Laggopittes Rizokarpasou are pies (with holes) cooked on a flat, round and smooth rock placed on charcoal.
History: According to Kypris and Protopapas (1997), “Laggopittes were cooked on a rock in Rizokarpaso during fasting on the celebration of John the Baptist on 29th August”. Bibliography shows that Laggopittes were also produced in different variations in other areas of Cyprus, especially in Paphos district villages.
Production method: First, a viscous puree (very soft dough) is prepared using flour, water and leaven (a small amount of salt can be added). The dough is covered and placed in a warm place to ‘swell’. The rock is then heated and daubed with oil so that laggopittes do not stick on it. The puree is slowly poured on the rock to cook. When the pie is cooked on one side, it is turned to cook also on the other side (Ioannidou M., 2007, Documentary: The bridge across our traditional tastes).
Gastronomy: Laggopittes Rizokarpasou are served warm or cold with honey or carob honey and/or epsima (see numbers 14 and 17).
Source: Ministry of Agriculture, Natural Resources and Environment