e-mail: [email protected] Fax: +35722664001 1456 Nicosia Appelis Street Press andInformationOffice Publications Section Please writetousat: our futureeditions. very welcome as it would help us to evaluate the cookery book and improve Any comments or suggestions you might have about the recipes would be all above and recipes the making dishesyoucanenjoywithyourfamilyandfriends. out trying in pleasure find will you hope We pasta, - rice soups, starters, vegetables, disheswithmincedmeat,meats,savouries,sweets. convenience: for sections following the into them grouping dishes, of range wide a for recipes include to tried We or skills particular any experience. require not do and make to easy relatively also are They anywhere. shops food Cypriot in found be can available be not might that few very The countries. most in supermarkets in available are The that ingredients contain to chosen account. carefully been have sweets and dishes into considerations two took we recipes the selecting In to become acquaintedwiththebestofCypriotcuisine. want who those or liked especially and restaurants Cypriot in tasted and dishes Cypriot they meals prepare to wish who those traditional for intended primarily is It sweets. for recipes contains book cookery This FOREWORD

1 2 unrbasi oaosue. 13 Runnerbeansintomatosauce - Deepfriedpotatoes withlemonand - .12 Potatoesintomatosauce. - Eggandlemonsoup .8 - Lentilsoup - etl n ie(ognr).11 Lentilsandrice(mougendra) - . 10 Burghul() - .10 Halloumicheese ravioli .9 - Cypriottortellini (kaloirka) - .7 Fishsavoro - . 6 Cypriotsalad - . 6 Beetrootsalad .5 - Friedaubergineswithtomatoes - . . 5 Artichokeswitheggs - . 4 Mushroomsinwine - . 4 Chickpeapurée - 4. VEGETABLES 4. 2. SOUPS 2. STARTERS 1. 3. RICE - PASTA - RICE 3. oine atnhe).12 coriander (antinahtes) aglmn). .8 () Bakedmacaroniwithminced meat - . 19 Shieftalies - .19 Meatballsorrissoles(keftedes) .14 - Stuffedvineleaves(koupepia) - Semolina pudding .30 - Semolinacake(kalonprama) .29 - Ladies’fingers(daktyla) 28 - Cypriotdoughnuts(loukoumades) - Cypriotcurdcheesepie - Anaricheeseturnovers - . 25 Olivepatties(eliopittes) .24 - Koupes - Halloumicheeseturnovers - Lamborporkwith potatoes, .22 - Beefstew(stifado) .22 - Friedporkinwine (afelia) .21 - Lambstew(tavas) .21 - Lamborkidwith cauliflower - 5. DISHES WITH MINCED MEAT MINCED WITH DISHES 5. 6. MEATS 6. 8. SWEETS 8. 7. SAVOURIES 7. psiso .20 () hla itsms . . 31 ( nistisimos) . . 27 (anaropitta) .26 (bourekia meanari) .24 (bourekia mehalloumi) .23 (kaourmas marathasas) onions andcelery CONTENTS Capacity: Length: Weight: Capacity: Length: Weight: on = 1 pint = 1 inch to 1 pound 1 pound 1 ounce Imperial = 1 litre = 1 centimetre 1 kilogram 1 gram Metric CONVERSION TABLES CONVERSION = = = = Imperial = to 2,2 pounds 0,035 ounces 0,568 litres 2,54 centimetres 28,3 grams 1,76 pints 0,454 kilograms 454 grams Metric 0,394 inches

