21 Α feast of flavour Soutzioukkos, Ppalouzes and Kkiofterka are produced. Soutzioukkos: Almonds or walnuts are kneaded on threads with a needle and the two edges of each thread are tied to a tree branch (V shape). The threads are immersed in the mixture and hung to cool and dry. This immersion / hanging procedure is repeated 4–5 times until enough of the mixture sticks around the nuts in layers. Ppalouzes: The mixture is placed in trays to cool down. Crushed almonds or walnuts are sprinkled on the surface. Kkiofterka: These are small square or rectangular pieces of Ppalouzes, that are left under the sun to dry. Epsima: The grape juice is left to boil without stirring until very viscous. Portos: Crushed wheat is added to the hot grape juice. With constant stirring and warming, Portos is formed. Roasted sesame can be added. Gastronomy: Soutzioukkos/Ppalouzes/ Kkiofterka are often served with drinks, especially Zivania. Ppalouzes is also consumed either cold or warm as a dessert. Epsima is used for the production of various sweets or as a substitute to honey and sugar. Portos belongs to the category of marmalades.
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