It is probably, that sun-dried porridges made from milk and grain, is an ancient concept that has taken place in areas other than Cyprus, including Greece, Asia Minor and Egypt.
1. Cypriots trace their gastronomic heritage to their long turbulenthistory and to the unique geographical position of the island
2. • Half a kilo of fresh vine leaves.• Half a kilo of fresh minced beef or pork.• ½ cup long grain white rice• 1 medium onion• 1 tin chopped tomatoes• 1 tomato puree• Juice of ½ lemon• Season with salt, pepper, ground cinnamon
3. Use fresh vine leaves• put them in a large bowl• pour over boiling water to cover them and leave them till they change colour
4. • Put the mince into a bowl and add the rice, the onion, the tomato, the fresh mint and seasoning.• Add salt and lemon juice.• Mix together.
5. • Take a vine leaf and place about a tablespoon of the mixture on the leaf.• Fold the sides oft. the leaf inwards and the bottom part up, then roll up tightly into a cylindrical shape
6. • In the saucepan, add little oil, the tomato puree, the koupepia and cover with a plate (to hold them all in place so that they do not escape when boiling).• Add water to the saucepan to come up just above the plate.• Put saucepan on to boil and once it has started to boil, bring down to simmer.• Cook for 30 minutes.
7. SIEFTALIESIngredients:• pork or lamb net fat, drained (panna)• 1 Kg pork minced meat• 1 cup coarsely grated onion• 2 garlic cloves, grated• 1/2 cup fresh parsley, finely chopped• 1 teaspoon salt• pepper
8. • Mix well the minced meat, onion, parsley, garlic, salt and pepper kneed all together until well combined.• Cut the net fat into square pieces and put a tablespoon of the meat mixture on each piece.• Close the two edges and roll.
9. • Cook sieftalia over glowing coals or under grill and turn to brown on both sides.• We often serve sieftalia with pita bread and salad.
10. AFELIA (pork cooked in wine)
11. AFELIAIngredients: 1 kg pork soft (wimp or spoon) chopped 1-2 cups dry red wine salt black pepper dry coriander seeds
12. AFELIA (pork cooked in wine)• Put the meat with crushed coriander in a container and pour wine to cover it. Refrigerate for several hours.• Cook the meat, pouring in all the wine without oil and we cover the pot.• When it boils, lower the heat until the meat is cooked with the wine.• Add the black pepper, salt and a bit more coriander.
13. • Aphelia is accompanied with pourgouri pilafi or antinaktes potatoes.
14. PATATES ANTINAKTES
15. POTATOES ANTINAXTESIngredients: 1½ Kg of small fresh potatoes in their barks 1 cup dry red wine 2½ spoon soup pounded coriander salt pepper Olive oil for frying
16. POTATOES ANTINAXTES (CRUSHED)•Wash the potatoes and crush slightly.•Heat the oil well and pour the potatoesto crust on both sides.•Lower the fire and close the pan.•At intervals we shake the pot with thepotatoes to absorb oil and get softened.•When cooked, remove the oil and addthe coliander, the wine, the salt andpepper.
17. Halloumi -cheeseFantastic fried, grilledor barbecued.Added to salads orserved with vegetables.Halloumi is oftenserved with choppedmint to add flavour.Its used also as astuffing in traditionalpies - pourekia
18. Lountza: Made from fresh pork fillet, matured in a mixture of village wine and coriander seeds. The maturity period takes about 15 days and is followed by a smoking process. Traditional smoked lountza is usually served uncooked, sliced or cubed.
19. TRAHANAS Trahanas is a porridge made from cracked wheat and sourced goats milk Wheat mixed with milk has been used by the Mediterranean people since Neolithic times
20. They are dough balls which are firstdeep fried and then soaked in sugar syrup or honey.
21. • 14 gr fresh yeast or 6 gr dried yeast• 300 ml warm water• 0,5 teaspoon sugar• 230 gr plain flour• 0,25 teaspoon salt• 300 ml corn oil, for frying• 1,5 teaspoons cinnamon
22. Syrup120ml lukewarmwater200g sugar320g honey
23. Patties with Anari (cheese)
24. Patties with Anari (cheese) For the filling:  1 kg cream cheese  4-5 tablespoons sugar  1 teaspoon cinnamon  3-5 tablespoons rosewaterFor the dough: 4 glasses flour a pinch of salt ⅔ glass oil ⅘-1 glass warm water Oil for frying
25. Soujoukos (Grape must roll)• This is the most well known of all grape juice products.• The product contains almonds or walnuts• Soujoukos is the favorite sweet at Cyprus festivals and fairs
26. Spoon Sweets• A traditional and delightful Greek Cypriot custom is the offering of spoon sweets to guests as a symbol of hospitality.
27. • They are called spoon sweets because the usual serving size is a well-filled teaspoon.• Spoon sweets are popular in Cyprus and are usually served with Greek coffee and a glass of cold water.
28. Just a taste…… of some typical Cyprus dishesONCE YOU TRY IT, YOU NEVER FORGET IT GYMNASIO AGIOU VASILEIOU NICOSIA CYPRUS COMENIUS 2012