39 Α feast of flavour Cypriots used to sprinkle their home guestswith rosewater, just as celebrants did with the faithful gathered in a church, as well as everyone participating in preparing the groom and the bride for the wedding sacrament. For this purpose, they used silvermyrrh containers called “merrehas”. Rose water was sold at festive fairs; it was usually exchanged for products like wheat and bulgur that were not widely grown in the mountainous areas. Production method: The roses were collected in the early morning before the strong sun caused part of the essential oils to evaporate, and their petals were placed directly into a distiller. The derived steam was passed through a cold tube, liquefied and collected. Small quantities of rose water were also produced with the zivania cauldron (“lambikkos”). The rose water was stored in dark-coloured glass containers away from sunlight. Gastronomy: Rose water is widely used in making syrup for various confections (e.g. baklavas, “dahtyla” etc.), as well as other sweets, such as rice pudding, etc. It is also used in the production of Soutzioukos, Ppalouzes and Kkiofterka.
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