See Ingredients

Bourekia me Anari

For the dough mix together the flour, oil and salt. Work in enough cold water, kneading well, until you have soft pliable dough.  Wrap in cling film and chill for 30 minutes to allow the dough to relax.

For the filling lightly mash the anari cheese in a bowl.  Add the cinnamon and enough rosewater to make a smooth but spoonable mixture.  Stir in sugar, to taste.

To make the Bourekia roll the dough out onto a floured surface, nicely thin yet strong enough to support the cheese.

Use a wine glass to stamp out rounds of pastry.  Brush a little water around the edges.

Place 1tsp of filling onto each circle.

Fold the dough over the mixture, pressing to seal along the edge. Use a fork to crimp and seal securely.

Deep-fry the Bourekia in batches.  First make sure the oil is hot enough by dropping in a small piece of dough; if it bubbles and turns golden brown instantly the oil is ready.  Carefully slide a few Bourekia into the hot oil, cooking until golden on all sides.  Remove from oil onto crumpled kitchen towel to drain.

When cool, arrange on a pretty serving dish dusting liberally with icing sugar and cinnamon.  They taste wonderful hot or cold.

(Note: If you cannot purchase anari cheese, then the best substitution is unsalted ricotta cheese)


Source:  Cyprus Tourism Organisation



Slovenian Cottage Cheese

Sirovi Štruklj is one of the most characteristic dishes, known all over Slovenia. Štruklji are made from different kinds of dough and can have a wide range of fillings; they can also be baked or cooked, sweet or savory. Until the 1930’s they used to be prepared at holidays and festivities and to celebrate the end of major farm work. The most special kind of štruklji, especially during spring and summer, is prepared with tarragon filling. Other widely known varieties are those with cottage cheese filling, walnut, apple and poppy seed štruklji, along with many others.


Styrian Fried Chicken Salad

The reason why Styrian fried chicken in particular is so famous has a lot to do with the “Sulmtal Geflügel” (“Sulmtal poultry”), which is now undergoing something of a revival. Since the 17th century, this name has been given to the particularly fleshy capons and poulards which proved highly popular amongst the nobility of Europe. During the Habsburg Monarchy, this delicious poultry was even supplied to markets on the far side of the Alps, as far away as Trieste and Marburg.

Ingredients for the dough

  • 1 kg plain flour
  • 200 ml groundnut oil plus extra for frying
  • pinch of salt

Ingredients for the filling

  • 800 gr unsalted anari cheese
  • 1 heaped tsp ground cinnamon
  • 3 tsp caster sugar or to taste
  • rosewater
  • icing sugar

Want to know more about Europe?

Register to the newsletter here: