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Cypriot pastes, sauces and basics recipes

7 Cypriot pastes, sauces and basics recipes, each written for this site and each saying what its method turns on.

• Anari, sourced from Cyprus. Made from the whey the halloumi was lifted out of, which is why the two cheeses are made in one afternoon or not at all.
• Apohtin, sourced from Cyprus. Kept submerged under wine rather than dried, so it never hardens and stays damp enough to slice thick. Pork.
• Flaouna, sourced from Cyprus. The corners folded in to leave the top open, so the filling browns instead of steaming. Egg.
• Halloumi, sourced from Cyprus. The curd cooked in its own whey until it floats, which is what makes it squeak and stops it melting.
• Hellimli, sourced from Cyprus. The halloumi goes in cubed and cold, so it holds its shape in the crumb instead of melting out into the tin. Egg.
• Lountza, sourced from Cyprus. Rolled in cracked coriander after the wine and before the smoke, so the crust is coriander and not salt. Pork.
• Tsamarella, sourced from Cyprus. Goat sun-dried until it rattles, and the only one of the cured meats you must soak before you can eat it. Goat.

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