Foods
Olive oil extracted from native olive trees.
Traditional Recipes
Often, eliopitta has the shape of a small round bun and contains whole olives. In other cases, it may be kneaded with pieces of olives, onion and fresh coriander/spearmint, or it may be a rolled pie…
Traditional Recipes
Flaoúna, a traditional Cypriot pie, is the most characteristic Easter delicacy prepared and/or consumed in all households in Cyprus. This recipe, which was developed in more recent times, is…
Traditional Recipes
A pitta with cinnamon, sugar and honey, cooked on a metal nonstick surface with little or no oil.
Traditional Recipes
In Marathasa region, the lalagouthkia, along with ladopittes, xerotiana and others were prepared at the beginning or end of agricultural tasks, such as the gathering of olives, the pruning of vines…
Traditional Recipes
The dough is covered with almonds and cinnamon, rolled out and cut into pieces. After frying, the pishíes are dipped in honey syrup.
Traditional Recipes
The rice filling also contains fried onion, fennel and sugar. These large pittas are served hot, with a drizzle of honey on top.
Traditional Recipes
The dough is rolled into a sheet, covered with oil, sugar and cinnamon, rolled and twisted.
Traditional Recipes
In this modern recipe, anari cheese is combined with dried figs, cinnamon, sugar and almonds. Rolled, syrupy pitta is quite “typical” in Cypriot tradition and is found in many variations,…
Traditional Recipes
Pitta with olive oil, sugar and cinnamon and syrup. The recipe comes from Agios Ambrosios of Kyrenia, where it was made throughout the year and exclusively with locally produced olive oil.
Traditional Recipes
A more modern version of Tahinopitta, quite easy to prepare… just add tahini and almonds to ready made puff pastry! Served for breakfast or in the afternoon with coffee or tea.
Traditional Recipes
Very tasty, sweet pitta with tahini that contains no oil, and therefore prepared and consumed during periods of strict fasting.
Traditional Recipes
In the old days, they would use sourdough in this recipe and would cook the tripites in gastra, a thin stone which they would place on wood fire. The recipe comes from Kathikas in the district of…