Also known as: Koulourouthkia with grape juice or carob syrup

Tertsellouthkia are a pretzel-like delicacy that is prepared using strong flour, sourdough (optional), a bit of salt, olive oil and water. During fasting periods, they are often prepared without olive oil to adhere to dietary restrictions. In the Karpasia region, they were also known as Loulouthkia, meaning “flowers” in the local dialect, due to their small, spiral shape. They can also be shaped in small rings.

These delightful treats are cooked in either carob syrup or grape syrup, depending on regional ingredient availability. The choice between the two is rooted in Cyprus’s distinct terroir.

In the occupied northern areas, carobs (locally known as “teratsia”) were abundant. Carob syrup, a staple in the region, is made by reducing carob juice until it thickens into a rich, syrupy consistency.

In the non-occupied southern regions, grapes flourished, leading to the production of epsima—grape juice reduced until two-thirds of its water evaporates, creating a honey-like syrup.

Once the dough is mixed, it rests for about 30 minutes before being rolled into long, thin strands. These are then cut into small pieces and shaped into spirals or rings. They are then cooked in a mixture of water and carob syrup or epsima until ready. Some choose to cook them in water first and then add the syrup. Proper cooking is important otherwise they will be firm and not pleasant to chew.

Tertsellouthkia are best enjoyed warm, offering a satisfyingly chewy texture with a unique, delicate sweetness. A subtle sourness balances the flavour, making them incredibly addictive—once you start, it’s hard to stop!