Traditional dishes of Cyprus 43 INGREDIENTS FOR THE DOUGH • 1,200 g plain flour (8 cups) • 240 ml vegetable oil (1 cup) • 1 tsp salt • 600 ml water (2½ cups, approx.) FOR THE FILLING • 400 g almonds, finely chopped • 1 tsp ground cinnamon • 1–2 Tbsp sugar • 3–4 Tbsp citrus blossom water FOR THE SYRUP • 800 g sugar (4 cups) • 750 ml water (3 cups) • ½ tsp lemon juice • 1 cinnamon stick • 3–4 cloves • 1–2 tsp citrus blossom water FOR FRYING • Sunflower or corn oil, for deep frying METHOD Prepare the Dough 1. Sift the flour into a large bowl. Add the oil and rub in with your fingertips until fully absorbed. 2. Add the salt and water gradually, kneading into a firm dough (10 minutes). 3. Cover and let rest for 1 hour. Shape the Pastries 4. Roll out the dough into a thin sheet and cut into rectangles about 8 × 12 cm. 5. Mix together all the filling ingredients. 6. Place 1 tsp of filling at the wider end of each rectangle, then roll into a sausage shape. 7. Press the two ends with a fork to seal. Fry 8. Heat the oil in a deep pan to 170–180°C. Fry the pastries until golden brown (3–4 minutes). Drain on absorbent paper. Prepare the Syrup 9. Combine sugar, water, lemon juice, cinnamon stick, and cloves in a saucepan. Stir until the sugar dissolves, then boil for 5 minutes. 10. Add the citrus blossom water just before removing from heat. Allow to boil briefly, then remove. Let the syrup cool completely. Finish 11. Dip the fried pastries in the cooled syrup for a few seconds. Remove with a slotted spoon, drain, and place on a serving plate. Tips • Dáktyla are best enjoyed fresh, crisp on the outside and aromatic from the blossom water. • They keep for several days in an airtight container, but will soften over time as they absorb syrup. • Often served at celebrations and weddings alongside other traditional Cypriot sweets. Dá k t y l a (Almond Pastries in Syrup) VEGAN
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