Μέλι, το βασικό υλικό της συνταγής. Πηγή: https://pixabay.com/en/honey-spoon-jar-flow-flowing-341566/
A simple dessert with pure ingredients of the Cypriot cuisine. The recipe comes from Pyrga in Larnaca and was made in the 1950s. At that time, due to poverty, many people could not have many ingredients at their disposal, and they mainly used what they produced.
Name - Recipe
Cream with honey, aniseed and walnuts.
2 glasses of water
3 tbsp flour or cornflower
6 tbsp honey
½ glass of crushed walnuts
½ tsp ground aniseed
40ml rosewater
Dissolve the flour or cornflower in some of the water. Put the honey, anise, rosewater and the rest of the water in a saucepan and place on the heat. Once the mixture comes to a boil, add the dissolved flour or cornflower and stir until thick. Add the walnuts and serve in bowls. Place the cream in the refrigerator to chill thoroughly. (Theocharis Christodoulou, Cooking Cypriot food 2013-2014)
Cooking in a pot.
Functional and symbolic role
The recipe comes from Pyrga in Larnaca and was made in the 1950s. At that time, due to poverty, many people could not have many ingredients at their disposal, and they mainly used what they produced. (Theocharis Christodoulou, Cooking Cypriot food 2013-2014)
Additional information and bibliography
Recording: Theocharis Christodoulou (12 years old, student of the 4th Primary School of Aglantzia). see Cyprus Food and Nutrition Museum (2014) Cooking Cypriot food 2013-2014 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
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