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!! 41 Baked Vegetables Polypikilo ING: Servings: 4 people Medium [eggplant] 1 [Salt] few pinches [Potatoes] 200 g [Tomatoes] 3 [Zucchini] 200 g Thinly sliced [onions] 1-2 Thinly sliced [garlic] clove 1 [Vegetable oil], [corn oil] or [olive oil] 60 ml [Breadcrumbs] 30 g Chopped [parsley] 15 g [Salt] and freshly ground pepper to taste Water about 60 ml @ Servings: 8 people Medium [eggplants] 2 [Salt] few pinches [Potatoes] 400 g [Tomatoes] 6 [Zucchini] 400 g Thinly sliced [onions] 3 Thinly sliced [garlic] cloves 2 [Vegetable oil], [corn oil] or [olive oil] 180 ml [Breadcrumbs] 60 g Chopped [parsley] 30 g [Salt] and freshly ground pepper to taste Water about 120 ml @ Servings: 12 people Medium [eggplants] 3 [Salt] few pinches [Potatoes] 600 g [Tomatoes] 9 [Zucchini] 600 g Thinly sliced [onions] 4-5 Thinly sliced [garlic] cloves 3 [Vegetable oil], [corn oil] or [olive oil] 240 ml [Breadcrumbs] 90 g Chopped [parsley] 45 g [Salt] and freshly ground pepper to taste Water about 180 ml @ TOOLS: [Chef's knife] [Cutting board] [Colander] [Baking dish] [Pastry brush] [Pepper mill] INFO: This is a simple, delicious, and refreshing dish that Cypriots love to enjoy while sitting by the sea on a cool, breezy day. ESSENTIALS: degree of difficulty : 1 relative cost : 1 possible day ahead preparation : y storing : refrigerate freezing : n reheating : To reheat cover with aluminum foil and place in a preheated 160í C oven for 15 minutes. tips : serving suggestion : Serve with crusty white bread and yogurt. TIME: prep time : 00:25 cook time : 01:30 - 02:00 !! 42 Stuffed Vegetables Yemista ING: Servings: 4 people Stuffing: [Tomatoes] 2-3 Long, medium [eggplant] 1 Medium [bell peppers] (or gamba) 2-3 [Vegetable oil] 1 tbs Chopped, medium [onion] 1 Finely ground [lamb] 400 g Short-grain [rice] 50 g Tomato purÄe 3 tbs Chopped [parsley] 2 tbs Chopped [mint] 1 tsp [Salt] and freshly ground pepper to taste Cooking Sauce: Tomato pulp 1 Tomato purÄe 3 tbs [Cinnamon] stick 1/4 Water 2 tbs Oil or [butter] 2 tbs [Sugar] 1 tsp Salt and freshly ground pepper to taste @ Servings: 6 people Stuffing: [Tomatoes] 3-4 Long, medium [eggplants] 2 Medium [bell] peppers (or gamba) 3-4 [Vegetable oil] 2 tbs Chopped, large [onion] 1 Finely ground [lamb] 600 g Short-grain [rice] 85 g Tomato purÄe 70 ml Chopped [parsley] 2 tbs Chopped [mint] 2 tsp [Salt] and freshly ground pepper to taste Cooking Sauce: Tomato pulp 1 Tomato purÄe 70 ml [Cinnamon] stick 1/4 Water 3 tbs Oil or [butter] 3 tbs [Sugar] 1 tsp Salt and freshly ground pepper to taste @ Servings: 8 people Stuffing: [Tomatoes] 5 Long, medium [eggplants] 2-3 Medium [bell peppers] (or gamba) 5 [Vegetable oil] 2 tbs Chopped, medium [onions] 1-2 Finely ground [lamb] 800 g Short-grain [rice] 120 g Tomato purÄe 100 ml Chopped [parsley] 15 g Chopped [mint] 2 tsp [Salt] and freshly ground pepper to taste Cooking Sauce: Tomato pulp 1-2 Tomato purÄe 100 ml [Cinnamon] stick 1/4 Water 60 ml Oil or [butter] 60 ml [Sugar] 1 tsp Salt and freshly ground pepper to taste @ Servings: 10 people Stuffing: [Tomatoes] 6 Long, medium [eggplants] 3 Medium [bell peppers] (or gamba) 6 [Vegetable oil] 3 tbs Chopped, medium [onions] 2 Finely ground [lamb] 1 kg Short-grain [rice] 150 g Tomato purÄe 120 ml Chopped [parsley] 15 g Chopped [mint] 1 tbs [Salt] and freshly ground pepper to taste Cooking Sauce: Tomato pulp 2 Tomato purÄe 120 ml [Cinnamon] stick 1/3 Water 80 ml Oil or [butter] 80 ml [Sugar] 1 tsp Salt and freshly ground pepper to taste @ Servings: 12 people Stuffing: [Tomatoes] 7 Long, medium [eggplants] 3-4 Medium [bell peppers] (or gamba) 7 [Vegetable oil] 60 ml Chopped, medium [onions] 2-3 Finely ground [lamb] 1 1/4 kg Short-grain [rice] 175 g Tomato purÄe 150 ml Chopped [parsley] 30 g Chopped [mint] 1 tbs [Salt] and freshly ground pepper to taste Cooking Sauce: Tomato pulp 2-3 Tomato purÄe 150 ml [Cinnamon] stick 1/3 Water 120 ml Oil or [butter] 120 ml [Sugar] 1 tsp Salt and freshly ground pepper to taste @ TOOLS: Small knife [Chef's knife] [Cutting board] Small [cookie cutter] [Colander] Large heavy [frying pan] with a lid [Wooden spoon] [Pepper mill] [Baking dish] [Bowl] [Aluminum foil] INFO: Because of the care and delicacy that goes into the preparation of this meal, it has always, from ancient times until today, been a food of the aristocracy. Both the Turks and the Greeks claim credit for being the first to stuff vegetables. Here we offer the Cypriot version, which is heavily influenced by both the Greeks and the Turks. Keep in mind, however, that every country in the region has created its own version of stuffed vegetables. ESSENTIALS: degree of difficulty : 3 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : y reheating : To reheat add some water and reheat on a stove top over medium heat until hot. tips : serving suggestion : Sprinkle with chopped fresh parsley, dill and mint, and serve with crusty white bread and yogurt on the side. TIME: prep time : 01:10 cook time : 01:00 !! 43 Stuffed Calamari Klamaria Paraymista ING: Servings: 2 people Small to medium-sized [calamari] (hood approx. 12-14 cm) 250 g [Corn oil] or [olive oil] 2 tbs Finely chopped small [onion] 1 Short-grain [rice] 25 g [Tomato] purÄe 3 tbs Dry white [wine] 3 tbs [Cinnamon] stick 1/4 [Clove] 1 [Salt] and freshly ground pepper to taste @ Servings: 4 people Small to medium-sized [calamari] (hood approx. 12-14 cm) 500 g [Corn oil] or [olive oil] 60 ml Finely chopped small [onion] 1 Short-grain [rice] 50 g [Tomato] purÄe 80 ml Dry white [wine] 90 ml [Cinnamon] stick 1/4 [Clove] 1 [Salt] and freshly ground pepper to taste @ Servings: 6 people Small to medium-sized [calamari] (hood approx. 12-14 cm) 750 g [Corn oil] or [olive oil] 90 ml Finely chopped medium [onion] 1 Short-grain [rice] 75 g [Tomato] purÄe 120 ml Dry white [wine] 135 ml [Cinnamon] stick 1/4 [Clove] 1 [Salt] and freshly ground pepper to taste @ Servings: 8 people Small to medium-sized [calamari] (hood approx. 12-14 cm) 1 kg [Corn oil] or [olive oil] 120 ml Finely chopped medium [onion] 1 Short-grain [rice] 100 g [Tomato] purÄe 160 ml Dry white [wine] 180 ml [Cinnamon] stick 1/2 [Cloves] 1-2 [Salt] and freshly ground pepper to taste @ Servings: 10 people Small to medium-sized [calamari] (hood approx. 