favourite recipes
Mandra Tavern’s
Recipes by Mandra’s chef Stelios Papastylianou
contents
1.
tzantziki
pg 6
2.
taramosalata
pg 6
3.
avgolemono
pg 7
4.
kleftiko
pg 10
5.
musakka
pg 11
6.
afelia
pg 12
7.
pastichio
pg 13
8.
stifado
pg 14
9.
keftedes
pg 15
10. kalamari gemisto
pg 16
11.
pg 17
sieftalies
12. dolmades
pg 18
13. fasolia yiahni
pg 19
14. oktapodi krasato
pg 20
15. louvia me laxano
pg 21
16. galatopoureko
pg 23
17. pourekia
pg 24
18. paklavas
pg 25
19. rizogalo
pg 26
20. mahalepi
pg 27
the story
of cypriot
cuisine
According to Greek myth, this eastern Mediterranean island was the birthplace of the
goddess Aphrodite, and its natural blessings are numerous: a rugged coastline with
sand or pebble beaches, rocky shores, sun-baked plains and forested mountains, and
one of the best climates in the world.
The Mediterranean diet is one of the healthiest in the world. As in neighbouring Greece,
cooks make the most of locally available fresh ingredients: grains and pulses, fresh
fruit, vegetables, herbs, lean meat, seafood and olive oil. But the island’s geographical
position and history have shaped its cuisine further – through trade with the Middle
East, British colonisation, French and Italian occupation, Turkish invasion in 1974, and
the ongoing division between the Turkish Cypriot north and Greek Cypriot south.
Expect to see local twists on traditional Greek and Turkish dishes, with tastes of Europe
and the Middle East.
The order of the day is hearty, fresh peasant dishes – well seasoned but not spicy –
based on recipes handed down through the generations. Home cooking is an
important feature of everyday life, and hospitality deeply ingrained in the Cypriot
psyche. Thus an informal weekend meal with extended family and friends, at home or
at a restaurant or taverna, might seem to involve a cast of thousands! Feasting – on
religious days, birthdays, weddings and countless name days, just for starters – means
eating, singing and joking, accompanied by wine and zivania, a strong spirit similar to
vodka.
In this kind of setting, the Cypriot preference for meze-style dining makes a lot of sense.
A large selection of dishes – up to 30 – is brought to the table, with guests invited to take
small helpings in a progression of tastes and textures. It’s the perfect introduction to
Cypriot food as meze usually includes a few island specialties.
An ancient tradition sees meat and vegetables roasted over coals in a fourno, or sealed
oven – as in kleftiko (lamb slowly cooked with potatoes and lemon). But Cypriots have
also mastered the barbecue, and favourite meat dishes include souvlakia (skewers of
pork or lamb) and sheftalia (pork, lamb, onions and parsley wrapped in caul fat,
barbecued and typically served in pita or flatbread with salad).
Although Cyprus is an island, the area is not particularly rich in fish. Thus the seafood
dishes on offer might tend towards octopus tenderised in red wine, cuttlefish rings or
small deep-fried fish.
For dessert, Cypriots enjoy fresh fruit but also specialise in very sweet cakes and
pastries, favouring honey, fruits, nuts and pastry.
A word with its roots in antiquity, the word and usage came to Greece from
Turkey. A meze is not a meal course like an appetizer (although meze dishes
can be served as appetizers), but rather a dish, hot or cold, spicy or savory,
often salty, that is served, alone or with other mezethes, as a separate eating
experience.
meze
The purpose of the meze is two-fold: to complement and enhance the taste
of the drink (wines, ouzo, zivania, etc.), and to provide the backdrop for a
social gathering.
Unlike appetizers (orektika in Greek) which are intended to whet the appetite
for the meal to come, it is common for groups of family and friends to gather
or go out for mezethes, share several of these delightful dishes, a drink,
conversation, and laughter. The little plates are shared by everyone at the
table, which not only provides a wonderful variety of flavor and texture
sensations, but also creates the kind of happy, convivial (perhaps noisy)
atmosphere for which Greeks are well known.
There are many dishes traditionally served as mezethes, however there's a
great deal of flexibility in what's included on the table – depending on
personal preference. Greek restaurants often have a separate meze section
of the menu, and dishes that might otherwise be served as an appetizer, a
salad, or even a small portion of a main dish can be included.
