Tyrompiskota (pronounced Tee-roh-mpi-SKOH-tah) literally mean cheese biscuits. I made them based on other shortbread cookies I have made in the past by adding cheese and spices.
Tyrini Sunday is the last day before the Easter fasting period which also marks the end of the carnival.
Therefore no meat is eaten but during the whole week before Tyrini it is a tradition to eat anything with dairy products, especially cheese and eggs in order to prepare for the great Lent.
In Cyprus the last day before the fasting for Christmas (14th November) and Tyrini, before Easter are called “sikoses”.
Sikoses, from the verb σηκώνω = sikono, which means “to lift” because it is the last day of “Apokries” or carnival, which both mean, abstaining from eating meat.
In this cake “sikoses” means lifting non-Lenten food from our tables.
On this day it is a tradition in our house to make Cypriot Ravioles, as my mother did and I continue the tradition because my family love them and who wouldn’t love hand made pasta, filled with halloumi and mint?
Here are a few other ideas from where you can get inspiration about what to make on Tyrini Sunday:
A savoury cheesecake I made during Christmas, based on the Greek Cretan recipe for Dakos. Boureki (plural bourekia) is a type of pastry made of a thin flaky dough known as phyllo and are filled with anari (anthotyros or myzithra, as it is known in Greece), which is similar to ricotta. Moustokouloura cookies can be made either with fresh grape juice or grape molasses. They are perfect as a snack or for breakfast!
A savoury cheesecake I made during Christmas, based on the Greek Cretan recipe for Dakos.
Boureki (plural bourekia) is a type of pastry made of a thin flaky dough known as phyllo and are filled with anari (anthotyros or myzithra, as it is known in Greece), which is similar to ricotta.
Moustokouloura cookies can be made either with fresh grape juice or grape molasses. They are perfect as a snack or for breakfast!
They are very easy to make and taste amazing.
I added two of my favourite cheeses, halloumi and graviera and a combination of various spices and herbs on top, which made them disappear in no time.
These cookies are ideal with a cup of coffee or tea but also with a cold beer or a glass of wine.
They are very versatile so the combination of cheeses can vary by adding kefalotyri, kefalograviera, kaskavalli, ladotyri Mytilinis or other hard cheeses and spices which you like best.
- 1 ½ cups all-purpose flour
- ½ cup butter
- ½ cup grated halloumi
- ½ cup graviera
- 1 egg yolk
- Cold water optional
- My spice Mixture
- Fresh rosemary, finely chopped
- Oregano and thyme
- Put both cheeses and 1 cup of flour and salt in a bowl and mix to combine.
- Add butter and mix with your hands.
- Add the egg yolk, mix and then add the remaining half cup of flour gradually until the dough holds together. If necessary add some cold water, a tablespoon at a time until the dough holds together.
- Make it into a roll, wrap in cling film and refrigerate for half an hour.
- Cut them into thin slices with a sharp knife. Place them on parchment paper, sprinkle tops with spices and refrigerate again.
- Preheat oven to 180 o C / 350 o F and bake for 15 – 20 minutes until firm and lightly browned around edges.
- When you can handle them, remove cookies to a wire rack to cool
- Store in an airtight container at room temperature for up to 1 week.
PIN FOR LATER
Kopiaste and Kali Orexi,