12-14 cm) 1 1/4 kg [Corn oil] or [olive oil] 150 ml Finely chopped large [onion] 1 Short-grain [rice] 125 g [Tomato] purÄe 200 ml Dry white [wine] 225 ml [Cinnamon] stick 1/2 [Cloves] 1-2 [Salt] and freshly ground pepper to taste @ Servings: 12 people Small to medium-sized [calamari] (hood approx. 12-14 cm) 1 1/2 kg [Corn oil] or [olive oil] 180 ml Finely chopped medium [onions] 2 Short-grain [rice] 150 g [Tomato] purÄe 240 ml Dry white [wine] 270 ml [Cinnamon] stick 1/2 [Cloves] 2 [Salt] and freshly ground pepper to taste @ TOOLS: Small knife [Cutting board] [Chef's knife] [Saucepan] with a lid [Wooden spoon] [Pepper mill] [Toothpicks] INFO: In 1848, a Cypriot nobleman encountered this dish while visiting Naples. When the nobleman entered the kitchen, and was informed by the cook that the dish was Italian, he immediately challenged the King of Italy to a duel, claiming the recipe had been stolen from his island. The nobleman was arrested and confined to an insane asylum. He died there twenty-two years later. This is definitely a Cypriot dish. It may not be worth dying for, but it is absolutely delightful to live for. ESSENTIALS: degree of difficulty : 3 relative cost : 3 possible day ahead preparation : y storing : refrigerate freezing : n reheating : To reheat add some water and oil and reheat on a stove top over medium-low heat until hot. tips : serving suggestion : Serve with lemon wedges. TIME: prep time : 01:00 cook time : 01:15 - 01:30 !! 44 Fried Fish with Tomato and Herb Sauce Parsi Marinato ING: Servings: 2 people [White fish fillets] with skin (or small whole fish) 350 g before filleting [Salt] few pinches [Flour] to coat the fish + 1 tbs [Olive oil] 2 tbs Sauce: Chopped [garlic] clove 1 [Tomato] purÄe 3 tbs Water 3 tbs Vinegar or [white-wine vinegar] 1 tbs Dry white [wine] 1 tbs Finely chopped [parsley] 2 tbs Dry or fresh [rosemary] 1 tsp [Bay] leaf 1 [Sugar] 1 tsp [Salt] and freshly ground pepper to taste @ Servings: 4 people [White fish fillets] with skin (or small whole fish) 650 g before filleting [Salt] few pinches [Flour] to coat the fish + 1-2 tbs [Olive oil] 3 tbs Sauce: Chopped [garlic] cloves 1-2 [Tomato] purÄe 80 ml Water 80 ml Vinegar or [white-wine vinegar] 60 ml Dry white [wine] 3 tbs Finely chopped [parsley] 2 tbs Dry or fresh [rosemary] 1 tsp [Bay] leaf 1 [Sugar] 1 tsp [Salt] and freshly ground pepper to taste @ Servings: 6 people [White fish fillets] with skin (or small whole fish) 1 kg before filleting [Salt] few pinches [Flour] to coat the fish + 2 tbs [Olive oil] 60 ml Sauce: Chopped [garlic] cloves 2 [Tomato] purÄe 120 ml Water 120 ml Vinegar or [white-wine vinegar] 60 ml Dry white [wine] 60 ml Finely chopped [parsley] 15 g Dry or fresh [rosemary] 1 tsp [Bay] leaf 1 [Sugar] 1 tsp [Salt] and freshly ground pepper to taste @ Servings: 8 people [White fish fillets] with skin (or small whole fish) 1 1/4 kg before filleting [Salt] few pinches [Flour] to coat the fish + 2-3 tbs [Olive oil] 80 ml Sauce: Chopped [garlic] cloves 3 [Tomato] purÄe 160 ml Water 160 ml Vinegar or [white-wine vinegar] 80 ml Dry white [wine] 80 ml Finely chopped [parsley] 20 g Dry or fresh [rosemary] 1 tsp [Bay] leaves 1-2 [Sugar] 1 tsp [Salt] and freshly ground pepper to taste @ Servings: 10 people [White fish fillets] with skin (or small whole fish) 1 3/4 kg