Recipes by Mandra’s chef Stelios Papastylianou

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1. tzantziki pg 6

2. taramosalata pg 6

3. avgolemono pg 7

4. kleftiko pg 10

5. musakka pg 11

6. afelia pg 12

7. pastichio pg 13

8. stifado pg 14

9. keftedes pg 15

10. kalamari gemisto pg 16

11. sieftalies pg 17

12. dolmades pg 18

13. fasolia yiahni pg 19

14. oktapodi krasato pg 20

15. louvia me laxano pg 21

16. galatopoureko pg 23

17. pourekia pg 24

18. paklavas pg 25

19. rizogalo pg 26

20. mahalepi pg 27

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According to Greek myth, this eastern Mediterranean island was the birthplace of the goddess Aphrodite, and its natural blessings are numerous: a rugged coastline with sand or pebble beaches, rocky shores, sun-baked plains and forested mountains, and one of the best climates in the world.

The Mediterranean diet is one of the healthiest in the world. As in neighbouring Greece, cooks make the most of locally available fresh ingredients: grains and pulses, fresh fruit, vegetables, herbs, lean meat, seafood and olive oil. But the island’s geographical position and history have shaped its cuisine further – through trade with the Middle East, British colonisation, French and Italian occupation, Turkish invasion in 1974, and the ongoing division between the Turkish Cypriot north and Greek Cypriot south. Expect to see local twists on traditional Greek and Turkish dishes, with tastes of Europe and the Middle East.

The order of the day is hearty, fresh peasant dishes – well seasoned but not spicy – based on recipes handed down through the generations. Home cooking is an important feature of everyday life, and hospitality deeply ingrained in the Cypriot psyche. Thus an informal weekend meal with extended family and friends, at home or at a restaurant or taverna, might seem to involve a cast of thousands! Feasting – on religious days, birthdays, weddings and countless name days, just for starters – means eating, singing and joking, accompanied by wine and zivania, a strong spirit similar to vodka.

In this kind of setting, the Cypriot preference for meze-style dining makes a lot of sense. A large selection of dishes – up to 30 – is brought to the table, with guests invited to take small helpings in a progression of tastes and textures. It’s the perfect introduction to Cypriot food as meze usually includes a few island specialties.

An ancient tradition sees meat and vegetables roasted over coals in a fourno, or sealed oven – as in kleftiko (lamb slowly cooked with potatoes and lemon). But Cypriots have also mastered the barbecue, and favourite meat dishes include souvlakia (skewers of pork or lamb) and sheftalia (pork, lamb, onions and parsley wrapped in caul fat, barbecued and typically served in pita or flatbread with salad).

Although Cyprus is an island, the area is not particularly rich in fish. Thus the seafood dishes on offer might tend towards octopus tenderised in red wine, cuttlefish rings or small deep-fried fish.

For dessert, Cypriots enjoy fresh fruit but also specialise in very sweet cakes and pastries, favouring honey, fruits, nuts and pastry.

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A word with its roots in antiquity, the word and usage came to Greece from

Turkey. A meze is not a meal course like an appetizer (although meze dishes

can be served as appetizers), but rather a dish, hot or cold, spicy or savory,

often salty, that is served, alone or with other mezethes, as a separate eating

experience.

The purpose of the meze is two-fold: to complement and enhance the taste

of the drink (wines, ouzo, zivania, etc.), and to provide the backdrop for a

social gathering.

Unlike appetizers (orektika in Greek) which are intended to whet the appetite

for the meal to come, it is common for groups of family and friends to gather

or go out for mezethes, share several of these delightful dishes, a drink,

conversation, and laughter. The little plates are shared by everyone at the

table, which not only provides a wonderful variety of flavor and texture

sensations, but also creates the kind of happy, convivial (perhaps noisy)

atmosphere for which Greeks are well known.

There are many dishes traditionally served as mezethes, however there's a

great deal of flexibility in what's included on the table – depending on

personal preference. Greek restaurants often have a separate meze section

of the menu, and dishes that might otherwise be served as an appetizer, a

salad, or even a small portion of a main dish can be included.

Mezethes are great choices for parties and buffet meals.

