Taste of Cyprus Sweets Phiniotika Loukoumia

Phiniotika Loukoumia

Phini’s visitor usually waves goodbye to the village with a box of “loukoumia” (Turkish Delights) in his/her hand. He/she wants to keep something out of the sweetness of his/her visit to the village and the “loukoumi” of Phini seems to be most becoming.

The art of making the “loukoumi” of Phini was introduced to the village by Philakti Pelavaki or simply the Confectioner as he was known. This man lived, since childhood and for many years, in Egypt where he learned the art of “Loukoumi”. When he returned to Cyprus in 1930, he brought with him this art and started practising it in Phini since then.

The preparation of “loukoumi” is not an easy job.

The maker must begin his work very early in the morning. After separating in the right proportions the materials that are needed (sugar, starch, various flavours, and -of course -water), he places the “chardji” (large dixie) at the “niskia” (a special place for the heating of the “chardji”). He then puts in the materials he separated before and lights the fire, which must not be too strong, and slowly-slowly starts the cooking.

At the same time he must begin a slow, continuous stirring of the mix in the “chardji” that lasts for several hours. Of course, the mix is thin and stirring is achieved rather easily in the beginning. Later on however, when it starts to weigh and stirring becomes a rather difficult and tiresome job. Since it lasts for hours, one person alone cannot cope. He needs the help of a companion so as to switch and relieve one another.

After the “loukoumi” is cooked and the stirring is finally over, the “chardji” is taken off the fire and its content is poured into wooden moulds, where it stays until the next day to cool off. The next day it is cut into small pieces and -after it is sprinkled with sifted sugar -it is inserted into boxes; now it is ready.

The “loukoumi” of Phini is known all around Cyprus and abroad.

Courtesy of the Community Council of Phini

Top Stories

Interior Ministry replies to private colleges about new criteria for foreign students

In reply to an announcement by the Union of Private Higher Education Schools, the Interior Ministry said that one would expect that the union...

Holy Synod decides to recognize autocephalous of Church of Ukraine

The difference among bishops regarding the recognition of the Independence of the Orthodox Church of Ukraine became evident when the issue was put to...

Tatar: 300 G/Cs apply to the “immobile property commission”

The opening of Varosha will continue until every square meter is open, new Turkish Cypriot leader Ersin Tatar said during an interview with Turkiye...

Government to receive almost 2 million euros from COVID fines

The government received almost two million euros in recent months due to violations of the measures for COVID-19. Of course, this money has not...

Cyprus records 1,400 cases of violence against women this year, so far

On the International Day for the Elimination of Violence against Women on Wednesday, police said a total of 1,400 such cases were reported in...

Taste

Squash soup

Ingredients: 1 kg pumpkin, cut into small cubes, approximately 5 cups 2 medium (400g) sweet potatoes, cut into cubes, approximately 2 ½ cups 1 chopped leek, only...

Mezedes

No visit to Cyprus is complete without enjoying the traditional meal of many small dishes known as ‘meze’. This large feast, which has been a...

Prawns with fried cheese, barley shaped pasta

Put the barley shaped pasta into a small pan with salted water, bring to a boil and when tender, drain. Peal the prawns leaving...

Salmon and shrimp sheftalies

Mix all ingredients for tabbouli in a bowl and keep to one side so flavours can combine. Prepare the sheftalies: wash and soak the casing...