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Glyko Karydaki

‘Glyka tou koutaliou’ are sweet preserves served in a tiny spoon as a gesture of Cypriot hospitality. These spoon sweets are made from unusual fruits and vegetables, like figs, cherries, watermelon peel, walnuts or almond stuffed baby aubergines. They are often flavored with cinnamon or pelargonium leaves. A wonderful sweet treat enjoyed with a Cypriot coffee or a glass of cold water.

 

Instructions:
  • Peel walnuts very thinly. Remove a small triangular piece from the top and bottom.
  • Soak in water for eight days, changing water daily.
  • On the eighth day, soak in water with lime for 12 hours.
  • Rinse well under running water and pierce walnuts vertically and horizontally with a skewer.
  • Boil in fresh water and rinse twice.
  • Boil in a casserole until cooked.
  • Drain and soak in water and lemon juice for 6 hours.
  • Drain and place in a casserole with sugar, lemon juice, cinnamon sticks and cloves.
  • Bring to boil on low heat.
  • The following day boil again on high heat.
  • On the third day boil until the syrup thickens.
  • Store in sterilised jars when cold.

Source: Cyprus Tourism Organisation

Recipe

Potato Dumplings with Sheep Cheese

The most typical Slovak national food is Bryndzové Halušky with bacon. This is made from potato dough mixed with a special kind of sheep cheese – „bryndza“ that tastes best in the so called cottages of shepherds or mountain chalets. The dish is topped by fried bacon lardons and some of the fat. Bryndzové halušky is best eaten with buttermilk or acidified milk. Slovakia can boast a remarkable world curiosity. Every year, in the mountain village of Turecká at the foot of the Veľká Fatra mountains, lovers of bryndzové halušky meet at the European championship for cooking and consuming of this dish.

Ingredients

  • 100 fresh walnuts
  • Lemon juice
  • 2 cups lime
  • 4 kg sugar
  • 3 ltr water
  • Cinnamon sticks
  • Cloves (Preserved walnut)

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