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Ladies' Fingers

Daktyla are delicious Cyprus sweets in the shape of fingers, dipped in syrup and filled with almonds and cinnamon.

  1. Sift the flour and rub in the salt and oil.
  2. Add water and lemon and knead to firm dough.
  3. Cover and leave to stand.
  4. Prepare the filling, mixing all the ingredients.
  5. Roll out the dough into a thin sheet and cut into 8X10 cm rectangles.
  6. Put a teaspoon of filling at the edge of the rectangle and roll.
  7. Press the two ends with a fork to seal. Fry in hot oil until golden brown and then drain.
  8. Dip in cold syrup for a few seconds, drain and transfer to a plate.

 

Source: Cyprus Tourism Organisation

Recipe

Boiled Veal

There is practically no more delicious proof of how firmly the Austrian cuisine is rooted in the heart of Europe than one of the most typical of Viennese dishes: boiled veal, or Tafelspitz. Good-quality beef, a few vegetables, aromatic spices and plenty of water to cook in – these are the vital ingredients. The same ingredients, though, also come together when the French are creating their “pot-au-feu”, or the Italians their “bollito misto”. In the case of the latter, veal and chicken meat or tongue might be added, but then some small differences should remain despite us all being good Europeans together.

Recipe

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 flour
  • ¾ cup oil
  • Pinch of salt
  • Lemon
  • 2 cups water

Ingredients for the filling

  • 300 gr crushed almonds
  • 50 gr sugar
  • Cinnamon
  • Rosewater

Ingredients for the syrup

  • 1 kg sugar
  • ¾ litre water
  • Lemon juice
  • Cinnamon stick
  • Oil for frying

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