Ministry of Agriculture, Natural Resources and Environment Department of Agriculture
Traditional Dishes of Cyprus
Lefkosia, Cyprus 2012 Prepared by: Department of Agriculture of the Ministry of Agriculture, Natural Resources and Environment in cooperation with the Press and Information Office
Text: Department of Agriculture of the Ministry of Agriculture, Natural Resources and Environment
Editing: Demetris Hasikos Press and Information Office
Design: Dora Cleanthous-Farside Press and Information Office
Photos: Stavros Ioannides Press and Information Office
Cover photo: Petra tou Romiou, the legendary birthplate of Aphrodite Christos Avraamides Press and Information Office
Preparation of dishes: l Higher Hotel Institute
l Press and Information Office
P.I.O. 129/2012–8.000 ISBN 978-9963-50-098-7 Published by the Press and Information Office
Printed by Konos Ltd
Copyright © 2012 FOREWORD
This cookery book contains recipes for traditional Cypriot dishes and sweets. It is primarily intended for those who wish to prepare meals they tasted in Cypriot restaurants and especially liked or for those who want to become acquainted with the best of Cypriot cuisine.
In selecting the recipes we took two considerations into account. The dishes and sweets have been carefully chosen to contain ingredients that are available in supermarkets in most countries. The very few that might not be available can be found in Cypriot food shops anywhere. They are also relatively easy to make and do not require any particular skills or experience.
We tried to include recipes for a wide range of dishes, grouping them into the following sections for convenience: starters, soups, rice - pasta, vegetables, dishes with minced meat, meats, savouries, sweets.
We hope you will find pleasure in trying out the recipes and above all preparimg dishes you can enjoy with your family and friends.
Please write to us at: Publications Section Press and Information Office Appelis Street 1456 Nicosia Fax: +357 22664001 e-mail: [email protected]
CONTENTS
STARTERS...... 7 DISHES WITH MINCED MEAT...... 29 - Chickpea purée (hummus)...... 8 - Stuffed vine leaves (koupepia)...... 30 - Mushrooms in wine...... 9 - Meatballs or rissoles (keftedes)...... 31 - Artichokes with eggs...... 10 - Shieftalies...... 32 - Fried aubergines with tomatoes...... 11 - Baked macaroni with minced meat (pastitsio)... 33 - Beetroot salad...... 12 MEAT DISHES...... 35 - Cypriot salad...... 13 - Lamb or kid with cauliflower...... 36 - Fish savoro...... 14 - Lamb stew (tavas)...... 37 - Fried pork in wine (afelia)...... 38 SOUPS...... 15 - Beef stew (stifado)...... 39 - Lentil soup...... 16 - Pork souvlaki with pita bread...... 40 - Egg and lemon soup (avgolemono)...... 17 SAVOURIES...... 41 RICE - PASTA...... 19 - Halloumi cheese turnovers - Cypriot tortellini (kaloirka)...... 20 (bourekia me halloumi)...... 42 - Halloumi cheese ravioli...... 21 - Koupes...... 43 - Olive patties (eliopittes)...... 44 - Burghul (bulgur) pilaf...... 22 - Lentils and rice (moudjendra)...... 23 SWEETS...... 45 - Anari cheese turnovers (bourekia me anari)...... 46 VEGETABLES...... 25 - Cypriot curd cheese pie (anaropitta)...... 47 - Potatoes in tomato sauce...... 26 - Cypriot doughnuts (loukoumades)...... 48 - Deep fried potatoes with lemon and - Ladies’ fingers (daktyla)...... 49 coriander (antinahtes)...... 27 - Semolina cake (kalon prama)...... 50 - Runner beans in tomato sauce...... 28 - Semolina pudding (halvas nistisimos)...... 51
5 CONVERSION TABLES
Metric to Imperial Imperial to Metric
Weight: 1 gram = 0.035 ounce Weight: 1 ounce = 28.3 grams
1 kilogram = 2.2 pounds 1 pound = 454 grams
Length: 1 centimetre = 0.394 inche 1 pound = 0.454 kilogram
Capacity: 1 litre = 1.76 pints Length: 1 inch = 2.54 centimetres
Capacity: 1 pint = 0.568 litre
6 Starters
7 CHICKPEA PURÉE (hummus)
l 1/2 kg chickpeas (soaked overnight) - Drain chickpeas, spread on a tea towel and roll a bottle over them to remove the husks. l 1 cup tahini (beaten)
l 5-6 garlic cloves, crushed - Boil the chickpeas until soft. Dry and mash.
