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Desserts

Loukoumia (Cyprus Delight)

The Quirky Foodster Team

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11
Servings

Ingredients

  • 500 g (2.5 cups) Fine sugar
  • 120 g (1 cup) Cornflour (cornstarch)
  • 600 ml (2.5 cups) Water
  • 2 tbsp Rose water
  • 1/4 tsp Mastic resin, ground with a little sugar
  • 80 g (3/4 cup) Icing sugar and cornflour, mixed, for dusting

Method

  1. Dissolve sugar in water in a heavy saucepan over medium heat, stirring until fully clear.
  2. In a separate bowl, whisk cornflour with a small amount of cold water to form a smooth slurry.
  3. Slowly whisk the cornflour slurry into the hot sugar syrup.
  4. Cook over low heat, stirring constantly, for 45-60 minutes until the mixture turns thick, glossy and translucent.
  5. Stir in rose water and ground mastic in the final few minutes of cooking.
  6. Pour into a lined baking tray and smooth the top; leave to set at room temperature for at least 4 hours, ideally overnight.
  7. Turn out onto a surface dusted with the icing sugar and cornflour mix, then cut into cubes.
  8. Toss cut cubes in more of the icing sugar and cornflour mix to prevent sticking.

Introduction: The village of Geroskipou near Paphos has been producing this jelly-like sweet since the 18th century and
holds a protected designation of origin for its version, distinct from Turkish delight by using rose water and
mastic and often local grape must instead of plain sugar syrup.

Cultural Background: The village of Geroskipou near Paphos has been producing this jelly-like sweet since the 18th century and
holds a protected designation of origin for its version, distinct from Turkish delight by using rose water and
mastic and often local grape must instead of plain sugar syrup.

Variations: Vegetarian. Naturally vegan as traditionally prepared with no animal products.

Storage: Store in an airtight container at room temperature, layered with extra icing sugar mix, for up to 3 weeks.

Reheating: Not applicable — served at room temperature.

Nutrition: Per serving (4 pieces): ~180 kcal, 0g protein, 0g fat, 46g carbohydrate.

FAQs

Q: What is mastic?
A: Mastic is a fragrant resin from a Mediterranean tree, used in small amounts to add a distinctive aromatic note.

Q: Can I skip the mastic?
A: Yes, though the sweet will lack its most distinctive fragrance; increase rose water slightly to compensate.

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