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Glyko Karydaki

‘Glyka tou koutaliou’ are sweet preserves served in a tiny spoon as a gesture of Cypriot hospitality. These spoon sweets are made from unusual fruits and vegetables, like figs, cherries, watermelon peel, walnuts or almond stuffed baby aubergines. They are often flavored with cinnamon or pelargonium leaves. A wonderful sweet treat enjoyed with a Cypriot coffee or a glass of cold water.


  • Peel walnuts very thinly. Remove a small triangular piece from the top and bottom.
  • Soak in water for eight days, changing water daily.
  • On the eighth day, soak in water with lime for 12 hours.
  • Rinse well under running water and pierce walnuts vertically and horizontally with a skewer.
  • Boil in fresh water and rinse twice.
  • Boil in a casserole until cooked.
  • Drain and soak in water and lemon juice for 6 hours.
  • Drain and place in a casserole with sugar, lemon juice, cinnamon sticks and cloves.
  • Bring to boil on low heat.
  • The following day boil again on high heat.
  • On the third day boil until the syrup thickens.
  • Store in sterilised jars when cold.

Source: Cyprus Tourism Organisation


Soup with Semolina Dumplings

Something which is not yet entirely proven for serious students of linguistics, but is readily apparent to Italophile Austrian gastronomes: the similarity, which is not just a linguistic one, between Austrian dumplings (“Nockerln”) and Italian gnocchi (pronounced: gnoki). In both countries, these small doughy treats are readily given a spicy twist. You would look for these semolina dumplings, the “Grieß-Gnocchi”, in the soup-bowls on the far side of the Brenner Pass, whereas in the world of Austrian soups you will come across them fairly frequently.


  • 100 fresh walnuts
  • Lemon juice
  • 2 cups lime
  • 4 kg sugar
  • 3 ltr water
  • Cinnamon sticks
  • Cloves (Preserved walnut)