Cyprus recipes
Recipes from Cyprus: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Flaouna: Cypriot Easter Cheese Bread
Flaouna (flaounes) is the cheese-filled bread baked for Easter in Cyprus. Covers combining cheeses that are easy to find, the aroma of mahlepi and mastiha, fermentation, shaping, browning, storage, rewarming the next morning, substitution lines, causes of failure, and how it is eaten locally, with step photos.
Koupepia: Cypriot Stuffed Vine Leaves
A home recipe for Cypriot koupepia. Covers desalting jarred vine leaves, the pork-and-rice filling, the gentle heat for simmering in tomato and lemon, rolling without tearing, and storing and reheating. Also how to serve it with yogurt and salad, and how the local name differs from dolma.
Kleftiko Recipe: Cyprus's Sealed Slow-Roasted Lamb With Potatoes
Kleftiko (ofto kleftiko) is a Cypriot dish of lamb and potatoes wrapped in parchment and foil to lock in the juices and slow-roasted. Covers its place at weddings and family tables, translating the clay oven to a home oven, choosing the cut, regional differences, fixes and storage, in a recipe for 4.