Chewy, sweet, and slightly tangy, kkiofterka are simply palouse that has been slowly dried to perfection. They are enjoyed as a snack or served as part of a meze (a selection of hot and cold dishes served as appetizers or snacks), offering a unique balance of richness and subtle tartness.

Sousoukos is made by dipping different types of nuts into palouse (see article for palouse). To prepare sousouko, almonds or walnuts are threaded onto a string using a needle, then tied to a wooden stick for easy handling and hanging. Some choose to soak the nuts in water for a few hours beforehand to soften…

In order to make palouse, grape juice from red or white varieties is used. Once the grapes are crushed and their juice is collected, it is strained through a cheesecloth into a large cauldron and brought to a simmer. This traditional cauldron, known as charjin in the Cypriot dialect, is made of tinned copper.  …