l 1/4 cup lemon juice - Beat the tahini and combine with the chickpeas.
l 1/2 cup olive oil - Add the crushed garlic, lemon juice, olive oil and salt. If the
l salt, paprika paste is very thick, add liquid from the chickpeas.
l finely chopped parsley - Sprinkle with paprika and chopped parsley and pour a little olive oil over the purée. STARTERS 8 MUSHROOMS IN WINE
l 1 kg mushrooms - Wash the mushrooms well, drain and cut. l 1/2 cup oil - Sauté in oil until golden brown, add wine and coriander. Cover l 1/2 cup dry red wine and cook until liquid is absorbed. l coriander seeds, crushed - Add salt and pepper, mix and serve hot. l salt, pepper S R E T R A T S
9 ARTICHOKES WITH EGGS
l 8 artichokes (medium size) - Peel the artichokes and place in cold water with salt and lemon juice. l 4 eggs
l 8 tablespoons oil - Drain and cut into small, thin slices.
l salt - Fry in oil until golden brown. - Beat the eggs just enough to blend the yolks into the whites and add salt. - Pour out excess oil from the pan, add the eggs and stir a little, taking care not to overcook them. - Empty the mixture into a dish and serve.
Note: Courgettes can be cooked in the same way. Cut the courgettes in round slices, fry and follow the recipe for the artichokes. STARTERS 10 FRIED AUBERGINES WITH TOMATOES
l 1 kg aubergines - Wash the aubergines, peel and slice or cut into quarters, sprinkle with salt and leave to stand for 1-1½ hours. l 2/3 cup olive oil l 3 cloves garlic, chopped - Wash out aubergines and pat dry. Fry a few at a time and drain on absorbent paper. l 3 onions, sliced - Sauté the onions and garlic, add the tomatoes, and simmer l 4 ripe tomatoes, finely chopped uncovered for a few minutes. Add the fried aubergines and a l salt little water and cook over a low heat until the aubergines are soft and the sauce has thickened. S R E T R A T S
11 BEETROOT SALAD
l 1 kg beetroot - Wash the beetroot and boil in plenty of water until cooked.
l 5-6 cloves garlic, finely chopped - Peel and cut in slices.
l olive oil - Place in a salad bowl and add garlic, salt, olive oil and vinegar
l wine vinegar according to taste and mix well.
l parsley (optional) - Garnish with finely chopped parsely.
l salt STARTERS 12 CYPRIOT SALAD
l Lettuce, coriander leaves, rocket leaves, - Chop finely the lettuce, coriander leaves, rocket leaves and cabbage cabbage, cut the tomatoes, cucumbers, onions and aubergine and slice the eggs. l 3-4 tomatoes - Reserve some of the tomatoes, cucumbers, onions and egg l 2 onions slices and mix the rest in a bowl. l 1 aubergine (optional) - Add salt, olive oil, vinegar or lemon juice according to taste and l 3 hard boiled eggs (optional) toss salad. l black olives - Garnish with reserved items. l olive oil l wine vinegar or lemon juice l salt S R E T R A T S
13 FISH SAVORO
l 1 kg fish (small or medium size) - Fry the fish and place in a dish after draining on absorbent paper. l 5 tablespoons olive oil
l 3-4 cloves garlic, roughly chopped - Sauté the garlic.
l 2-3 sprigs rosemary - Dissolve the flour in a little of the vinegar and then combine with the remaining vinegar (+water). Add the garlic and l 2 cups wine vinegar rosemary and stir until the sauce boils and thickens. Pour over (+ 1/2 cup water, if weaker vinegar the fish to cover and refrigerate when cool. Serve cold. is preferred)
l 1-1 1/2 heaped teaspoons flour STARTERS 14 Soups
15 LENTIL SOUP
l 1 cup lentils - Wash and drain the lentils.
