Recipes of Cyprus

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‘Cake’ from pancakess with mousse anaris

  • Materials Crepes:
    • 100 g (almost 1 cup) flour
    • 1 egg, lightly beaten
    • 1 pinch of salt
    • 1 ¼ cups Milk OLYMPOS 3.5% fat
    • ½ spoons melted butter unsalted 200g OLYMPOS
    • Oil pan
  • Stuffing:
    • 500 g anari fresh ALAMBRA
    • 2 tablespoons chopped basil
    • 1 clove garlic
    • 1 tablespoon olive oil
    • 2 tablespoons pine nuts (pine nuts)
    • 2 tablespoons grated Parmesan cheese
    • 2 sundried tomatoes in a jar with oil, chopped and extra for garnish,
    • Salt – pepper
  • Beat all ingredients for pancakes in food processor, pour the mixture into a bowl and hold for ½ hour in the refrigerator.
  • Put a skillet over medium heat and coat with oil just mix the batter and pour into the pan ½ cup of coffee. Immediately, tilt the pan quickly so the butter to cover the bottom of the pan. Leave the pan straight into the fire without being shaken for 1 minute, until golden brown the pancake. Turn it upside down and cook the other side. The slide on a plate and repeat the process (be 6-7 pancakes).
  • Pass on the food processor anari, basil, pine nuts, parmesan, olive oil, salt and pepper, until homogenized. Pour half the mixture into a bowl, and the sun-dried tomatoes in the food processor and beat for a white even the mixture.
  • Make the cake by placing crepes which spread curd mixture alternately white and pink blend (with tomatoes) and garnish the surface with

Anari with honey and almonds

  • 400g Fresh Anari ALAMBRA
  • 2 tablespoons Amaretto liqueur or orange liqueur
  • 2/3 NG almonds karamelize (nougat)
  • ½ teaspoon milk cream 35% fat OLYMPOS
  • 2 tablespoons honey
  • 4 wafer cookies
  • Grind the almonds in a blender or food processor, just to thick cut not become dust. Melt anari with fork in a bowl, add the liqueur and honey and beat with mixer to become creamy. Add the cream and continue beating for 1 minute.
  • Mix the almonds to the mixture and Divide into 4 bowls or glasses. Keep it in the fridge and serve garnished with wafer biscuits.

No Bake Cheesecake with Anthotyro and Yoghurt

  • 400gr Authentic Sheep Yoghurt “THE GRANNY”
  • 250gr ALAMBRA Fresh Anari (Anthotyro)
  • Cooking spray
  • 3/4 cup graham cracker crumbs
  • 2 tablespoons canola oil
  • 1/2 cup superfine sugar 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon rose water
  • 1 1/2 teaspoons unflavored gelatin
  • 1/3 cup water
  • 1 tablespoon pasteurized egg white, lightly beaten
  • 6 figs, halved
  • 2 tablespoons shelled pistachios, coarsely chopped
  • Arrange 6 (3-inch) ring molds on a parchment-lined baking sheet. Lightly coat molds with cooking spray. Combine crumbs and oil in a small bowl, stirring with a fork until moist. Gently press 2 tablespoons crumb mixture into bottom of each mold. Chill 30 minutes.
  • Combine sugar, lemon juice, and Fresh Anari (Anthotyro) cheese in a food processor, and process until smooth. Add Sheep Yoghurt THE GRANNY and rose water; process until combined.
  • Sprinkle gelatin over 1/3 cup water in a small microwave-safe bowl; let stand for 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Stir gelatin mixture thoroughly into yogurt mixture. Fold in egg white. Pour 1/3 cup THE GRANNY yogurt mixture over crust in each mold. Chill at least 2 hours or until set.
  • Preheat grill to medium-high heat.
  • Arrange figs, cut side down, on a grill rack coated with cooking spray; grill 2 minutes or until lightly browned and tender. Run a knife around outside edge of each ring mold; remove molds from cheesecakes. Place 1 cheesecake and 2 fig halves on each of 6 dessert plates; sprinkle each serving with 1 teaspoon pistachios.