Mezethes are great choices for parties and buffet meals.
snacks, dips
and
spreads
tzantziki
Cool and creamy, this tangy cucumber dip flavored with garlic is
the perfect compliment to grilled meats and vegetables. It's
served on the side with warm pita bread triangles for dipping,
and is also used as a condiment for souvlaki.
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
3 tbsp. olive oil
1 tbsp. vinegar
2 cloves garlic, minced finely
½ tsp. salt
1/4 tsp. white pepper
1 cup greek yogurt, strained
1 cup sour cream
2 cucumbers, peeled, seeded and diced
1 tsp. chopped fresh dill
Preparation:
Combine olive oil, vinegar, garlic, salt, and pepper in a bowl.
Mix until well combined. Using a whisk, blend the yogurt with
the sour cream. Add the olive oil mixture to the yogurt mixture
and mix well. Finally, add the cucumber and chopped fresh dill.
Chill for at least two hours before serving.
Garnish with a sprig of fresh dill just before serving.
taramosalata
The Greek meze would not be complete without this traditional
spread.
Using a food processor or blender is probably the easiest way to
prepare the spread. You can find carp roe caviar or tarama in
jars at most Greek or Middle Eastern markets.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: About 2 cups
Ingredients:
8 slices of day old white bread, crusts removed
4 tbsp. Tarama (carp roe caviar)
2 tbsp. finely minced onion
3/4 cup olive oil
5 tbsp. fresh lemon juice
Preparation:
Remove crusts from bread and soak slices briefly in a bowl of
water. Squeeze out excess water and set aside.
Add tarama and onion to food processor or blender and mix for
approximately a minute or until well blended.
Tear the bread into pieces and add to processor or blender. Mix
until combined. With machine running, slowly drizzle the olive oil
into the mixture forming a paste. Add the lemon juice a bit at a
time and blend until smooth and creamy. If you prefer it tangier,
you can add more lemon juice.
Serve taramosalata with pita triangles or other bread for dipping
and enjoy with a glass of chilled ouzo!
avgolemono soup
Chicken Soup Avgolemono is perhaps the most iconic of all
Greek soups.
Ingredients
2L (8 cups) chicken stock
50g (1/4 cup) long-grain white rice
2 eggs
60ml (1/4 cup) fresh lemon juice
Salt & freshly ground black pepper
1 tbs finely chopped fresh mint
1 tbs finely chopped fresh continental parsley
Lemon wedges, to serve
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Method
Combine stock and rice in a saucepan over high heat. Bring to
the boil. Cook, covered, for 15 minutes or until tender.
Whisk the eggs in a heatproof bowl. Gradually whisk in lemon
juice. Gradually whisk in a ladleful (about 125ml/1/2 cup) of
stock mixture. Gradually add another ladleful of stock mixture,
whisking constantly. Gradually whisk in half the remaining stock.
Add the egg mixture to the remaining stock. Cook, stirring, over
very low heat for 2-3 minutes or until soup thickens slightly (do
not boil).
Season with salt and pepper. Ladle soup among bowls and
sprinkle with mint and parsley. Serve with lemon wedges.
main
dishes
kleftiko
Ingredients:
Lamb shoulder cut into chunks
Silver foil
Salt
Pepper
Origani
Bay leaves
Red Wine
preparation
Traditionally prepared chunks of spiced lamb cooked in clay ovens,
which the “kleftes” (partisans) used to eat in their mountain hideouts
Place each chunk of meat on a piece of foil large enough to wrap
the piece completely.
Season each piece of lamb with salt, pepper and origanum. Add 1
bay leaf and sprinkle with some red wine.
Wrap chunks well and place together in roasting pan.
Place in oven at 200 degrees for 2 hours.
hints and tips
Nutrition Facts
musakka
Layers of minced meat, aubergine, baby marrow and potatoes topped with a
white sauce/Béchamel sauce, and baked.
Ingredients
3 Egg plants (aubergines)
1 glass cheese (keflotiri or halloumi)
3 Baby marrows
1/2 cup bread crumbs
3 Potatoes
1 chopped onion
Olive oil for frying
4medium tomatoes diced
1/2 kg Minced meat
parsley, salt, pepper
1/2 cup white wine
1/2 tsp tomato paste
Bechamel sauce:
1ltr fresh milk
5-6 tblsp flour
2-3 tblsp butter
3 eggs
1/2 glass grated halloumi
Wash the egg plants, baby marrows and potatoes. Cut them all into 1cm
slices lengthwise. Rinse the egg plants again place in a sieve and add salt
(this removes the bitterness). Fry the potatoes first until golden brown, then
the baby marrows and lastly the egg plants.
