A dish traditionally cooked on the 29th August and 14th September. The feast days of St John and the Holy Cross respectively
Grounded Carobs/Beaten Carobs
Prepare the pasta dough as normal. Begin rolling the dough out into thin strips of approximately 4-5cm diameter and 10cm length. Using the strips begin to make shapes e.g. such as the shape of a flower and hence the name of the dish.
Take the grounded or beaten carobs and place it in cold water for a number of hours until the syrup within the carob kernel begins to break down. Place the drained liquid in a saucepan and boil until it begins to reduce. Place the prepared Loullouthkia into the boiling liquid and until cooked.