Palouzes / Siousioukkos

Palouzes and siousioukkos are well known traditional sweets in Cyprus which you can meet in villages where the renowned white grapes are produced.
In the village of Drinia the residents with great joy every year, after they gather the grapes they will continue the procedure for the manufacture of palouzes and then of siousioukkos. 
Let’s just watch how people in Drinia manufacture palouze and siousioukko.
With the white grapes the procedure for the placing and footing of the grapes is succeeded in order to get the extract from the grapes the so called must.

The must is taken and put in a special pot on and it is cooked. It starts to boil then they pour a special colour the so called asproe in the pot. The asproe is put slowly slowly in the pot because it starts to flare up by boiling. With the mix of this color the cleaning of the must is achieved and its colour becomes a little darker. As the must is boiling the woman in charge removes the wastewater which comes on the surface with the ladle. 

After she makes sure that the must is clean enough she removes it from fire and strains it one more time in another pot and leaves it to get cold. Then in an analogy of 8 okes of must, I oke flour .she mixes them and stir them well and the success on the good dilution is due to the must that must be cold and not mucky.
The mix goes back on the fire and she stirs well until the so called mixture of pallouze is broiled. She puts it to a plate and makes sure it rives.

The next step is achieved with the manufacture of siousioukkos. 
Almond kernels or walnut kernels are passed on threads depending on the choice of the woman. In the edge of the thread there is a small hunger so the threads are hung high so it would be easier in the drying of the siousioukkos.In the palouze mixture when it is hot they put the threads in and hang them for some hours to dry. This is repeated either on the same day after they are manufacture in a palouze mixture or on the next day. They put it in the mixture of the palouze three times. They leave it hanging for 5 -6 days unless they prefer it fresh and cut it on the same day. 

Zivania

Zivana or Zivania from the word zivana (grapes). It is the extract of the wine which is produced in special caldrons with the methods of distillation . Its conciseness in spirit is usually from 47-52%. Since Venice domination until today the production of zivania consists a basic occupation and an important source of income foe the Cypriot wine growers. The distillation of zivania is a traditional skill which is transited to the generations from century to century in almost all the villages that produce wine in Cyprus as well as in our community, Drinia. 

General information: The production of zivania is a good opportunity to use the remaining grapes except those which are used for vinification, currant bearing, market consumption or export.
In addition, with the use of technology people have the chance to use the raw feedstock of raki which is left after wine production.

The way Zivania is manufactured: In order to make a good quality zivania the grapes which should be used must be mature and healthy without being melted. The must which will be used for the fermentation should not be more than 12-13° Bomme (an instrument to measure the strength of the grapes), so it can have a complete fermentation. When the Bommemeter shows under zero it means that fermentation is completed and that the saccharine is converted into spirit. Then the wine and the raki are put in the caldron which is full up to the 4/5.It can be said that we have three ways of putting in a Dixie: α) When the wine is extracted by itself b) when the wine and the raki are put in a Dixie together and c) when the zivana is put in the Dixie with some water or with some weak zivana the ‘porako’.
In the base of the caldron they put the ‘mazia’ in order for the zivana not to stick in the bottom. Before the caldron is closed with the zivana they put mazia again to press the zivana. After this they light a fire with woods and vines. Some people use the petrol machines (rocket) and some others gas. Just after the zivania is on the surface the light is decreased because during distillation the fire should be steady and medium that means neither high or low .it must also be noticed that the water of danis should be cold and cool from the middle and down during distillation, a thing that is succeeded with the constant renewal while from the middle and up should be hotter. The new zivania produced should be cool and must be put in a pot. 
Zivania has many uses. From the ancient years but even today it is widely used for therapeutic purposes, such as embrocating, cold, wound disinfections, fainting, toothache, as an energy drink in winter et.c. In the old years when the alcoholic drinks were not so well known there was great zivania consumption especially in houses. As the zivania gets older in the barrels or in the ‘kolotzia’ where it is saved by the wine makers, the better and more flavored it becomes. 

Sheftalia

Ingredients
500g pork mince
500g lamb mince
1 large onion finely chopped
1/2 cup finely chopped parsley
1/2 tsp cinnamon
1 tbsp lemon juice
Salt and pepper
250g panna (pork lace fat, available from Greek butchers)

Combine all ingredients, except the panna, in a bowl.

Place panna in a bowl of warm water for a few minutes, remove and carefully open out one piece at a time, laying it flat on a work surface. Cut into pieces about 10cm square.

Take a good tablespoonful of the meat mixture and shape into a thick sausage about 5cm long. Place towards one edge of piece of panna, fold end and sides over the meat and roll up firmly. Repeat with remaining mixture. Thread sausages onto thick skewers leaving a little space between each one.

Cook slowly over glowing charcoal turning frequently until well browned. The panna melts during cooking, keeping the meat moist and adding flavour.