Place the mince in a pan without oil. Once the juices are released, lower
heat until all liquid is absorbed. Add onion and olive oil. Simmer for 5-10
mins. Add tomatoes and tomato paste. Once cooked add salt, pepper and
remove from heat. Add bread crumbs and parsley and mix well.
Bechamel Sauce: In a medium sized pot, add milk, butter, flour, cheese
and a little salt. Mix very well. Place pot on the stove and stir until it starts to
boil. Remove from heat and leave to cool for a few minutes. Beat eggs with
a little cinnamon or pepper. Add to the hot mixture slowly, stirring
continuously.
Lightly grease a baking pan and sprinkle with bread crumbs. First add a
layer of potatoes and sprinkle with salt, pepper and a little cheese. Repeat
with the baby marrows. Cover with the mince and finally place a layer of
aubergines. Top with the bechamel sauce. Sprinkle with cheese and some
bread crumbs.
Cook in pre-heated oven (200deg) for approximately 1 hour or until golden
brown on top.
afelia
Afelia is a traditional Cypriot food. It is pork marinated and
cooked in red wine with coarsely crushed coriander seed.
Afelia is usually served with bulgur and yogurt.
Ingredients:
1 Kg Pork fillet
Olive oil
1 tsp salt
1 tsp pepper
Dried coriander seeds
1 cup Red wine
nutrition facts
Method:
Cut pork into small 2cm cubes.
Fry pork in hot oil until brown
Add salt, pepper and crushed
coriander seed and stir in well.
Add wine and simmer till wine evapourates.
Afelia ready to serve.
pastichio
For the meat sauce
1kg lean minced beef
4-5 large red tomatoes (peeled and
grated)
6 twigs of parsley
1 large onion, finely chopped
4 garlic cloves, finely chopped
½ glass olive oil
For the pasta
8 tsp salt
500g tubular pasta
3 eggs, lightly beaten
1 halloumi
150gr butter
10g fresh white breadcrumbs
For the white sauce
3tblsp butter
3tblsp plain flour
1 litres whole milk
3 Eggs
½ halloumi
½ tsp nutmeg, freshly grated
salt and freshly ground black pepper
Method:
or the meat sauce, heat the olive oil in a medium-sized pan, add the onion and garlic
and fry until just beginning to brown. Add the minced beef and fry over a high heat for 34 minutes, breaking up any lumps with a wooden spoon as it browns.
Add the tomatoes and wine and cook together for a while before adding the parsley, salt and
pepper.
Simmer for 30-40 minutes, stirring now and then, until the sauce has thickened but is still
nicely moist.
Remove from the heat.
For the pasta, bring 4.5 litres salted water to the boil in a large saucepan. Add the pasta and
cook until al dente. Drain well, return to saucepan add butter, stir and finally add the
halloumi.
Season and mix in the beaten eggs.
For the white sauce, melt the butter in a medium-sized non-stick saucepan, add the flour
and cook, stirring, over a medium heat, for one minute. Gradually beat in the milk, then bring
to the boil, stirring continuously.
Add the eggs a little at a time and the halloumi stirring again continuously.
Season with the nutmeg and some salt and pepper to taste.
Preparation:
Preheat the oven to 180C/350F/Gas 4. Stir 250ml (about one-fifth) of the white sauce.
Use the melted butter to grease a large, shallow ovenproof dish that measures about 23cm
x 33cm across and 7cm deep. Spread half of the pasta over the base of the dish and cover
with the meat sauce.
Add the rest of the pasta and then spoon over the remaining white sauce.
Mix the remaining grated cheese with the breadcrumbs and sprinkle them over the top.
Bake for 40 minutes until bubbling hot and golden brown
stifado
Stifado is a Greek casserole made out of beef, veal or lamb. For this
version we are using beef.
Ingredients:
Olive oil
4 Onions
1kg Beef
Bay leaves
500gr Tomato puree
3 tblsp, Tomato paste
1 glass Red wine
½ glass Vinegar
Salt
Pepper
Cinamon powder
Cumin
Sweet paprika powder
Cloves
Nutmeg
Method:
Cut the beef into 2 inch cubes.
In a casserole fry the meat on all sides.
Continue to fry until the liquid has evaporated and the meat has turned
brown.
Fry onions in olive oil until golden and then add to fried meat.
