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!! 41 Baked Vegetables Polypikilo ING: Servings: 4 people Medium [eggplant] 1 [Salt] few pinches [Potatoes] 7 oz [Tomatoes] 3 [Zucchini] 7 oz Thinly sliced [onions] 1-2 Thinly sliced [garlic] clove 1 [Vegetable oil], [corn oil] or [olive oil] 1/4 cup [Breadcrumbs] 1/4 cup Chopped [parsley] 1/4 cup [Salt] and freshly ground pepper to taste Water about 1/4 cup @ Servings: 8 people Medium [eggplants] 2 [Salt] few pinches [Potatoes] 14 oz [Tomatoes] 6 [Zucchini] 14 oz Thinly sliced [onions] 3 Thinly sliced [garlic] clove 2 [Vegetable oil], [corn oil] or [olive oil] 3/4 cup [Breadcrumbs] 1/2 cup Chopped [parsley] 1/2 cup [Salt] and freshly ground pepper to taste Water about 1/2 cup @ Servings: 12 people Medium [eggplants] 3 [Salt] few pinches [Potatoes] 1 1/4 pounds [Tomatoes] 9 [Zucchini] 1 1/4 pounds Thinly sliced [onions] 4-5 Thinly sliced [garlic] cloves 3 [Vegetable oil], [corn oil] or [olive oil] 1 cup [Breadcrumbs] 1 cup Chopped [parsley] 1 cup [Salt] and freshly ground pepper to taste Water about 3/4 cup @ 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 325í F 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] 14 oz Short-grain [rice] 1/3 cup 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] 1 1/4 pounds Short-grain [rice] 1/2 cup Tomato purÄe 1/4 cup Chopped [parsley 2 tbs Chopped [mint] 2 tsp [Salt] and freshly ground pepper to taste Cooking Sauce: Tomato pulp 1 Tomato purÄe 1/4 cup [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] 1 3/4 pounds Short-grain [rice] 2/3 cup Tomato purÄe 1/2 cup Chopped [parsley] 1/4 cup Chopped [mint] 2 tsp [Salt] and freshly ground pepper to taste Cooking Sauce: Tomato pulp 1-2 Tomato purÄe 1/2 cup [Cinnamon] stick 1/4 Water 1/4 cup Oil or [butter] 1/4 cup [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] 2 1/4 pounds Short-grain [rice] 3/4 cup Tomato purÄe 1/2 cup Chopped [parsley] 1/4 cup Chopped [mint] 1 tbs [Salt] and freshly ground pepper to taste Cooking Sauce: Tomato pulp 2 Tomato purÄe 1/2 cup [Cinnamon] stick 1/3 Water 1/3 cup Oil or [butter] 1/3 cup [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] 1/4 cup Chopped, medium [onions] 2-3 Finely ground [lamb] 2 3/4 pounds Short-grain [rice] 1 cup Tomato purÄe 1/2 cup Chopped [parsley] 1/2 cup Chopped [mint] 1 tbs [Salt] and freshly ground pepper to taste Cooking Sauce: Tomato pulp 2-3 Tomato purÄe 1/2 cup [Cinnamon] stick 1/3 Water 1/2 cup Oil or [butter] 1/2 cup [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. 5 in.) 9 oz [Corn oil] or [olive oil] 2 tbs Finely chopped small [onion] 1 Short-grain [rice] 1/8 cup [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. 5 in.) 1 pound [Corn oil] or [olive oil] 1/4 cup Finely chopped small [onion] 1 Short-grain [rice] 1/4 cup [Tomato] purÄe 1/4 cup Dry white [wine] 1/4 cup [Cinnamon] stick 1/2 [Clove] 1 [Salt] and freshly ground pepper to taste @ Servings: 6 people Small to medium-sized [calamari] (hood approx. 