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Home , Anari cheese, Cypriot cuisine

Prepared by the Department of Agriculture of the Ministry of Agriculture, Natural Resources and Environment in cooperation with the Press and Information Office

Tableware in photos from Handicraft Service -al [email protected] e-mail: 22664001 +357 Fax: 1456 Street Appelis Office Information and Press Section Publications at: us to write Please improve and book cookery the editions. evaluate future to be us our would help would recipes it the as about welcome have very might you all suggestions above or comments and Any recipes friends. and the family out your with trying enjoy in can pleasure you dishes find making will you , hope We - sweets. soups, savouries, meats, starters, meat, into minced them with convenience: grouping dishes dishes, , for of range sections wide following a for the recipes include to or tried skills We particular any require not are They do and anywhere. make shops experience. to might Cypriot easy that in relatively few found also very be The can available countries. be most that The not in ingredients contain supermarkets account. to in chosen available into carefully are considerations been two have sweets took and we dishes recipes the selecting In to want . who Cypriot those of best or they the liked with prepare especially acquainted to and and become wish restaurants who dishes Cypriot those Cypriot for in intended traditional tasted primarily for is It recipes contains sweets. book cookery This FOREWORD

1 2 unrbasi oaosue..13 . . tomato in beans Runner - and with potatoes fried Deep sauce tomato - in Potatoes - g n eo soup lemon and Egg - soup - ihsavoro Fish - salad Cypriot 5 . - salad . Beetroot tomatoes with - aubergines Fried eggs - with - etl n ie(mougendra) rice and - () Burghul - (kaloirka) - tortellini Cypriot - in Mushrooms - purée - .VEGETABLES 4. .RC PASTA - RICE 3. SOUPS 2. STARTERS 1. oine (antinahtes) () ...... 7 ...... 8 ...... 6 ...... 8 ...... 6 ...... 4 ...... 4 ...... 5 ...... 10 ...... 12 ...... 10 ...... 12 ...... 9 ....11 ae aaoiwt icdmeat minced with macaroni Baked - Shieftalies 14 (keftedes) . . - or . Meatballs (koupepia) leaves - vine Stuffed - nr heeturnovers cheese Anari - turnovers cheese Halloumi - (afelia) wine in pork Fried (tavas) - Lamb cauliflower with kid - or Lamb - abo okwt potatoes, with pork or Lamb (stifado) - stew Beef - lv ate (eliopittes) patties - Koupes - eoiapudding prama) (kalon - cake Semolina (daktyla) - fingers Ladies’ 28 (loukoumades) - doughnuts Cypriot - pie cheese curd Cypriot - .DSE IHMNE MEAT MINCED WITH DISHES 5. .MEATS 6. .SWEETS 8. .SAVOURIES 7. () kora marathasas) (kaourmas and onions buei eanari) me (bourekia halloumi) me (bourekia hla nistisimos) ( (anaropitta) ...... 24 ...... 20 ...... 19 ...... 27 CONTENTS ...... 31 ...... 22 ...... 21 ...... 26 ...... 23 ...... 25 ...... 24 ...... 29 ...... 22 .....21 ....30 ...19 aaiy it=058litres 0,568 centimetres 2,54 = = pint 1 inch 1 Capacity: Length: egt rm=005ounces 0,035 = gram 1 Weight: egt uc 83grams 28,3 pints 1,76 = inches 0,394 = ounce 1 = litre 1 centimetre 1 Weight: Capacity: Length: on ,5 kilograms 0,454 grams 454 Metric = = to pound 1 pound 1 Imperial iorm=22pounds 2,2 Imperial = to kilogram 1 Metric OVRINTABLES CONVERSION

