Cypriot Baked Cheesecake
Discover the dishes that brought Cokones into the spotlight! These recipes have been featured on popular TV shows, showcasing the richness of Cypriot flavors and the creativity behind our cooking classes. Try them at home and experience the magic that captivated audiences across Europe.
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This recipe was specially created for the TV show of our beloved “Tilemageirissa” Chryso Lefou and her show “Gefstiko Taksidi” (Tasty Journey). It takes us back to the very beginning of the Cokones cooking project, a time when our vision for promoting Cypriot flavors and traditions was just taking shape.
Our Co-founder Andri Theodoulou put together this cheesecake recipe using local products and ingredients, staying true to our commitment to showcasing the best of Cypriot cuisine and local ingredients. The stars of this cake are tahini, anari cheese, arkateno rusk, and mandarins (from Arakapa Village), which come together to create a dessert that’s both innovative and authentically Cypriot.
We invite you to try this delicious baked treat and experience the flavors that our island can offer. Don’t forget to share your thoughts with us – we’d love to hear if you enjoyed it!
Sweet and Sour Pork with Dried Figs and Carob Syrup
Equipment
- 1 pots
- 1 Frying pan
Ingredients
- 1 kg Pork (half shoulder, half belly) or tenderloin
- 7 Dried figs
- 6-7 Dried prunes (or apricots)
- 50 gr Raisins
- 2 Cinnamon sticks
- 2 Bay leaves
- 60 gr Almonds (or walnuts)
- 50 gr Sesame seeds
- Olive oil
- 1 small cup Carob syrup Cypriot coffee cup
- 150 ml Pomegranate juice
- Water may not need
- Salt
- Pepper
- Cum
- 3 Big onions cut in quarters (or pearl onions)
Instructions
- Sauté the figs and prunes in a non-stick pan for 1 minute.
- Add the raisins, cinnamon, bay leaves, almonds, and sesame seeds, stirring until the sesame and almonds are toasted.
- Add the olive oil and pork, cooking for about 5 minutes.
- Stir in the carob syrup and water (if needed).
- Simmer until the pork is tender, and the liquid reduces by half.
- Add the pomegranate juice and cook for another 5 minutes.
- Season with salt and pepper.
- Serve with taro puree or rice with vermicelli.
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