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	<title>Kopiaste..to Greek Hospitality &#187; Anari</title>
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	<link>http://kopiaste.org</link>
	<description>... for Authentic and Healthy Greek and Cypriot Recipes</description>
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		<title>Limoncello Kaltsounia or Lychnarakia, another twist</title>
		<link>http://kopiaste.org/2009/12/limoncello-kaltsounia-or-lychnarakia-another-twist/</link>
		<comments>http://kopiaste.org/2009/12/limoncello-kaltsounia-or-lychnarakia-another-twist/#comments</comments>
		<pubDate>Tue, 08 Dec 2009 07:27:13 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Greek]]></category>
		<category><![CDATA[My recipes]]></category>
		<category><![CDATA[Anari]]></category>
		<category><![CDATA[Anthotyro]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[cookies and biscuits]]></category>
		<category><![CDATA[Cretan]]></category>
		<category><![CDATA[Drinks]]></category>
		<category><![CDATA[Lihnarakia]]></category>
		<category><![CDATA[limoncello]]></category>
		<category><![CDATA[Lychnarakia]]></category>
		<category><![CDATA[Myzithra]]></category>
		<category><![CDATA[ricotta]]></category>
		<category><![CDATA[tartlettes]]></category>
		<category><![CDATA[Tarts]]></category>
		<category><![CDATA[Tarts and Pies]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=8491</guid>
		<description><![CDATA[Kaltsounia or Kalitsounia, is probably the most known Cretan recipe.   Remember my post on Calzone where I mentioned the connection of the two names? Kaltsounia can be either with a sweet or savory filling and the pastry shell differs in each case.  Savory Kaltsounia use a pastry phyllo in which they add raki and for [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2009/12/limoncello-kaltsounia-or-lychnarakia-another-twist/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Greek and Cypriot Cheeses</title>
		<link>http://kopiaste.org/2009/09/greek-and-cypriot-cheeses/</link>
		<comments>http://kopiaste.org/2009/09/greek-and-cypriot-cheeses/#comments</comments>
		<pubDate>Mon, 14 Sep 2009 16:36:23 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Cypriot]]></category>
		<category><![CDATA[Greek]]></category>
		<category><![CDATA[Anari]]></category>
		<category><![CDATA[Anthotyros]]></category>
		<category><![CDATA[Cypriot cheese]]></category>
		<category><![CDATA[Feta]]></category>
		<category><![CDATA[graviera]]></category>
		<category><![CDATA[Greek cheese]]></category>
		<category><![CDATA[halloumi]]></category>
		<category><![CDATA[kaskavalli]]></category>
		<category><![CDATA[Kasseri]]></category>
		<category><![CDATA[Katiki Domokou]]></category>
		<category><![CDATA[kefalotyri]]></category>
		<category><![CDATA[Ladotyri]]></category>
		<category><![CDATA[Manouri]]></category>
		<category><![CDATA[Myzithra]]></category>
		<category><![CDATA[San Mihali]]></category>
		<category><![CDATA[Sphella]]></category>
		<category><![CDATA[Xynomyzithra]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=7084</guid>
		<description><![CDATA[I think a Greek blog would be incomplete without introducing some of the Greek cheeses. I have written about some of these cheeses in the past but I thought that it would be a good idea to put them all in one post with some recipes.   In the future I shall be updating this post [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2009/09/greek-and-cypriot-cheeses/feed/</wfw:commentRss>
		<slash:comments>48</slash:comments>
		</item>
		<item>
		<title>Greek Anthotyros and Figs Muffins</title>
		<link>http://kopiaste.org/2008/10/greek-anthotyro-and-figs-muffins/</link>
		<comments>http://kopiaste.org/2008/10/greek-anthotyro-and-figs-muffins/#comments</comments>
		<pubDate>Tue, 21 Oct 2008 06:01:02 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Greek]]></category>
		<category><![CDATA[My recipes]]></category>
		<category><![CDATA[Anari]]></category>
		<category><![CDATA[Anthotyro]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Greek cheese]]></category>
		<category><![CDATA[Muffins]]></category>
		<category><![CDATA[Myzithra]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=1946</guid>
		<description><![CDATA[Fresh anthotyros is often called the Greek cream cheese because of its texture and taste, although it is more granular in texture than regular cream cheese. It is traditionally used as a table or dessert cheese and as an ingredient in stuffed pies (pitas). It goes well with fruits such as figs, pears, and apples. [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2008/10/greek-anthotyro-and-figs-muffins/feed/</wfw:commentRss>
		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Glykia Tyropita Me Portokali (Orange Sweet Cream Cheese Pie)</title>
		<link>http://kopiaste.org/2008/10/glykia-tyropita-sweet-cream-cheese-pie/</link>
		<comments>http://kopiaste.org/2008/10/glykia-tyropita-sweet-cream-cheese-pie/#comments</comments>
		<pubDate>Fri, 17 Oct 2008 13:17:20 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[My recipes]]></category>
		<category><![CDATA[Anari]]></category>
		<category><![CDATA[Anthotyro]]></category>
		<category><![CDATA[Greek cheese]]></category>
		<category><![CDATA[made with phyllo]]></category>
		<category><![CDATA[Myzithra]]></category>
		<category><![CDATA[orange peels]]></category>
		<category><![CDATA[pies]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=1875</guid>