3 4 d atadppe,mxadsrehot. serve and mix pepper, and salt Add - at nolutlgle rw,adwn n oine.Cvradco ni iudi absorbed. is liquid until cook and Cover coriander. and wine add brown, golden until oil in cut. Sauté and drain well, mushrooms - the Wash - purée. the over oil olive little a pour and liquid add chopped thick, and very paprika is with paste Sprinkle the If salt. and oil - olive juice, lemon garlic, crushed . the the Add with husks. combine the and remove to mash. - the them and Beat over Dry bottle soft. a until roll chickpeas and - the towel Boil a on spread - chickpeas, Drain - UHOM NWINE IN MUSHROOMS (houmous) PURÉE CHICKPEA rmtechickpeas. the from at pepper salt, crushed seeds, coriander wine red dry cup 1/2 oil cup 1/2 mushrooms kg 1 parsley chopped finely paprika salt, oil olive cup 1/2 juice lemon cup 1/4 crushed cloves, garlic 5-6 (beaten) tahini cup 1 overnight) (soaked chickpeas kg 1/2 STARTERS ahteabrie,pe n lc rctit ures pikewt atadlaet stand to leave and salt with sprinkle quarters, into cut or slice and peel aubergines, the Wash - at h nosadgri,adtetmte,adsme noee o e iue.Add minutes. few a for uncovered paper. simmer absorbent and on tomatoes, drain the and time add a garlic, at and few onions a the Fry Sauté dry. pat and aubergines - out Wash - n olwtercp o h artichokes. the for recipe the follow and over- serve. Note: to and not dish care a taking into little, mixture a the stir Empty and eggs salt. the add add - and pan, whites the the from into oil yolks excess the out blend Pour to enough just eggs - the Beat brown. golden until oil - in juice. slices. Fry lemon thin and small, salt into with cut water - and cold Drain in place and artichokes - the Peel - RIHKSWT EGGS WITH ARTICHOKES RE UEGNSWT TOMATOES WITH AUBERGINES FRIED h ac a thickened. has sauce the o - / hours. 1/2 1-1 for h re uegnsadaltl ae n okoe o etutlteabrie r otand soft are aubergines the until heat low a over cook and water little a and aubergines fried the okthem. cook oretscnb okdi h aewy u h oretsi on lcs fry slices, round in courgettes the Cut way. same the in cooked be can Courgettes salt chopped finely tomatoes, ripe 4 sliced onions, 3 chopped garlic, cloves 3 oil olive cup 2/3 aubergines kg 1 salt oil tbs 8 eggs 4 size) (medium artichokes 8 STARTERS

5 6 d at lv i,vngradlmnjieacrigt at n ossalad. toss and taste to according items. juice reserved lemon with and Garnish oil, olive salt, - Add - eev oeo h oaos uubr,oin n g lcsadmxters nabowl. a in rest the mix and slices egg and onions cucumbers, tomatoes, the of some Reserve - hpfnl h etc,cradrlae,rce evsadcbae u h tomatoes, the cut cabbage, and leaves rocket leaves, coriander lettuce, the finely Chop - well. mix and taste to according vinegar and parsely. oil chopped olive salt, finely garlic, with add Garnish and bowl salad a - in Place cooked. slices. until in water cut of - and plenty Peel in boil and beetroot - the Wash - YRO SALAD CYPRIOT SALAD BEETROOT uubr,oin n uegn n lc h eggs. the slice and aubergine and onions cucumbers, salt juice lemon vinegar wine oil olive black (optional) eggs boiled hard 3 (optional) aubergine 1 onions 2 tomatoes 3-4 cabbage leaves, rocket leaves, coriander Lettuce, salt (optional) parsley vinegar wine oil olive chopped finely garlic, cloves 5-6 beetroot kg 1 STARTERS isletefori iteo h iea n hncmiewt h eann iea (+water). vinegar remaining the with combine then and vinegar the of little a in flour the paper. Dissolve absorbent on draining after garlic. dish - the a Sauté in place and fish - the Fry - IHSAVORO FISH d h alcadrsmr n trutltesuebisadtikn.Pu vrtefs to fish the over Pour thickens. and cold. boils Serve sauce cool. the when until refrigerate stir and and cover rosemary and garlic the Add uswn iea +12cpwtr fwae iea spreferred) is vinegar flour weaker tsp if heaped water, 1/2 cup 1-1 1/2 (+ vinegar wine cups 2 rosemary sprigs 2-3 chopped roughly garlic, cloves 3-4 oil olive tbs size) 5 medium or (small fish kg 1 STARTERS