3 4 Sprinklewithpaprikaandchoppedparsleypouralittleoliveoilover thepurée. - Addthecrushedgarlic,lemonjuice,oliveoilandsalt.Ifpasteisverythick,addliquid - Beatthetahiniandcombinewithchickpeas. - Boilthechickpeasuntilsoft.Dryandmash. - Drainchickpeas,spreadonateatowelandrollbottleoverthemtoremovethehusks. - Addsaltandpepper, mixandservehot. - Sauté in oil until golden brown, add wine and coriander. Cover and cook until liquid is absorbed. - Washthemushroomswell, drainandcut. - MUSHROOMS IN WINE IN MUSHROOMS (houmous) PURéE CHICkPEA from thechickpeas. finely choppedparsley salt, paprika 1/2 cupoliveoil 1/4 cuplemonjuice 5-6 garliccloves,crushed 1 cuptahini(beaten) 1/2 kgchickpeas(soakedovernight) salt, pepper coriander seeds,crushed 1/2 cupdryredwine 1/2 cupoil 1 kgmushrooms STARTERS - Wash the aubergines, peel and slice or cut into quarters, sprinkle with salt and leave to stand to leave and salt with sprinkle quarters, into cut or slice and peel aubergines, the Wash - - Sauté the onions and garlic, add the tomatoes, and simmer uncovered for a few minutes. Add minutes. few a for uncovered simmer and tomatoes, the add garlic, and onions the Sauté - Washoutauberginesandpatdry.Fryafewat timeanddrainonabsorbentpaper. - and followtherecipeforartichokes. Note: Emptythemixtureintoadishandserve. - over- to not care taking little, a stir and eggs the add pan, the from oil excess out Pour - Beattheeggsjustenoughtoblendyolksintowhitesandaddsalt. - Fryinoiluntilgoldenbrown. - Drainandcutintosmall,thinslices. - Peeltheartichokesandplaceincoldwaterwithsaltlemonjuice. - ARTICHOkES WITH EGGS WITH ARTICHOkES FRIED AUBERGINES WITH TOMATOES WITH AUBERGINES FRIED the saucehasthickened. for 1-11/2hours. the fried aubergines and a little water and cook over a low heat until the aubergines are soft and cook them. Courgettes can be cooked in the same way. Cut the courgettes in round slices, fry slices, round in courgettes the Cut way. same the in cooked be can Courgettes salt 4 ripetomatoes,finelychopped 3 onions,sliced 3 clovesgarlic,chopped 2/3 cupoliveoil 1 kgaubergines salt 8 tbsoil 4 eggs 8 artichokes(mediumsize) STARTERS

5 6 Garnishwithfinelychoppedparsely. - Place in a salad bowl and add garlic, salt, olive oil and vinegar according to taste and mix well. - Peelandcutinslices. - Washthebeetrootandboilinplentyofwateruntilcooked. - Garnishwithreserveditems. - Addsalt,oliveoil,vinegarandlemonjuiceaccordingto tasteandtosssalad. - Reservesomeofthetomatoes,cucumbers,onions andeggslicesmixtherestinabowl. tomatoes, the cut cabbage, and leaves - rocket leaves, coriander lettuce, the finely Chop - CYPRIOT SALAD CYPRIOT SALAD BEETROOT cucumbers, onionsandaubergineslicetheeggs. salt parsley (optional) wine vinegar olive oil 5-6 clovesgarlic,finelychopped 1 kgbeetroot salt lemon juice wine vinegar olive oil black olives 3 hardboiledeggs(optional) 1 aubergine(optional) 2 onions 3-4 tomatoes Lettuce, corianderleaves,rocketcabbage STARTERS Dissolve the flour in a little of the vinegar and then combine with the remaining vinegar (+water). - Sautéthegarlic. - Frythefishandplaceinadishafterdrainingonabsorbentpaper. - FISH SAVORO FISH cover andrefrigeratewhencool.Servecold. to fish the over Pour thickens. and boils sauce the until stir and rosemary and garlic the Add 1-1 1/2heapedtspflour 2 cupswinevinegar(+1/2cupwater,ifweakerispreferred) 2-3 sprigsrosemary 3-4 clovesgarlic,roughlychopped 5 tbsoliveoil 1 kgfish(smallormediumsize) STARTERS

