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September 26

Saint of the day:

Saint Cyprian & Saint Justina of Antioch

Saint Justina is, after Saint Mark, the patroness of Venice

Saint Justina who was from Damascus

lived in virginity for the sake of Christ. Saint Cyprian, who was from Antioch, began as an initiate of magic and worshipper of the demons. A certain foolish young man who had been smitten with Justina's beauty hired Cyprian to draw her to love him; when Cyprian had wed every demonic device he knew, and had failed, being repulsed by the power of Christ Whom Justina invoked, he understood the weakness of the demons and came to know the truth. Delivered from demonic delusion, he came to Christ and burned all his books of magic, was baptized, and later ascended the episcopal throne in his country. Later, he and Justina were arrested by the Count of Damascus, and having endured many torments at his hands, they were sent finally to Diocletian in Nicomedia, where they were beheaded about the year 304.





The relics of Saint Cyprian and Justina (Cyprian and Justina Church- Meniko, Nicosia District, Cyprus)




We are celebrating with mediterranean recipes because our Saints were from that area. 







  • 210 g of flour 00 

  • 80 g of butter 

  • 120 g of sugar

  • 110 g of eggs  

  • 50 ml of milk 

  • 10 g of baking powder 

  • 1 pinch of salt 



  • 350 g of cow's or sheep's ricotta cheese 

  • 120 g of eggs 

  • 50 g of sugar


  1. Whip the eggs with the sugar and when the mixture is frothy, add the melted butter and the milk. 

  2. Sift the flour and baking powder. 

  3. Add them to the mixture with a spatula and finally add a pinch of salt. 

  4. Pour the mixture into a buttered and floured mold. 

  5. Prepare the ricotta cream by whipping the eggs with the sugar whisk, add the sifted ricotta and mix gently. 

  6. Pour over the previous mixture and level the surface with a spatula. 

  7. Bake at 180 degrees for about 45 minutes. 

  8. Allow the cake to cool completely, sprinkle with icing sugar and decorate as desired.

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Koupes or Cypriot Pies  



For the dough:

  • 2 cups fine burghul (cracked wheat)

  • 1 1/2 cups boiling water

  • 1/2 tsp salt

  • 1/2 cup plain flour

For the filling:

  • 50 ml olive oil

  • 25o g lamb or beef mince

  • 1 large onion (finely diced)

  • 1/2 tsp cinnamon powder

  • 1/2 cup almonds (toasted and coarsely chopped)

  • 1/2 cup parsley ( finely chopped)

  • sea salt and freshly ground black pepper to taste


  1. Put burghul in a bowl, add boiling water and salt.  Stir well, cover and leave for 2 hours.  In a hot pan, add olive oil and mince meat.  Brown meat until all liquid has evaporated, then add onion and continue to sweat.  Add cinnamon powder, toasted almonds, parsley, salt and pepper to taste.  Cool mix down and reserve.

  2. Add flour to burghul, knead well to form a coarse textured dough, rest for 2 hours.  Take a 50g piece of burghul dough, moisten your hands with olive oil or water.  Place dough in hands and flatten to make an oval shape.  Place 1 tbs of meat mixture on dough and fold sides together to form a small oval shaped ball.  Fry in vegetable oil at 180C until golden brown.  Serve hot with lemon and salt.


Koupes are good served with skordalia or tzatziki to dip.

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Red Onion, Tomato and Parsley Salad with Sumac

  • 1/2 red onion, cut in half and thinly sliced

  • 3 medium tomatoes, finely chopped

  • A handful of flat leaf (Italian) parsley, finely chopped

  • 30 ml/2 tbsp extra virgin olive oil

  • Juice of 1 lemon

  • 5 ml/1 tsp ground sumac

  • Sea salt and ground black pepper to taste


  1. For the sumac salad; work the salt and sumac into the onion slices
    with your hands really well in a bowl. This will soften the onions, make
    them more palatable and let the sumac really penetrate to the onions.

  2. Add the chopped tomatoes, parsley, juice of lemon and extra virgin olive oil
    into the bowl and combine well.

  3. Season with ground black pepper; your salad is ready to go.


Grilled tomatoes, banana peppers, onions with walnuts and pomegranate dressing 

  • 3 medium tomatoes, grilled

  • ¼ onion, grilled

  • 2 banana peppers, grilled

  • Handful of flat leaf parsley, finely chopped

  • 50gr/2oz/1/3 cup walnuts, crushed – about pea size each –


  • 15ml/1 tbsp extra virgin olive oil

  • 30ml/2 tbsp pomegranate molasses

  • 5ml/1 tsp red pepper flakes

  • 5ml/1 tsp sumac – optional-

  • Salt and ground black pepper to taste


How to Make Homemade Pomegranate Molasses - Nar Eksisi


  • 1058 ml /4 ½ cups / 2 ¼ lb. freshly squeezed pomegranates juice (out of 8 large pomegranates)

  • 26 gr / 2 tbsp. brown sugar

  • 15 ml/ 1 tbsp. lemon juice


  1. Take out all the pomegranate seeds and save in a bowl.

  2. Place a large bowl and a sieve under the sink.

  3. Squeeze the pomegranate seeds with your hands through a sieve over the large bowl.
    Try to extract as much of the juice as you can. Discard the left over seeds.

  4. Pour in the freshly squeezed pomegranate juice in a heavy saucepan. Stir in the sugar.

  5. Bring the pan to a boil over medium to high heat and stir until the sugar is dissolved.

  6. Add the lemon juice, mix and reduce the heat to medium to low, just enough for simmering.

  7. Simmer for about 1 hour and 10 minutes, stirring every 10 minutes; the juice will get thicken and reduce to ¾ cups.

  8. Turn the heat off and let the pomegranate molasses cool. It will thicken more as it cools down.

  9. Once cool, pour into a glass jar with an airtight lid on.

  10. Store in the fridge up to 2 months.

  11. Makes ¾ cup / 177 ml/ 6 fl oz. pomegranate molasses

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