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Sweets and Deserts
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Traditional Cypriot
Recipes
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Sweets and
Deserts
Cyprus
Lokoumia (the Greek name) or Cyprus Delights (Turkish
delight) and sugar almonds are a must when visiting
Cyprus. The best Cyprus Lokoumia are the ones
produced in the Yeroskipou region of Paphos. |
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Cyprus is
also popular for its Soutjouko, Palouzze and Kkefteria which are made in the wine regions from grape juice. |
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A
villager at the Festival of Palouzze in Arsos.
This local vine grower grows ecological crops
and makes ecological Soutjouko. He also
sells Moustari or Epsimo (this is boiled grape
juice and the basis of Soutjouko) which is
served on toast much like honey |
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Soutjouko looks like candles and Kkefteria are
just squares of dried grape juice mixture which
is called Palouzze when cold.. Soutjouko is made by threading a piece of string
with nuts and then dipping it in the hot grape
juice mixture which is made from grape juice or
Moustari (as the Cypriots call it, some also call it
Epsimo) and flour. This is
boiled in a large cauldron then threaded onto the nuts.
The string of nuts is dipped in the grape mixture a few
times depending on how thick the household likes it, then
hung out to dry in the sun.. |
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Palouzze is a lovely
desert eaten hot or cold sprinkled with crushed almonds
or walnuts. It can be stored in the refrigerator
for a few days and is subsequently made into Kkefteria
by cutting into squares of about 2-4 inches and
dried in the sun.
This
picture was taken at the Festival of Palouzze in
Arsos village which is held every October. |
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Soutjouko
and Kkefteria go very well with a glass of Zivania |
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Many
families in the mountains like to make their own
Soutjouko. Here is some hanging out to dry
in the sun. It was taken in Lania
Village in late September, |
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We will be adding lots more to
this page on Cyprus sweets and deserts. Meanwhile here is a lovely
refreshing desert, wonderful when served on a hot summers day.
Mahalebi |
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