19 Α feast of flavour head, legs and tail were used for the zalatina, which was a required dish on the Sunday of Apokria (before the beginning of Lent). Production method: The parts of the animal used for the making of zalatina are primarily the head, legs, tail and small pieces of fatless meat. The latter three used to be necessary for the making of zalatina because, as they were brought to a boil, they released jelly which was required for the zalatina to set. The pieces of meat are put into a large pot to boil almost until melting. Then, the bones are removed, the meat is sliced into small pieces and left to cool. In themeantime, the broth is sieved and keeps boiling until it sets. Lemon juice and bitter orange juice is added while boiling. Towards the end, salt, vinegar and, preferably, peppercorns and pieces of red hot pepper are added. The meat is then distributed into individual receptacles, sparsely arranged, broth is poured over it to the brim and then some rosemary is added on top. Within a few hours, zalatina sets. Gastronomy: Zalatina is served as a type of meze, mostly during winter months, especially during the period before Lent, consumed as it is. These five traditional sweets are made from grape juice across all wine-growing areas of Cyprus. History: Production dates back to the end of the 19th century, when grapes were plentiful in mountainous/semimountainous areas, especiallyMarathasa and Pitsilia. Initially, these products were the staple dry food consumed by farmers while working. They were later consumed as a dessert, especially during the winter, as their high-calorie density kept farmers warm; or theywere offered as a treat in the place of spoon-sweets in exceptional cases, for instance towedding guests or even during memorials. Therefore, each family made these sweets tomeet their ownneeds andpreserved them throughout the year in small jugs. A group of farmers used to manufacture these products and sell them in various festive fairs across Cyprus. Production method: Grapes are pressed and the derived juice is filtered and boiled. Special white soil is added as a cleaning agent. Once cooled, the juice is re-heated and flour is gradually added. The flour – grape juice mixture is stirred until viscous. Rose water or rose geranium is added. Depending on further treatment of the mixture, Soutzioukkos, Ppalouzes, Kkiofterka, Epsima, Portos
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