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Since ancient times bread was the primary feeding item.  Today it still is -not only the most primary but also -the most tasty food.  A large variety of breads are daily at the disposal of consumers.

However in Mari there's the traditional bread that is made in the old, time-honoured way.  It is the familiar country bread.  The way it is made is exactly the same way our ancestors made it in various regions of the island.

A woman from Milia of Famagusta, Mrs. Christina Hadjoulla, continues -until today -making country bread in the same way her father, grandfather, and great-grandfather made it.

Way of making.

The making of bread is done with yeast.  Yeast is made during the Immersion of the Cross that occurs on the 14th of September.  With this Holy Water and some flour part of the yeast is made.  It stands covered for 3 days so that the "first fermentation" will take place.  Afterwards some more Holy Water and some flour are added; all together are kneaded and after 3 days the same process takes place.  So, after 9 days the yeast is ready.  The yeast is renewed and maintained throughout the year

The yeast is ready since night-time.  The yeast must be thinned with some tepid water.  Also, the yeast must be mixed with country flour, farina, water, and some salt until the dough becomes suitable.  Then follows its cutting into pieces, weighing about 1 kilo, it gets floured (the "thkiartisma", means "dough kneading"), and then it is placed upon the "kouposanido" (special, traditional, wooden utensil that is used for the making of bread), that is already covered with cloth.  In every bowl of the "kouposanido" there is flour with black "mavrokokkos" seeds (aromatic seeds, cumin or dill).  They are covered with a blanket for about three hours.  The traditional oven is already prepared at the necessary temperature and then the breads -having been incised with a blade -are inserted in the oven with the help of the "fournofti" (long, wooden utensil with which the breads are placed in the oven), for baking that lasts for one hour.  Afterwards the breads -again with the aid of the "fournofti" -are taken out of the oven and are ready for consumption.

Apart from regular bread, the brown bread, the rusks, the "glistarka" (crusty rusk with sesame, shaped like a rectangular grid), and church breads -for holidays and commemorations -are also made in the same way.





7736, Mari
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Ε-Mail: info@mari.org.cy
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