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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.


  • 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


Ghent Waterzooi

Waterzooi is a classic stew of Flanders. Its name is Dutch, ‘zooien’ meaning ‘to boil’. It is sometimes called Gentse Waterzooi (in Dutch) which refers to the city of Ghent. The original recipe is made of fish, either freshwater or sea, though today chicken waterzooi is more common. The most accepted theory is that rivers of Ghent became too polluted and the fish disappeared. The stew is made of the fish or chicken, vegetables including carrots, leeks and potatoes, herbs, eggs, cream and butter and usually serbed as a soup with a baquette to sop up the liquid.


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

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