Reduce heat add spices, tomatoes, wine and vinegar
Bring to boil stirring constantly
Cook the stifado on low heat for approx. 1 1/2 hours until the meat is
very tender.
Garnish with parsley.
keftedes
Ingredients:
keftedes
2 kg mince pork
2-3 kg potatoes
2 onions
2 tblsp salt
1 cup stale bread, without the crusts
1 tsp dried mint
1 tsp cinnamon
Tsp black pepper
4 eggs
3 tblsp brandy
Method:
Soak the bread in water and squeeze out excess water.
Mix all ingredients together and knead well.
Then form into balls a bit larger than a walnut, slightly flattened.
Deep fry into hot oil until cooked.
Remove with a slotted spoon and lay on kitchen paper to drain off excess oil
kalamari gemisto
Ingredients:
6 large or 12 small whole squid
9 ounces of olive oil (1 cup + 2 tablespoons)
1 bunch of fresh parsley, finely chopped
3 green (spring) onions, finely chopped
1 medium onion, finely chopped
2 tablespoons of raisins
1 1/3 cups of uncooked rice
6 ounces of dry white wine
3 cups of water
sea salt
pepper
toothpicks
Preparation:
Clean the squid if they haven't already been cleaned. If they have been
cleaned, rinse them off anyway, inside and out, and set aside to drain.
Cut the tentacles into small pieces and set aside.
To Make the Stuffing: Heat ½ the olive oil in a pot and sauté the onion
until soft. Add the chopped tentacles and continue sautéing until the liquid
is gone. Douse (deglaze) with 1/2 the wine, add the green onions and 1/2
the parsley. Stirring with a wooden spoon, lower the heat and cook for 15
minutes. Add the water and bring to a boil over low heat. Add the rice,
raisins, salt, and pepper. Simmer for 20 minutes or until all the liquids
have been absorbed. Set aside and allow to cool.
Preheat the oven to 370F (187C).
Stuff and Cook
Stuff the squid using a spoon and close with a toothpick. Place squid in a
baking pan, salt and pepper lightly, and sprinkle with remaining parsley.
Pour over remaining olive oil and wine, cover, and bake for 30 minutes at
370F (187C). Remove the cover and continue to cook for another 20
minutes, or until nicely browned.
sieftalies
Ingredients:
750gr mince (½ pork, ½ beef)
salt
pepper
cinnamon
½ bunch finely chopped parsley
2 finely chopped onions
2-3 dessert spoons bread crumbs
pork net fat (panna)
Method:
Wash the pork net fat (panna) very well with vinegar and water.
Add the parsley, salt, pepper, a little cinnamon and the bread crumbs
to the mince.
Mix well.
Cut the net fat into square pieces and put 1 tablespoon of the meat
mixture on each piece. Close the two edges and roll, they will look like
tiny cabbage rolls. They should fit nicely in the palm of your hand when
you are rolling them up, they are small oval meatballs almost with a
cover on them.
Pass the sieftalies onto double skewers and cook over charcoal.
dolmades
Ingredients:
1 ½ kg mince pork
Olive oil
2 cups rice
½ cup oil
½ cup water
1 parsley bunch
2 onions chopped
500 gr tomato puree
1 tsp black pepper
1 tsp cinnamon
2 tblsp salt
1 tsp Vegetable stock
3 tblsp fresh lemon juice
To make mince:
Add oil and water to a deep pan and add meat.
Add onion and the rest of the ingredients.
Simmer for 20 minutes
Add rice and lemon juice. The rice will absorb all the liquid from the mixture.
Preferably use a container with a lid
To make the dolmades:
Open 1 vine leaf and put one heaped tablespoon of the mixture.
Roll the leaf so as to produce a cylindrical shape and repeat for the rest.
Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves
also need to be blanched for 1/2 minute.)
Stack all the dolmades into the pyrex tightly and add 2 cups of water. Cover
with foil and close with the lid.
Cook at 200 degrees for 45 minutes
fasolia yiahni
Ingredients:
½ kg dry haricot beans
3-4 celery sticks
2 onions cut into slices
3-4 chopped ripe tomatoes
1tblsp tomato paste
3 sliced carrots
1/3 cup olive oil
finely chopped parsley
salt
pepper
Method:
Wash beans and soak in water overnight.
Drain and and place in a casserole filled with water. Boil for 5 minutes.
Remove from heat, drain and then boil again in 6-7 cups of water until
half cooked.
Put olive oil in a pan until very hot. saute onions, then add celery,
carrots and parsley.