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t za n t z i k iCool and creamy, this tangy cucumber dip flavored with garlic is the perfect compliment to grilled meats and vegetables. It's served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

3 tbsp. olive oil1 tbsp. vinegar2 cloves garlic, minced finely½ tsp. salt1/4 tsp. white pepper1 cup greek yogurt, strained1 cup sour cream2 cucumbers, peeled, seeded and diced1 tsp. chopped fresh dillPreparation:

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.

Garnish with a sprig of fresh dill just before serving.

The Greek meze would not be complete without this traditional spread.

Using a food processor or blender is probably the easiest way to prepare the spread. You can find carp roe caviar or tarama in jars at most Greek or Middle Eastern markets.

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: About 2 cups

Ingredients:8 slices of day old white bread, crusts removed4 tbsp. Tarama (carp roe caviar)2 tbsp. finely minced onion3/4 cup olive oil5 tbsp. fresh lemon juicePreparation:

Remove crusts from bread and soak slices briefly in a bowl of water. Squeeze out excess water and set aside.

Add tarama and onion to food processor or blender and mix for approximately a minute or until well blended.

Tear the bread into pieces and add to processor or blender. Mix until combined. With machine running, slowly drizzle the olive oil into the mixture forming a paste. Add the lemon juice a bit at a time and blend until smooth and creamy. If you prefer it tangier, you can add more lemon juice.

Serve taramosalata with pita triangles or other bread for dipping and enjoy with a glass of chilled ouzo!

t a ra m o s a l a t a

Chicken Soup Avgolemono is perhaps the most iconic of all Greek soups.

Ingredients2L (8 cups) chicken stock50g (1/4 cup) long-grain white rice2 eggs60ml (1/4 cup) fresh lemon juiceSalt & freshly ground black pepper1 tbs finely chopped fresh mint1 tbs finely chopped fresh continental parsleyLemon wedges, to serveLog in to add to My Shopping List

Method

Combine stock and rice in a saucepan over high heat. Bring to the boil. Cook, covered, for 15 minutes or until tender.

Whisk the eggs in a heatproof bowl. Gradually whisk in lemon juice. Gradually whisk in a ladleful (about 125ml/1/2 cup) of stock mixture. Gradually add another ladleful of stock mixture, whisking constantly. Gradually whisk in half the remaining stock. Add the egg mixture to the remaining stock. Cook, stirring, over very low heat for 2-3 minutes or until soup thickens slightly (do not boil).

Season with salt and pepper. Ladle soup among bowls and sprinkle with mint and parsley. Serve with lemon wedges.

avgolemono soup

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kleftiko

Nutrition Facts

Ingredients:

Lamb shoulder cut into chunks

Silver foil

Salt

Pepper

Origani

Bay leaves

Red Wine

preparation

hints and tips

Traditionally prepared chunks of spiced lamb cooked in clay ovens,which the “kleftes” (partisans) used to eat in their mountain hide-outs

Place each chunk of meat on a piece of foil large enough to wrap the piece completely.

Season each piece of lamb with salt, pepper and origanum. Add 1 bay leaf and sprinkle with some red wine.

Wrap chunks well and place together in roasting pan.

Place in oven at 200 degrees for 2 hours.

musakkaLayers of minced meat, aubergine, baby marrow and potatoes topped with a white sauce/Béchamel sauce, and baked.

Ingredients3 Egg plants (aubergines)3 Baby marrows3 PotatoesOlive oil for frying1/2 kg Minced meat1/2 cup white wine

Bechamel sauce:1ltr fresh milk5-6 tblsp flour2-3 tblsp butter

Wash the egg plants, baby marrows and potatoes. Cut them all into 1cm slices lengthwise. Rinse the egg plants again place in a sieve and add salt (this removes the bitterness). Fry the potatoes first until golden brown, then the baby marrows and lastly the egg plants.Place the mince in a pan without oil. Once the juices are released, lower heat until all liquid is absorbed. Add onion and olive oil. Simmer for 5-10 mins. Add tomatoes and tomato paste. Once cooked add salt, pepper and remove from heat. Add bread crumbs and parsley and mix well.

