Cypriot rusk glistarkes are super yummy and are super easy to make. They can be enjoyed for a long time after you make them. The great bonus of this recipe is that you can choose if you want to make koulouria or rusks, or even both!
The dough is flavored with mastic, cinnamon, and mahlep which make these rusks even more special.
Traditional
This rusk recipe is from my yiagia and my mum and I really hope you enjoy it! Most of the recipes I am sharing with you have been passed down from the women of my family. Now, I get this great opportunity to share these recipes with you. I feel so honored.
Glistarkes or giristarkes were traditionally offered to friends and family when invited to a wedding hence the name.
The power of food
My grandmother and mum were/ are simple women. My grandmother got married when she was 16 years old to my grandfather who was 36. I know, it’s illegal today but back then it was normal. My grandfather loved her so much. My mum, when the war happened she was 18. After that, she moved to England for 3 years and then moved back to Cyprus. Soon after she got married.
The women of my family didn’t know how to express their feelings. They never said ”I love you but they definitely felt it. They shared this love with food. Both of them would usually offer to cook or bake something when they saw us feeling down. Or even when we were happy! Food was there through good and bad. When we made this rusk glistarkes or flaounes and kolokotes, we would sit together, and talk whilst shaping them.
To say I was blessed, it’s an understatement!
Looking forward to seeing your creations!
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