7 8 Takecareitdoesnotboil. - Heatsoupoveraverylowheatandstirconstantly. - Pouritallbackintothesaucepan. - Addtheoliveoil,vinegar,saltandpeppercookfor5moreminutes. - Whenthelentilsarenearlycookedaddallvegetablesandsimmer untilcooked. - Placeinapanwithwaterandletthemcookoverlowheat. - Washanddrainthelentils. - Add gradually by spoonfuls about a cup of the hot stock to the egg mixture, to prevent curdling. - Beattheeggsuntilfrothy,addlemon, saltandpepper. - Takeofftheheat. - Stirfromtimeto untilthericeiscooked. - Bringstocktothe boil andaddrice. - EGG AND LEMON SOUP (avgolemono) SOUP LEMON AND EGG LENTIL SOUP LENTIL salt, pepper 1/4 cupwinevinegar 1/4 cupoliveoil 1/2 bunchcorianderleaves,finelychopped 3 lettuceleavesfinelyshredded 1 onionfinelychopped 2 carrotsfinelychopped 5 cupswater 1 cuplentils salt, pepper 1/3 cuplemonjuice 2 eggs 5 cupschickenstock 1 cuprice SOUPS Whencookedremove fromthestockandsprinklewithgratedhalloumicheese. - Heatsomechicken stockinasaucepanandboilthekaloirka. - Bringthetipsof triangletogetheroverthecentreandpressfirmlytoseal. - Placeononecorner ofeachsquaresomethemincedmeatmixtureandfoldinatriangle. - Rolloutthedough andcutintolittlesquarepieces(5X5cm). - Coverwithateatowelandstandforanhour. - Prepare the dough. Put the flour in a bowl and add some salt. Add the water slowly and knead - When the minced meat is nearly cooked, add the parsley. Remove from the heat when cooked - Addsalt,pepperand4-5tablespoonswatersimmer. - sauté and pan a in oil corn some and onion meat, minced the Place filling. the prepare First - CYPRIOT TORTELLINI (kaloirka) TORTELLINI CYPRIOT until thedoughisfirm. and placethemincedmeatinastrainertocool. lightly. salt, pepper corn oil parsley, finelychopped 1 onion,finelychopped 1/2 kgmincedpork Filling water pinch ofsalt 1 kgplainflour Dough RICE - PASTA - RICE

9 10 - Fry the onion in olive oil, add the pasta (broken into small pieces) and stir until the pasta and pasta the until stir and pieces) small into (broken pasta the add oil, olive in onion the Fry - The ravioli are best kept in the freezer if they are not going to be cooked immediately, otherwise - Sprinkleravioliwithalittleflour. - Place remaining pasta sheet over filling. Press firmly between filling and cut with round cutter. - Cut dough in half. Roll out each half on lightly floured surface. Place 1 tsp filling 5cm apart over - Mixwellalltheingredientsforfilling. - Preparethedough.Coverandstandfor1hour. - Cookonalowheatuntilalltheliquid hasbeenabsorbed. - Addthewaterandwhenitboilsaddburghul andsalttotaste. - Addthetomatoesandstiruntilsomeofjuice hasevaporated. - RAVIOLI CHEESE HALLOUMI BURGHUL (BULGUR) PILAF (BULGUR) BURGHUL boil inchickenstockandservewithgratedhalloumicheesemixedsomedrymint. one sheetofpasta. onion brownalittle. 2 cupsburghul(bulgurorchrushedwheat) 2 cupshotwater 2-3 redripetomatoes,finelychopped 1/2 cupvermicellipasta 1 smallonion,finelychopped 1/3 cupoliveoil cinammon (optional) dried mint 2-4 eggs 1 freshhalloumicheese,grated 2 halloumicheese(mature) Filling warm watertomakethedoughfirm pinch ofsalt 6 cupsflour(1/2wholemealand1/2plainflour) Pastry RICE - PASTA - RICE Addsaltandserve. - Frytheonioninoliveoiluntilgoldenbrownandaddtocookedlentils. - When nearly cooked add the rice and continue to simmer until rice is cooked and all the water - Place in a saucepan with water and leave to cook, removing the scum from time to time with a - Washthelentilswell. - LENTILS AND RICE (mougendra) RICE AND LENTILS more water). some add cooked, is rice before absorbed been has water (If absorbed. time same the at is slotted spoon. salt 1/4 cupoliveoil 1 onioncutlengthways,instrips 1/2 cuprice 4 cupswater 1 cuplentils RICE - PASTA - RICE