7 8 aecr tde o boil. constantly. not stir does and it heat care low Take very a over saucepan. soup - the Heat into back all it - Pour - d rdal ysonusaotacpo h o tc oteegmxue opeetcurdling. prevent to mixture, egg the to stock hot the of cup pepper. a and about salt spoonfuls lemon, by the gradually add Add frothy, until eggs the - Beat cooked. is heat. rice the the off - until Take time to rice. time add from - and Stir boil the to stock - Bring - d h lv i,vngr atadppe n okfr5mr minutes. more 5 for cook cooked. and until pepper simmer and and salt vegetables vinegar, heat. the oil, low all olive a add the over cooked Add cook nearly them are let lentils and the - water When with pan a in - Place lentils. the drain and - Wash - G N EO OP(avgolemono) SOUP LEMON AND EGG ETLSOUP LENTIL / u eo juice lemon cup 1/3 eggs 2 rice cup 1 pepper salt, vinegar wine cup 1/4 oil olive cup 1/4 chopped finely carrots 2 water cups 5 lentils cup 1 at pepper salt, stock chicken cups 5 chopped finely leaves, coriander bunch 1/2 shredded finely leaves lettuce 3 chopped finely onion 1 SOUPS hncoe eoefo h tc n pikewt rtdhlom cheese. halloumi grated with sprinkle and stock kaloirka. the the from seal. boil remove to and cooked firmly saucepan triangle. When press a a and in in centre stock fold the chicken and over - some mixture together Heat meat triangle minced the the of of tips some - the square Bring each (5X5cm). of pieces corner square one little - on into Place cut and hour. an the for - out stand Roll knead and and towel slowly tea water a the - with Add Cover salt. some add and bowl - a in flour the Put cooked dough. when the heat Prepare the from Remove parsley. the - add cooked, nearly sauté is and meat simmer. minced pan and the water a When tablespoons in 4-5 oil and corn pepper - salt, some Add and onion meat, minced - the Place filling. the prepare First - YRO OTLII(kaloirka) TORTELLINI CYPRIOT ni h og sfirm. is dough the until cool. to strainer a in meat minced the place and lightly. at pepper salt, oil corn chopped finely parsley, chopped finely onion, 1 pork minced kg 1/2 Filling water salt of pinch flour plain kg 1 Dough IE-PASTA - RICE

