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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. 

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