11 12 Addsalt,pepperandtomatopastedissolvedinwaterletsimmeroverlow heat. - Whenslightlybrown,addthetomatoeswhichhavebeenblendedintoathick liquid. - Stirthepotatoeswithawoodenspoon. - Lightlyfrytheonionsinoliveoilandaddpotatoes. - Peelandcutthepotatoesinbigcubes. - Addsalt,pepper,andserve. - Shakethepanfromtimetotime. - Continueto cookfor2-3moreminutes. - Cookuntil the sauceisreduced. - Whenthe potatoes areready,removemostoftheoilandaddcorianderwine. - Cookover a lowheat. - Heattheoil andaddthepotatoes. - Washthepotatoes, drainandbreakbyapplyingpressurewithabottle,oranythingheavy. - DEEP FRIED POTATOES WITH LEMON AND CORIANDER (antinahtes) CORIANDER AND LEMON WITH POTATOES FRIED DEEP POTATOES IN TOMATO SAUCE TOMATO IN POTATOES salt, pepper tomato paste 5-6 ripetomatoes 2 onions,finelychopped 1/2 cupoliveoil 1 kgpotatoes salt, pepper 1/2 cupdryredwine 2 tbscorianderseeds,crushed enough oiltocoverthepotatoes 1 kgsmallnewpotatoes,unpeeled VEGETABLES Add the tomatoes, parsely, tomato paste, salt and a little water. Simmer until the beans - Sautétheonionsinolive oil, addthebeansandstiralittle. - RUNNER BEANS IN TOMATO SAUCE TOMATO IN BEANS RUNNER are cooked,addingmorewaterifrequiredandthesauceisquitethick. salt finely choppedparsley 1 tbstomatopaste 4 tomatoes,finelychopped 2 onions,finelychopped 1/3 cupoliveoil 1 kgrunnerbeans VEGETABLES

13 14 Lay out the vine leaves, veins upwards, put 1 tsp of the minced meat mixture on the stalk of each - Take the pan off the heat and add the rest of the ingredients (salt, rice, pepper, cinnamon, mint, - Addthetomatoandsimmerfor3minutes,stirringfromtimetotime. - Frytheonionandaddmincedmeatuntilitisslightlybrowned. - Letthemboilfor2minutes,removeanddrain. - Washthevineleavesandputinboilingwater. - Placeaplateontop ofthe - Addalittleoliveoil, therestoflemonjuiceandsomewater. - Line the bottom of a saucepan with vine leaves and place the koupepia closely together in layers. - STUFFED VINE LEAVES (koupepia) LEAVES VINE STUFFED half thelemonjuiceandparsley)mix. leaf, foldoverthesidesandrolluptightly. salt, pepper cinnamon lemon juice(3-4lemons) parsley, finelychopped fresh mint 1/2 cuprice 1 cupripetomatoes,blended 1/3 cupoil 1/2 kgmincedpork 1 onion fresh vineleaves(orpacketoffrozenorjarinbrine) koupepia DISHES WITH MINCED MEAT MINCED WITH DISHES and cookoveralowheatforapproximately30minutes.

Cookoncharcoalorgrill. - Lay out caul fat and cut into small square pieces. Mould 1 spoon of meat mixture into a sausage - Mixallingredientsexceptcaulfat.Knead well. - Accompanywithfriedpotatoesandsalad. - Deepfryinoil. - Mixwellandmouldintoovalorroundballs. - Addtherestofingredients,parsley,bread,onions,eggs,mint,cinnamon,saltandpepper. - Afterdrainingthegratedpotatoesaddthemtomincedmeat. - SHIEFTALIES (keftedes) RISSOLES OR MEATBALLS contain thefilling. shape and place onto each square. Wrap caul fat around each piece and tuck the sides in to in sides the tuck and piece each around fat caul Wrap square. each onto place and shape salt, pepper caul fat 1 bunchparsley,finelychopped 2 slicesbread,dippedinwater 4 onions,finelychopped 1/2 kgmincedpork salt, pepper cinnamon 2 slicesofbreadsoakedinwaterandstrained oil fordeepfrying dried mint 2 eggs 2 onions,finelychopped 3/4 bunchparsley,finelychopped 3-4 potatoes,grated 1 kgmincedmeat(acombinationofpork,lambandbeef) DISHES WITH MINCED MEAT MINCED WITH DISHES