l 5 cups water - Place in a pan with water and let them cook over a low heat.
l 2 carrots finely chopped - When the lentils are nearly cooked add all the vegetables and
l 1 onion finely chopped simmer until cooked.
l 3 lettuce leaves finely shredded - Add the olive oil, vinegar, salt and pepper and cook for 5 more
l 1/2 bunch coriander leaves, finely minutes. chopped
l 1/4 cup olive oil
l 1/4 cup wine vinegar
l salt, pepper SOUPS 16 EGG AND LEMON SOUP (avgolemono)
l 1 cup rice - Bring stock to the boil and add rice. l 5 cups chicken stock - Stir from time to time until the rice is cooked. l 2 eggs - Take off the heat. l 1/3 cup lemon juice - Beat the eggs until frothy, add the lemon, salt and pepper. l salt, pepper - Add gradually by spoonfuls about a cup of the hot stock to the egg mixture, to prevent curdling. - Pour it all back into the saucepan. - Heat soup over a very low heat and stir constantly. - Take care it does not boil. S P U O S
17 18 Rice – Pasta
19 CYPRIOT TORTELLINI (kaloirka)
Dough - First prepare the filling. Place the minced meat, onion and some corn oil in a pan and sauté lightly. l 1 kg plain flour - Add salt, pepper and 4-5 tablespoons of water and simmer. l pinch of salt - When the minced meat is nearly cooked, add the parsley. l water Remove from the heat when cooked and place the minced Filling meat in a strainer to cool.
l 1/2 kg minced pork - Prepare the dough. Put the flour in a bowl and add some salt. Add the water slowly and knead until the dough is firm. l 1 onion, finely chopped - Cover with a tea towel and stand for an hour. l parsley, finely chopped - Roll out the dough and cut into little square pieces (5X5cm). l corn oil - Place on one corner of each square some of the minced meat l salt, pepper mixture and fold in a triangle. - Bring the tips of the triangle together over the centre and press firmly to seal. - Heat some chicken stock in a saucepan and boil the kaloirka. - When cooked remove from the stock and sprinkle with grated halloumi cheese. RICE – PASTA 20 HALLOUMI CHEESE RAVIOLI
Pastry - Prepare the dough. Cover and stand for 1 hour. l 6 cups flour (1/2 wholemeal flour and - Mix well all the ingredients for the filling. 1/2 plain flour) - Cut dough in half. Roll out each half on lightly floured surface. l pinch of salt Place 1 teaspoon filling 5cm apart over one sheet of pasta. l warm water to make the dough firm - Place remaining pasta sheet over filling. Press firmly between filling and cut with round cutter. Filling - Sprinkle ravioli with a little flour. l 2 halloumi cheese (mature) - The ravioli are best kept in the freezer if they are not going to l 1 fresh halloumi cheese, grated be cooked immediately, otherwise boil in chicken stock and l 2-4 eggs serve with grated halloumi cheese mixed with some dry mint. l dried mint l cinammon (optional) A T S A P – E C I R
21 BURGHUL (bulgur) PILAF
l 1/3 cup olive oil - Fry the onion in olive oil, add the pasta (broken into small pieces) and stir until the pasta and onion brown a little. l 1 small onion, finely chopped
l 1/2 cup vermicelli pasta - Add the tomatoes and stir until some of the juice has evaporated. l 2-3 red ripe tomatoes, finely chopped - Add the water and when it boils add the burghul and salt to l 2 1/2 cups of hot water taste. l 2 cups burghul - Cook on a low heat until all the liquid has been absorbed. (bulgur or chrushed wheat) RICE – PASTA 22 LENTILS AND RICE (moudjendra)
l 1 cup lentils - Wash the lentils well. l 4 cups of water - Place in a saucepan with water and leave to cook, removing the l 1/4 cup rice scum from time to time with a slotted spoon. l 1 onion cut lengthways, in strips - When nearly cooked add the rice and continue to simmer until rice is cooked and all the water is at the same time absorbed. l 1/4 cup olive oil (If water has been absorbed before rice is cooked, add some l salt more water). - Fry the onion in the olive oil until golden brown and add to the cooked lentils. - Add salt and serve. A T S A P – E C I R
23 24 Vegetables
25 POTATOES IN TOMATO SAUCE
l 1 kg potatoes - Peel and cut the potatoes in big cubes.
