Clove currant

Cypriot kitchen, Cyprus, gastronomy?hypre, receipts of kitchen and traditions in Europe. To beat together sugar, cinnamon, the cloves, the lemon zest, salt, oil and the ouzo: do the cloves and the piece of lemon peel owe?e well?ett? D?uper the g?aux ones and d?ser on a plaque.Faire to cook the g?aux ones with the furnace?80. C until?e which they are. 1/2 cuiller??af?e clove out of powder To make cook soft?eu during 3 minutes, withdraw fire and leave. M?nger flour, 6 cuill?s?oupe of oil, salt and water. To work the whole until?btenir a p? ?isse and mall?le. To spread out this p? with the roller in 2,5 cm broad rather fine bands. To link both extr?t?de each band to form. In oil tr?chaude and abundant, to make fry the rings time dor? ?utter on an absorbing paper. To plunge the rings in crushed almond syrup?, of cinnamon and cloves. Ingr?ents for 4 people (that is to say 4 pies of 12 cm diam?e), 250 grams of p? sabl?(surgel?ou bottom of pies surgel?), 6 beautiful will mandoras (orange)(il is necessary to count one will mandora and half by. To cover the bottom with each dry bean pie. To make cook 10 minutes, to withdraw dry beans then to give?Peler the 6 will mandoras, d?cher the districts and to withdraw the small skins in the contents of the sachets with the juice of will mandoras. Cr pie? p?ssi? then to lay out the districts of will mandoras. To dissolve the nappage or the gel?avec a little water and. Add eggs and water, little?eu and stir up until?btention of a p? ?isse. all the ingr?ents in a pan and place it on soft fire during approximately 10 minutes, until?e that the m?nge was?ississe. Roll each ball in fine circles. For the deuxi? time, form each circle. Lastly, roll each circle in a large roller and cut it in small pieces of approximately 2 cm of?issor. Flatten a little the pieces and make fry them in much. Withdraw fryer and place them in one. Then soak them in syrup and?uttez again. Powder with sugar glac?t serve hot pass?on made the "pishies" by using the m?s ingr?ents, but instead of making them fry, one made them cook in sp?aux dishes, that one pla?t on embers and instead of syrup. To peel oranges well, to put in a pan with glass d.eau. To cook 10 minutes, to scent with Large-marnier. To let cool, sprinkle with l.eau of flower d.oranger, m?nger. plates, d?ser in individual plates. Roll p? on a surface farin?et the d?uper. M?ngez almonds with cinnamon. m?nge on each carr?n forming a line like cigarettes by using a fork to seal it. To make fry in hot oil. To make boil water with sugar, the honey and L water of flower D orange tree and pieces of lemon peel during 5 minutes. Quickly soak each Daktyla in hot syrup. Does Anarocrema serve with cheese anari?a flower of orange tree 1 water cuiller??oupe of flower of orange tree 500 grams of Cr? fra?e (whip Cr? by adding 1 a little to it cuiller??oupe water of flower of orange tree or culinary brandy robot, m?ngez the Anari cheese, sugar, yoghourt, cinnamon, the water of flower of orange tree and the orange peel until?Mettre of Cr? fouett?dans C? ??ssery for. In a dish, to arrange biscuits on. Pour the milk and the water of flower of orange tree or brandy. In a bowl dilute sugar?.eau and m?ngez the cloves there. Make heat l.huile in a pan and add the semolina there. M?ngez with a cuill? out of wood. D?que the semolina begins?r?r put the m?nge d.eau. Cover the pan with paper towels without withdrawing the pan of fire and leave the halvas still 5 min. There add the grapes and nuts and m?ngez well. Does Lorsqu.il n.y have more d.eau, the halvas is Pr? Pr?rez a p? normal with 1/2 kilo of flour, 25 oil Cl, 1 water glass, salt and a little juice of lemon of the bands of 8?0 centim?es broad and 25-30 centim?es of will mizithra "sour" (a cheese soft cr?is to see photo) all along the bands and fold them. To begin?ne extr?t?enroulez it. Is the form similar?n "sariki" (the traditional cap of the men cr?is, c.est for this reason qu.elles are call? tarts "of Sarikopites":sariki-tarts). Ingr?ents for approximately 50 biscuits: sugar 1kg freezes to powder biscuits well butter jusqu.?lanchissement, add there the yellows d..uf, sugar, the cognac, the almonds, l.ar? and finally, tr?lentement. Fa?nez of biscuits in diff?ntes forms: rounds, crescents, not too large puisqu.ils will inflate during cooking. Once cooked d?llez them and roll the kourambiedes in sugar. Filter over, the biscuits owe?e well enrob?