Kolokytholoukoumades are Greek battered courgette (zucchini) flowers, stuffed with Greek feta and other cheeses and fried.
Xerotigana (pr. Ksae -roh -TEE – gha – na), is a simple recipe, made with flour, baking powder, salt and water to make a thick batter and then fried. They are served with sugar, honey or other syrups, such as leftover syrups from fruit presereves (glyka tou koutaliou) but can also be served with petimezi or haroupomelo.
Loukoumades or Lokmades, as they are called in Cyprus, are Greek doughnuts. They take their name from the Arabic words “luqma(t) plural luqūm”, lokma and lokum or loukoumi, meaning morsel or mouthful. They are fried, shaped into small round ballls, served with honey, cinnamon and walnuts or plain in Cyprus dipped in sugar syrup.
Akoumia Symiaka (means doughnuts or donuts from Symi island). Symi is a small island of the Dodekanese to the north of Rhodes. These akoumia are not widely known even by Greeks because they are Symi’s local traditional doughnut recipe and are made only on the island of Symi.
Shiamishi, are one of the best panigyria treats in Cyprus. These are made with homemade phyllo filled with an aromatic sweet semolina cream, which is flavoured with anthonero (orange blossom water) and mastic and then deep fried.