Cyprus Hand Pasta

Cyprus Hand Pasta

In the Turkish Republic of Northern Cyprus, a country that consumes its own production, it is the hand pasta and Gorasha, which are both the indicator of productivity and the cornerstone of the cuisine culture. Cypriot hand pasta It was brought to the country by the Italians in the time of the Venetians who came to Cyprus. Hand macaroni, which was eaten with game animals such as partridge and shaving, which was shot by hunters in ancient times, is still alive today.

Hand Pasta And Gorasha

In addition to the perforated home pasta and stew pasta, which are about to be forgotten in the Cypriot cuisine, hand pasta made without litter and called Gorasha are among the known types. Pasta varieties, which are still produced in the villages, are known and produced especially by the elderly and are presented at festivals and fairs. Gorasha is made today only by Greek Cypriots living in Kaleburnu village and Karpaz region.

Made Using Garbage

Hand macaroni is made with garbage and these garbage is found in stream beds, garbage called cave garbage is also used in making halloumi. Among the sharp, fine tipped and hard litter, the dry is best because it is the most beautiful Cypriot hand pasta made from dry litter. The garbage collected from the stream beds is wrapped around a round or smooth wand on a broomstick or flat reed, and in this way it is kept flat and dried.

Hand Pasta Recipe

The applied method also prevents garbage from breaking. Cypriot hand pasta fabrication;

•  Stew material; onion, tomato and chicken
•  Preparation; First of all, the food is made of stew, chicken is made with onion and tomato instead of chicken, if necessary, quail can be preferred. The chicken is fried and set aside, the onion and tomatoes are diced and fried, and a spoonful of tomato paste is added. Put the chicken in a pot, pour water on it, then add salt and lemon, boil all the added products until they are mixed, and stew is obtained in this way. Another dish is prepared by mixing the grated old halloumi cheese with the ground dried mint and poured over the pasta.

Preparation of Hand Pasta

Cypriot hand pasta;

• Fame
• Salt
• That
• It is prepared with olive oil.

A dough is made with water, salt, flour and olive oil. The dough prepared in the consistency of an earlobe is cut into small pieces and pressed with the palm. It is closed by pressing the garbage into it, the dough is thinned by rolling it in hand and palm. Olive oil is used to prevent the dough from sticking while it is thinning. For olive oil, a small plate is prepared from the dough and while the dough is thinned, it is rubbed into the dough with a finger between it and the thinning process continues in this way. The pasta is finely cut and left to dry on a clean cloth. The dried pasta is boiled in water for a certain period of time and then ready to be eaten. A mixture of grated old halloumi cheese and dried mint is sprinkled on it and its intermediate layers. The top part is fried chicken or quail is placed with leftover stew Cypriot hand pasta is ready to be eaten.

The Cornerstone of Cypriot Cuisine

The trick in the preparation is to pour some cold water on the pasta so that it is not dough and does not hold the bottom of the pan, then it is filtered. In gorasha making, hand pasta material is used, no garbage is used and it is without holes. The dough is made long and cut by hand to the desired size and left to dry. It is not perforated like in hand pasta. The Cypriot hand-made pasta is the first traditional dish and it is the local product of Cypriot cuisine.