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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

Viennese Schnitzel

The true origin of the Wiener Schnitzel has again become a matter of vigorous debate between culinary historians in recent times. One thing, however, is absolutely certain: the Wiener Schnitzel is truly cosmopolitan. The earliest trails lead to Spain, where the Moors were coating meat with breadcrumbs during the Middle Ages. The Jewish community in Constantinople is similarly reported to have known a dish similar to the Wiener Schnitzel in the 12th century. So whether the legend surrounding the import of the “Costoletta Milanese” from Italy to Austria by Field Marshal Radetzky is true or not, a nice story makes very little difference. The main thing is that the schnitzel is tender and crispy!

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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