l 1/2 cup olive oil - Lightly fry the onions in olive oil and add the potatoes.
l 2 onions, finely chopped - Stir the potatoes with a wooden spoon. l 5-6 ripe tomatoes - When slightly brown, add the tomatoes which have been l tomato paste blended into a thick liquid.
l salt, pepper - Add salt, pepper and tomato paste dissolved in water and let simmer over low heat. VEGETABLES 26 DEEP FRIED POTATOES WITH LEMON AND CORIANDER (antinahtes)
l 1 kg small new potatoes, unpeeled - Wash the potatoes, drain and break by applying pressure with a bottle, or anything heavy. l enough oil to cover the potatoes l 2 tablespoons coriander seeds, crushed - Heat the oil and add the potatoes. l 1/2 cup dry red wine - Cook over a low heat. l salt, pepper - When the potatoes are ready, remove most of the oil and add the coriander and the wine. - Cook until the sauce is reduced. - Continue to cook for 2-3 more minutes. - Shake the pan from time to time. - Add salt, pepper, and serve. S E L B A T E G E V
27 RUNNER BEANS IN TOMATO SAUCE
l 1 kg runner beans - Sauté the onions in olive oil, add the beans and stir a little.
l 1/3 cup olive oil - Add the tomatoes, parsley, tomato paste, salt and a little water.
l 2 onions, finely chopped Simmer until the beans are cooked, adding more water if required, and the sauce is quite thick. l 4 tomatoes, finely chopped
l 1 tbs tomato paste
l finely chopped parsley
l salt VEGETABLES 28 Dishes with minced meat
29 STUFFED VINE LEAVES (koupepia)
l Fresh vine leaves (or packet of frozen - Wash the vine leaves and put in boiling water. vine leaves or jar of vine leaves in brine) - Let them boil for 2 minutes, remove and drain.
l 1 onion - Fry the onion and add the minced meat until it is slightly browned. l 1/2 kg minced pork - Add the tomato and simmer for 3 minutes, stirring from time l 1/3 cup oil to time. l 1 cup ripe tomatoes, blended - Take the pan off the heat and add the rest of the ingredients l 1/2 cup rice (salt, rice, pepper, cinnamon, mint, half the lemon juice and
l fresh mint parsley) and mix. - Lay out the vine leaves, veins upwards, put 1 teaspoon of the l parsley, finely chopped minced meat mixture on the stalk of each leaf, fold over the l lemon juice (3-4 lemons) sides and roll up tightly. l cinnamon - Line the bottom of a saucepan with vine leaves and place the l salt, pepper koupepia closely together in layers. - Add a little olive oil, the rest of the lemon juice and some water. - Place a plate on top of the koupepia and cook over a low heat for approximately 30 minutes. DISHES WITH MINCED MEAT 30 MEATBALLS OR RISSOLES (keftedes)
l 1 kg minced meat (a combination - After draining the grated potatoes add them to the minced of pork, lamb and beef) meat. l 3-4 potatoes, grated - Add the rest of the ingredients, parsley, bread, onions, eggs, l 3/4 bunch parsley, finely chopped mint, cinnamon, salt and pepper. l 2 onions, finely chopped - Mix well and mould into oval or round balls. l 2 eggs - Deep fry in oil. l dried mint - Accompany with fried potatoes and salad. l oil for deep frying l 2 slices of bread soaked in water and T A E M D E C N I M H T I W S E H S I D strained l cinnamon l salt, pepper
31 SHIEFTALIES
l 1 kg minced pork - Mix all ingredients except caul fat. Knead well.