Bechamel Sauce: In a medium sized pot, add milk, butter, flour, cheese and a little salt. Mix very well. Place pot on the stove and stir until it starts to boil. Remove from heat and leave to cool for a few minutes. Beat eggs with a little cinnamon or pepper. Add to the hot mixture slowly, stirring continuously. Lightly grease a baking pan and sprinkle with bread crumbs. First add a layer of potatoes and sprinkle with salt, pepper and a little cheese. Repeat with the baby marrows. Cover with the mince and finally place a layer of aubergines. Top with the bechamel sauce. Sprinkle with cheese and some bread crumbs.

Cook in pre-heated oven (200deg) for approximately 1 hour or until golden brown on top.

1 glass cheese (keflotiri or halloumi)1/2 cup bread crumbs1 chopped onion4medium tomatoes dicedparsley, salt, pepper1/2 tsp tomato paste

3 eggs1/2 glass grated halloumi

nutrition facts

Afelia is a traditional Cypriot food. It is pork marinated and

cooked in red wine with coarsely crushed coriander seed.

Afelia is usually served with bulgur and yogurt.

Ingredients:

1 Kg Pork fillet

Olive oil

1 tsp salt

1 tsp pepper

Dried coriander seeds

1 cup Red wine

Method:

Cut pork into small 2cm cubes.

Fry pork in hot oil until brown

Add salt, pepper and crushed

coriander seed and stir in well.

Add wine and simmer till wine evapourates.

Afelia ready to serve.

afelia

pastichio

Method:or the meat sauce, heat the olive oil in a medium-sized pan, add the onion and garlic and fry until just beginning to brown. Add the minced beef and fry over a high heat for 3-4 minutes, breaking up any lumps with a wooden spoon as it browns. Add the tomatoes and wine and cook together for a while before adding the parsley, salt and pepper.Simmer for 30-40 minutes, stirring now and then, until the sauce has thickened but is still nicely moist. Remove from the heat.For the pasta, bring 4.5 litres salted water to the boil in a large saucepan. Add the pasta and cook until al dente. Drain well, return to saucepan add butter, stir and finally add the halloumi.Season and mix in the beaten eggs.For the white sauce, melt the butter in a medium-sized non-stick saucepan, add the flour and cook, stirring, over a medium heat, for one minute. Gradually beat in the milk, then bring to the boil, stirring continuously.Add the eggs a little at a time and the halloumi stirring again continuously.Season with the nutmeg and some salt and pepper to taste.Preparation: Preheat the oven to 180C/350F/Gas 4. Stir 250ml (about one-fifth) of the white sauce. Use the melted butter to grease a large, shallow ovenproof dish that measures about 23cm x 33cm across and 7cm deep. Spread half of the pasta over the base of the dish and cover with the meat sauce. Add the rest of the pasta and then spoon over the remaining white sauce. Mix the remaining grated cheese with the breadcrumbs and sprinkle them over the top. Bake for 40 minutes until bubbling hot and golden brown

For the meat sauce1kg lean minced beef4-5 large red tomatoes (peeled and grated)6 twigs of parsley1 large onion, finely chopped4 garlic cloves, finely chopped½ glass olive oil

For the pasta8 tsp salt500g tubular pasta3 eggs, lightly beaten

1 halloumi150gr butter10g fresh white breadcrumbs

For the white sauce3tblsp butter3tblsp plain flour1 litres whole milk3 Eggs½ halloumi½ tsp nutmeg, freshly grated salt and freshly ground black pepper

stifadoStifado is a Greek casserole made out of beef, veal or lamb. For this version we are using beef.

Ingredients:Olive oil4 Onions1kg BeefBay leaves500gr Tomato puree3 tblsp, Tomato paste1 glass Red wine½ glass VinegarSaltPepperCinamon powderCuminSweet paprika powderClovesNutmeg

Method:Cut the beef into 2 inch cubes.In a casserole fry the meat on all sides.Continue to fry until the liquid has evaporated and the meat has turned brown. Fry onions in olive oil until golden and then add to fried meat.Reduce heat add spices, tomatoes, wine and vinegarBring to boil stirring constantlyCook the stifado on low heat for approx. 1 1/2 hours until the meat is very tender.Garnish with parsley.

keftedes

Method:

Soak the bread in water and squeeze out excess water.

Mix all ingredients together and knead well.

