FORGOTΤEN TASTES

OF CYPRUS

Glossary and Some Storytelling

  1. "Louvana": This is a bitter, green leafy vegetable known as Cyprus vetch. This must NOT be confused with the pulse split pea, which is also calledlouvana in Cyprus. In Cyprus, when the plant is still young and the louvanaleaves tender, they are eaten rawor made into a salad, dressed with lemon and olive oil.It is a seasonal green, and can be found between late winter to spring. This makes them available on Green Monday (KatharaDeftera), the first day of the Lenten fast.
  1. "EliesTsakistes":Crushed green olives preserved in olive oil. The flavour is enhanced by the addition of dry coriander seeds, lemon slices and garlic.
  1. "Antinakta": Method and term used to describe the last steps of frying starchy vegetables. Excess liquid is then removed and red wine and dry coriander are added to the food. The dish is completed by shaking the ingredients in the pot.
  1. "Poulles": Young kolokasi plant also known as taro. The namekolokasipossibly comes from its Latin name Colocasiaesculentum.The oldest reference regarding Cyprus kolokasiis accredited to 12th May 1191 where kolokasi was served during dinner at the wedding celebration of Richard Lionheart with Berengaria, at Limassol castle (Jeffery, 1926).

Poulles are served "Antinakta" style.

  1. "Yelermasi": Jerusalem artichokes. It was commonly consumed raw, in Kythrea area. Also it was served in the fashion of antinakta.
  1. "TtavasLefkaritikos": Tavas is a special clay pot that is used for traditional oven baking. The most famous pots are hand crafted in Kornos village. LefkaritikosTavasis a typical regional recipe from the villageof Lefkara. Ingredients include lamb, potatoes, onions, tomatoes and cumin that are sealed in the pot and baked for several hours until tender.
  1. "Kokkinokoloko"¨Butternut squash. In Cyprus it is only used in a few recipes but its distinctive taste and looks make it easily stand out, with Kolokoti (butternut squash pie) being a classic example.
  1. "Tertzellouthkia": A unique sweet made with the leftovers of bread dough. Rolled to the size of a large button,tersiellouthkia are boiled in grape or carob syrup. The liquid is then served with the cooked dough.
  1. Rolled "Kattimeri": It is a rolled pie with cinnamon, sugar and honey, baked on a metal non-stick surface pan with little or no oil. The technique is similar to the techniques applied in northern Greece’s savoury pies.
  1. "Koullouri": A flavourful bread prepared with the use of yeast. The main flavours are anise, mastic resin, and in some cases cumin.