Trachanas Soup

  • 11/2 cups of ALAMBRA Trahanas THE GRANNY
  • 3 slices of ALAMBRA Halloumi Cheese in cubes
  • 6 cups of chicken broth
  • 2 medium sized tomatoes, peeled and blended
  • Salt (optional)
  • Freshly ground pepper
To prepare the soup called Trahana you will need of course ALAMBRA Trahana Soup base. First we let the Trahana soak for 2 hours in water until it turns in to fine porridge. We prepare chicken stock or vegetable stock and while is still boiling we slowly add the Trahana porridge. We let the mixture boil for 20 minutes stirring often. We cut 1 Alambra Halloumi cheese in small cubes. We turn of the fire and we add the halloumi cubes inside. You can also use bread croutons. Enjoy while is still hot.

Halloumi and Smoked Venison

  • 250 g ALAMBRA halloumi cheese
  • 100 g rannoch smokery cold smoked venison
  • 1 ripe pear
  • basil leaves
  • 2 tablespoons olive oil
  • 1 lemon, zest of
  • 1 tablespoon lemon juice
  1. Cut the cheese into 12 slices.
  2. Place a slice of pear and a basil leaf on each slice and wrap in a slice of smoked venison.
  3. Combine the olive oil, lemon juice, lemon zest, some shredded basil and a good grind of black pepper in a bowl.
  4. Brush the wrapped ALAMBRA halloumi slices with the dressing and cook under a hot grill, turning at least once and basting as they cook.
  5. Cook till golden and serve with lemon wedges and basil garnish.

Grilled Halloumi Cheese with Spiced Couscous

  • 250g pack ALAMBRA halloumi cheese
  • 1 head broccoli
  • handful sugar snap peas
  • 175g couscous
  • ½ tsp each cinnamon, cumin and coriander
  • 300ml vegetable stock
  • handful cherry tomatoes, halved
  • ½ lemon, juice only
  • drizzle olive oil
  • small handful coriander leaves, chopped
  1. Firstly, put the kettle on then cut broccoli into florets and thickly slice stalk. Pour boiling water into a steamer, steam broccoli for 6 mins, add the peas and steam for 2 mins more.
  2. Meanwhile, mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.
  3. Heat a non-stick frying pan or griddle pan. Cut Alambra halloumi cheese into 6-8 slices and cook quickly on each side for 2 mins until lightly tinged brown.
  4. Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. Pile onto plates and top with Alambra halloumi cheese.

Halloumi Kebabs with Thyme & Lemon Baste

For the kebabs

  • 2 medium courgettes
  • 1 large red onion
  • 250g ALAMBRA Light Halloumi Cheese, cut into 16 chunks
  • 16 cherry tomatoes

For the lemon baste

  • 1 tbsp olive oil
  • 2 tbsp lemonjuice
  • 2 tsp fresh thymeleaves (preferably lemon thyme)
  • 1 tsp Dijon mustard
  • pitta bread , to serve
  1. Halve the courgettes lengthways, then thickly slice. Cut the onion into wedges and separate into pieces. Thread the ALAMBRA halloumi cheese, cherry tomatoes, courgettes and onion onto eight skewers. Cover and chill the kebabs until you are ready to cook (You can do this up to half a day ahead.)
  2. To make the baste, mix together the olive oil, lemon juice, thyme, mustard and seasoning. (This can be made ahead and chilled too.)
  3. Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender. Serve while still hot with warm pitta bread.

Halloumi with chilli

  • 2 tbsp red chillies, fresh, chopped and deseeded (about 2 medium chillies)
  • 2 tbsp extra virgin Olive oil
  • 2 packets ALAMBRA halloumi cheese, 250g each, sliced medium thin
  • 0.25 Lemons, juice only
  1. Mix the chopped chilli and olive oil in a small bowl or cup and leave the flavours to deepen while you cook the cheese.
  2. I use a non-stick frying pan for this, without any oil, and just give the cheese slices about two minutes a side until they’re golden brown in parts.
  3. When all the slices of ALAMBRA halloumi are cooked transfer them to a couple of smallish plates.
  4. Give the chilli oil a stir, spoon it over the cheese then give a spritz of lemon. That’s all there is to it.