9 10 r h no noieol d h at boe nosalpee)adsi ni h at and pasta the until stir and pieces) small into (broken pasta the add oil, olive in onion the Fry - otherwise immediately, cooked be to going not are they if freezer the in kept cutter. best round are with ravioli cut The flour. and little filling a between with firmly ravioli - Press over Sprinkle filling. apart over 5cm sheet filling pasta tsp remaining 1 - Place Place surface. floured lightly on half - each out Roll half. filling. in dough the Cut for ingredients the hour. all 1 well for - Mix stand and Cover dough. the - Prepare - oko o etutlaltelqi a enabsorbed. been has liquid taste. the to all salt until and heat burghul low the a add on boils Cook evaporated. it has when juice and the water of - the some Add until stir and tomatoes - the Add - ALUICES RAVIOLI CHEESE HALLOUMI UGU BLU)PILAF (BULGUR) BURGHUL oli hce tc n ev ihgae aluices ie ihsm r mint. dry some with mixed cheese halloumi grated with serve and stock chicken in boil pasta. of sheet one no rw little. a brown onion usbrhl(ugro huhdwheat) chrushed or (bulgur burghul cups 2 water hot cups 2 chopped finely tomatoes, ripe red 2-3 pasta cup 1/2 chopped finely onion, small 1 oil olive cup 1/3 (optional) cinammon mint dried eggs 2-4 grated cheese, halloumi fresh 1 (mature) cheese halloumi 2 Filling firm dough the make to water warm flour) plain salt 1/2 of and pinch flour wholemeal (1/2 flour cups 6 Pastry IE-PASTA - RICE r h no nteoieolutlgle rw n d otecoe lentils. cooked the to add and brown serve. golden and until salt oil Add olive the in onion - the water Fry the all and cooked - is rice until simmer to continue a and with rice time the to add time cooked from nearly scum When the removing cook, to - leave and water with saucepan a in Place well. lentils - the Wash - ETL N IE(mougendra) RICE AND LENTILS sa h aetm bobd I ae a enasre eoerc scoe,adsome add cooked, is rice before absorbed been has water (If water). absorbed. more time same the at is spoon. slotted salt oil olive cup 1/4 strips in lengthways, cut onion 1 rice cup 1/2 water cups 4 lentils cup 1 IE-PASTA - RICE

11 12 d at epr n serve. and pepper, salt, time. Add to time from pan - the minutes. Shake more wine. 2-3 the for and cook coriander - to the Continue add reduced. and is oil sauce the the of - until most Cook remove ready, are potatoes - the When heat. low heavy. a anything - over or potatoes. Cook bottle, the a add with and pressure oil applying - the by Heat break and drain potatoes, - the Wash - heat. low over simmer let and water liquid. in thick dissolved a paste into tomato blended and been pepper have salt, which Add tomatoes the add brown, - slightly spoon. When wooden potatoes. a the with add potatoes and - the oil Stir olive in onions the cubes. - fry big Lightly in potatoes the cut - and Peel - EPFIDPTTE IHLMNADCRADR(antinahtes) CORIANDER AND LEMON WITH POTATOES FRIED DEEP SAUCE TOMATO IN POTATOES at pepper salt, wine red dry cup 1/2 crushed seeds, coriander tbs 2 potatoes the cover to oil enough unpeeled potatoes, new small kg 1 pepper salt, paste tomato tomatoes ripe 5-6 chopped finely onions, 2 oil olive cup 1/2 potatoes kg 1 VEGETABLES d h oaos asl,tmt at,sl n itewtr imrutltebeans the until Simmer water. little little. a a and stir salt paste, and tomato beans parsely, the tomatoes, add the oil, Add olive in onions the - Sauté - UNRBASI OAOSAUCE TOMATO IN BEANS RUNNER r okd digmr ae frqie n h ac sqiethick. quite is sauce the and required if water more adding cooked, are salt parsley chopped finely paste tomato tbs 1 chopped finely tomatoes, 4 chopped finely onions, 2 oil olive cup 1/3 beans runner kg 1 VEGETABLES

13 14 d iteoieol h eto h eo uc n oewater. some the and of juice top lemon on the layers. plate in of a together rest Place closely the koupepia oil, the olive place and little leaves - a vine Add with each saucepan of a stalk of the bottom on - the mixture Line meat minced the of tsp 1 - put mint, upwards, cinnamon, veins pepper, leaves, vine the rice, out (salt, Lay ingredients the of rest the - time. add and to heat time the from off stirring pan minutes, the browned. 3 Take slightly for is simmer it and until tomato meat - the minced Add the add and drain. onion and - the remove Fry minutes, 2 for water. boil boiling - them in Let put and leaves vine - the Wash - TFE IELAE (koupepia) LEAVES VINE STUFFED ef odoe h ie n olu tightly. up roll and sides the over fold leaf, mix. and parsley) and juice lemon the half at pepper salt, cinnamon ) (3-4 juice lemon chopped finely parsley, mint fresh rice cup 1/2 blended tomatoes, ripe cup 1 oil cup 1/3 brine) pork in minced leaves kg vine 1/2 of jar or leaves vine onion frozen 1 of packet (or leaves vine fresh koupepia IHSWT ICDMEAT MINCED WITH DISHES n okoe o etfrapoiaey3 minutes. 30 approximately for heat low a over cook and

