Production method: Pasta-on-a-spit was produced with plain dough made of flour or semolina and water. In some areas, some oil or butter from sheep milk was added to the dough. The doughwas cut into small pieces, each of them then wrapped around a spit and pressed on a board of wood with circularmotions until it was stamped into the shape of a thin noodle. When the spit was removed, it left behind a hole. Pasta was then placed on a shallow basket (“tsestos” in the Cypriot dialect) to dry out naturally or be consumed fresh. Gastronomy: Pasta-on-a-spit ismade in the traditional way to this day. It is also available for purchase and consumed like any other type of pasta. “Tertziellouthkia”or “koulourouthkia” or “loullouthkia”: Traditional pastries consumed mainly as sweet desserts. Their name derives from the way they were stamped into shape by housewives (“tertzelli” denotes a small bagel, a flower) which varied according to the region. They weremade and consumed mostly during fasting as well as on other occasions such as carob harvesting etc. 16 Gastronomy in Cyprus Production method: The “tertziellouthkia”weremadeof dough consisting of flour andwater. Thedough is stamped into fine strings which are then cut into a suitable size for the intended shape of thepastry. Once stamped into shape, the “tertziellouthkia” are usually placed in a shallow basket (“tsestos” in the Cypriot dialect) to dry out naturally or be consumed fresh. The “tertziellouthkia” are served baked in honey, carob honey or epsima, thinned with water. Gastronomy: The “tertziellouthkia” are also offered for sale in the retail trade. They may be consumed as dessert once baked inwater-thinned honey, molasses or carob honey. They are served in a deep dish with some of the sweet broil inwhich they are baked. “Glydjista”: A type of dessert made from dough, its shape varies across
RkJQdWJsaXNoZXIy MTUzMzM1NQ==