Kaloirka is a traditional Cypriot recipe, which is a pasta dish filled with minced veal or beef, similar to meat ravioli or tortellini.
Tahinopita (plural tahinopites) is a Cypriot Lenten Bread, filled with tahini, sugar and cinnamon.
In Cyprus flaounes are made during Easter and the traditional recipe is much more complex but tastier, because in the dough we put a lot of other ingredients. The cheese used is made especially for this occasion but during other periods we make them with halloumi cheese. During next year’s Easter I will give you…
The queen of taste, the black olive owes a lot to the Greek fertile earth which gifts it a superb light buttery taste, features in many pastry recipes. Eliopitakia. Eliopsomo (Olive Bread) Lagana Olives and Carrot Bread Sticks and rolls Whole Wheat Focaccia with Kalamata Olives
Ravioles is a Cypriot specialty, similar to ravioli, probably having its roots from the Venetian times. In Cyprus this pasta dish is filled with aged halloumi, eggs and mint and they are cooked in chicken broth.
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.
Bourekia is a pastry made with a thin flaky phyllo, and are filled with anari which is the Cypriot name of the cheese, which is similar to anthotyros or ricotta. Anari is a white soft whey cheese which is produced when making halloumi or kefalotyri. It has a delicate, creamy flavour, slightly…
Kattimerka, is a traditional pastry dessert, similar to pischies but instead of being fried, these are cooked in a traditional frying pan called sadji. Sadji resembles like the Arab Saj, however, unlike the Arab saj, which is dome shaped, the Cypriot sadji resembles more like a wok. You can use a wok or any non-stick sautéing pan.
This phyllo is simplified way of making dough similar to puff pastry, although it does not puff so much. However, by making it with layers of butter between each phyllo, when baked each phyllo will separate from the other and become flaky, buttery and crunchy.
Today I am going to show you how to make Homemade phyllo, which takes time and skill to make, but if you follow my instructions, it won’t be that difficult.