oko hrolo grill. or charcoal on Cook - a u alftadctit ml qaepee.Mud1sono etmxueit sausage a into mixture meat of spoon 1 Mould pieces. square small into cut and fat caul well. out Knead Lay fat. caul except ingredients - all Mix - copn ihfidptte n salad. and potatoes fried with Accompany oil. pepper. balls. in and round - fry salt or Deep cinnamon, oval mint, into eggs, mould onions, and , - well parsley, Mix ingredients, meat. the minced of the rest to - the them Add add potatoes grated the - draining After - ETAL RRSOE (keftedes) RISSOLES OR MEATBALLS SHIEFTALIES oti h filling. the contain hp n lc noec qae rpcu a rudec ic n uktesdsi to in sides the tuck and piece each around fat caul Wrap square. each onto place and shape at pepper salt, fat caul chopped finely parsley, bunch 1 water in dipped bread, slices 2 chopped finely onions, 4 pork minced kg 1/2 at pepper salt, strained and water cinnamon in soaked bread of slices 2 frying deep for oil mint dried eggs 2 chopped finely onions, 2 chopped finely parsley, bunch 3/4 beef) and lamb grated pork, potatoes, of 3-4 combination (a meat minced kg 1 IHSWT ICDMEAT MINCED WITH DISHES

19 20 eoetepnfo h etadatr23mntsadtesl,eg,(elbae)ad1/2 and beaten) (well eggs, salt, the add lumpy. minutes go 2-3 not after does and mixture heat the the butter. that from the so pan with well the combines stirring Remove it slowly, that add so and minute milk 1 - the for Heat constantly stir and parsley. flour the - the adding butter. Add finally the browned, melt slightly sauce, until the fry - make and To pepper and salt meat, minced - the transparent. Add until oil in onion firm. - the but Fry soft until cool. oil to and allow salt - and some Drain containing water in pasta - the Boil - pikesm ftermiighlom n rzl - alson ac vrtebs fan of base the over sauce tablespoons 3-4 drizzle and halloumi remaining the of some Sprinkle - piketers ftehlom vrtesuetgte ihsm r mint. minutes. dry 45 some for with oven together moderate sauce a the in over Cook halloumi the sauce. of the rest over - the pour Sprinkle finally and halloumi more - with Sprinkle - AE AAOIWT ICDMA (pastitsio) MEAT MINCED WITH MACARONI BAKED u aluices n mix. and cheese halloumi cup vnro ih u aftepsait h ih pedtemne etoe tadte the then and it over meat minced the spread dish, the into pasta the half Put dish. ovenproof eto h pasta. the of rest salt grated cheese, halloumi cups 1/2 1 eggs 2 milk cups 5 flour tbs 6 butter tbs 3 Sauce pepper salt, mint dry chopped finely parsley, bunch 1/2 pork minced gr 650 oil cup 1/3 chopped macaroni) finely (large onion, pasta 1 gr) 500 – (450 packet 1 IHSWT ICDMEAT MINCED WITH DISHES oki oeaehtoe o hours. 2 for oven hot pepper. moderate and a salt dish in , baking Cook leaves, a bay in cinnamon, - layers oil, in the tomatoes Add and onions potatoes, - meat, the Put slices. in - tomatoes the slices. Cut in onions the - cut and four. Peel in potatoes the - cut and cubes. Peel, sized medium into - meat the Cut - cook. to leave and water and cauliflower the add then hour, an for meat pepper. the and Simmer salt juice, tomato - wine, the Add slightly. - meat the Fry drain. and slightly - cauliflower the Fry - ABO I IHCAULIFLOWER WITH KID OR LAMB ABSE (tavas) STEW LAMB at pepper salt, cinnamon oil cup 1/2 crushed slightly seeds, cumin tsp 1 leaves bay 2-3 tomatoes ripe 5-6 onions large 3-4 potatoes kg 1 1kglamb water hot cup 1 pepper salt, juice tomato cup 1 wine white dry pieces cup in 1/2 cut kid, or lamb pieces kg sized 1 medium into cut cauliflower, kg 2 oil olive cup 1 MEAT

