388

The secrets behind the irresistible taste of palouze from the Limassol wine villages!

07/11/2020
* NOTE: All the tributes of All About Limassol (as the Official Guide of Limassol) aim to ONLY highlight the special aspects of this wonderful city, so that everyone can be aware of the exceptional options they offer. Under no circumstances do they have any promotional or nominal value, and they do not serve the interests of Companies, Municipalities, Organizations or Individuals.

Every autumn, while traversing through the wine villages in the Limassol countryside, you will catch a whiff of grape must in the air, as it flows abundantly into the barrels following the grape harvest. This must is used as a main ingredient for one of the most characteristic Cypriot delicacies: palouze.

The ritual of making palouze, as well as its byproduct, soutzouko, is almost as enjoyable as their rich, sweet taste. The grape juice is boiled in large cauldrons (traditionally made of copper and placed directly onto the fire). Once the juice has reached boiling point, flour is added until a thick jelly is formed, which is then simmered for about an hour.  

The palouze must be stirred continuously while it simmers. Traditionally, this is done with large, wooden ladles, though special cauldrons with mechanical stirrers are often used today. To make soutzouko, the palouze is prepared and then strings of almonds or walnuts are dipped into the jelly. After several dips, delicious, thin layers of jelly are formed around the nuts.

Palouze is ideally enjoyed warm, as soon as it comes out of the cauldron, but it is equally tasty when eaten cold. Another popular treat is made from the leftover palouze, which is cut into strips and dried. These are called kiofterka, and they are a perfect accompaniment to wine and zivania, as is soutzoukos.

swipe gallery