5 in.) 1 3/4 pounds [Corn oil] or [olive oil] 1/4 cup Finely chopped medium [onion] 1 Short-grain [rice] 1/3 cup [Tomato] purÄe 1/2 cup Dry white [wine] 1/2 cup [Cinnamon] stick 1/2 [Clove] 1 [Salt] and freshly ground pepper to taste @ Servings: 8 people Small to medium-sized [calamari] (hood approx. 5 in.) 2 1/4 pounds [Corn oil] or [olive oil] 1/2 cup Finely chopped medium [onion] 1 Short-grain [rice] 1/2 cup [Tomato] purÄe 3/4 cup Dry white [wine] 3/4 cup [Cinnamon] stick 1/2 [Clove] 1-2 [Salt] and freshly ground pepper to taste @ Servings: 10 people Small to medium-sized [calamari] (hood approx. 5 in.) 2 3/4 pounds [Corn oil] or [olive oil] 1/2 cup Finely chopped large [onion] 1 Short-grain [rice] 2/3 cup [Tomato] purÄe 3/4 cup Dry white [wine] 1 cup [Cinnamon] stick 1/2 [Clove] 1-2 [Salt] and freshly ground pepper to taste @ Servings: 12 people Small to medium-sized [calamari] (hood approx. 5 in.) 3 1/4 pounds [Corn oil] or [olive oil] 3/4 cup Finely chopped medium [onions] 2 Short-grain [rice] 3/4 cup [Tomato] purÄe 1 cup Dry white [wine] 1 cup [Cinnamon] stick 1/2 [Clove] 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 12 oz 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 1 1/2 pounds before filleting [Salt] few pinches [Flour] to coat the fish + 1-2 tbs [Olive oil] 3 tbs Sauce: Chopped [garlic] clove 1-2 [Tomato] purÄe 1/4 cup Water 1/4 cup Vinegar or [white-wine vinegar] 1/4 cup 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 2 1/4 pounds before filleting [Salt] few pinches [Flour] to coat the fish + 2 tbs [Olive oil] 1/4 cup Sauce: Chopped [garlic] clove 2 [Tomato] purÄe 1/2 cup Water 1/2 cup Vinegar or [white-wine vinegar] 1/4 cup Dry white [wine] 1/4 cup Finely chopped [parsley] 1/4 cup 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 3 pounds before filleting [Salt] few pinches [Flour] to coat the fish + 2-3 tbs [Olive oil] 1/4 cup Sauce: Chopped [garlic] clove 3 [Tomato] purÄe 3/4 cup Water 3/4 cup Vinegar or [white-wine vinegar] 1/4 cup Dry white [wine] 1/4 cup Finely chopped [parsley] 1/4 cup Dry or fresh [rosemary] 1 tsp [Bay] leaf 1-2 [Sugar] 1 tsp [Salt] and freshly ground pepper to taste @ Servings: 10 people [White fish fillets] with skin 3 3/4 pounds before filleting [Salt] few pinches [Flour] to coat the fish + 2-3 tbs [Olive oil] 1/4 cup Sauce: Chopped [garlic] clove 3-4 [Tomato] purÄe 3/4 cup Water 3/4 cup Vinegar or [white-wine vinegar] 1/4 cup Dry white [wine] 1/2 cup Finely chopped [parsley] 1/2 cup Dry or fresh [rosemary] 1 tsp [Bay] leaf 1-2 [Sugar] 2 tsp [Salt] and freshly ground pepper to taste @ Servings: 12 people [White fish fillets] with skin 4 1/2 pounds before filleting [Salt] few pinches [Flour] to coat the fish + 1/4 cup [Olive oil] 1/2 cup Sauce: Chopped [garlic] clove 4 [Tomato] purÄe 1 cup Water 1 cup Vinegar or [white-wine vinegar] 1/4 cup Dry white [wine] 1/2 cup Finely chopped [parsley] 1/2 cup Dry or fresh [rosemary] 1 tsp [Bay] leaf 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] 2 1/4 pounds [Olive oil] 2 tbs [Lemon] juice 