21 22 ev ihbrhlpilaf. burghul with Serve - d itewtradco ni h eti edradtelqi a enabsorbed. been has liquid the and tender is meat the until peppercorns, cook salt, and vinegar, water the little add a then Add and boil - the to bring meat, the to wine the Add - meat. the Sauté - at h nosadpaei bowl. a in place and onions the Sauté - ev ihfidptte rbrhlpilaf. burghul or tender. potatoes is fried meat with the Serve until simmer and - brown. pan water. slightly the some until Cover and heat pepper low salt, - a marinade, on the meat Add the fry overnight. and - coriander oil and the wine Heat red marinade. the the - in reserve marinate and and Drain pieces small into - meat the Cut - RE OKI IE(afelia) WINE IN PORK FRIED EFSE (stifado) STEW BEEF a evs inmnadonions. and cinnamon leaves, bay at lc epron,bylae n cinnamon and leaves bay peppercorns, black salt, vinegar cup 1/2 wine red cups 3/4 cubes in cut beef kg 1 onions small kg 1 oil olive cup 1/2 at pepper salt, oil cup 1/2 crushed coriander, tbs 2 1cupredwine1kgpork MEAT ev ihvgtbe,ltue oktadcradrleaves. coriander and rocket onions. lettuce, and vegetables, thick. potatoes with is sautéd Serve sauce the the add until and cook hour - and an Cover half about for water. meat warm - the and Cook pepper salt, add and - well, Stir leaves. celery juice. - the lemon Add add plate. and a plate. well in a meat place in - the and place Fry brown and golden brown until golden potatoes until - the onions Sauté whole the oil hot - in Sauté - ABO OKWT OAOS NOSADCELERY AND ONIONS marathasas) POTATOES, (Kaourmas WITH PORK OR LAMB - uslkwr water lukewarm cups 4-5 leaves pepper celery salt, chopped roughly pieces small cups into 1/2 cut 1 chops or juice neck lemon the cup from 3/4 pork or lamb kg 1/2 1 potatoes kg 1/2 1 onions whole dried, small, kg 1/2 oil corn cup 1 MEAT

