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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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