the sklinitzi is removed, it leaves behind a hole. Pasta is then placed on a shallow basket (“tsestos” in the Cypriot dialect) to dry out naturally. Gastronomy: It is available for purchase and consumed like any other type of pasta. 16 Gastronomy in Cyprus Production method: Tertziellouthkia are made by mixing durum wheat flour with water and/or another type of flour such as country and/or wholemeal flour, with semolina, water and salt.The dough is stamped into fine strings which are then cut into a suitable size for the intended shape of the pastry. Once stamped into shape, they are usually placed in a shallow basket (“tsestos” in the Cypriot dialect) to dry out naturally or be consumed fresh. Tertziellouthkia are served baked in honey, carob honey or epsima, thinned with water. The name Tertziellouthkia has been registered as Protected Geographical Indication (PGI) since 10/07/2024. Gastronomy: Tertziellouthkia are also offered for sale in the retail trade. They may be consumed as dessert once baked in water-thinned honey, molasses or carob honey. They are served in a deep dish with some of the sweet broil in which they are baked. “Tertziellouthkia”: Traditional pastries consumed mainly as sweet desserts. Their name derives from the way they were stamped into shape by housewives ("tertzelli", small ring) which varied according to the region. They were made and consumed mostly during fasting as well as on other occasions such as carob harvesting etc.
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