Five traditional sweets that are made from grape juice in the villages of Troodos.
History: Production dates back to the end of the 19th century when grape production was plentiful in mountainous/semi-mountainous areas, especially Marathasa and Pitsilia. Initially, these products were the basic dry food consumed by farmers while they worked. Later on, they were consumed as a dessert, replacing sweets.
Production method: Grapes are pressed and the derived juice is filtered and boiled. Special white soil is added as a cleaning agent. Once cooled, the juice is re-heated and flour is gradually added. The flour – grape juice mixture is stirred until viscous. Rose water or rose geranium is added. Depending on further treatment of the mixture, 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 on a tree branch (V shape). The threads are immersed in the mixture and are hung to cool and dry. This immersion / hanging procedure is repeated 4–5 times until enough of the mixture is captured in layers around the nuts.
Ppalouzes: The above 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 placed in 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 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.
Source: Ministry of Agriculture, Natural Resources and Environment