Ingredients: 6 cups of water, 6 heaped spoons of nisiaste (maize powdered starch) or corn flour, rose water or rose syrup, sugar.
Preparation: Put 5 cups of water in a pot and on fire. Put the 6th cup of water in a bowl and stir in the nisiaste or corn flour. Add this to the pot and stir constantly until it starts to bubble and thicken. Simmer for a couple of minutes, stirring continuously. Rinse 6 small bowls under cold water (you need them to be wet). Put a scoop of mixture into each wet bowl. Allow to cool, then place bowls in the fridge.
The next day, take a big bowl and fill it with cold water. Take your mahalepi bowls and tip each one out into the bowl with the water. Place back in the fridge and use when required. Serve each mahalepi in a bowl, sprinkled with a spoonful of sugar and a spoonful of rosewater. Rose syrup can be added too.
Tip: for extra fragrance and sweetness, add 4 tbsp rosewater and 2 tsp sugar in the 5 cups of water before boiling.
Cypriot cuisine:
Louvana – Yellow Pea Soup
Cypriot Village Salad
Kleftiko – Oven-baked lamb
Grilled Halloumi
