Cypriot Cookbook

Quince is one of my favourite spoon sweets and I made it three times this year.  The first and second time I made it the same way as I had previously posted the recipe and my children loved it. My son who was coming from Switzerland for the Christmas holidays told me that he wanted […]


Continue reading about Glyko Kydoni kai Kastano (Quince and Chestnut spoon sweet)

Ivy on December 28th, 2008

As I wrote in a previous post, zalatina, as it is called in Cyprus, which is probably derived from the word gelatin, was usually made with pork’s head, ears and feet. My mother would make zalatina often but as we did not eat meat from the head she would add some lean meat especially for […]


Continue reading about Zalatina or Pichti

Ivy on December 23rd, 2008

Amygdala is the name of almonds in Greek and this dessert is called Amygdalota “all almonds”. There are a few versions either baked or not. These desserts are traditionally made in the Greek islands, shaped liked small pears with a clove inserted on the top and showered with confectioners’ sugar. I did not follow the […]


Continue reading about Amygdalota

Ivy on December 14th, 2008

Bombari is a Cypriot traditional recipe which resembles like sausage but it is actually a cooked meal. My mother used to make this and we loved it.   Although I did not have a recipe for this, however, I could remember the way she used to make it and I tried to recreate it. I […]


Continue reading about Bombari

Ivy on December 1st, 2008

In Greece and Cyprus we like preserving fruits and you can make what we call glyka tou koutaliou (spoon sweets) with anything you can imagine. We make glyka tou koutaliou with fruit, flowers, vegetables and nuts. Quince is one of my favourite fruit preserves and this was the first time I attempted to make some.  […]


Continue reading about Glyko Kydoni me Amygdala (Quince Spoon Sweet)

Lahanosalata (Cabbage salad) made with cabbage, celery, onion,  nuts and dried fruit and dressed with a delicious salad dressing,  may take a little time to prepare but it is worth all the effort. We will be going  to Switzerland and France, for a week to visit our son and hope to visit your blogs soon.   I am […]


Continue reading about Lahanosalata (Cabbage salad) with Pomegranate – The best salad I have ever eaten!!

Ivy on October 30th, 2008

Elies Tsakistes (pronounced Eliės Tsakistės) are crushed olives which are harvested when green. Green olives are usually sold ready to be eaten but if you produce olives and want to make them from scratch, there is a procedure to follow in order that the olives become edible. First of all you have to crack the olives and put them […]


Continue reading about Elies Tsakistes the way we eat them in Cyprus

Ivy on October 23rd, 2008

It’s not the kind of thing we think of every day-eating roses, that is. Yet, the noble rose has had a place in our kitchen for eons, tantalizing, seducing, intoxicating people more than any other flower. Roses, which were used as a seasoning, were sold by the roadside in fourth-century BC in Athens. In ancient […]


Continue reading about Mahalebi and Rose Water

Ivy on September 30th, 2008

Rolo me patates is made with ground meat in which we addd hard boiled eggs and make a roulade, like a meat loaf,  and bake it in the oven.   In Cyprus we enclose the roulade with caul fat, which melts as it is being baked in the oven and gives a wonderful flavour to the […]


Continue reading about Rolo me Patates (Meat Loaf with potatoes)

Like bulgur pilaf, in Cyprus we make rice pilaf with vermicelli pasta. We usually add tomatoes in the pilaf as well, just like the bulgur pilaf. The vegetables are my addition to this recipe and you can add whatever boiled or steamed vegetables you like. I did not add tomatoes but used chicken broth instead.  […]


Continue reading about Pilafi me fide (Rice Pilaf with vegetables and vermicelli)

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