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• Lalangi is a delicious recipe from the traditional Turkish Cypriot kitchen . Boiled wild rabbit added to dough then deep fried
• Sheftalia is a traditional Cypriot crеpinette , using caul fat or omentum , the membrane that surrounds the stomach of a pig a lamb to wrap ingredients and is grilled similar to a kebab a sausage without skin , using caul fat , or omentum , the membrane that surrounds the stomach of pig or lamb , to wrap the ingredients rather than sausage casing and grilled like a kebab .
• Seafood — Popular seafood include cuttlefish , calamari and sea bass . Most popular is the Cipura , the fish is soused with lemon and placed in a beehive oven and placed outdoors to bake . Most seafood is prepared with red wine , onions and olive oil .
HORIATIKI cheese and olives and olive oil , vegetables , tomatoes , cucumber , peppers and onion .
• Greek Salad is made with diced tomatoes , cucumber slices , feta cheese and Kalamata Olives . This salad is typically seasoned with salt and oregano , and dressed with olive oil .
• Cypriot-style potato salad is a huge hit , served with grilled fish . Extra virgin olive oil and lemon juice to taste . Olives , Capers , Coriander leaves and finely sliced onions add a little pep to the meal .
Main Courses
• Kleftiko Traditionally a lamb dish that is marinated in lemon juice and
LOUKOUM cinnamon while it is cooked in a kiln for a least 24 hours . Making the meat tender and full of flavour .
• Stifado is an aromatic stew made with either rabbit or beef . The meat is simmered in wine , spices , vinegar , and onions .
• Moussaka is known in the Mediterranean as the casserole , Moussaka is baked in layers of eggplant and lamb , covered in bеchamel sauce , which is a white sauce made with butter and flour cooked in milk .
• Cicek dolmasi , stuffed marrow flowers . The flowers are stuffed with onion , tomatoes and mint leaves . Then baked to uniform the taste .
LOUKOUM
Desserts
Cypriots traditionally make their sweets and desserts with turunc or bergamot , figs , aubergines , walnuts and honey . Watermelon and pumpkins are processed into something like a jam but without over-cooking it . The fruit is then soaked , depending on the fruit , or as long as two weeks . Then the fruit is boiled with sugar until proper texture is attained . Loukoum , Ravani , Tulumba and Baklava are well-known local desserts .
Drinks
Triantafyllo . It is made from the extract of the Cyprus rose . Once extracted it becomes a thick pink concentrate , add milk or water and the drink becomes refreshing as it is sweet . Coffee is often made strong and has its own characteristics that mirror the island ’ s diverse history . When served , the locals will accompany coffee with demitasse cups filled with dissolved sugar , known as Glyko or medium sweet (“ metrio ”); only a select few will brave unsweetened (“ sketo ”).
Iced drinks in Cyprus mainly consist of Frappe . Much like the coffee Cypriots enjoy their Frappes with sugar ( Glyko , metrio , or Sketo ) but it can also be served with milk . All milk ( Olo Gala ), Miso , miso ( half milk , half water ), or Mavro ( all water ).
Brandy and zivania are , without question , the most popular drinks on the island . Beer is also a favourite among Cypriots . Zivania is made with pomace , the residue of grapes when pressed for wine making . ■
THE ROYAL APOLLONIA MAGAZINE • 2017 summer edition
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