Add tomatoes and tomato paste (diluted in ½cup water) to pan and
simmer until reduced.
Combine tomato mixture to beans and season with salt and pepper.
Simmer until beans are cooked.
Oktapodi Krasato
(Octopus and Fennel in Wine)
Ingredients:
1 md. octopus
1 md. onion, chopped or 5 scallions, chopped
1 cup dry red wine
1 bunch fennel, chopped
4 tomatoes (fresh or canned), peeled, seeded and chopped
1/3 cup olive oil
Salt and freshly ground pepper
Method:
Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone
surface. The octopus will feel softer and will secrete a grayish liquid after
pounding. Wash thoroughly, then drain and cook in a covered pan without
adding water until the octopus turns bright pink-red and feels tender.
Using a sharp knife, cut into rounds the width of a small finger.
Heat the oil in a tsikali or any pot, add the onion, and cook until
translucent and soft. Add the round octopus slices to the onion and pour
in the wine, and simmer for 15 minutes. Put the fennel and tomatoes on
top of the octopus, season with salt and pepper to taste, and give the pot
a good shake to mix. Cover and simmer until the octopus is fork-tender
(approximately 45 to 50 minutes). Serve warm or cold.
Louvia me Lahano
Ingredients:
½ kilo (1lbs 2oz) louvia also known as fasolia mavromatika
(blackeyed beans)
1 onion chopped in fine rings (optional)
1 bunch of lahano (seskoula) - silverbeet
About 1 litre water - just enough to cover the louvia
salt and pepper
olive oil and fresh lemon juice
Method:
Wash the louvia thoroughly in cold water.
Put them in a pot with about 1 litre water and let boil over
medium fire for about 25-30 minutes.
In the meanwhile, wash the seskoula (silverbeet) and tear it in
pieces.
Add it to the boiling louvia when they're still half-cooked. Add salt
and pepper to taste.
Let boil over low fire (1 to 0 ) for another ten minutes.
Drain the louvia with the lahano (seskoula ) and serve with onion
rings(optional), olive oil and fresh lemon juice
desserts and
puddings
galatopoureko
Ingredients:
5 cups of whole milk
1 ½ cups + 4 tablespoons of granulated sugar
1 ½ cups of rice flour
2/3 cups of all-purpose flour
8 sheets of phyllo dough
melted butter for brushing the phyllo dough
6 eggs
½ teaspoon of vanilla extract
4 tablespoons of butter
3/4 cup of almonds, blanched and crushed
Syrup:
3 cups of granulated sugar
2 cups of water
1 piece of lemon peel
juice of ½ lemon
Preparation:
Bring all ingredients to room temperature.
In a mixing bowl, combine the flours and milk and stir until well mixed and
smooth. Beat 4 of the eggs with 1 ½ cups of sugar and the vanilla, and add to
the flour mixture, stirring until well blended.
In a small saucepan, bring half the milk just to the boiling point.
Add the hot milk very slowly to the flour mixture, stirring well. Pour the mixture
into another saucepan and bring to a boil, stirring continuously until it thickens
into a cream. Remove from the heat, and stir in the crushed almonds and butter
until well blended. Set aside to cool.
Preheat oven to 350°F (175°C).
Lightly butter a 15 X 13-inch tapsi (baking pan with 2-inch sides), and line with
phyllo sheets, brushing each one with butter. The sheets should cover the
bottom and sides of the pan, and if they extend further, that's fine. Pour the
custard onto the phyllo, then use a scissors to cut off any phyllo that still sticks
out.
Beat the remaining 2 eggs with 4 tablespoons of sugar and pour the mixture
over the top of the custard. Bake at 350°F (175°C) for 30-40 minutes.
15 minutes before cooking time is up, prepare the syrup. Bring all syrup
ingredients to a gentle boil, and cook for 8 minutes. When the custard has
finished baking, remove from the oven and pour the syrup over the custard,
taking care that it reaches the sides so the phyllo gets well saturated.
pourekia
Ingredients:
For the pastry:
500 gm plain flour
1 cup of water
½ cup of cooking oil
Pinch of salt
For the filling:
500 gm of fresh unsalted Anari Cheese
½ cup of white sugar
1 cup of crushed almonds
1 teaspoon of cinnamon powder
For Cooking: 3 cups of cooking oil
For Dressing: Icing Sugar
Method:
Place flour, salt and oil in a bowl and mix. Gradually mix in water, kneading until
you have a nice soft dough.
