Cypriot Cookbook

Ivy on Απριλίου 30th, 2009

When I saw this recipe at Choosy Beggars, I knew I would like it, since halloumi is a cheese indigenous to Cyprus, where I come from and which I adore and anything with halloumi in it  would definitely be great. Halloumi is made from a mixture of goat’s and sheep milk, and it has a […]

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Continue reading about Halloumi-Graviera Pull-aparts

Ivy on Απριλίου 3rd, 2009

Kifylla is another Cypriot street food which is not widely known.   It’s a sweet bread, filled with raisins and glazed with sugar on top and it used to be sold in the central streets,  in wheeled carts.  It’s a very healthy snack and perfect for breakfast. Being away from Cyprus for so many years, […]

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Continue reading about Kifylla: Cypriot Cinnamon and Raisin Bread Rolls

As I told you in my previous post, we visited an exhibition on Lakonian products.   The first part was all about olives and Greek olive oil. I have taken many photos but as it is impossible to show all the exhibition, I have made a few collages so that you may see and  find […]

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Continue reading about Honey, Peanut butter, Chocolate and Pastelli Cookies – Lakonia Part II

Ivy on Μαρτίου 23rd, 2009

Moussakas, (which is a singular noun and not moussaka, plural moussakas) is one of the most known Greek dishes and the traditional way of making it is with layers of vegetables, with a meat sauce in the middle, again a layer of vegetables and topped with a béchamel sauce in which some myzithra is added […]

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Continue reading about Moussakas Nistisimos (Vegan)

Ivy on Μαρτίου 12th, 2009

Pastitsio is a staple food for all Greek families and I cannot think of anybody who does not like this dish. However during lent we abstain from eating any kind of meat or products derived from animals and although I have seen some vegan recipes, most of them have milk in the béchamel. For this […]

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Continue reading about Pastitsio Nistisimo (Vegan)

Ivy on Φεβρουαρίου 26th, 2009

I have been preserving beets in vinegar (ξύδι = pronounced ksydi = xydata (in vinegar)) for many years but I have never blogged about it.  In most of my recipes with beets, I usually roast or boil more so that I can preserve them and I have used these preserves in a lot of my […]

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Continue reading about Pantzaria xydata (Cypriot Beet Preserve) and Beetroot Salad with Oranges

Ivy on Φεβρουαρίου 20th, 2009

Memorial. (Gr. Μνημόσυνο Mnemosyno – mnee moh see no). A special service held in the Orthodox Church for the repose of the souls of the dead. Memorial services are held on the third, ninth and fortieth day; after six months, and after one or three years after death, then annually. Boiled wheat is used as […]

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Continue reading about Kollyva – Honouring our deceased

Ivy on Φεβρουαρίου 4th, 2009

I have been wanting to visit Varvakeios, the Central Market of Athens, for ages but although I live in Athens the last 22 years, I never managed to do so. Whenever I was at the area I was either in a hurry to do other shopping or a few times when I mentioned going inside, […]

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Continue reading about Varvakeios: Athens Central Market

Ivy on Ιανουαρίου 24th, 2009

The modern Greek word is arakas αρακάς.  Mpizeli in Greek   μπιζέλι (or pizeli as it is pronounced in Cyprus), comes from the italian word pisello –  in latin pisellum  pisum a name which originally was Greek from the ancient Greek pissos – pisson  (αρχαία ελληνική πίσος ή πίσον (αντιδάνειο) and borrowed back from us.  […]

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Continue reading about Pizeli – Arakas Laderos (Peas with Carrots)

Ivy on Ιανουαρίου 11th, 2009

Kokkino in Greece means red and kokkinisto is the way the food is cooked in a tomato sauce and becomes reddened.   This is a traditional dish and can be made with lamb, chicken, rooster or game.  Red or white wine may be added and spices vary depending on what you prefer but mostly cinnamon, cloves […]

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Continue reading about Moschari Kokkinisto


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