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)
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 [...]
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 theGreek islands, shaped liked small pears with a clove inserted on the top and showered with confectioners’ sugar. I did not follow the traditional [...]
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 [...]
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. Quince is one of my favourites but it was the first time I attempted to make some. The procedure is almost the same for a lot of fruit. The only [...]
Continue reading about Glyko Kydoni me Amygdala (Quince Spoon Sweet)
I know I said that I would be away for a few days to take care of some things I needed to do at the house and I’ve done most of the things I wanted to do. However, I will be away for another week and hope that you will still be visiting but I [...]
Elies Tsakistes, (pronounced EliėssTsakistėss)arecrushedgreenoliveswhich 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 in [...]
Continue reading about Elies Tsakistes the way we eat them in Cyprus
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 [...]
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)
