Greece and Cyprus, like other countries around the Mediterranean, have a tradition of sweets based on seasonal local ingredients. Since the dawn of civilization in Greece, ingenious cooks with limited means have found ways to create an amazing variety of frugal yet festive treats by complementing readily available fruits, vegetables, and nuts with flour, eggs, yogurt, and fresh cheese. Until sugar became affordable in the late nineteenth century, local honey or homemade grape molasses were used as sweeteners. See honey and pekmez.
