Newly arrived in Cyprus, our hostess was keen to introduce us to classic Cypriot flavours. And, as luck would have it, in the refurbished Agora in the Old Town, there was conveniently a one-day festival to celebrate the unique Cypriot traditions.
The Agora is the old town's original fresh market refurbished into a network of bars, eateries, specialist shops , coffee shops and more bars. Definitely a place to enjoy a hot summer's night if you visit.
Today I'm going to share just TWO of the incredible and unique Cypriot flavors.
1. Loukoumades
Oh My Buddha these sweet treats are AMAZING. Think light little crispy deep fried dough balls which are then drenched in a syrup made using ground walnuts, cinnamon, orange water and local Cypriot mountain honey! 😋
The texture is super light - definitely not stodgy in the slightest. Divine flavour from the ground walnuts. They are INTENSELY SWEET and definitely intended to accompany a seriously strong cup of Greek-Cypriot coffee.
You want to think you'd only be able to manage one, but after you understand the SPIRITAL SIGNIFICANCE of Loukoumades, you're going to need to eat a lot!
According to pre-Christian tradition, they should be cooked before Epiphany. The story says that malicious spirits,Kallinkantzari, can be banished for the whole year and only on Epiphany with the help of honey-soaked doughnuts. Housewives cook Loukoumades and stick them on the roof, in order to calm down the spirits and make them return into the ground. Source
Obviously it NOT being Epiphany and us NOT having a terracotta roof in sight to clamber up on, but obviously wanting to banish as much bad luck and as many malicious spirits as possible, we had to improvise culturally and decided that we should simply EAT MORE to obtain basically the same effect. 🤣😋
She managed 6!!! 🍀 Lucky girl!!!
And then we wandered over to see the process for the making of a truly iconic Cypriot food: Halloumi
2. Halloumi
Halloumi is a traditional Cypriot cheese made from a mixture of goats and sheep's milk.
If you're thinking that looks like feta cheese, you'd be very wrong! Halloumi is rubbery in texture. How do they make it? They boil the sheep and goats milk together with a little rennet.
As the curds form, they are scooped up in little baskets, pressed together and then plonked down onto a firm but sloping surface.
The cheese is then hand pressed with a ladle to remove the excess whey, which is drained off, and then the flattened circles of cheese are lightly salted, sprinkled with a little oregano or mint, and then folded in half.
We ate it warm and frsh and it was delightful - a mild and totally unique flavour with an unexpected light, chewy texture. So good!!
Halloumi is traditionally stored in large glass jars under brine for times of the year when the village doesn't have enough milk.
Did I manage to make you hungry?
Have you ever tasted either of these Cypriot treats?
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I always remember the first time I had halloumi, in London. I mean, it was probably Tesco Finest but still - I was like - wtf - fried cheese!! Now we have it all the time, well, once a week - I make a kinda pilaf with brown rice and pepitas and sauteed vege, and cubes of halloumi, and jalapeno. Sounds kinda wierd but it's my savoury rice speciality. With LOTS of fresh parsley.
And halloumi and tomatoes on toast with thyme for a Sat morning brekky. Halloumi is the alt bacon for vegetarian menus here in Oz.
And those donut syrup things - I feel I need to banish something right now - drool. When the kids were living in Fairfield there was a greek deli across the road which was always FULL of Greeks on a Saturday coming in to get them - we figured it MUST be good then! And oh boy was it good!
Nothing would compare to ACTUALLY being there though - yum.
By the way, you do have a badge!
There is something so PERFECT about the flavour of halloumi and thyme!! As I'm learning with the fabulous feta here, it is ALL ABOUT THE MILK! Seriously, the Cypriot feta is to die for and we're having it daily in big salads with a raw-purslane-like herby=vegetable, tomatoes, cucumber and onion. Sooooo good!
The syruppy sweet things I have no desire for more of though, as interesting and yummy as they were.
Researching how much cheese I'm allowed to take back to TH from NL... 🤣
Halloumi is awesome when you back it as well and toss it into a curry super nice! Welcome to europe madammekes!
(and get on the discord when you have a moment of nothing karinxxl8732)
Ok - don't die of shock - I have opened discord again (@riverflows will be pleased! 🤣) after 2 years 😁and friend requested you there.
Looking forward to finding time for a coffee or a beer.... xxx
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Seems delicious 😋