coriander seeds. The maturity period takes about 15 days and is followed by a smoking process which takes another 20 days. Smoking takes place on a daily basis at a rate of 1-2 hours per day. In Cyprus, traditional smoked Lountza is usually served uncooked, sliced or cubed along with a selection of other meat and cheese delicacies. Due to its processing method, it may be preserved for long periods at ambient temperatures, in relatively cool places without losing its freshness and nutritional value. The processing method also gives a product which is low in total fat content. Morever, Lountza is made of pork filets or loins which are salted, marinated in red wine, dried in the sun, rolled in coriander seeds and finally smoked in a specially built chimney with wood from various aromatic bushes and trees. Lountza can be served cold as a snack or in sandwiches and can also be fried or grilled.
vegetable and lentils flavored with Potli spices (a collection of 36 spices tied together in a muslin cloth) cooked on a Lagan (a seasoned plate that lends a delicate flavor to the dish).