Traditional dishes of Cyprus 45 INGREDIENTS • 100 g maize starch • 1 L water • 3 Tbsp sugar • 3 Tbsp rose water METHOD 1. In a pot combine 1 cup of water with the maize starch and whisk until it is dissolved (without placing on heat). 2. Gradually whisk in the sugar and the rest of the water, leaving 4 Tbsp for later. 3. Place the pot on a medium heat, stirring until the mixture begins to firm. 4. When it starts to bubble up, add the remaining 4 Tbsp of water and stir. 5. Whisk in the rose water, stirring for 2-3 minutes more. It is ready when it doesn’t easily slide off a spoon. 6. Prepare small bowls or small plates by wetting them with cold water. This way the mahalepí will slide easier out of the bowl when it is ready. 7. Pour into the bowls, but don’t fill them up, the mahalepi is supposed to be flat. 8. When they are completely cold, flip the bowls or plates over in one large bowl with very cold water, one on top of the other. The water should cover the mahalepí. Place in the fridge, covered, until it is time to serve. 9. Serve each mahalepí in a small bowl, sprinkling with sugar, rosewater or rose syrup. Tips • This dessert is served in the summer, as cold as possible. Sometimes it is also served with rose-flavoured ice-cream. Ma h a l e p í VEGAN
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