Month: November 2015

Grapes have been cultivated without interruption in Cyprus for centuries, as the island was the only place not to succumb to the dreaded Phylloxera beetle disease that was killing vines throughout Europe in the 1800s.

The two most common indigenous varieties grown are Mavro (red) and Xynisteri (white), whilst the ancient variety of Maratheftiko (red) is also grown to a lesser extent. In recent years many new varieties of grapes have been introduced, which have greatly enhanced the island’s wines.

Along with wine, grapes are used to make a variety of desserts and sweets such as Palouze (a grape pudding), and Soutzoukos (almonds dipped in sweet grape jelly).

The savoury cheese pie, Flaouna, is one of the main treats of Greek Orthodox Easter, and is traditionally made on Holy Thursday (preceding Good Friday).

Containing eggs, cheese, raisins and mint, Flaounes make use of products that are not permitted during the fasting period before Easter, and are prepared for consuming after the fast is broken. A specially made cheese that rises and does not melt easily is produced on the island specifically for making Flaounes. These delicious pies were traditionally baked in a clay oven after the women of the family had gathered together to make them.

As they freeze well, they are now often batch-made in the run-up to Easter and eaten throughout the year. Nowadays you can also find them all-year-round in local bakeries, although more so during the Easter period.

Paskia is a variation of flaouna, in which the filling is replaced with cubes of lamb, vegetables and cheese, as well as herbs and spices.

Kourampiedes are tiny shortbread biscuits that look like little snow-mounds thanks to their generous dusting of icing sugar. They can be made with or without nuts, and traditionally use roasted almonds and pistachios, as well as dried dates.

Whilst they are usually made at Christmas, they are also offered in a different version as wedding favours called ‘Loukoumi’, because their white colour symbolises purity.

Whether you are enjoying them at Christmas (available in boxes from the bakeries) or as a wedding favour, they are equally delicious and crumbly!

A Tahinopita is a sweet pastry that is made of tahini paste (roasted sesame seed puree), with local carob syrup. Although enjoyed all year round, they are particularly popular during Lent.

You can find them at any local bakery, and despite being sweet, they have a very unusual taste. They often include mastic and cinnamon, however, commercial versions may use sugar instead of the healthier carob syrup.

The island’s cuisine wouldn’t be complete without Pita bread – the leavened flat bread made in ovals of varying sizes that can be split to form a pocket.

The ‘pockets’ are traditionally filled with small cubes of barbecued meat to form the national take-away dish, Souvlakia, or with Halloumi cheese and Lountza (cured pork meat) for a truly Cypriot version of a sandwich!

Pita is also served with dips and often forms part of the meze meal. They may also be served instead of other breads at restaurants.

The main nuts grown on the island are almonds, pistachios, walnuts, hazelnuts and peanuts, which are eaten raw, roasted and salted. They are also used to make the nut brittle Pastelaki, along with nut-filled pastries such as Kataifi and Baklava, as well as many other sweets and desserts. A traditional cordial, Soumada, is made with almonds.

You can find a large selection of packaged Cypriot nuts in supermarkets, either alone or in a variety of mixes that can also include locally produced dried fruits. They make a great gift or souvenir to take back home!

Koulouri is a very tasty bread, with an almost cake-like texture, that is covered in sesame seeds, caraway seeds and aniseed.

It is commonly baked as one large ring, or little individual rings, or in a long loaf with oblong pieces marked out to break off easily.

A specially made version called Lagana is extremely popular on the public holiday of Green Monday – which is a day where locals take to the outdoors to enjoy a Lenten picnic and begin the fasting period before Easter.

A Kolokoti is simply a delicious pumpkin pie – enjoyed as a handheld snack and widely available from the local 24-hour bakeries.

The pastry is stuffed with diced pumpkin, cracked wheat (bulgar), olive oil and raisins, seasoned with cinnamon and sometimes dill, then sealed like a calzone in a crescent shape. They are especially popular as a Lenten food.

These fried semolina pastries often come hand-in-hand with Loukmades (honey donuts) as they tend to be made by the same vendors, mainly at traditional festivals and fairs.

The dough pockets are filled with a cooked sweet semolina paste, fried to perfection then dusted with icing sugar and cinnamon. As with most recipes, there are variations with some also adding mastic and orange blossom water to the semolina filling.

Soutzoukos is a traditional, chewy sweet made from grape juice that has a unique appearance (it looks similar to a candle!), and is popular at traditional festivals.

The sweet is made using the surplus of grapes after the grape harvest, which is why it is commonly made in the wine producing villages of the Troodos and Pafos regions.

To make Soutzoukos, the hot mixture known as ‘moustalevria’ (a combination of the Greek words ‘must’ and ‘flour’) is used. Almonds (and sometimes walnuts) are dipped into water to soften them, and then threaded onto strings of two to three metres in length. They are dipped into the hot mixture until completely covered, and then hung to dry for a few hours. This dipping process is repeated three to five times over the course of hours or days until the desired thickness is achieved (approximately one inch in diameter). It takes five to six days for the Soutzouko to dry and it can then be stored for months. When served, it is chopped into slices with a nutty centre and a chewy texture, often as an accompaniment to Zivania (a strong local spirit).