How To Make..
This Lenten or vegan dessert is a twist to a recipe I used to make in the restaurant called Samali or Kalon Prama in Cyprus, which we offered to our clients after their meal free of charge. The traditional recipe is a semolina cake flavoured with mastic and drenched in syrup. Some blanched almonds are […]
Masticha (pistacia lentiscus var. chia ), is produced in the island of Chios and comes in resins or tears as they are called. It is very aromatic and used to flavour food. Masticha has a wonderful but acquired taste, so a small quantity to start with is advisable. A few mastic resins, 5 – 6 (depending on […]