Loukoumades
Cypriot doughnuts
Cooking mahalepi is so easy, and it is typically made from just four ingredients: nisiaste, water, rose water and sugar. Mahalepi is usually made in the Cypriot summertime and served cold.
Nisiaste powder is made by grinding corn kernels which have been sundried. When cooked, nisiaste is similar to a custard in texture and neutral in taste — the lovely flavour of the mahalepi comes from the rose syrup poured on top once it is ready to serve. Sometimes sugar is also added for extra sweetness or a crunchy texture.
The origin of mahalepi comes from the Middle East, and countries such as Lebanon and Syria have quite similar recipes.
Put 800ml of water into a pot on the stove over a high flame.
Add 4 heaped tablespoons of nisiaste and stir until dissolved. Keep stirring the mixture until it starts to boil and become thick — it has to reach a glue-like consistency. Once this happens, turn off the flame: your mahalepi is ready to pour.
Pour the mixture into 4 serving bowls and set aside to cool for a few hours.
Once cool, place your mahalepi in the fridge to set further overnight.
The next day your mahalepi will be set. To serve, pour a few tablespoons of water into each bowl, then a few tablespoons of rose syrup on top.
If you’d like extra sweetness and texture you can sprinkle a teaspoon of raw sugar on top, though this step is optional. Some people also add ice cubes to make their mahalepi extra cold.
Serve it cold, in the bowl it set in, with the rose syrup poured at the table — a Cypriot summer dessert.
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