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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

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Eel in Green Herb Sauce

Paling in’t groen or eel in green sauce is a traditional Flemish dish of international renown.The dish developed as many fisherman caught eels in the Scheldt River, with folklore stating that the dish should be prepared with whatever fresh herbs were found on the riverside e.g. parsley, mint, spinach, sorrel and watercress.To many connoisseurs, the sauce is what makes this dish unique. Consisting mainly of the popular leafy green herb chervil as well as sorrel, it is important that these ingredients are added at the last moment of cooking so that sauce retains a bright green color and the flavor is strong and fresh. The fish itself is white and meaty, with a pronounced flavor.

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Roast Goose

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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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