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Cultural foods!

Heres some nice Cypriot food that will burst your taste buds

Molehiya (Molohiya)

Ingredients - 4 people Â§ About six hands full of dried molehiya (may also use fresh leaves if desired)Â Â§ 1 glass of lemon juiceÂ Â§ 6 tablespoons of olive oilÂ Â§ 1 onionÂ Â§ 12 cloves of garlicÂ Â§ 3 tomatoesÂ Â§ 500gr of chicken pieces (you can use meat as well)Â Â§ 4 glasses of water (enough to cover all the ingredients)Â Â§ 2 tablespoons of tomato pasteÂ Â§ 0,5 teaspoon of hot chilly pasteÂ Â§ 1 chicken cube

Preparation

Place the molehiya leaves in a pot with the required amount of cold water and bring the water to boil. Next use a strainer to drain the leaves by squeezing the water out of them. In the meantime saute the chicken pieces in the pressure cooker with the olive oil. To this add the chopped garlic cloves and the chopped onion and the peeled and diced tomatoes. After this process add the drained molehiya leaves, the lemon juice, the chilli and tomato paste, the chicken cube and salt to taste. Before closing the lid of the pressure cooker cover the ingredients with adequate amount of water. Lock the lid of the cooker and after the sound of the first whistle, allow another 20 minutes for it to be ready for service.

Lalangi

Lalangi is a delicious recipe from the traditional Cypriot kitchen. This particular dish can be served either as a main course or as a hot Now, by following the instructions and the ;Adures you too can learn how to win your loved on~ heads through their taste-buds.

In new Ingredients - 6 people Â§ A quarter of a wild rabitÂ Â§ 3 glasses of flourÂ Â§ Half a teaspoon of saltÂ Â§ A pinch of black pepperÂ Â§ A pinch of cuminÂ Â§ Rabbit stock

Preparation

Roil the rabbit well until the meat easily separates from the bone. Once removed from the boiling water shred the rabbit meat. Then, add the meat to a dough, which you will have prepared previously using the stock from the boiled rabbit The dough and the rabbit meat should be well mixed and salt, pepper and cumin added. Now leave the dough to rise. Once risen, take an amount of the dough in your hand and squeeze it from your fist through circle made by your thumb and forefinger As the dough squirts from your fist scoop it with a soupspoon into balls a little smaller than pin g-pong balls and throw them into hot oil to deep fry When ready remove from the oil using a perforated ladle and serve either hot or cold.

Biber Dolma

Serves four as a main course, 280 calories per serving.Â Ingredients 6 ozilSO g brown rice (soaked overnight), 2 medium onions (chopped finely or grated), 3 fi oz/90 ml olive oil, 3/4 oz/20 g pine kernels, sea salt, 1 tomato (diced), 8 fi oz/240 ml vegetable stock, V2 oz currants, black pepper, 1 teaspoon allspice, 1 tablespoon chopped parsley, 1 teaspoon dried mint, 1 teaspoon dried dill weed, 2 tablespoons lemon juice, 4 medium green peppers, slice tomato and parsley to garnish. Drain brown rice. In a pan saut6 the onions in the oil for 10 minutes. Add rice, pine kernels, and salt, and continue cooking for 10 minutes, stirring continuously. Add tomato, stock, currants, pepper, and allspice. Stir, cover, and cook over a low heat until the stock evaporates. Remove from heat, add parsley, mint, dill, and lemon juice and stir. Cut the tops off the green peppers, remove the seeds, and stuff with rice mixture. Place in a large saucepan and add 2 cups of water. Cover with greaseproof paper and cook for 45 minutes. Garnish with sliced tomato and parsley.

Oven Macaroni

Ingredients:(8 people)Â Â§ 1 packet of thick(firin) macaroniÂ Â§ 1 helloumi cheeseÂ Â§ 4 eggsÂ Â§ 7 tablespoons of flourÂ Â§ 7 cups of milkÂ Â§ 1 kg minced beefÂ Â§ 1 bunch of parsleyÂ Â§ 1/2 cup sunflower oilÂ Â§ 2 onionsÂ Â§ 1 teaspoon saltÂ Â§ 1 teaspoon pepper

Preparation:

Firstly palce water into a saucepan and bring to boil. Without breaking the macaroni place them into the boiling water. Boil them they are nearly cooked but not soft. Drain them and run somecold water over the drainer.

Next, chop the onions thinly, and saute them in a pan. Add over this the minced beef and stir it over low heat. Just a munite prior to removing the cooked mixture from the cooker add the thinly chopped parsley, salt and peeper, and simmer for another munite.

Divide the macaroni waiting in the drainer into two equal amounts. Place the one half of the amount into a deep tray so as to cover the bottom of the tray. Over this place the cooked minced meat mixture, then cover the mixture with the remaining amount of the macaroni.

For the sauce, place a half cup of oil in a saucepan, and add the 7 tablespoons of flour stirring constantly over moderate to low heat. When the flour begins to turn pink, slowly add the milk while continuing to stir constantly.

Next add the grated helloumi cheese and keep stirring for a while longer. Finally add the pre-whipped eggs, stir and remove from the heat. You should now have a moderately thick sauce. Now, cover the top of the macaroni waiting in the tray, with this sauce. Once this is done, place the tray in the middle shelf of a pre-heated oven and cook for an hour. When the top turns pink the oven macaroni` is ready to be served. Enjoy your meal.

Katmer

Ingredients Â§ 500gr of fillo pastryÂ Â§ 1 cup of sour creamÂ Â§ 300gr of sugar

Preparation

Seperate the fillo pastry from each other. Lay a sheet of pastry over a table one at a time. Spread adequate amount of cream and sprinkle lots of sugar over the pastry. After this process, fold the edges of the fillo pastry and shape them into squares. These squares of Katmer are then cooked on both sides, in bot pans.