Then form into balls a bit larger than a walnut, slightly flattened.

Deep fry into hot oil until cooked.

Remove with a slotted spoon and lay on kitchen paper to drain off excess oil

keftedesIngredients:

2 kg mince pork

2-3 kg potatoes

2 onions

2 tblsp salt

1 cup stale bread, without the crusts

1 tsp dried mint

1 tsp cinnamon

Tsp black pepper

4 eggs

3 tblsp brandy

Ingredients:6 large or 12 small whole squid9 ounces of olive oil (1 cup + 2 tablespoons)1 bunch of fresh parsley, finely chopped3 green (spring) onions, finely chopped1 medium onion, finely chopped2 tablespoons of raisins1 1/3 cups of uncooked rice6 ounces of dry white wine3 cups of watersea saltpeppertoothpicks

Preparation:

Clean the squid if they haven't already been cleaned. If they have been cleaned, rinse them off anyway, inside and out, and set aside to drain. Cut the tentacles into small pieces and set aside.

To Make the Stuffing: Heat ½ the olive oil in a pot and sauté the onion until soft. Add the chopped tentacles and continue sautéing until the liquid is gone. Douse (deglaze) with 1/2 the wine, add the green onions and 1/2 the parsley. Stirring with a wooden spoon, lower the heat and cook for 15 minutes. Add the water and bring to a boil over low heat. Add the rice, raisins, salt, and pepper. Simmer for 20 minutes or until all the liquids have been absorbed. Set aside and allow to cool.

Preheat the oven to 370F (187C).

Stuff and Cook

Stuff the squid using a spoon and close with a toothpick. Place squid in a baking pan, salt and pepper lightly, and sprinkle with remaining parsley. Pour over remaining olive oil and wine, cover, and bake for 30 minutes at 370F (187C). Remove the cover and continue to cook for another 20 minutes, or until nicely browned.

kalamari gemisto

sieftalies

Method:

Wash the pork net fat (panna) very well with vinegar and water.

Add the parsley, salt, pepper, a little cinnamon and the bread crumbs to the mince.

Mix well.

Cut the net fat into square pieces and put 1 tablespoon of the meat mixture on each piece. Close the two edges and roll, they will look like tiny cabbage rolls. They should fit nicely in the palm of your hand when you are rolling them up, they are small oval meatballs almost with a cover on them.

Pass the sieftalies onto double skewers and cook over charcoal.

Ingredients:

750gr mince (½ pork, ½ beef)

salt

pepper

cinnamon

½ bunch finely chopped parsley

2 finely chopped onions

2-3 dessert spoons bread crumbs

pork net fat (panna)

dolmadesIngredients:1 ½ kg mince porkOlive oil2 cups rice½ cup oil½ cup water1 parsley bunch2 onions chopped500 gr tomato puree1 tsp black pepper1 tsp cinnamon2 tblsp salt1 tsp Vegetable stock3 tblsp fresh lemon juice

To make mince:

Add oil and water to a deep pan and add meat.

Add onion and the rest of the ingredients.

Simmer for 20 minutes

Add rice and lemon juice. The rice will absorb all the liquid from the mixture.

Preferably use a container with a lid

To make the dolmades:

Open 1 vine leaf and put one heaped tablespoon of the mixture.

Roll the leaf so as to produce a cylindrical shape and repeat for the rest.

Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.)

Stack all the dolmades into the pyrex tightly and add 2 cups of water. Cover with foil and close with the lid.

Cook at 200 degrees for 45 minutes

fasolia yiahni

Method:

Wash beans and soak in water overnight.

Drain and and place in a casserole filled with water. Boil for 5 minutes.

Remove from heat, drain and then boil again in 6-7 cups of water until half cooked.

Put olive oil in a pan until very hot. saute onions, then add celery, carrots and parsley.

Add tomatoes and tomato paste (diluted in ½cup water) to pan and simmer until reduced.

Combine tomato mixture to beans and season with salt and pepper.

Simmer until beans are cooked.