1 tbs [Salt] and freshly ground pepper to taste Small round [potatoes] 1 pound [Onions] 1-2 Canned, crushed [tomatoes] 1 cup [Bay] leaf 1 [Cinnamon] stick 1/2 [Chicken stock] or [beef stock] 2 tbs Red [wine] 1/4 cup @ Servings: 4 people [Garlic] cloves 4 [Leg of lamb] 4 1/2 pounds [Olive oil] 3 tbs [Lemon] juice 2 tbs [Salt] and freshly ground pepper to taste Small round [potatoes] 2 1/4 pounds [Onions] 3 Canned, crushed [tomatoes] 2 cups [Bay] leaf 1 [Cinnamon] stick 1 [Chicken stock] or [beef stock] 1/4 cup Red [wine] 1/2 cup @ Servings: 6 people [Garlic] cloves 6 [Leg of lamb] 6 1/2 pounds [Olive oil] 1/4 cup [Lemon] juice 3 tbs [Salt] and freshly ground pepper to taste Small round [potatoes] 3 1/4 pounds [Onions] 4-5 Canned, crushed [tomatoes] 3 cups [Bay] leaf 1 [Cinnamon] sticks 1-2 [Chicken stock] or [beef stock] 1/4 cup Red [wine] 3/4 cup @ Servings: 8 people [Garlic] cloves 8 [Leg of lamb] 8 3/4 pounds [Olive oil] 1/4 cup [Lemon] juice 1/4 cup [Salt] and freshly ground pepper to taste Small round [potatoes] 4 1/2 pounds [Onions] 6 Canned, crushed [tomatoes] 4 cups [Bay] leaves 1-2 [Cinnamon] sticks 2 [Chicken stock] or [beef stock] 1/2 cup Red [wine] 1 cup @ Servings: 10 people [Garlic] cloves 10 [Leg of lamb] 11 pounds [Olive oil] 1/4 cup [Lemon] juice 1/4 cup [Salt] and freshly ground pepper to taste Small round [potatoes] 5 1/2 pounds Onions 7-8 Canned, crushed [tomatoes] 5 cups [Bay] leaves 2 [Cinnamon] sticks 2 [Chicken stock] or [beef stock] 1/2 cup Red [wine] 1 1/4 cups @ Servings: 12 people [Garlic] cloves 12 [Leg of lamb] 13 1/4 pounds [Olive oil] 1/2 cup [Lemon] juice 1/4 cup [Salt] and freshly ground pepper to taste Small round [potatoes] 6 1/2 pounds [Onions] 9 Canned, crushed [tomatoes] 6 cups [Bay] leaves 2 [Cinnamon] sticks 2 [Chicken stock] or [beef stock] 3/4 cup Red [wine] 1 1/2 cups @ 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] 1 pound 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] 2 1/4 pounds Port [wine] 1/4 cup [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] 3 1/4 pounds Port [wine] 1/2 cup [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 orange [Pork sausage casing] Oil or [pork fat] for frying @ Servings: 8 people Boneless, coarsely ground [pork shoulder] 4 1/2 pounds Port [wine] 1/2 cup [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] 5 1/2 pounds Port [wine] 1/2 cup [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] 6 1/2 pounds Port [wine] 3/4 cup [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] 12 oz New [potatoes] 9 oz Button [mushrooms] 4 oz [Butter] or [corn oil] 3 tbs Red [wine] 1/4 cup Crushed [coriander] seeds 1 tbs [Salt] and freshly ground pepper to taste @ Servings: 4 people [Leg of pork] or [pork loin] 1 1/2 pounds New [potatoes] 1 pound Button [mushrooms] 7 oz [Butter] or [corn oil] 1/4 cup Red [wine] 3/4 cup Crushed [coriander] seeds 2 tbs [Salt] and freshly ground pepper to taste @ Servings: 6 people [Leg of pork] or [pork loin] 2 1/4 pounds New [potatoes] 1 3/4 