before filleting [Salt] few pinches [Flour] to coat the fish + 2-3 tbs [Olive oil] 90 ml Sauce: Chopped [garlic] cloves 3-4 [Tomato] purÄe 200 ml Water 200 ml Vinegar or [white-wine vinegar] 90 ml Dry white [wine] 100 ml Finely chopped [parsley] 25 g Dry or fresh [rosemary] 1 tsp [Bay] leaves 1-2 [Sugar] 2 tsp [Salt] and freshly ground pepper to taste @ Servings: 12 people [White fish fillets] with skin (or small whole fish) 2 kg before filleting [Salt] few pinches [Flour] to coat the fish + 3-4 tbs [Olive oil] 120 ml Sauce: Chopped [garlic] cloves 4 [Tomato] purÄe 240 ml Water 240 ml Vinegar or [white-wine vinegar] 90 ml Dry white [wine] 120 ml Finely chopped [parsley] 30 g Dry or fresh [rosemary] 1 tsp [Bay] leaves 2 [Sugar] 2 tsp [Salt] and freshly ground pepper to taste @ TOOLS: [Chef's knife] [Cutting board] [Paper towels] [Bowl] Large [frying pan] [Spatula] Shallow dish [Wooden spoon] [Pepper mill] INFO: A dish with peasant roots, reflecting the Cypriot predilection for the combination of fine herbs in their dishes. ESSENTIALS: degree of difficulty : 1 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : n reheating : n tips : serving suggestion : Serve with crusty white bread and fresh vegetables. TIME: prep time : 00:15 cook time : 00:40 !! 45 Roast Lamb Arni Psito ING: Servings: 2 people [Garlic] cloves 2 [Leg of lamb] about 1 kg [Olive oil] 2 tbs [Lemon] juice 1 tbs [Salt] and freshly ground pepper to taste Small round [potatoes] 500 g [Onions] 1-2 Canned, crushed [tomatoes] 240 g [Bay] leaf 1 [Cinnamon] stick 1/2 [Chicken stock] or [beef stock] 2 tbs Red [wine] 60 ml @ Servings: 4 people [Garlic] cloves 4 [Leg of lamb] about 2 kg [Olive oil] 3 tbs [Lemon] juice 2 tbs [Salt] and freshly ground pepper to taste Small round [potatoes] 1 kg [Onions] 3 Canned, crushed [tomatoes] 480 g [Bay] leaf 1 [Cinnamon] stick 1 [Chicken stock] or [beef stock] 60 ml Red [wine] 120 ml @ Servings: 6 people [Garlic] cloves 6 [Leg of lamb] about 3 kg [Olive oil] 60 ml [Lemon] juice 3 tbs [Salt] and freshly ground pepper to taste Small round [potatoes] 1 1/2 kg [Onions] 4-5 Canned, crushed [tomatoes] 720 g [Bay] leaf 1 [Cinnamon] sticks 1-2 [Chicken stock] or [beef stock] 90 ml Red [wine] 180 ml @ Servings: 8 people [Garlic] cloves 8 [Leg of lamb] about 4 kg [Olive oil] 75 ml [Lemon] juice 60 ml [Salt] and freshly ground pepper to taste Small round [potatoes] 2 kg [Onions] 6 Canned, crushed [tomatoes] 1 kg [Bay] leaves 1-2 [Cinnamon] sticks 2 [Chicken stock] or [beef stock] 120 ml Red [wine] 240 ml @ Servings: 10 people [Garlic] cloves 10 [Leg of lamb] about 5 kg [Olive oil] 90 ml [Lemon juice] 75 ml [Salt] and freshly ground pepper to taste Small round [potatoes] 2 1/2 kg [Onions] 7-8 Canned, crushed [tomatoes] 1 1/4 kg [Bay] leaves 2 [Cinnamon] sticks 2 [Chicken stock] or [beef stock] 150 ml Red [wine] 300 ml @ Servings: 12 people [Garlic] cloves 12 [Leg of lamb] about 6 kg [Olive oil] 120 ml [Lemon] juice 90 ml [Salt] and freshly ground pepper to taste Small round [potatoes] 3 kg [Onions] 9 Canned, crushed [tomatoes] 1 1/2 kg [Bay] leaves 2 [Cinnamon] sticks 2 [Chicken stock] or [beef stock] 180 ml Red [wine] 360 ml @ TOOLS: [Chef's knife] [Cutting board] Small