18 Gastronomy in Cyprus way it is made is preserved to this day unaltered. In days of old, when there were no refrigerants, the making of zalatina was a way to preserve meat for long periods of time. Like other meat delicacies (kapnista, “koumniasta”, krasata), it was made during the pigslaughters of the winter months almost in every rural household. During this small ritual that had as participants the entire family, each part of the pig was intended for a specific delicacy. The a resurrection symbol linked with various Easter customs. During Easter days, housewives used to bid guests farewell by giving themflaounas to take with themor to exchange flaounas with friends and relatives. This is why the womenmademore flaounas than those required for the needs of their household. Production method: First, the filling of flaouna (called “foukos”) is made. Grated cheese is mixed with eggs and leaven and some semolina is added. Various herbs (such as nutmeg, mastic, peppermint and cinnamon) are included; raisins can also be added. The “foukos” is left overnight to“swell”. The next day, the dough is prepared, opened up into small pies and filled with “foukos”. After that, the edges of the pie are folded in on the sides. Flaouna is finally daubed with an egg and sesame mixture before baking. Gastronomy: Consumed either warm or cold, accompanying various beverages. Zalatina Zalatina (brawn) is a traditional Cypriot delicacy made of small pieces of boiled pork in light semi-set jelly of an off-white colour. Zalatina, of a pleasantly sour taste, is also called“tremoura”, meaning “shaky”, because of the trembling impression it gives when held with a fork. History: AGlossary by Georgios Loukas, dated 1865, includes a reference on zalatina, fromwherewe can see that the
RkJQdWJsaXNoZXIy MTUzMzM1NQ==