23 24 u bu poflo iln ntecnr fec on fduhadfl over. oil. fold hot and in dough fry of deep round and each diameter. water of in with centre 7cm edges the rounds the in small Seal filling into of cut spoonful thin, filling. a out the - about it make Put rolling to after mint and and dough cheese - the halloumi Prepare the in mix and - eggs Beat - ALUICES UNVR buei ehalloumi) me (bourekia TURNOVERS CHEESE HALLOUMI KOUPES at pepper salt, cinnamon chopped finely parsley, pork minced kg 1/2 oil cup 1/2 onions kg 1/2 Filling pepper salt, cinnamon frying deep for ) oil cracked or (bulgur burghul cups 3 oil tbs 3 water cups 3 i o epfrying deep for oil ------(optional) fried and chopped finely onion, eggs 2 mint dried cheese halloumi grated cups 1/2 1 Filling kneading for water salt oil tbs 3 flour cups 3 Dough SAVOURIES atutlte iefrhradco napehae oeaehtoe o bu / hrs. 3/4 about for oven hot moderate pre-heated a in cook and further rise they until Wait - ev h og ors,adters fteigeinsadsaeit ate bu 10- about patties into shape water. and adding ingredients the well, of knead rest and the oil add the rise, of to dough cup the 1 Leave with blend flour, to yeast - Add - eptehnscntnl e hl oligtekoupes. the firmly. the fry end moulding Deep open while the wet seal constantly and hands take the - will Keep it as one filling at much hole as a - Put press and shape oval an into - it mould burghul, brown. of turning tablespoon drain. heaped starts and 1 meat heat Take the from until remove simmer parsley, and the meat in - minced Stir oil, of cup 1/2 the - Add soft. until onions the - Boil cool. to aside burghul the - Put - ri nasretppradserve. and paper absorbent on Drain - tri h ugu n eueteha.Cvrtesuea n imrutlaltewater the all until boils. simmer and it saucepan until the added, Cover been heat. have the pepper reduce and and burghul cinnamon the oil, in tbs Stir 3 which to water the - Heat - LV ATE (eliopittes) PATTIES OLIVE 2c nsize. in cm 12 n ihawte finger. wetted a with end necessary. if water more adding soft, is burghul the and absorbed is it rfrbyfresh preferably mint, leaves coriander chopped cup 1/2 onions 3 chopped olives, black cup 1 kneading for water yeast tsp 2 1tspsalt oil corn cups 1/2 1 flour plain kg 1 koupes nvr o oil. hot very in SAVOURIES

25 26 pikeiigsgroe h bourekia. the over dish. a icing in Sprinkle then and paper absorbent on - brown. Place piece. edges. golden each the until of round oil centre firmly in the press fry - in and Deep filling filling the the place enclose and to pieces over - round Fold cm 7 or 5 sheet. into - thin Cut a into dough the out - Roll dough. the - Prepare - NR HEETROES(orkam anari) me (bourekia TURNOVERS CHEESE ANARI i o epfrying deep for oil water ------blossom citrus or rosewater preference) cup to 1/2 (according sugar cup 1 or 1/2 cinnamon tsp or 2 use unavailable If cheese. cheese). curd curd other (Cyprus cheese anari unsalted kg 1 Filling water cups 1/2 2 oil cup 1 flour cups 8 Dough SWEETS oki oeaeoe o bu afa orutlgle brown. golden until hour an half about for oven fork. moderate a in with Cook there and here pastry the - Pierce egg. beaten with over filling. - Brush cover and pastry remaining out dish. - Roll the . into and mixture cinnamon ovenproof anari mint, cm the sugar, - 32X20 Spoon in a mix line and and anari surface the - floured Mash a on pastry dough. the soft half - a out form Roll to half. well in mix pastry and Cut power baking and rind. flour orange the grated - Add and vanilla milk, oil, the - Add sugar. the with eggs 2 - Beat - YRO UDCES I (anaropitta) PIE CHEESE CURD CYPRIOT dish. / u lod,ruhychopped roughly almonds, cup 3/4 cinnamon mint fresh sugar cheese of ricotta tbs or 3 cheese) curd (Cypriot anari unsalted 800g Filling powder baking tsp 2 flour cups 1/2 3 (optional) rind orange grated vanilla tsp 1/2 milk cup 1/2 oil cup 1/2 sugar cup 1/2 eggs 3 Pastry SWEETS