19 20 Remove the pan from the heat and after 2-3 minutes add the salt, eggs, (well beaten) and 1/2 - Heatthemilk andaddslowly,stirringwellsothatthemixturedoesnotgolumpy. - Addtheflour andstirconstantlyfor1minutesothatitcombineswiththebutter. - Tomakethe sauce,meltthebutter. - Add the minced meat, salt and pepper and fry until slightly browned, finally adding the parsley. - Frytheonioninoiluntiltransparent. - Drainandallowtocool. - Boilthepastainwatercontainingsomesaltandoiluntilsoftbutfirm. - Sprinkle some of the remaining halloumi and drizzle 3-4 tablespoons sauce over the base of an - Cookinamoderateovenfor45minutes. - Sprinkletherestofhalloumiover saucetogetherwithsomedrymint. - Sprinklewithmorehalloumiandfinallypour overthesauce. - BAkED MACARONI WITH MINCED MEAT (pastitsio) MEAT MINCED WITH MACARONI BAkED cup halloumicheeseandmix. ovenproof dish. Put half the pasta into the dish, spread the minced meat over it and then the then and it over meat minced the spread dish, the into pasta the half Put dish. ovenproof rest ofthepasta. salt 1 1/2cupshalloumicheese,grated 2 eggs 5 cupsmilk 6 tbsflour 3 tbsbutter Sauce salt, pepper dry mint 1/2 bunchparsley,finelychopped 650 grmincedpork 1/3 cupoil 1 onion,finelychopped 1 packet(450–500gr)pasta(largemacaroni) DISHES WITH MINCED MEAT MINCED WITH DISHES Cook inamoderatehotovenfor2hours. - Add theoil,cinnamon,bayleaves,cumin,saltandpepper. - Put themeat,potatoes,onionsandtomatoesinlayersabaking dish - Cut thetomatoesinslices. - Peel andcuttheonionsinslices. - Peel,andcutthepotatoesinfour. - Cutthemeatintomediumsizedcubes. - Simmerthemeatforanhour,thenaddcauliflowerandwaterleavetocook. - Addthewine,tomatojuice,saltandpepper. - Frythemeatslightly. - Frythecauliflowerslightlyanddrain. - LAMB OR kID WITH CAULIFLOWER WITH kID OR LAMB LAMB STEW (tavas) STEW LAMB salt, pepper cinnamon 1/2 cupoil 1 tspcuminseeds,slightlycrushed 2-3 bayleaves 5-6 ripetomatoes 3-4 largeonions 1 kgpotatoes 1 kglamb 1 cuphotwater salt, pepper 1 cuptomatojuice 1/2 cupdrywhitewine 1 kglamborkid,cutinpieces 2 kgcauliflower,cutintomediumsizedpieces 1 cupoliveoil MEAT

21 22 Serve withburghulpilaf. - Add a littlewaterandcookuntilthemeatistender liquidhasbeenabsorbed. - Addthewinetomeat,bringboilandthenaddvinegar,salt,peppercorns, - Sautéthemeat. - Sautétheonionsandplaceinabowl. - Servewithfriedpotatoesorburghulpilaf. - Coverthepanandsimmeruntilmeatistender. - Addthemarinade,salt,pepperandsomewater. - Heattheoilandfrymeatonalowheatuntilslightlybrown. - Drainandreservethemarinade. - Cutthemeatintosmallpiecesandmarinateinredwinecorianderovernight. - FRIED PORk IN WINE (afelia) WINE IN PORk FRIED BEEF STEW (stifado) STEW BEEF bay leaves,cinnamonandonions. salt, blackpeppercorns,bayleavesandcinnamon 1/2 cupvinegar 3/4 cupsredwine 1 kgbeefcutincubes 1 kgsmallonions 1/2 cupoliveoil salt, pepper 1/2 cupoil 2 tbscoriander,crushed 1 cupredwine 1 kgpork MEAT Servewithvegetables,lettuce,rocketandcorianderleaves. - Coverandcookuntilthesauceisthick. - Cookthemeatforabouthalfanhourandaddsautédpotatoesonions. - Stirwell,andaddsalt,pepperwarmwater. - Addtheceleryleaves. - Frythemeatwellandaddlemonjuice. - Sautéthepotatoesuntilgoldenbrownandplaceinaplate. - Sautéinhotoilthewholeonionsuntilgoldenbrownandplaceaplate. - LAMB OR PORk WITH POTATOES, ONIONS AND CELERY AND ONIONS marathasas) POTATOES, WITH (kaourmas PORk OR LAMB 4-5 cupslukewarmwater salt, pepper 1 1/2cupsroughlychoppedceleryleaves 3/4 cuplemonjuice 1 1/2kglamborporkfromtheneckchopscutintosmallpieces 1 1/2kgpotatoes 1/2 kgsmall,dried,wholeonions 1 cupcornoil MEAT

