Glyko tou Koutaliou (Spoon Sweets)

Glyko tou Koutaliou (Greek: γλυκό του κουταλιού), meaning “sweet of the spoon”, is a beloved traditional dessert across Cyprus and Greece, and it holds a special place in hospitality and cultural tradition.

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 What It Is:

Glyko tou Koutaliou refers to preserved fruits, vegetables, or even nuts and flowers that are cooked slowly in thick sugar syrup until they become tender and infused with sweetness.

It is typically served on a small plate or spoon, often with a glass of cold water and sometimes a cup of coffee. The name literally comes from the tradition of offering it on a spoon to guests.

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 Common Varieties:

Each region has its own specialties. In Cyprus, common versions include:

• Cherry (kerasi)

• Bitter orange peel (nerantzi)

• Fig

• Watermelon rind

• Grape

• Bergamot

• Pumpkin

• Almonds or walnuts (green and unripe, often spiced)

• Baby eggplant (stuffed with almonds and cloves)

More exotic variations can include rose petals, citrus blossoms, or even tomatoes.

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 How It’s Made:

1. The main ingredient is prepared carefully – peeled, seeded, or carved.

2. It is often soaked in water with lemon or lime to firm up or remove bitterness.

3. Then it is simmered slowly in a sugar syrup, sometimes with added lemon juice (as a preservative and flavor enhancer) or aromatics like cinnamon, vanilla, or rose water.

4. The mixture is cooked until the syrup thickens and the item becomes glossy and tender but not mushy.

5. Stored in sterilized glass jars, it keeps for a long time without refrigeration.

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 Cultural Role:

• It’s a symbol of warm Cypriot hospitality.

• Usually offered to guests, especially in rural homes.

• Often made during seasonal fruit harvests, making it a great way to preserve local produce.

Here’s a traditional Cypriot-style Glyko tou Koutaliou recipe using whole green baby figs (one of the most iconic and beloved versions), along with the equipment you’ll need.

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Glyko tou Koutaliou: Baby Fig Spoon Sweet

 Kitchen Equipment:

• Large stainless steel or enameled pot (non-reactive)

• Slotted spoon

• Sharp paring knife

• Large bowl (for soaking)

• Colander or sieve

• Cheesecloth (optional, for spices)

• Sterilized glass jars with lids

• Tongs (for handling jars)

• Cooking thermometer (optional, to check syrup stage)

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 Ingredients:

• 1 kg (2.2 lbs) baby green figs (unripe, firm)

• 1 kg granulated sugar

• 1–2 tbsp lemon juice

• 1 tsp whole cloves

• 1 stick of cinnamon

• Water (enough to soak and boil)

• Optional: a few blanched almonds (1 per fig) to stuff inside

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 Preparation Steps:

 1. Clean and Prep the Figs

• Wash figs thoroughly and peel the outer skin gently with a paring knife.

• Use a toothpick to poke a hole through the center or make a small slit on one side if you plan to stuff them with almonds.

• Soak the peeled figs in cold water for 2–3 days, changing the water twice daily to remove bitterness and soften them.

 2. Boil and Blanch

• Drain the figs.

• Boil in fresh water for 10–15 minutes, then drain again.

• (Optional) Repeat this blanching process 1–2 more times if figs are very bitter.

 3. Shock and Strain

• Rinse the figs with cold water and gently squeeze them by hand or with a slotted spoon to remove excess water.

 4. Optional Almond Filling

• If desired, insert one blanched almond into each fig.

 5. Make the Syrup

• In a clean pot, combine sugar and 1 cup of water. Bring to a boil.

• Add figs, cinnamon, and cloves (wrap the cloves in cheesecloth if you prefer easier removal).

• Simmer gently on low heat until the syrup thickens and the figs become translucent (about 1–1.5 hours). Stir occasionally.

 6. Finish and Bottle

• Add lemon juice in the last 10 minutes of cooking to prevent crystallization and add brightness.

• Once syrup is thick (test by dropping on a cold plate — it should form a bead), remove from heat.

• Carefully transfer hot figs and syrup into sterilized jars using tongs and a ladle.

• Seal and let cool. Store in a cool, dry place.

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 Serving:

• Serve 1–2 figs with a spoon on a small plate alongside a glass of cold water.

• Excellent with Greek coffee, yogurt, or even cheese.

Glyko Karpouziou (Watermelon Rind Spoon Sweet)

Kitchen Equipment:

• Sharp knife and peeler

• Large pot (non-reactive)

• Slotted spoon

• Large bowl

• Cheesecloth (for spices)

• Sterilized glass jars

 Ingredients:

• 1 kg watermelon rind (white part only, green and red parts removed)

• 1 kg sugar

• Juice of 1 lemon

• 1 tsp whole cloves (in cheesecloth)

• 1 tsp baking soda (for crisping)

• Water

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 Preparation:

1. Prepare the Rind:

   • Remove the green outer skin and red flesh. Only the firm white rind is used.

   • Cut into small uniform cubes or diamond shapes.

2. Soak with Baking Soda:

   • Dissolve baking soda in water and soak the rind for 2–3 hours. This helps keep it crisp during cooking.

   • Rinse thoroughly.

3. Boil and Blanch:

   • Boil rind in fresh water for 10–15 minutes until slightly tender.

   • Drain and rinse with cold water.

4. Make the Syrup:

   • In a pot, add sugar and 1 cup water. Bring to a boil.

   • Add the rind and cloves in cheesecloth.

   • Simmer on low for 1.5–2 hours, until rind becomes transparent and syrup thickens.

5. Finish:

   • Add lemon juice and boil for another 5–10 minutes.

   • Remove cloves. Pour hot into sterilized jars.

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 Glyko Kerasiou (Cherry Spoon Sweet)

 Kitchen Equipment:

• Cherry pitter or toothpick

• Large pot (non-reactive)

• Slotted spoon

• Large bowl

• Cheesecloth

• Sterilized glass jars

 Ingredients:

• 1 kg firm cherries (sweet or sour)

• 1 kg sugar

• Juice of 1 lemon

• 1/2 cup water

• Optional: vanilla bean or stick of cinnamon

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 Preparation:

1. Pit the Cherries:

   • Remove stems and pits carefully to keep cherries whole. A cherry pitter helps, or use a toothpick or paperclip.

2. Make the Syrup:

   • In a pot, combine sugar and water. Bring to a gentle boil.

3. Add Cherries:

   • Add pitted cherries and optional vanilla or cinnamon.

   • Simmer uncovered for 45–60 minutes, until cherries are glossy and the syrup is thick.

4. Finish:

   • Add lemon juice and simmer 5–10 more minutes.

   • Remove vanilla or cinnamon stick.

5. Jar and Store:

   • Pour into sterilized jars while hot. Cool, then store in a cool place.

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 Serving Suggestions:

• With Greek yogurt, ice cream, or on toast.

• Serve chilled with a glass of water and coffee to guests.