27 28 trutlsgri isle n olfr5mnts lo ocool. to Allow minutes. 5 for boil and dissolved is sugar until saucepan. Stir a is ingredients the all Combine - - r ni odnbon ri nasretppradte i okuae nsrpfrafew a for syrup in loukoumades dip then and paper absorbent on drain before brown, time golden each until water Fry cold into spoon the dipping oil, - hot size. into hot. mixture in quite of increase dessertspoons until will Drop saucepan a a The make in place. oil to warm the a water Heat in - lukewarm hour the an with about for knead Stand - and ingredients the of rest - the to them. potatoes mash Add and them yeast. peel the potatoes, add the and Boil salt - the with flour the Sift - - sn lte po,rmv rmsrpadtase oabowl. a to transfer and syrup from remove spoon, slotted a Using - YRO OGNT (loukoumades) DOUGHNUTS CYPRIOT ipn nobte,s htbte ilntsikt h spoon. the to stick not will batter that so batter, into dipping batter. seconds. Syrup i o epfrying deep for oil ------cloves 3-4 juice lemon tsp 1/2 stick cinnamon 1 sugar cups 4 water cups 6 Syrup water lukewarm potatoes boiled 1-2 yeast sachet 1 salt tsp 1/2 flour plain cups 7 Batter SWEETS d h irsbosmwtrjs eoermvn rmha.Alwt boil. to Allow heat. from removing before just water minutes. blossom 5 citrus for the boil Add saucepan. and a dissolved in is water, sugar blossom until citrus Stir - the except ingredients, the all Combine - - i ncl yu o e eod,danadtase oaplate. a to transfer and drain seconds, paper. few absorbent a on for drain syrup then cold and in brown Dip golden shape. until sausage oil a seal. hot into to in roll fork Fry - and a rectangle with the ends of two edge the the Press - at filling of teaspoon rectangles. filling. a cm the Put - 8X12 for into ingredients cut the and all sheet well thin Mix - a into dough the out Roll - dough. 1/ firm for a stand to and knead Cover - and water and salt oil. the the Add - in rub and flour the Sift - - AIS IGR (daktyla) FINGERS LADIES’ Syrup i o epfrying deep for oil ------water blossom citrus tsps 1-2 cloves 3-4 stick cinnamon 1 juice lemon tsp 1/2 water cups 3 sugar cups 4 Syrup water blossom citrus tbs 3-4 sugar tbs 1-2 cinnamon tsp 1 almonds chopped finely 400g Filling (approximately) water cups 1/2 2 salt oil cup 1 flour cups 8 Dough hour. 1 – 2 SWEETS

29 30 d irsbosmwtradrmv yu rmheat. from syrup remove minutes. and 5 water for blossom boil citrus and Add dissolved is sugar until Stir saucepan. a in - sugar and water Combine - - aei oeaeoe o n oradwe olpu vrtesrpwiei ssilhot. still is it while syrup the over pour cool when and hour one for oven moderate a in pieces. Bake cm 5X2 into almonds. score dish. with and ovenproof Decorate dish cm the 30X20 - into a mixture of the bottom Spoon the over - tahini hours. well. tablespoons 2-3 mix 3 stand and Brush to water allow the - and finally mixture and the sugar semolina. Cover and the tahini into - cup mastic 1/2 and the soda Add of bicarbonate - powder, baking the Mix - - EOIACK klnprama) (kalon CAKE SEMOLINA Syrup u hog ihakieit X mpieces. cm 5X2 into knife a with through Cut s irsbosmwater blossom citrus tsp 1 water cups 2 sugar cups 1/2 2 Syrup almonds blanched cup 3/4 water hot cups 2 sugar cup 1 tahini tbs 3 tahini cup 1/2 mastic ground tsp 1 soda of bicarbonate tsp 1 powder baking tsp 1 semolina kg 2/3 SWEETS SWEETS

SEMOLINA PUDDING (halvas nistisimos)

5 cups water 1/2 cup sugar 1 cup semolina 3/4 cup blanched almonds 3 tbs or 1/2 tsp vanilla 1 tsp ground mastic

- Combine water and sugar in saucepan and heat until sugar dissolves. - Add the semolina, rose water or vanilla and mastic. - Stir until the mixture is quite firm. - Put the mixture in a wet mould and unmould when it cools.

- Decorate on top with the almonds. 31 P.I.O. 87/2008 — 4.000 ISBN 9963-38-295-9 Published by the Press and Information Office, Republic of Cyprus www.cyprus.gov.cy Printed by Theopress Ltd