It makes a beguiling presence on the dessert table—a glass of translucent pudding cubes, usually doused in a colourful liquid. Its name is mahalepi, and it is a Cyprus delicacy beloved for its cool refreshment. During Lent, when most Greek Cypriots refrain from eating dairy products, mahalepi is made with water. A simple recipe calls for the dissolution of maize powder starch in cold water. This solution is added to hot water and brought to a boil. The steaming liquid is then chilled until it gels into pudding, which can be cut into bite-sized cubes. The pudding itself has a mild taste, so it is usually flavoured with sugar and syrup. The most popular addition is rosewater, a distillation of Damask rose petals commonly made in the villages of the Troodos mountains. Rosewater gives mahalepi a lovely pink glow. Outside of the Lenten celebration, mahalepi is also made with milk. Indeed, there are many variant recipes for the treat prepared throughout the Middle East region. At Anassa, mahalepi is just one of many Cyprus delicacies available on the dessert table during our Village Square dinners. Enjoy an al fresco meal of Cypriot appetisers and salads, spit-roasted lamb, and grilled meats and fish as you take in a programme of traditional music and dancing—and top it off with a refreshing serving of mahalepi!