23 24 Sealtheedgeswithwateranddeepfryinhotoil. - Putaboutaspoonfuloffillinginthecentreeachrounddoughandfoldover. - Preparethedoughandafterrollingitoutthin,cutintosmallrounds7cmindiameter. - Beateggsandmixinthehalloumicheeseminttomakefilling. - HALLOUMI CHEESE TURNOVERS (bourekia me halloumi) me (bourekia TURNOVERS CHEESE HALLOUMI kOUPES salt, pepper cinnamon parsley, finelychopped 1/2 kgmincedpork 1/2 cupoil 1/2 kgonions Filling salt, pepper cinnamon oil fordeepfrying 3 cupsburghul(bulgurorcrackedwheat) 3 tbsoil 3 cupswater oil fordeepfrying ------onion, finelychoppedandfried(optional) 2 eggs dried mint 1 1/2cupsgratedhalloumicheese Filling water forkneading salt 3 tbsoil 3 cupsflour Dough SAVOURIES Wait until they rise further and cook in a pre-heated moderate hot oven for about 3/4 hrs. - Leave the dough to rise, add the rest of the ingredients and shape into patties about 10- - Addyeasttoflour,blendwith1 cupoftheoilandkneadwell,addingwater. - Stir in the burghul and reduce the heat. Cover the saucepan and simmer until all the water - Heatthewatertowhich3tbsoil,cinnamonandpepperhavebeenadded,untilitboils. - Drainonabsorbentpaperandserve. - Deepfrythe - Keepthehandsconstantlywetwhilemouldingkoupes. - Putasmuchfillingitwilltakeandsealtheopenendfirmly. - Take 1 heaped tablespoon of burghul, mould it into an oval shape and press a hole at one - Stirintheparsley,removefromheatanddrain. - Addthe1/2cupofoil,mincedmeatandsimmeruntilstartsturningbrown. - Boiltheonionsuntilsoft. - Puttheburghulasidetocool. - OLIVE PATTIES (eliopittes) PATTIES OLIVE 12 cminsize. end withawettedfinger. is absorbedandtheburghulsoft,addingmorewaterifnecessary. mint, preferablyfresh 1/2 cupchoppedcorianderleaves 3 onions 1 cupblackolives,chopped water forkneading 2 tspyeast 1 tspsalt 1 1/2cupscornoil 1 kgplainflour koupes koupes in veryhotoil. SAVOURIES

25 26 Sprinkleicingsugaroverthebourekia. - Placeonabsorbentpaperandtheninadish. - Deepfryinoiluntilgoldenbrown. - Foldovertoenclosethefillingandpressfirmlyroundedges. - Cutinto5or7cmroundpiecesandplacethefillingincentreofeachpiece. - Rolloutthedoughintoathinsheet. - Preparethedough. - TURNOVERS (bourekia me anari) me (bourekia TURNOVERS CHEESE ANARI oil fordeepfrying ------1/2 cuprosewaterorcitrusblossomwater 1/2 or1cupsugar(accordingtopreference) 2 tspcinnamon other curdcheese. 1 kgunsaltedanaricheese(Cypruscurdcheese).Ifunavailableusericottaor Filling 2 1/2cupswater 1 cupoil 8 cupsflour Dough SWEETS Cookinmoderate ovenforabouthalfanhouruntilgoldenbrown. - Piercethepastryhere andtherewithafork. - Brushoverwithbeaten egg. - Rolloutremaining pastryandcoverfilling. - Spoontheanarimixture intothedish. - Mashtheanariand mixinsugar,mint,cinnamonandalmonds. - ovenproof cm 32X20 a line and surface floured a on pastry the half out Roll half. in pastry Cut - Addtheflourandbakingpowermixwelltoformasoftdough. - Addtheoil,milk,vanillaandgratedorangerind. - Beat2eggswiththesugar. - CYPRIOT CURD CHEESE PIE (anaropitta) PIE CHEESE CURD CYPRIOT dish. 3/4 cupalmonds,roughlychopped cinnamon fresh mint 3 tbsofsugar 800g unsaltedanari(Cypriotcurdcheese)orricottacheese Filling 2 tspbakingpowder 3 1/2cupsflour grated orangerind(optional) 1/2 tspvanilla 1/2 cupmilk 1/2 cupoil 1/2 cupsugar 3 eggs Pastry SWEETS

