Homemade Pizza Dough is very easy to make. My friends and relatives say that it’s the best crust they’ve ever had. A few minor details make all the difference. I use bread flour instead of all purpose flour, honey instead of sugar and my other secret is to wet the dough with olive oil before rising, which makes a lovely, elastic dough.
Tiganopsomo, which means fried bread is very easy to make. All you need is any kind of yeasted bread dough, which is fried in olive oil. Some times it is filled with cheese, such as feta or any other hard Greek cheese but when it is not filled, it can turn into a dessert by sprinkling some honey or icing sugar and cinnamon on top.
Tyropita me Maratho means cheese pie with wild fennel. This is a traditional cheese pie, which my mother in law used to make with feta cheese and fennel.
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.
Vol au Vent, plural Vols au Vent (meaning flight in the wind, probably because the puff pastry is very light and airy) is a baked shell of puff pastry, filled as with either chicken, game, or fish or seafood, such as prawns, in a cream sauce. I spotted these Vols au vent at my friend …
Kaloirka is a traditional Cypriot recipe, which is a pasta dish filled with minced veal or beef, similar to meat ravioli or tortellini.
Flaounes pr. flah-OU-ness (singular flaouna) is a traditional Cypriot Easter cheese bread made with an aromatic yeasted phyllo dough, filled with a special Cypriot cheese, called Pafitiko, made during the Easter period especially for flaounes, flavoured with Masticha (mastic resin), mahlepi (mahleb) and mint.
Loukoumades are Greek doughnuts which are fried and shaped into small round balls, served with honey, cinnamon and walnuts or plain in Cyprus dipped in sugar syrup.