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Songs and Recipies from Limassol
Dough 7280 gr. (1 oke) flour, 1 glass oil 640 gr. ('/i oke) water, a little salt Syrup, 640 gr. ('/2 oke) sugar, 480 gr. (150 dr.) water, juice and rind of one lemon, sprig of cinnamon, orange-blossom water. Filling: 480 gr. (150 dr.) ground almonds, cinnamon (powder), orange-blossom water, sugar.
Sieve together flour and salt, rub in the fat lightly with the finger-tips until the mixture resembles breadcrumbs. Add water and knead well. Sprinkle with a little flour, cover with a clean cloth and leave it for half an hour. Roll out until very thin and cut into pieces of 12 by a 8 inches. Add filling leghthwise and roll them up. Press the edges together with the help of a fork Fry lightly in hot oil until golden. Drain and dip them into syrup. Leave them for about 1 minute in the syrup, take them out and serve. Filling: Mix the ground almonds with cinnamon, sugar and a little orange-blossom water. Syrup: Put all the ingredients into a saucepan over the fire and cook until the consistency resembles that of a concentrated liquid. Remove the cinnamon and lemon rind and use. For approximately 150 "dhaktyla".