegetables.
Traditional Recipes
Vegetarian koupepia - stuffed vine leaves
A variety of vegetables such as carrots, zucchini, tomatoes and onions or even mushrooms are mixed with rice to form the stuffing of vine leaves. A vegetarian dish suitable for fasting.
Traditional Recipes
Vine leaves stuffed with artichokes
A vegetarian, fasting dish. “For the filling, finely chop the artichokes and onion and sauté them briefly in olive oil. Remove from the heat and add the rice and tomatoes”. (Theognosia Andreou,…