		<description><![CDATA[Inspired by Cypriot Bourekia, which are made with homemade phyllo, anari (whey cheese similar to ricotta), cinnamon and orange blossom water, I made these easy, cheesy, beautiful desserts with store bough phyllo. They were easy to make and tasted wonderful. I put the cream cheese and anthotyro in the mixer bowl and mixed them together [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2008/10/glykia-tyropita-sweet-cream-cheese-pie/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Dakos or Koukouvagia Greek Rusk Salad</title>
		<link>http://kopiaste.org/2007/12/ntakos-or-koukouvagia-salad/</link>
		<comments>http://kopiaste.org/2007/12/ntakos-or-koukouvagia-salad/#comments</comments>
		<pubDate>Sat, 22 Dec 2007 15:43:00 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Greek]]></category>
		<category><![CDATA[Anari]]></category>
		<category><![CDATA[Anthotyro]]></category>
		<category><![CDATA[barley]]></category>
		<category><![CDATA[Dakos]]></category>
		<category><![CDATA[Greek cheese]]></category>
		<category><![CDATA[Greek Herbs]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[healthy recipes]]></category>
		<category><![CDATA[koukouvagia]]></category>
		<category><![CDATA[kritharokouloura]]></category>
		<category><![CDATA[mezes]]></category>
		<category><![CDATA[Myzithra]]></category>
		<category><![CDATA[Ntakos]]></category>
		<category><![CDATA[rusks]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[Xynomyzithra]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=239</guid>
		<description><![CDATA[Dakos or ntakos is the name of a Cretan barley rusk.  A salad made with this rusk has the same name and is made with cheese and tomato on top.  The rusk is also called krithrokoulouro or kKoukouvagia (owl) in Crete, but to be frank I don’t know why they are so called. Probably because [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2007/12/ntakos-or-koukouvagia-salad/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Anarotourta</title>
		<link>http://kopiaste.org/2007/11/anarotourta/</link>
		<comments>http://kopiaste.org/2007/11/anarotourta/#comments</comments>
		<pubDate>Sun, 11 Nov 2007 19:42:00 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Cypriot]]></category>
		<category><![CDATA[Anari]]></category>
		<category><![CDATA[Anthotyro]]></category>
		<category><![CDATA[biscuits]]></category>
		<category><![CDATA[Greek cheese]]></category>
		<category><![CDATA[Myzithra]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=173</guid>
		<description><![CDATA[Anari is a Cypriot soft cheese and this easy dessert is a sort of Cypriot cheesecake.  It is very refreshing and very tasteful. Ingredients: 2 packets of sfogliatine biscuits 1 kilo of unsalted anari cheese 1 cup of sugar 1 teaspoon of ground cinnamon ½ cup of orange blossom water Whipping cream 1 heavy cream [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2007/11/anarotourta/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Bourekia me Freskia Anari &#8211; Pastries with Fresh Anari Cheese</title>
		<link>http://kopiaste.org/2007/11/bourekia-me-freskia-anari-pastries-with-fresh-anari-cheese/</link>
		<comments>http://kopiaste.org/2007/11/bourekia-me-freskia-anari-pastries-with-fresh-anari-cheese/#comments</comments>
		<pubDate>Sat, 03 Nov 2007 13:06:00 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Cypriot]]></category>
		<category><![CDATA[Anari]]></category>
		<category><![CDATA[Anthotyro]]></category>
		<category><![CDATA[Cypriot cookbook]]></category>
		<category><![CDATA[dough]]></category>
		<category><![CDATA[Greek cheese]]></category>
		<category><![CDATA[made with phyllo]]></category>
		<category><![CDATA[Mint Cinnamon & Blossom Water Flavours of Cyprus Kopiaste!]]></category>
		<category><![CDATA[Myzithra]]></category>
		<category><![CDATA[phyllo]]></category>
		<category><![CDATA[pies]]></category>
		<category><![CDATA[Traditional]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=149</guid>
		<description><![CDATA[Bourekia is  a pastry made with a thin flaky  phyllo, and are filled with anari which is the name for anthotyro in Cyprus.   Anari is similar to anthotyro or myzithra and is a white soft whey cheese  which is produced when making halloumi or kefalotyri.  (You may find out more about these cheeses here). [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2007/11/bourekia-me-freskia-anari-pastries-with-fresh-anari-cheese/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Anthotyros (Myzithra) or Anari and Manouri</title>
		<link>http://kopiaste.org/2007/11/anthotyros-or-anari/</link>
		<comments>http://kopiaste.org/2007/11/anthotyros-or-anari/#comments</comments>
		<pubDate>Fri, 02 Nov 2007 14:25:00 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Cypriot]]></category>
		<category><![CDATA[Greek]]></category>
		<category><![CDATA[Anari]]></category>
		<category><![CDATA[Anthotyro]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Greek cheese]]></category>
		<category><![CDATA[Manouri]]></category>
		<category><![CDATA[Myzithra]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=130</guid>
		<description><![CDATA[Anthotyros (from the words anthos meaning flower and tyros meaning cheese),  myzithra or anari, which is the Cypriot equivalent, are traditional cheeses which are manufactured from ewe’s milk – and/or goat-milk whey.  After making hard cheeses such as kefalotyri, graviera, halloumi etc., goat or sheep’s milk is added respectively to the whey and these cheeses [...]]]></description>
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		<slash:comments>2</slash:comments>
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