• Made In Cyprus, Europe
  • Small & Large Orders Welcomed
  • Door To Door Delivery Worldwide
  • Fast & Friendly Customer Support

Kiofteri is a words that, so far as we know, you’ll only hear in Cyprus. If we say it’s dried palouzes, that may leave you none the wiser, but that’s what it is. So: before we can explain kiofteri, we’d better explain palouzes.

Palouzes is a jelly made in Cyprus out of grapes. It has two things in common with so many traditional Cypriot dishes: (a) it’s been made in family kitchens for far longer trhan anyone can remember – forever, in fact, for practical purposes; and (b) that expression “for practical purposes” is spot on, because this is a society where even the most advanced worker in banking or global IT is only one or, at the most, two generations away from being either a farmer or a fisherman. And farmers are famous for using everything they have; for recycling; for putting things to good use. The things in this case being grapes.

Every Cypriot farmstead, as well as the other crops they raised, had vines. So did almost every Cypriot home. The main object was so that they could make wine, some of which was for their own consumption and some for the local co-operative to bottle and sell. But there were always grapes left over.

In Cyprus, we’re very fond of grapes. (And so would you be, if the sun shone on you as it shines on us, so that you could step outside and pick them in bunches, and know how they’d been grown – without sprays, without pesticides, without interference). We eat them on their own; we eat them with cheese; we eat them with figs – and, in the autumn, we have so many that we also make jelly out of them.

The commonest grape for palouzes is xynisteri, which you may not have heard of but which is a luscious, sweet white grape native to Cyprus (so sweet that it’s mixed with the equally sweet and equally Cypriot red mavro grape to make a dessert wine that will go with the richest chocolate pudding and make you swoon).

To make the jelly, as well as the grapes we use basil, orange blossom water, and leaves from a particular pelargonium (the plants that grow outdoors in Cyprus but indoors in pots in northern Europe and used to be called geraniums). We also use orange blossoms to cover the pans we’re going to store the jelly in.

And then we eat it! But – careful husbandmen (and women) that we are, we also dry it for later use as a delicious energy snack.

And when it’s dried, it becomes kiofteri! Try it – you’ll love it.

Company Info

Contact Person: Nikos Andrea
Mailing Address: Koniele Trading LTD,
Evagorou 6, Dromolaxia, Cyprus 7020
Call/Text: 00 357 97 884776
Company Reg. No: HE343968