knife [Roasting pan] [Pepper mill] [Vegetable peeler] [Aluminum foil] INFO: As grilled lamb is the de rigueur dish for Easter, this version of roast lamb is traditionally prepared to celebrate the Saint's Day of young men and women. ESSENTIALS: degree of difficulty : 1 relative cost : 3 possible day ahead preparation : This dish can be prepared ahead but must be served cold storing : refrigerate freezing : n reheating : n tips : serving suggestion : Serve this dish at room temperature with pickles, fresh vegetables and mustard, or hot with a green salad and baked vegetables. TIME: prep time : 00:40 cook time : 02:30 !! 46 Pork Sausages Loukanika ING: Servings: 2 people Boneless, coarsely ground [pork shoulder] 500 g Port [wine] 3 tbs [Salt] 1 tsp Freshly ground pepper 1 tsp Ground [coriander] 1 tsp Ground [cinnamon] 1/2 tsp Whole black peppercorn 1/2 tsp Whole [cumin] 1/3 tsp Chopped [garlic] clove 1 [Orange] zest from 1/4 orange [Pork sausage casing] Oil or [pork fat] for frying @ Servings: 4 people Boneless, coarsely ground [pork shoulder] 1 kg Port [wine] 80 ml [Salt] 2 tsp Freshly ground pepper 1 tsp Ground [coriander] 1 tsp Ground [cinnamon] 1/2 tsp Whole black peppercorn 1/2 tsp Whole [cumin] 1/3 tsp Chopped [garlic] cloves 2 [Orange] zest from 1/2 orange [Pork sausage casing] Oil or [pork fat] for frying @ Servings: 6 people Boneless, coarsely ground [pork shoulder] 1 1/2 kg Port [wine] 120 ml [Salt] 1 tbs Freshly ground pepper 1 tsp Ground [coriander] 1 tsp Ground [cinnamon] 3/4 tsp Whole black peppercorn 3/4 tsp Whole [cumin] 2/3 tsp Chopped [garlic] cloves 3 [Orange] zest from 3/4 of an orange [Pork sausage casing] Oil or [pork fat] for frying @ Servings: 8 people Boneless, coarsely ground [pork shoulder] 2 kg Port [wine] 140 ml [Salt] 1 tbs Freshly ground pepper 2 tsp Ground [coriander] 2 tsp Ground [cinnamon] 3/4 tsp Whole black peppercorn 3/4 tsp Whole [cumin] 2/3 tsp Chopped [garlic] cloves 4 [Orange] zest from 3/4 of an orange [Pork sausage casing] Oil or [pork fat] for frying @ Servings: 10 people Boneless, coarsely ground [pork shoulder] 2 1/2 kg Port [wine] 150 ml [Salt] 2 tbs Freshly ground pepper 2 tsp Ground [coriander] 2 tsp Ground [cinnamon] 1 tsp Whole black peppercorn 1 tsp Whole [cumin] 1 tsp Chopped [garlic] cloves 5 [Orange] zest from 1 orange [Pork sausage casing] Oil or [pork fat] for frying @ Servings: 12 people Boneless, coarsely ground [pork shoulder] 3 kg Port [wine] 180 ml [Salt] 2 tbs Freshly ground pepper 2 tsp Ground [coriander] 1 tbs Ground [cinnamon] 1 tsp Whole black peppercorn 1 tsp Whole [cumin] 1 tsp Chopped [garlic] cloves 6 [Orange] zest from 1 orange [Pork sausage casing] Oil or [pork fat] for frying @ TOOLS: [Bowls] 2 [Wooden spoon] [Pepper mill] [Aluminum foil] [Pastry bag] or [Meat grinder] with a sausage tube [Frying pan] or [charcoal grill] INFO: Whether served as part of a meze or as a main course, these sausages are at their very best when accompanied by ice-cold apple cider. ESSENTIALS: degree of difficulty : 3 relative cost : 2 possible day ahead preparation : This dish can be prepared ahead before frying storing : This dish may be stored before frying freezing : This dish may be freezed before frying reheating : n tips : serving suggestion : Roast several new potatoes, slice, and fry with the sausages. Serve with fresh vegetables and mustard. TIME: prep time : 00:40 cook time : 00:15 !! 