l 4 onions, finely chopped - Lay out caul fat and cut into small square pieces. Mould 1 full
l 2 slices bread, dipped in water tablespoon of meat mixture into a sausage shape and place onto each square. Wrap caul fat around each piece and tuck the l 1 bunch parsley, finely chopped sides in to contain the filling. l caul fat - Cook on charcoal or grill. l salt, pepper DISHES WITH MINCED MEAT 32 BAKED MACARONI WITH MINCED MEAT (pastitsio)
l 1 packet (450 – 500 grams) pasta - Boil the pasta in water containing some salt and oil until soft (large macaroni) but firm. l 1 onion, finely chopped - Drain and allow to cool. l 1/3 cup oil - Fry the onion in oil until transparent. l 650 grams minced pork - Add the minced meat, salt and pepper and fry until slightly l 1/2 bunch parsley, finely chopped browned, finally adding the parsley. l dry mint - To make the sauce, melt the butter. l salt, pepper - Add the flour and stir constantly for T 1 A E minute M D E C N so I M that H T I W it S E H S I D Sauce combines with the butter. l 3 tablespoons butter - Heat the milk and add slowly, stirring well so that the mixture does not go lumpy. l 6 tablespoons flour - Remove the pan from the heat and after 2-3 minutes add the l 5 cups milk salt, eggs (well beaten) and 1/2 cup halloumi cheese and mix. l 2 eggs - Sprinkle some of the remaining halloumi and drizzle 3-4 l 1/2 cup halloumi cheese, grated tablespoons sauce over the base of an ovenproof dish. Put half l salt the pasta into the dish, spread the minced meat over it and then the rest of the pasta. - Sprinkle with more halloumi and finally pour over the sauce. - Sprinkle the rest of the halloumi over the sauce together with some dry mint. - Cook in a moderate oven for 45 minutes.
33 34 Meat Dishes
35 LAMB OR KID WITH CAULIFLOWER
l 1 cup olive oil - Fry the cauliflower slightly and drain.
l 2 kg cauliflower, cut into medium - Fry the meat slightly. sized pieces - Add the wine, tomato juice, salt and pepper.
l 1 kg lamb or kid, cut in pieces - Simmer the meat for an hour, then add the cauliflower and water and leave to cook. l 1/2 cup dry white wine
l 1 cup tomato juice
l salt, pepper
l 1 cup of hot water MEAT 36 LAMB STEW (tavas)
l 1 kg lamb - Cut the meat into medium sized cubes. l 1 kg potatoes - Peel, and cut the potatoes in four. l 3-4 large onions - Peel and cut the onions in slices. l 5-6 ripe tomatoes - Cut the tomatoes in slices. l 2-3 bay leaves - Put the meat, potatoes, onions and tomatoes in layers in a baking dish. l 1 teaspoon cumin seeds, slightly crushed - Add the oil, cinnamon, bay leaves, cumin, salt and pepper. l 1/2 cup oil - Cook in a moderate hot oven for 2 hours. l cinnamon l salt, pepper T A E M
37 FRIED PORK IN WINE (afelia)
l 1 kg pork - Cut the meat into small pieces and marinate in the red wine and coriander overnight. l 1 cup red wine - Drain and reserve the marinate. l 2 tablespoons coriander, crushed - Heat the oil and fry the meat on a low heat until slightly brown. l 1/2 cup oil - Add the marinate, salt, pepper and some water. l salt, pepper - Cover the pan and simmer until the meat is tender. - Serve with fried potatoes or burghul pilaf. MEAT 38 BEEF STEW (stifado)
l 1/2 cup olive oil - Sauté the onions and place in a bowl. l 1 kg small onions - Sauté the meat. l 1 kg beef cut in cubes - Add the wine to the meat, bring to the boil and then add the l 3/4 cup red wine vinegar, salt, peppercorns, bay leaves, cinnamon and onions. l 1/2 cup vinegar - Add a little water and cook until the meat is tender and the l salt, black peppercorns, bay leaves and liquid has been absorbed. cinnamon - Serve with burghul pilaf. T A E M
39 PORK SOUVLAKI WITH PITA BREAD
l 1 kilo of tender pork meat - Cut pork meat in cubed pieces of 2-3 cm and thread onto skewers. l 2 medium size onions sliced
l 1/3 of a bunch of parsley - Salt and cook over live fire coals or on a grill.
l 4 small cucumbers, peeled and sliced - Roast pita breads on both sides.
l 2 large tomatoes, diced - Open pita breads with a knife.
l Salt - Add the rest of the ingredients in the pita breads and wrap with
l 2 lemons cut in half greaseproof paper to keep warm.
