28 Gastronomy in Cyprus Maxilles Lysou Maxilles Lysou is a kind of dried fig produced in the Lysos village of Pafos district. History: According to K. Giaggoulis, Maxilles are named after the Latin word “maxilla”, which means “premature fig”. Furthermore, according to R. Papaggelou (2001), the word is derived from the Latin word“macilentus”, which means “thin”. Maxilles used to be a wintertime sweet for the people of Lysos. Production method: The figs, while still on the tree, are daubedwith olive oil at the edge using a straw to bring about the simultaneous maturation of the fruits. After about 7 days, the fruits mature and are collected. The figs are placed on pine needles on the ground for 1-2 days to wilt. Afterwards, they are cut in half and left for 3-4 additional days to dry. They are placed in warm water with fennel for 1-2minutes, strained and left to cool/dry (Ioannidou M., 2007, Documentary: The bridge across our traditional tastes). Gastronomy: Consumed as a sweet or with walnuts.
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