Ivy on August 25th, 2008

Koulouri Thessalonikis, is a street food, round shaped bread product with a hole in the middle, covered with sesame seeds, crunchy outside and soft inside.  The street vendors also sell some of those triangle cheese with the smiling cow to accompany it. It is one of our healthiest snacks as it is low in fat […]


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Ivy on June 23rd, 2008

Piroshki, were introduced to the Greeks by the Greek Pontiacs* who were forced to leave Pontus and scattered in all parts of the world, the majority of which came to Greece. Piroshki are made from yeast dough usually fried.  You can find them in bakeries or fast food shops, with various fillings. Their size depends […]


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Ivy on April 23rd, 2008

Etymology: Flaouna pl. flaounes is a traditional cheese bread we make in Cyprus during Easter, with phyllo filled with  a special Cypriot cheese made during easter and mint.  The word Flaouna, is derived from the ancient Greek word πᾰλάθη (palathi) > flado > fladoonis > flatouna > flaouna. History: It is believed that flaouna is reminiscent […]


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Ivy on April 19th, 2008

Tsoureki is a kind of sweet bread which we did not use to make in Cyprus, or at least my mother didn’t, so this is something I have learned after coming to Greece. The other day I was looking through my old note book with recipes and I found this magazine clipping which I had […]


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Ivy on February 10th, 2008

What’s a Lahmajun? Lahmajun is one of the staple meals ofArmenia and it is often described as the Armenian or Middle-Eastern analogue to the Pizza. However, a Lahmajun has a very thin crust, and is topped with a meat sauce topping, usually lamb or beef-based, that is cooked with tomato and Middle Eastern spices.. Armenia […]


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Ivy on January 28th, 2008

Cypriot pitta bread are much different to the Greek pitas. They are flat breads like the other pita but are different in shape and in taste. I’ve been in Greece for 27 years and have never found any, at least where I live. (After a year, writing this post, you can find Cypriot pitas in […]


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Ivy on January 18th, 2008

Some days back I wrote about Kalamata Olives and how to brine them and I realized that I still have plenty of olives left from last year. There was no way I would let these homegrown gourmet in the cupboard any more. I decided that they should be consumed soon so right after posting for […]


Continue reading about Eliopsomo (olive bread)

Ivy on December 23rd, 2007

At the beginning of this month I wrote about the tradition of baking Christopsomo (which translates as “Christ’s Bread”) and I baked one so that the readers of my blog could actually see the whole procedure beforehand and bake one on Christmas Eve, if they liked. Today however, is the day we are actually baking […]


Continue reading about Christopsomo with a twist – Christ’s Bread

Ivy on December 2nd, 2007

Today, making Christopsomo (which translates as “Christ’s Bread”) is still considered by many to be a sacred task, and great care is taken in its preparation. Christmas bread (Christopsomo – pron. Christopsomo) or kouloúra tou Christoú (round bread of Christ) graces the Christmas table. Christ Bread was once the centerpiece of traditional Greek Christmas tables, […]


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Ivy on November 15th, 2007

Croutons are pieces of sautéed or rebaked bread, often cubed and seasoned, that are used to add texture and flavor to soups or salads. Ingredients: 2 cups stale bread, cut into cubes 1/3 cup olive oil 1 clove garlic Salt & Pepper Oregano or other herbs (optional) Directions: In a food processor or mixer add […]


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