47 Braised Pork with Mushroom and Coriander Afelia ING: Servings: 2 people [Leg of pork] or [pork loin] 350 g New [potatoes] 250 g Button [mushrooms] 100 g [Butter] or [corn oil] 3 tbs Red [wine] 80 ml Crushed [coriander] seeds 1 tbs [Salt] and freshly ground pepper to taste @ Servings: 4 people [Leg of pork] or [pork loin] 650 g New [potatoes] 500 g Button [mushrooms] 200 g [Butter] or [corn oil] 80 ml Red [wine] 160 ml Crushed [coriander] seeds 2 tbs [Salt] and freshly ground pepper to taste @ Servings: 6 people [Leg of pork] or [pork loin] kg New [potatoes] 750 g Button [mushrooms] 300 g [Butter] or [corn oil] 120 ml Red [wine] 240 ml Crushed [coriander] seeds 2 tbs [Salt] and freshly ground pepper to taste @ Servings: 8 people [Leg of pork] or [pork loin] 1 1/4 kg New [potatoes] 1 kg Button [mushrooms] 400 g [Butter] or [corn oil] 180 ml Red [wine] 320 ml Crushed [coriander] seeds 3 tbs [Salt] and freshly ground pepper to taste @ Servings: 10 people [Leg of pork] or [pork loin] 1 3/4 kg New [potatoes] 1 1/4 kg Button [mushrooms] 500 g [Butter] or [corn oil] 200 ml Red [wine] 400 ml Crushed [coriander] seeds 3 tbs [Salt] and freshly ground pepper to taste @ Servings: 12 people [Leg of pork] or [pork loin] 2 kg New [potatoes] 1 1/2 kg Button [mushrooms] 600 g [Butter] or [corn oil] 240 ml Red [wine] 480 ml Crushed [coriander] seeds 3 tbs [Salt] and freshly ground pepper to taste @ TOOLS: [Chef's knife] [Cutting board] [Vegetable peeler] Small knife Heavy [saucepan] with a lid [Wooden spoon] [Pepper mill] INFO: This dish is a favorite of tavernas throughout the island. The use of coriander reflects the Arabic influence on Cypriot cooking. ESSENTIALS: degree of difficulty : 1 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : y reheating : Reheat on a stove top over medium heat until hot. tips : serving suggestion : Serve with roast potatoes and a variety of fresh vegetables. TIME: prep time : 01:00 cook time : 00:40 - 01:00 !! 48 Olive Bread ING: Servings: 1 large or 2 small loaves Dry [yeast] 8 g Warm water 240 ml [Salt] 1 tsp [Sugar] 1 tsp [Flour] 450 g [Olive oil] 60 ml Finely chopped [onions] 2 Green or black [olives] 200 g Minced [garlic] cloves 2-3 @ TOOLS: [Bowl] [Flour sifter] Large bowl or [electric mixer] with dough hook [Kitchen towel] [Chef's knife] [Cutting board] [Pastry brush] [Loaf pan] or [baking dish] [Frying pan] [Garlic press] [Wooden spoon] [Rolling pin] INFO: Until about ten years ago, this luxurious bread was only made on Cyprus. Today, the world has discovered olive bread and it is now being prepared by the greatest chefs of France, Italy, California and New York. The bread is special at all times but is best when served fresh with steaming hot black tea. ESSENTIALS: degree of difficulty : 2 relative cost : 1 possible day ahead preparation : n storing : Store in a sealed container freezing : y reheating : n tips : serving suggestion : Serve with a fresh green or vegetable salad. TIME: prep time : 01:20 cook time : 00:40 - 00:50 !! 