Cover and allow to stand for approx. 10 mins.
To prepare the filling. In a large bowl mash the Anari Cheese and mix in the
sugar, cinnamon and almonds.
On a large clean surface sprinkle some flour and place the dough on top. You
can cut dough into small pieces to make it easier to roll it into thin layers approx.
2mm thickness.
The pastry should be rolled out as a circle as much as possible (roughly). From
the middle of the circle (the diameter) and upwards place small dollops of the
Anari mixture in horizontal rows keeping them at least 5cm apart.
Take the bottom half of the pastry circle and fold over the upper part which has
the anari dollops. Press gently around each Anari dollop with your hands to join
the top and bottom pastry layers.
Cut around the Anari dollops in squares or semi circle shapes, using a pastry
rolling cutter. This should force the pastry layers to stick together and not open
during frying. If you do not have a pastry cutter, you can cut with a normal knife
but must then using the teeth on a fork to press all around the ‘pourekkia’ and
stick the pastry together.
Heat oil well in a large deep non stick pan. When oil is ready gently place the
pourekkia into the pan. Watch and turn over as soon as golden making sure
both sides are cooked evently.
Remove ‘pourekkia’ and place on a dish lined with absorbing paper (kitchen
paper is fine). Whilst hot sprinkle them generously with lots of icing sugar!
paklavas
Ingredients:
200 g walnuts, (or almonds)
100 g golden caster sugar
3/4 teaspoon ground cinnamon
1 tablespoon rose water
a knob of unsalted butter to grease
the baking dish
12 sheets of filo pastry measuring 18 x 32 cm
75 g unslalted butter, melted
half the amount of sugar syrup.
.
Syrup:
350 g white granulated or golden caster sugar
150 ml water
1 teaspoon lemon juice
1 tablespoon rose water
.
Method: Preheat the oven to 200 C.
Put the nuts in the blender and process until medium fine. Transfer to a
mixing bowl, add the sugar, cinnamon and rose water and mix well.
Grease a medium baking dish measuring about 18 x 32 x 3 cm with a knob of
butter then spread one sheet of filo pastry on the bottom of the baking dish keep the other sheets covered with a damp cloth as they dry up very quickly.
Brush the filo with melted butter, lay another sheet over it and brush with
melted butter. Lay another 4 sheets, brushing each with butter until you have
6 layers of filo pastry.
Spread the nut filling evenly over the pastry and cover with 6 more layers of
filo, brushing each with melted butter. Pour any left over butter onto the
pastry. Cut into diamonds or into thin, long rectangles.
Bake in the preheated oven for 15-20 minutes, or until crisp and golden
brown. Take out of the oven, let sit for a minute or so then pour the cooled
syrup all over the pastry.
.
Syrup: Put the sugar, water and lemon juice in a saucepan and place over
medium heat. Bring to the boil, stirring occasionally. Let boil for 3 minutes.
Then add the rose water and boil for a few seconds.
Take off the heat and let to cool before using with the baklava recipe.
rizogalo
Ingredients:
1 cup water
4 cups milk
2 tsp cornflour, mixed with a
little cold water
½ tsp vanilla essence
a piece of orange rind
½ cup white rice
2 egg yolks
3 Tbsp sugar - or more to
taste
pinch of salt
cinnamon
Method:
In a thick-based saucepan bring water to the boil. Stir in rice and cook gently
until water is absorbed.
Add milk, orange rind and salt and bring to the boil, stirring occasionally
Cook over low heat, uncovered, until rice is very tender
Add cornflour, and stir well until mixture thickens.
In a bowl beat the egg yolks with the sugar and pour the mixture slowly over
the rice while stirring continuously for a few seconds.
Remove from heat, add vanilla essence, and pour into small bowls, sprinkle
with cinnamon, and serve hot or cold.
Remove from the oven and pour the cooled syrup evenly over the hot pastry.
Pour up to and around the edges. Set aside and allow to cool and absorb the
syrup (a few hours).
Serve sprinkled with cinnamon if desired
Mahalepi
Ingredients:
550ml milk
fresh full fat milk
80g nisiasto (rice flour) (Corn flour can also be used)
Pistachio nuts for garnishing
Method:
Put the flour and milk into a pan and bring to the boil, whisking
all the while.
Continue to whisk for a few more minutes after it comes to the
boil, before removing from heat add the milk
Allow it to cool a little and then pour into serving bowls.
When ready to serve everything should be well-chilled.
Sprinkle with pistachio nuts.