Daktyla, also called daktyla kyrion (meaning ladies fingers) is the most popular Cypriot dessert made with phyllo which is very crisp and very juicy, filled with almonds, cinnamon and sugar. They are fried and then drenched in syrup, scented with anthonero (orange blossom water), which make them irresistible.
Lactose free
Pantzaria Xydata (pronounced pan-TZAh-rhia Ksee-DAH-tah) are beets preserved in vinegar, which are one of our favourite vegetables to preserve.
Kollyva, is a sweet dish prepared with boiled wheat berries, nuts, raisins, pomegranate and spices, which is taken to church to commemorate our deceased during funerals or memorials.
Arakas laderos is a Greek, vegan or Lenten dish, with peas, carrots, potatoes and herbs cooked, in a rich olive oil-tomato sauce.
Quince (Kydoni in Greek), is known from ancient years and its cultivation is said to have preceded that of the apple culture.
Melomakarona with Pecans are one of our Christmas traditional cookies which are infused in honey. They have no butter, no eggs, nothing dairy but they are so tasty you cannot just eat one.
Bombari is a Cypriot traditional recipe which resembles like sausage but it is made with ground pork and rice and is actually a cooked meal.
Pilafi Pourgouri (bulgur wheat pilaf), like most Cypriot recipes, are considered to be a “poor man’s dish” as people were poor and made delicious dishes out of simple ingredients they had in their pantry. It is not only cheap and easy to make but it is also a healthy meal.
Homemade Marshmallows are so easy to make and they taste amazing. A crowd pleaser not only for children but for everyone!
Fig preserve called Glyko sykalaki in Greek, (pr. glee-KHO sy-kha-LAH-kee), is one of my favourite fruit preserves. It is perfect to eat alone as a dessert with a few calories or use it in other desserts. In order to make the fig preserve, the figs should not be ripe. Living in Athens it’s not easy …