49 Ravioli with Haloumi Ravioles ING: Servings: 2 people Dough: Plain [flour] 125 g [Salt] 1/4 tsp [Egg] 1 Oil 2 tsp Stuffing: [Haloumi] cheese 75 g [Ricotta] cheese 125 g Egg 1 Finely chopped [mint] small bunch Sauce: Melted [butter] 50 g Grated [kefalotyri] 75 g @ Servings: 4 people Dough: Plain [flour] 250 g [Salt] 1/2 tsp [Eggs] 2 Oil 1 1/2 tbs Stuffing: [Haloumi] cheese 150 g [Ricotta] cheese 250 g Eggs 2 Finely chopped [mint] small bunch Sauce: Melted [butter] 100 g Grated [kefalotyri] 150 g @ Servings: 6 people Dough: Plain [flour] 375 g [Salt] 3/4 tsp [Eggs] 3 Oil 2 1/4 tbs Stuffing: [Haloumi] cheese 225 g [Ricotta] cheese 375 g Eggs 3 Finely chopped [mint] small bunch Sauce: Melted [butter] 150 g Grated [kefalotyri] 220 g @ Servings: 8 people Dough: Plain [flour] 500 g [Salt] 1 tsp [Eggs] 4 Oil 3 tbs Stuffing: [Haloumi] cheese 300 g [Ricotta] cheese 500 g Eggs 4 Finely chopped [mint] medium bunch Sauce: Melted [butter] 200 g Grated [kefalotyri] 300 g @ Servings: 10 people Dough: Plain [flour] 625 g [Salt] 1 1/4 tsp [Eggs] 5 Oil 60 ml Stuffing: [Haloumi] cheese 350 g [Ricotta] cheese 600 g Eggs 5 Finely chopped [mint] medium bunch Sauce: Melted [butter] 250 g Grated [kefalotyri] 350 g @ Servings: 12 people Dough: Plain [flour] 750 g [Salt] 1 1/2 tsp [Eggs] 6 Oil 70 ml Stuffing: [Haloumi] cheese 450 g [Ricotta] cheese 750 g Eggs 6 Finely chopped [mint] medium bunch Sauce: Melted [butter] 300 g Grated [kefalotyri] 450 g @ TOOLS: [Flour sifter] [Bowls] [Electric mixer], optional [Rolling pin] or [pasta machine] Small knife [Cutting board] [Cookie cutter], 8 cm Kitchen cloth [Wooden spoon] Large [saucepan] [Colander] [Pastry brush] [Slotted spoon] INFO: If anyone ever says that ravioli was first made by the Italians, they are wrong. The Cypriots learned the secret from the Egyptians, and the Italians learned it from the Cypriots. This particular dish is so charming because the traditional haloumi cheese adds a lovely touch of saltiness. ESSENTIALS: degree of difficulty : 3 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : y reheating : To reheat gently fry over medium-high heat tips : serving suggestion : Serve with melted butter and grated kefalotyri cheese. TIME: prep time : 01:15 cook time : 00:15 !! 50 Semolina Cookies Lokoumia Paraye Mista ING: Servings: about 5 dozen Fine [semolina] 600 g Warm water 240 ml Melted [butter] 300 g Water 240 ml [Cinnamon] stick 1 [Rose water] or [orange water] 60 ml Stuffing: Coarsely ground [almonds] 250 g Caster [sugar] 80 g Ground [cinnamon] 2 tsp [Nutmeg] pinch, optional [Confectioner's sugar] as needed @ TOOLS: [Bowls] [Wooden spoon] [Plastic wrap] [Saucepan] [Baking sheet] [Pastry brush] INFO: These cookies are so popular that Cypriot children go to school with their pockets full of them, and even sophisticated businessmen and women carry small bags of them to eat during the workday. ESSENTIALS: degree of difficulty : 2 relative cost : 2 possible day ahead preparation : y storing :Store in a tightly sealed container freezing : n reheating : n tips : serving suggestion : Dust the semolina cookies with caster sugar and serve with tea or strong coffee. TIME: prep time : 01:10 cook time : 00:25 !! 51