Roses are red / these macarons are not / we could eat twenty in one sitting / without a second thought / they melt in our mouths / they are flavorful but light / every time we finish one / we want another bite. 🖤
Clockwise from top left: espresso + dark chocolate, rosemary + white chocolate, pistachio, lavender + lemon, salted brown sugar, and blackberry + cardamom.
Tea Time. Today I’ve been playing around with my mum’s Kıbrıs Simit Helvası (Cypriot Semolina Helva) recipe, which will be my last dessert post for #FebulousCypriotFood. It’s not a tahini based helva, but one made with semolina (similar to the Turkish Irmik Helvası), is vegan-friendly, takes about 15 minutes to make, and like Sütlü Muhallebi (Creamy Milk Pudding), my mum would quickly whip this up for us when we fancied something sweet. I’ve browned the semolina a little more than she does, but I’m going to have some fun testing another batch of this (considering we’ve eaten almost half of it already, but I’m going to drop some off to my neighbours too!). It’s such a simple, humble dessert, often served with a cup of black, spice infused tea “çay” (cinnamon, cloves, aniseeds), and you’d only really be served it at someone’s house rather than at a restaurant. I have absolutely loved engaging with so many Cypriot foodies from across the world during this past month, many of which I can honestly say I have formed such a special bond with over the past couple of years. Food, especially simple, homely food like this, really does bring people together. Eleni, thank you for organising such a wonderful month of Cypriot food posts x
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