Cypriot rusk, also known as glistarkes, are super yummy and incredibly easy to make. The best part? They can be enjoyed for a long time after baking. Even better, with this recipe you can decide whether you want to make koulouria (cookies), rusks, or even both!
The dough is beautifully flavored with mastic, cinnamon, and mahlep, which give these rusks their unique and irresistible taste.
A Traditional Recipe Passed Down
This rusk recipe comes from my yiayia (grandmother) and my mum, and I feel so honored to share it with you. Most of the recipes I post here have been passed down through the women of my family, and now I get the chance to keep these traditions alive by sharing them with you.
Glistarkes—sometimes also called giristarkes—were traditionally offered to family and friends when invited to a wedding. That’s where they get their name.
The Power of Food
The women in my family were simple, loving, and strong. My grandmother married at just 16 to my grandfather, who was 36. It sounds unthinkable today, but back then it was the norm. Despite the age difference, my grandfather adored her.
My mother’s story is also marked by resilience. She was 18 when the war in Cyprus began. Afterward, she moved to England for three years before returning to Cyprus and getting married.
Neither my mother nor my grandmother were women who openly said “I love you.” They expressed their love in other ways—most often through food. Cooking and baking were their love languages. When we were happy, they baked. When we were sad, they baked. Food was always there through the highs and lows.
I have vivid memories of sitting at the kitchen table making rusks, flaounes, or kolokotes together, shaping them by hand, and talking as we worked. Those moments were filled with warmth and connection.
To say I was blessed is an understatement.
Bake, Share, and Enjoy
This Cypriot rusk recipe is not just about the taste—it’s about tradition, love, and family. I hope you enjoy making them as much as my family has over the years.
Looking forward to seeing your creations!
With love,
Dina x
Step 1 In a small pot add 1 cup water and 2 tsp anise seeds. Bring to the boil and let it cool until bearable to the touch. Strain the water and discard the seeds. Step 2 In a big bowl (or mixer bowl) add the flour, vegetable fat,sugar (if you like),mahlep,mastic and cinnamon. Rub the vegetable fat with the rest of the flour mixture between your fingers. Add the yeast. Start kneading the dough by using the anise seeds infused water. Mix well for about 10 minutes. The dough should be elastic and soft but not sticky to the touch. You might need to use more water. Step 3 Place the dough in a lightly oiled bowl and cover with clingfilm. Let it rest and double in size for about 1 to 2 hours depending on how warm your house is. Step 4 While the dough is resting, add the sesame seeds and 50gr anise seeds in a small pot. Cover with water and let them boil for about 10 minutes. Strain them and let them cool. Place in a big tray. Step 5 Once the dough is ready, divide it into smaller pieces and start rolling it in long strands. Dip the strands in the sesame and anise seeds and create the shape you want. Place the glistarkes in baking trays lined with parchment paper and cover with a clean towel. Let them rest for 30-40 minutes. Step 6 Pre heat the oven at 180ºC. Step 7 Bake for 15-20 minutes depending on the size. You can remove from the oven and enjoy them as koulouria/bagels. If you want to make rusks then you need to lower your oven temperature to 150ºC and let them harden for about 1 hour (again depending on the size). Enjoy!
Ingredients
Instructions