Ingredients:

½ kg dry haricot beans

3-4 celery sticks

2 onions cut into slices

3-4 chopped ripe tomatoes

1tblsp tomato paste

3 sliced carrots

1/3 cup olive oil

finely chopped parsley

salt

pepper

Ingredients:

1 md. octopus1 md. onion, chopped or 5 scallions, chopped1 cup dry red wine1 bunch fennel, chopped4 tomatoes (fresh or canned), peeled, seeded and chopped1/3 cup olive oilSalt and freshly ground pepper

Method:

Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone surface. The octopus will feel softer and will secrete a grayish liquid after pounding. Wash thoroughly, then drain and cook in a covered pan without adding water until the octopus turns bright pink-red and feels tender. Using a sharp knife, cut into rounds the width of a small finger.

Heat the oil in a tsikali or any pot, add the onion, and cook until translucent and soft. Add the round octopus slices to the onion and pour in the wine, and simmer for 15 minutes. Put the fennel and tomatoes on top of the octopus, season with salt and pepper to taste, and give the pot a good shake to mix. Cover and simmer until the octopus is fork-tender (approximately 45 to 50 minutes). Serve warm or cold.

Oktapodi Krasato (Octopus and Fennel in Wine)

Louvia me LahanoIngredients:

½ kilo (1lbs 2oz) louvia also known as fasolia mavromatika (blackeyed beans)

1 onion chopped in fine rings (optional)

1 bunch of lahano (seskoula) - silverbeet

About 1 litre water - just enough to cover the louvia

salt and pepper

olive oil and fresh lemon juice

Method:

Wash the louvia thoroughly in cold water.

Put them in a pot with about 1 litre water and let boil over medium fire for about 25-30 minutes.

In the meanwhile, wash the seskoula (silverbeet) and tear it in pieces.

Add it to the boiling louvia when they're still half-cooked. Add salt and pepper to taste.

Let boil over low fire (1 to 0 ) for another ten minutes.

Drain the louvia with the lahano (seskoula ) and serve with onion rings(optional), olive oil and fresh lemon juice

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Ingredients:5 cups of whole milk1 ½ cups + 4 tablespoons of granulated sugar1 ½ cups of rice flour2/3 cups of all-purpose flour8 sheets of phyllo doughmelted butter for brushing the phyllo dough6 eggs½ teaspoon of vanilla extract4 tablespoons of butter3/4 cup of almonds, blanched and crushed

Preparation:

Bring all ingredients to room temperature.

In a mixing bowl, combine the flours and milk and stir until well mixed and smooth. Beat 4 of the eggs with 1 ½ cups of sugar and the vanilla, and add to the flour mixture, stirring until well blended.

In a small saucepan, bring half the milk just to the boiling point.

Add the hot milk very slowly to the flour mixture, stirring well. Pour the mixture into another saucepan and bring to a boil, stirring continuously until it thickens into a cream. Remove from the heat, and stir in the crushed almonds and butter until well blended. Set aside to cool.

Preheat oven to 350°F (175°C).

Lightly butter a 15 X 13-inch tapsi (baking pan with 2-inch sides), and line with phyllo sheets, brushing each one with butter. The sheets should cover the bottom and sides of the pan, and if they extend further, that's fine. Pour the custard onto the phyllo, then use a scissors to cut off any phyllo that still sticks out.

Beat the remaining 2 eggs with 4 tablespoons of sugar and pour the mixture over the top of the custard. Bake at 350°F (175°C) for 30-40 minutes.

15 minutes before cooking time is up, prepare the syrup. Bring all syrup ingredients to a gentle boil, and cook for 8 minutes. When the custard has finished baking, remove from the oven and pour the syrup over the custard, taking care that it reaches the sides so the phyllo gets well saturated.

Syrup:3 cups of granulated sugar2 cups of water1 piece of lemon peeljuice of ½ lemon

galatopoureko

Ingredients: For the pastry:500 gm plain flour1 cup of water½ cup of cooking oilPinch of salt

Method:

Place flour, salt and oil in a bowl and mix. Gradually mix in water, kneading until you have a nice soft dough.

Cover and allow to stand for approx. 10 mins.

To prepare the filling. In a large bowl mash the Anari Cheese and mix in the sugar, cinnamon and almonds.

On a large clean surface sprinkle some flour and place the dough on top. You can cut dough into small pieces to make it easier to roll it into thin layers approx. 2mm thickness.

