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The “resi” was actually wheat. Young women accompanied with violins usually did the preparation of this food. They carried it in the old taps of the village and cleaned it the previous of the wedding day as it was one of the main wedding dishes.

It is actually a pilaf of lamb and coarse wheat cooked in the broth of chicken, pork and beef. The pieces of lamb were put in large cauldrons and they were braised in low heat. Later on, the coarse wheat was added. When the food was ready, it was served to the guests. It was very popular in Limassol and Paphos.

Nowadays, only four people make the resi: Yiorgoulla Trifonos, Savvas Kouspos, Sofia Charalambous Hadjisolomou and Eleni Charalambous Hadjisolomou.

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