Sought Out by Science, and Then Forgotten

Sought Out by Science, and Then Forgotten

Four decades ago, medical researchers reached out to ailing families in Colombia for insights into Huntington’s disease. Scientists are just now following up, hoping it’s not too late.







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Mpaklavas: Cyprus’s Timeless Sweet Tradition

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  A Cultural Icon, Layer by Layer Mpaklavas , the Cypriot version of baklava, is a dessert that radiates warmth, richness, and tradition. Built from countless thin layers of buttery phyllo pastry, generously filled with walnuts, almonds, and a touch of cinnamon, it is finally bathed in a golden syrup scented with citrus or spices. The result is a sweet that is both indulgent and deeply symbolic of Cyprus’s culinary heritage. Roots in History The story of mpaklavas stretches back centuries. Its origins can be traced to ancient Mediterranean and Middle Eastern kitchens, refined during the Byzantine era and reaching new prominence under the Ottomans. In Cyprus, it was once considered a luxury reserved for celebrations, weddings, and religious feasts. Over time, it became a familiar treasure in homes across the island, lovingly prepared by families who passed recipes down through generations. Tradition in Practice Preparing mpaklavas is an art of patience. Sheets of phyllo are bru...
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Soutzoukos: The Traditional Cypriot Sweet That Captures the Island's Soul

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In the sun-drenched vineyards of Cyprus, a sweet tradition has endured for centuries—one that speaks of harvests, hospitality, and heritage. Soutzoukos , a chewy, nut-filled delight dipped in thickened grape must, remains one of the most iconic and beloved treats of Cypriot culture. A Sweet Born of the Vine Soutzoukos (also spelled shoushoukos ) is made primarily from two ingredients deeply rooted in Cypriot land: grapes and almonds (or walnuts) . As grape harvesting season approaches each autumn, Cypriot families and rural communities prepare for the traditional process of turning grape must ( moustos ) into this delectable creation. The preparation involves threading nuts onto long strings—sometimes a meter or more—and repeatedly dipping them into a mixture of boiled grape juice thickened with flour and aromatics. Layer upon layer, the string of nuts is coated until it forms a smooth, candle-like tube. Once cooled and dried, the result is a glossy, firm yet pliable sweet, often sl...
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Machalepi: A Fragrant Spoonful of Cypriot Heritage

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Few desserts capture the spirit of Cyprus quite like machalepi — a silky, rose-scented pudding whose simplicity belies its cultural depth. Served chilled in the blistering Mediterranean summer, this traditional sweet treat has remained a beloved fixture of Cypriot kitchens and kiosks for centuries. With its delicate flavor, refreshing texture and unmistakable aroma of rosewater, machalepi is more than just a dessert — it is an edible emblem of heritage.   Taste of Tradition Machalepi (also spelled mahallepi or mahalebi ) originated in the Middle East and travelled across the Levant before becoming woven into the culinary identity of Cyprus. Traditionally made with nisiaste (a finely ground rice starch), the pudding played a central role in summer fasting periods among Greek Orthodox Cypriots, as it contains no dairy or eggs when prepared in its most traditional form. Over time, cornflour has also been adopted as the thickening agent, but the soul of the dessert remains the...
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