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Sweet Grape Jelly (Palouze)

“Palouze”, or Cyprus grape jelly, is in my opinion most delicious when served warm. It has a jello-like texture with a hint of orange-blos...

Cyprus Macaroons (“ergolavi”) are traditionally given as “kerastika”. There is no English word for this, but I think it is a v...

It’s April. I have begun noticing more cheese hanging in stockings outside my aunt’s house. Which means “flaouna”-making season is jus...

This is a combination of Cyprus flavour with an English tradition, the scone. The end result: halloumi & mint scones. It is a twist on the traditi...

“Soujoukkos” is literally nuts, mostly almonds or walnuts, dipped in “palouze” a form of Cyprus grape jelly. In order to make ...

Remember your “yiayia’s” (Grandma’s) lemonade? Sitting outside, getting a glass full of refreshing, light-yellow sweetness. Th...

Thick, gooey and saucy. Rich tomato sweetness. Arborio rice stuffing that soaks the flavours up like a sponge. This vegetarian tomato “gemista...

I have developed a new-found respect for people who make “karidaki glyko”. I really thought it would only take a few days at most. Cue my ...

Cypriot coffee and “koulourakia” are like edible perfection. Koulourakia were made for dunking. They are a bit of a stealth cookie. ...