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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

Cauliflower Croquettes

Meatballs of various types are an integral part of Romanian cuisine and the word chiftea (pl. chiftele) (pronounced /kif-te-a/ – /kif-te-le/) is clearly an indication of their Turkish origin, the word being a corruption of the Turkish kofte and related to the Middle Eastern kafta. In the Moldavian region of Romania they are also commonly known as parjoale (/pur-joa-le/) although these seem to be a little larger in size than the standard Romanian chiftea. Due to the preference for pork in the Romanian diet, these meatballs are most commonly composed of pork, perhaps in combination with some beef. Lamb chiftele are quite rare in Romanian cuisine. These cauliflower croquettes have a moist, light interior and, if cooked right, a crispy coating. Cauliflower is more usually pickled in Romanian or the whole florets are battered and fried.

Recipe

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.

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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