l 4 pita breads for souvlaki How to serve: - Souvlaki is served in the pita bread or in a plate with talaturi or tahini. - In some areas it is served in the pita bread or in a plate with talaturi or tahini. MEAT 40 Savouries
41 HALLOUMI CHEESE TURNOVERS (bourekia me halloumi)
Dough - Beat eggs and mix in the halloumi cheese and mint to make the filling. l 3 cups flour - Prepare the dough and after rolling it out thin, cut into small l 3 tablespoons oil rounds 7cm in diameter. l salt - Put about a spoonful of filling in the centre of each round of l water for kneading dough and fold over. Filling - Seal the edges with water and deep fry in hot oil.
l 1 1/2 cups grated halloumi cheese
l dried mint
l 2 eggs
l onion, finely chopped and fried (optional)
l oil for deep frying SAVOURIES 42 KOUPES
l 3 cups water - Heat the water to which 3 tablespoons oil, cinnamon and pepper have been added, until it boils. l 3 tablespoons oil - Stir in the burghul and reduce the heat. Cover the saucepan and l 3 cups burghul (bulgur or cracked wheat) simmer until all the water is absorbed and the burghul is soft, l oil for deep frying adding more water if necessary. l cinnamon - Put the burghul aside to cool. l salt, pepper - Boil the onions until soft. - Add the 1/2 cup of oil, minced meat and simmer until the meat Filling starts turning brown. l 1/2 kg onions - Stir in the parsley, remove from heat and drain. l 1/2 cup oil - Take 1 heaped tablespoon of burghul, mould it into an oval shape and press a hole at one end with a wetted finger. l 1/2 kg minced pork - Put as much filling as it will take and seal the open end firmly. l parsley, finely chopped - Keep the hands constantly wet while moulding the koupes. l cinnamon - Deep fry the koupes in very hot oil. l salt, pepper - Drain on absorbent paper and serve. S E I R U O V A S
43 OLIVE PATTIES (eliopittes)
l 1 kg plain flour - Add yeast to flour, blend with 1 cup of the oil and knead well, adding water. l 1 1/2 cups corn oil
l 1 teaspoon salt - Leave the dough to rise, add the rest of the ingredients and shape into patties about 10-12 cm in size. l 2 teaspoons yeast - Wait until they rise further and cook in a pre-heated moderate l water for kneading hot oven for about 45 minutes. l 1 cup black olives, chopped
l 3 onions
l 1/2 cup chopped coriander leaves
l mint, preferably fresh SAVOURIES 44 Sweets
45 ANARI CHEESE TURNOVERS (bourekia me anari)
Dough - Prepare the dough.
l 8 cups flour - Roll out the dough into a thin sheet. l 1 cup oil - Cut into 5 or 7 cm round pieces and place the filling in the l 2 1/2 cups water centre of each piece. Filling - Fold over to enclose the filling and press firmly round the edges. l 1 kg unsalted anari cheese - Deep fry in oil until golden brown. (Cyprus curd cheese). If unavailable use - Place on absorbent paper and then in a dish. ricotta or other curd cheese. - Sprinkle icing sugar over the bourekia. l 2 teaspoons cinnamon
l 1/2 or 1 cup sugar (according to preference)
l 1/2 cup rosewater or citrus blossom water ------
l oil for deep frying SWEETS 46 CYPRIOT CURD CHEESE PIE (anaropitta)
Pastry - Beat 2 eggs with the sugar. l 2 eggs - Add the oil, milk, vanilla and grated orange rind. l 1/2 cup sugar - Add the flour and baking power and mix well to form a soft l 1/2 cup oil dough. l 1/2 cup milk - Cut pastry in half. Roll out half the pastry on a floured surface l 1/2 teaspoon vanilla and line a 32X20 cm ovenproof dish. l grated orange rind (optional) - Mash the anari and mix in sugar, mint, cinnamon and almonds. l 3 1/2 cups flour - Spoon the anari mixture into the dish. l 2 teaspoons baking powder Filling - Roll out remaining pastry and cover filling. l 800 grams unsalted anari (Cypriot curd - Brush over with beaten egg. cheese) or ricotta cheese - Pierce the pastry here and there with a fork. l 3 tablespoons of sugar - Cook in moderate oven for about half an hour until golden l fresh mint brown. l cinnamon l 3/4 cup almonds, roughly chopped S T E E W S
47 CYPRIOT DOUGHNUTS (loukoumades)
Batter - Sift the flour with the salt and add the yeast.