The pastry should be rolled out as a circle as much as possible (roughly). From the middle of the circle (the diameter) and upwards place small dollops of the Anari mixture in horizontal rows keeping them at least 5cm apart.

Take the bottom half of the pastry circle and fold over the upper part which has the anari dollops. Press gently around each Anari dollop with your hands to join the top and bottom pastry layers.

Cut around the Anari dollops in squares or semi circle shapes, using a pastry rolling cutter. This should force the pastry layers to stick together and not open during frying. If you do not have a pastry cutter, you can cut with a normal knife but must then using the teeth on a fork to press all around the ‘pourekkia’ and stick the pastry together.

Heat oil well in a large deep non stick pan. When oil is ready gently place the pourekkia into the pan. Watch and turn over as soon as golden making sure both sides are cooked evently.

Remove ‘pourekkia’ and place on a dish lined with absorbing paper (kitchen paper is fine). Whilst hot sprinkle them generously with lots of icing sugar!

For the filling: 500 gm of fresh unsalted Anari Cheese½ cup of white sugar1 cup of crushed almonds1 teaspoon of cinnamon powder For Cooking: 3 cups of cooking oil For Dressing: Icing Sugar

pourekia

paklavasIngredients:200 g walnuts, (or almonds)100 g golden caster sugar3/4 teaspoon ground cinnamon1 tablespoon rose watera knob of unsalted butter to greasethe baking dish12 sheets of filo pastry measuring 18 x 32 cm 75 g unslalted butter, meltedhalf the amount of sugar syrup.

Syrup:350 g white granulated or golden caster sugar150 ml water 1 teaspoon lemon juice1 tablespoon rose water

Method: Preheat the oven to 200 C.Put the nuts in the blender and process until medium fine. Transfer to a mixing bowl, add the sugar, cinnamon and rose water and mix well.Grease a medium baking dish measuring about 18 x 32 x 3 cm with a knob of butter then spread one sheet of filo pastry on the bottom of the baking dish - keep the other sheets covered with a damp cloth as they dry up very quickly. Brush the filo with melted butter, lay another sheet over it and brush with melted butter. Lay another 4 sheets, brushing each with butter until you have 6 layers of filo pastry.Spread the nut filling evenly over the pastry and cover with 6 more layers of filo, brushing each with melted butter. Pour any left over butter onto the pastry. Cut into diamonds or into thin, long rectangles. Bake in the preheated oven for 15-20 minutes, or until crisp and golden brown. Take out of the oven, let sit for a minute or so then pour the cooled syrup all over the pastry.

Syrup: Put the sugar, water and lemon juice in a saucepan and place over medium heat. Bring to the boil, stirring occasionally. Let boil for 3 minutes. Then add the rose water and boil for a few seconds. Take off the heat and let to cool before using with the baklava recipe.

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rizogaloIngredients:1 cup water 4 cups milk 2 tsp cornflour, mixed with a little cold water½ tsp vanilla essence a piece of orange rind ½ cup white rice 2 egg yolks 3 Tbsp sugar - or more to taste pinch of salt cinnamon

Method:

In a thick-based saucepan bring water to the boil. Stir in rice and cook gently until water is absorbed.

Add milk, orange rind and salt and bring to the boil, stirring occasionally Cook over low heat, uncovered, until rice is very tender

Add cornflour, and stir well until mixture thickens.

In a bowl beat the egg yolks with the sugar and pour the mixture slowly over the rice while stirring continuously for a few seconds.

Remove from heat, add vanilla essence, and pour into small bowls, sprinkle with cinnamon, and serve hot or cold.

Remove from the oven and pour the cooled syrup evenly over the hot pastry. Pour up to and around the edges. Set aside and allow to cool and absorb the syrup (a few hours).

Serve sprinkled with cinnamon if desired

MahalepiIngredients:

550ml milk

fresh full fat milk

80g nisiasto (rice flour) (Corn flour can also be used)

Pistachio nuts for garnishing

Method: Put the flour and milk into a pan and bring to the boil, whisking all the while.

Continue to whisk for a few more minutes after it comes to the boil, before removing from heat add the milk Allow it to cool a little and then pour into serving bowls.

When ready to serve everything should be well-chilled.Sprinkle with pistachio nuts.