Donkey milk
In Skarinou you can find the nutritious donkey milk. In fact, in some cases it is even recommended by doctors. According to an article published in the “Ethnos” * newspaper, it can be used for raising children who are intolerant to cow milk. Additionally, donkey milk is also used in the production of cosmetics thanks to its anti-aging and regenerating properties.
Olive oil
Skarinou has produced its own olive oil for several years. Many residents of the village own olive trees and produce their own olive oil which they mainly use to cover the needs of their family.
More: Olive Cultivation
Wine
The residents of the village produce wine mainly for their own household. The first production stage of the village wine is the extraction of the must. Next, the must is placed in the corves, which are then placed in a shady place so that fermentation will take place. The fermentation procedure takes approximately 12-13 days. During the fermentation, the grapes are pressed two or three times a day. Then, they are filtered using a basket and their juice is transfused in other corves where it remains for a few days until it is purified.
Carob honey buns
The women of the village continue to make this traditional sweet delicacy. The buns are baked in boiled carob broth. After they have been baked, we spread carob honey all over them, meaning the juice produced by carobs, so that they become even more delicious.
Yoghurt
Traditional yoghurt is still produced in Skarinou today. The yoghurt’s making procedure is as follows: A clay-made utensil called “tsoukka” full of milk is placed above fire. As soon as the milk is lukewarm, the yoghurt is added. Then, we continue to stir until the yoghurt dissolves in the milk. The milk continues to heat in lukewarm temperature until it solidifies. Next, the utensil must be removed from the fire and placed somewhere where it can maintain its temperature. This is achieved by either placing the utensil on brans or by covering it with hot fabric.
Halloumi (White Cheese)
The renowned traditional cheese of Cyprus, “halloumi”, is made in Skarinou as well. It is a white type of cheese made of goat or/and sheep milk.
The making of “halloumi” starts by heating the milk in a large household utensil called “hartzin”. Next follows the addition of a coagulant substance called “pidkia” or “pytia”. In the past, the stomach of small sheep would be used as a coagulant.
After that, the milk is removed from the fire and once it is cold and solid it is cut into pieces. Next, these pieces are placed in small baskets called “talaria” while pressed at the same time so that all liquids known as “noros” are removed. The “noros” is then stored as it is used both for the production of more cheese and the preservation of the “halloumi”.
The making of “halloumi” is completed by heating the pieces of cheese on the “hartzin”. While being heated, the pieces have to be covered with “noros”. The “halloumi” is ready once the pieces have surfaced and the maker then removes them from the utensil one by one while throwing spearmint and salt on them at the same time.
Frumenty
Several housewives of Skarinou continue to make frumenty with which they cook a tasty soup. In fact, in the soup they often add pieces of “halloumi” cheese, this way giving it an even more special taste.
To produce frumenty, one needs milk and thickly grinded wheat. The milk has to be sour and therefore it must be left in a clay container for two weeks. Once the milk has gone sour it is then transferred into the “hartzin” – a large household utensil – before adding the wheat. Next, the mixture is constantly stirred with a big wooden spoon until it turns into gruel. After that, as soon as the mixture has cooled off, producers use it to shape small cylinders which they place in large wicker trays called “tsestos”. To complete the making of the frumenty, it is spread under the sun to dry.
Grape by-products (raisins, “soutzoukos”, “kiofterka”, “palouzes”)
Raisins are made from grapes. To make raisins, the grapes are first washed and then spread under the sun to dry.
“Palouzes”, “kiofterka” and “soutzoukos” are made from grape juice. These three traditional sweets are made from a gruel which is prepared as follows: First, the grape juice is poured into a large copper container called “hartzin” which is placed above fire. While the mixture is being heated and right before it has boiled, white soil is added to it while at the same time removing the foam created as a result of the mixture being boiled. Once the gruel has boiled, the mixture is removed from the fire. After quite some time or on the next day, when the mixture has cooled down, the “hartzin” is again placed above fire this time adding flour, the quantity of which is based on the quantity of the juice. Next, the mixture is constantly stirred while and the gruel is ready after some rose water is added.
To prepare the “palouzes”, the aforementioned gruel must be cool. So, once it has cooled down, it is poured into small containers and sometimes almond kernel is also added.
The “kiofterka” are made from “palouzes”. In particular, the “palouzes” is left under the sun for a day and the next day it is cut into pieces. Next, the pieces of the “palouzes” are covered in flour and spread under the sun for a few days. Once the pieces have dried, the “kiofterka” are ready.
As it has already been mentioned, “soutzoukos” is also made from the same gruel. More specifically, threads with almonds or walnuts hanging from them are sunk into the gruel at least four times. Next, they are hung from a rope until they dry. Once they have dried, the “soutzoukos” is ready.
Sources:
Great Cyprus Encyclopaedia, Nicosia 1987, Philokypros Publications, vol.7 & 13
Ioannis Ionas, Traditional Cyprus Professions, Nicosia 2001
Information on donkey milk:
Article published by the “Ethnos” newspaper titled “It beautifies and cures….”, 14th March 2011, retrieved from http://www.ethnos.gr/article.asp?catid=22733&subid=2&pubid=58020951
Community Council
Georgiades Estate: http://ktima-georgiadi.com/greek/
|