pounds Button [mushrooms] 11 oz [Butter] or [corn oil] 1/2 cup Red [wine] 1 cup Crushed [coriander] seeds 2 tbs [Salt] and freshly ground pepper to taste @ Servings: 8 people [Leg of pork] or [pork loin] 3 pounds New [potatoes] 2 1/4 pounds Button [mushrooms] 14 oz [Butter] or [corn oil] 3/4 cup Red [wine] 1 1/4 cups Crushed [coriander] seeds 3 tbs [Salt] and freshly ground pepper to taste @ Servings: 10 people [Leg of pork] or [pork loin] 3 3/4 pounds New [potatoes] 2 3/4 pounds Button [mushrooms] 1 pound [Butter] or [corn oil] 3/4 cup Red [wine] 1 3/4 cups Crushed [coriander] seeds 3 tbs [Salt] and freshly ground pepper to taste @ Servings: 12 people [Leg of pork] or [pork loin] 4 1/2 pounds New [potatoes] 3 1/4 pounds Button [mushrooms] 1 1/4 pounds [Butter] or [corn oil] 1 cup Red [wine] 1 pint 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] 1/4 oz Warm water 1 cup [Salt] 1 tsp [Sugar] 1 tsp [Flour] 3 3/4 cups [Olive oil] 1/4 cup Finely chopped [onions] 2 Green or black [olives] 2 cups 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] 1 cup [Salt] 1/4 tsp [Egg] 1 Oil 2 tsp Stuffing: [Haloumi] cheese 1/2 cup [Ricotta] cheese 1/2 cup Egg 1 Finely chopped [mint] small bunch Sauce: Melted [butter] 2 oz Grated [kefalotyri] 1/2 cup @ Servings: 4 people Dough: Plain [flour] 2 cups [Salt] 1/2 tsp [Eggs] 2 Oil 1 1/2 tbs Stuffing: [Haloumi] cheese 1 cup [Ricotta] cheese 1 cup Eggs 2 Finely chopped [mint] small bunch Sauce: Melted [butter] 4 oz Grated [kefalotyri] 1 cup @ Servings: 6 people Dough: Plain [flour] 3 cups [Salt] 3/4 tsp [Eggs] 3 Oil 2 1/4 tbs Stuffing: [Haloumi] cheese 1 1/2 cups [Ricotta] cheese 1 1/2 cups Eggs 3 Finely chopped [mint] small bunch Sauce: Melted [butter] 5 oz Grated [kefalotyri] 1 1/2 cups @ Servings: 8 people Dough: Plain [flour] 4 cups [Salt] 1 tsp [Eggs] 4 Oil 3 tbs Stuffing: [Haloumi] cheese 2 cups [Ricotta] cheese 2 cups Eggs 4 Finely chopped [mint] medium bunch Sauce: Melted [butter] 7 oz Grated [kefalotyri] 2 cups @ Servings: 10 people Dough: Plain [flour] 5 cups [Salt] 1 1/4 tsp [Eggs] 5 Oil 1/4 cup Stuffing: [Haloumi] cheese 2 1/2 cups [Ricotta] cheese 2 1/2 cups Eggs 5 Finely chopped [mint] medium bunch Sauce: Melted [butter] 9 oz Grated [kefalotyri] 2 1/2 cups @ Servings: 12 people Dough: Plain [flour] 6 cups [Salt] 1 1/2 tsp [Eggs] 6 Oil 1/4 cup Stuffing: [Haloumi] cheese 3 cups [Ricotta] cheese 3 cups Eggs 6 Finely chopped [mint] medium bunch Sauce: Melted [butter] 11 oz Grated [kefalotyri] 3 cups @ TOOLS: [Flour sifter] [Bowls] [Electric mixer], optional [Rolling pin] or [pasta machine] Small knife [Cutting board] [Cookie cutter], 4 in. 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] 3 cups Warm water 1 cup Melted [butter] 11 oz Water 1 cup [Cinnamon] stick 1 [Rose water] or [orange water] 1/4 cup Stuffing: Coarsely ground [almonds] 1 3/4 cups Caster [sugar] 3/4 cup 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 superfine sugar and serve with tea or strong coffee. TIME: prep time : 01:10 cook time : 00:25 !! 51