17 Α feast of flavour regions: it can either resemble a rhombus, a “baklava” or a bow. The “glydjista” (from the Greek word glyko=sweet, which denotes their sweet flavour) were mostly associatedwith landmark events such as a wedding (they were collectively made at the house of the lady of honours, and offered to the newlyweds on Monday after the wedding to foreshadow a “sweet” life), a birth and religious holidays. Also, during the Carnival period, every family would traditionally make its own “glydjista”. Of note is the fact that since 2017 the “glytzista” of Koilani village have been included in the Cypriot UNESCO List of Intangible Cultural Heritage. Productionmethods: The“glydjista”are made with dough consisting of flour, water and oil. The dough is pressed down into a disk which is then stamped into the intended shape. They are fried and, depending on the region, either drizzled with syrup and garnished with ground almonds or served with sugar, cinnamon and ground almonds. In some regions, sesame is used instead of almonds. Gastronomy: Today, the “glydjista” are served as a sweet dessert at various events or local celebrations. Flaouna Flaounais a baked good, its main ingredients being flaouna cheese and eggs. It is produced during Easter throughout Cyprus. Flaouna has a square, triangular or round shape and can be either sweet or salty. In the villages of the Pafos district, Paskies are produced – round, palm-sized flaouna containing small pieces of fried meat with herbs. History: According to Cypriot researchers, the precursor to flaouna is “palathi”, an ancient Greek pie with figs. The equivalent Roman word was “fladonis”, while later the Anglo-Saxons named it“flaon”, today’s“flan”(Hadjioannou, 1993). For Cypriots, flaouna is
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