l 7 cups plain flour - Boil the potatoes, peel them and mash them. - Add potatoes to the rest of the ingredients and knead with the l 1/2 teaspoon salt lukewarm water to make a batter. l 1 sachet yeast - Stand for about an hour in a warm place. The batter will increase l 1-2 boiled potatoes in size.
l lukewarm water - Heat the oil in a saucepan until quite hot. Syrup - Drop dessertspoons of mixture into hot oil, dipping the spoon into cold water each time before dipping into batter, so that l 6 cups of water batter will not stick to the spoon.
l 4 cups sugar - Fry until golden brown, drain on absorbent paper and then dip loukoumades in syrup for a few seconds. l 1 cinnamon stick - Using a slotted spoon, remove from syrup and transfer to a l 1/2 teaspoon lemon juice bowl. l 3-4 cloves Syrup ------Combine all the ingredients is a saucepan.
l oil for deep frying - Stir until sugar is dissolved and boil for 5 minutes. Allow to cool. SWEETS 48 LADIES’ FINGERS (daktyla)
Dough - Sift the flour and rub in the oil. l 8 cups flour - Add the salt and water and knead to a firm dough. l 1 cup oil - Cover and stand for 1/2 – 1 hour. l salt - Roll out the dough into a thin sheet and cut into 8X12 cm rectangles. l 2 1/2 cups of water (approximately) - Mix well all the ingredients for the filling. Filling - Put a teaspoon of filling at the edge of the rectangle and roll l 400 grams finely chopped almonds into a sausage shape. l 1 teaspoon cinnamon - Press the two ends with a fork to seal. l 1-2 tablespoons sugar - Fry in hot oil until golden brown and then drain on absorbent l 3-4 tablespoons citrus blossom water paper. Syrup - Dip in cold syrup for a few seconds, drain and transfer to a plate. l 4 cups sugar Syrup l 3 cups of water - Combine all the ingredients, except the citrus blossom water, l 1/2 teaspoon lemon juice in a saucepan. l 1 cinnamon stick - Stir until sugar is dissolved and boil for 5 minutes. l 3-4 cloves - Add the citrus blossom water just before removing from heat. l 1-2 teaspoons citrus blossom water - Allow to boil. ------l oil for deep frying S T E E W S
49 SEMOLINA CAKE (kalon prama)
l 2/3 kg semolina - Mix the baking powder, bicarbonate of soda and mastic into the semolina. l 1 teaspoon baking powder - Add the 1/2 cup tahini and sugar and finally the water and mix well. l 1 teaspoon bicarbonate of soda
l 1 teaspoon ground mastic - Cover the mixture and allow to stand for 2-3 hours.
l 1/2 cup tahini - Brush 3 tablespoons tahini over the bottom of a 30X20 cm ovenproof dish. l 3 tablespoons tahini - Spoon the mixture into the dish and score into 5X2 cm pieces. l 1 cup sugar - Decorate with almonds. l 2 cups hot water - Bake in a moderate oven for one hour and when cool pour over l 3/4 cup blanched almonds the syrup while it is still hot. Cut through with a knife into 5X2 cm Syrup pieces.
l 2 1/2 cups sugar Syrup
l 2 cups of water - Combine water and sugar in a saucepan.
l 1 teaspoon citrus blossom water - Stir until sugar is dissolved and boil for 5 minutes. - Add citrus blossom water and remove syrup from heat. SWEETS 50 SEMOLINA PUDDING (halvas nistisimos)
l 5 cups of water - Combine water and sugar in saucepan and heat until sugar dissolves. l 1/2 cup sugar l 1 cup semolina - Add the semolina, rose water or vanilla and mastic. l 3/4 cup blanched almonds - Stir until the mixture is quite firm. l 3 tablespoons rose water or - Put the mixture in a wet mould and unmould when it cools. 1/2 teaspoon vanilla - Decorate on top with the almonds. l 1 teaspoon ground mastic S T E E W S
51