stuffing -1 cup ground almonds -3 tablespoons sugar -cinnamon
syrup -1 cup sugar -1 glass of water -1 cinnamon spill -2-3 cloves
-Oil (sunflower) for frying
Syrup: In a saucepan place all the ingredients for the syrup and once they boil lower the heat and bake for 10 minutes. Remove them and let them cool
Dough: In a bowl add the flour, salt and oil and mix well
Add warm water (as much as it needs so that it does not stick to hands)
Cover it and let it rest if for 20-30 minutes
Filling: In another bowl put almonds, sugar and cinnamon and mix very well
We get our dough and roll sheet of thickness 1 cm.
Cut into strips 6 cm
Place 1 teaspoon of the filling in the sheet and roll it (3 times) and then cut it
With a fork, press the edges to prevent it from opening in baking
Repeat
In a saucepan put plenty enough oil to cover them and warm it up. Start frying them until they get browned on both sides.
Place them in the syrup mix once. Then remove them and place them in a a punch to remove excess syrup
Sprinkle with ground almonds and serve
Eliotes
Cypriot salty with olives
-1 kilo of flour -1½ cup oil (sunflower) -1 Cup sliced black olives -3 Chopped onions - ½ cup chopped fresh coriander -20 Grams of dry yeast -Warm water
In a large bowl add the flour, salt, yeast and stir.
Add the oil and mix well with the flour by 'rubbing' it
Slowly add the water (but not to get stuck in the hands) and begin to knead
Cover the dough with plastic food film for 30 minutes in a warm place.Saute the onions on a frying pan with a little oil
Add the ingredients (including the onions) in the dough and mix them together. Then cut it into round portions
Place them in the pan and leave for a further 20 minutes to rise again
Bake to 180 C until golden brown (30 minutes)
Patties with Anari
Popular dish in Cyprus for festive tables
dough -½ kg flour -½ cup oil -Salt -Water
stuffing -500 G fresh Anari (or ricotta cheese) -½ cup sugar -Cinnamon -rosewater
-Oil (sunflower) for frying -Powdered sugar for serving(castor sugar)
In a bowl, put the flour, salt and oil and mix well
Add warm water (as much as it needs so that it does not stick to hands)
Cover it and let rest it for 20-30 minutes
In another bowl put the Anari and crush with a fork
Add the sugar, cinnamon and rosewater and mix well
We get our dough and roll sheet with thickness of 1 cm
Cut into strips 6 cm
Place 1 teaspoon of the filling (in a distance one from the other 5-6 cm) over the entire length of each strip
Take one side of the strip and cover the filling uniting the two sides (in width)
With a cup of coffee cut patties into crescent shape (with a fork, press the edges to prevent them from opening while baking)
In a saucepan put plenty enough oil to cover and after it gets warmed up enough start frying until they get browned on both sides.
Place them in a punch to remove excess oil
Sprinkle powdered sugar for serving
Tips:They can be salties too by removing the filling and the sugar and adding a mixture of haloumi cheese, eggs and cheese
syrup -1 cup sugar -1 glass of water -1 cinnamon spill -2-3 cloves
-Oil (sunflower) for frying
Syrup: In a saucepan place all the ingredients for the syrup and once they boil lower the heat and bake for 10 minutes. Remove them and let them cool
Dough: In a bowl add the flour, salt and oil and mix well
Add warm water (as much as it needs so that it does not stick to hands)
Cover it and let it rest if for 20-30 minutes
We get our dough and roll sheet of thickness 1 cm.
With a brush, coat the entire sheet with oil and sprinkle with cinnamon and sugar
Roll it and then cut in pieces of 2-3cm
With our palm (or a specific tool) press to open the sheet and make a round thin pita
Repeat
In a saucepan put plenty enough oil to cover them and warm it up. Start frying them until they get browned on both sides.
Place them in the syrup so they mix once. Then remove them and place them in a punch to remove excess syrup
Cheese pie
Home made traditional cheese pie ideal for breakfast or snack
-1 package of Fillo Pastry -4 eggs -500 gr feta cheese -½ glass of milk -½ glass olive oil
First we pre-heat the oven on 180 C
In a bowl we beat the 4 eggs. Then we add the ¼ of the milk and once they are well mixed we add the feta cheese after shattering it into small pieces(We can optionally wash off the feta cheese with water so the pie will not be very salty).
We oil the bottom of a baking pan with olive oil only to avoid sticking our pie later.You can use a cooking brush for this.
With a cooking brush we put oil on each one of the fillo paastry and we place half of them in our baking pan.
We pour the mix of eggs, milk and feta cheese.
Then continue with the rest of the fillo pastry after having them oiled and place them on the mix
In the end we pour over the ¼ of the milk and the ¼ of the olive oil so that our pie will become more crispy.
Bake the pie on 180 degrees Celcium for 30 minutes until our pie turn in to baked brown.
Tips:You can add 100-150 gr of greek style parmesan cheese (kefalotiri) in the mix to add more falvor.Also add mint for a stronger smell. Create small cheese pies of triangle shape by cutting the fillo into stripes, placing the mix and folding it into triangle. This pie can be served with a fresh juice or coffee.
Flaounes
Easter delicacy
Dough -1 kilo flour -1 cup oil -¼ teaspoon ground mastic -¼ teaspoon ground mahlepi -Water
Stuffing -¼ teaspoon ground mastic -¼ teaspoon ground mahlepi -3 teaspoons baking powder -Fresh mint -1 kilo grated cheese for flaounes (goat cheese) -½ kilo grated Parmesan -8 eggs
In a large bowl, add the two cheeses, baking powder, all spices and eggs one at a time and mix them well with your hand until you have a uniform mixture
Cover and leave for 2 hours
Dough:In another bowl put the mastic, mahlepi and flour and mix well
Add the oil and start rubbing your hands with flour and oil
Put water as much as it needs so that it stops sticking the dough in your hands
Cover and leave 1 hour
Roll out the dough to a thickness of 1 cm
Using a plate as a mold with a diameter of about 10 cm cut in pieces the sheet
In each circular piece place in the center a filling of 3 tablespoons (as a small mandarin)
Fold in 4 (as a square), or in 3 (as a triangle).
Press with a fork in the corners to stick the edges
Repeat
Preheat oven to 180 C
Place the flaounes in a pan for 20 minutes
In a bowl, beat one egg and brush each pastry (Flaounas)
Bake to 180 C without opening the oven during baking until they get golden brown
Tips: Optionally add raisins to the dough. Prefer free range eggs (as the flaounes becomes more reddish)
