Paluze: traditional cypriot dessert

This Cypriot dessert is popular both in the northern and southern parts of the island, but northerners believe it originated from the Ottoman Empire.

• Preparing Paluze
• Frequently Asked Questions

Preparing Paluze

The dessert is made from grape juice, and that's mainly how it is made in the southern part. In the northern part, water and milk are often used, and starch is also added.

Flour is added to the juice or water and milk mixture in a ratio of 1 to 8 and boiled, while constantly stirring. Then it is poured into molds and garnished with pekmez or almonds - the dessert is ready!

There are also variations of paluze with different juices: cherry, plum, lemon, and strawberry, depending on what grows best in a particular region.

Frequently Asked Questions about Paluze

How else is paluze consumed?

Essentially, this mixture is a base for making soudjouk, an analogue of churchkhela. Nuts threaded on a string are dipped in the solution and dried, and this process is repeated several times.

Are there Paluze festivals in Northern Cyprus?

In the northern part of the island, in the Lefke region, the Paluze festival is held annually. In addition, the Mehmetçik Grape Festival, the oldest in the country, is also held on the Karpaz Peninsula, and paluze is one of the main treats there.

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