27 28 Stir untilsugarisdissolvedandboilfor5minutes.Allowtocool. Combinealltheingredientsisasaucepan. - - Usingaslottedspoon,removefromsyrupandtransfertobowl. - Fry until golden brown, drain on absorbent paper and then dip loukoumades in syrup for a few - Drop dessertspoons of mixture into hot oil, dipping the spoon into cold water each time before Heattheoilinasaucepanuntilquitehot. - Standforaboutanhourinawarmplace.Thebatterwillincreasesize. - a make to - water lukewarm the with knead and ingredients the of rest the to potatoes Add Boilthepotatoes,peelthemandmashthem. - Sifttheflourwithsaltandaddyeast. - - CYPRIOT DOUGHNUTS (loukoumades) DOUGHNUTS CYPRIOT seconds. dipping intobatter,sothatbatterwillnotsticktothespoon. batter. Syrup oil fordeepfrying ------3-4 cloves 1/2 tsplemonjuice 1 cinnamonstick 4 cupssugar 6 cupswater Syrup lukewarm water 1-2 boiledpotatoes 1 sachetyeast 1/2 tspsalt 7 cupsplainflour Batter SWEETS Addthecitrus blossomwaterjustbeforeremovingfromheat.Allow toboil. Stiruntilsugar isdissolvedandboilfor5minutes. - Combineall theingredients,exceptcitrusblossomwater,in asaucepan. - - Dipincoldsyrupforafewseconds,drainandtransfertoplate. Fryinhotoiluntilgoldenbrownandthendrainonabsorbentpaper. - Pressthetwoendswithaforktoseal. - Putateaspoonoffillingattheedgerectangleandrollintosausageshape. - Mixwellalltheingredientsforfilling. - Rolloutthedoughintoathinsheetandcut8X12cmrectangles. - Coverandstandfor1/2–1hour. - Addthesaltandwaterkneadtoafirmdough. - Sifttheflourandrubinoil. - - LADIES’ FINGERS (daktyla) FINGERS LADIES’ Syrup oil fordeepfrying ------1-2 tspscitrusblossomwater 3-4 cloves 1 cinnamonstick 1/2 tsplemonjuice 3 cupswater 4 cupssugar Syrup 3-4 tbscitrusblossomwater 1-2 tbssugar 1 tspcinnamon 400g finelychoppedalmonds Filling 2 1/2cupswater(approximately) salt 1 cupoil 8 cupsflour Dough SWEETS

29 30 Addcitrusblossomwaterandremovesyrupfromheat. Stiruntilsugarisdissolved andboilfor5minutes. - Combinewaterandsugarinasaucepan. - - - Bake in a moderate oven for one hour and when cool pour over the syrup while it is still hot. still is it while syrup the over pour cool when and hour one for oven moderate a in Bake Decoratewithalmonds. - Spoonthemixtureintodishandscore5X2cmpieces. - Brush3tablespoonstahinioverthebottomofa30X20cmovenproofdish. - Coverthemixtureandallowtostand2-3hours. - Addthe1/2cuptahiniandsugarfinallywatermixwell. - Mixthebakingpowder,bicarbonateofsodaandmasticintosemolina. - - SEMOLINA CAkE (kalon prama) (kalon CAkE SEMOLINA Syrup Cut throughwithaknifeinto5X2cmpieces. 1 tspcitrusblossomwater 2 cupswater 2 1/2cupssugar Syrup 3/4 cupblanchedalmonds 2 cupshotwater 1 cupsugar 3 tbstahini 1/2 cuptahini 1 tspgroundmastic 1 tspbicarbonateofsoda 1 tspbakingpowder 2/3 kgsemolina SWEETS SWEETS

SEMOLINA PUDDING (halvas nistisimos)

5 cups water 1/2 cup sugar 1 cup semolina 3/4 cup blanched almonds 3 tbs rose water 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. 60/2010 — 10.000 ISBN 9963-38-295-9 Published by the Press and Information Office, Republic of www.cyprus.gov.cy Printed by Konos Ltd