Cypriot

Ivy on Δεκεμβρίου 11th, 2010

The first dusting of snow arrived this morning and it’s windy and  cold outside.  The temperature suddenly dropped from 22 degrees C yesterday to 4 degrees C today.  I hope that this will not last for long as I  don’t like cold weather. Yesterday we went to Nafplion.    You can see a video I took […]

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Continue reading about Two Giveaways of Kopiaste Cookbook and more to follow

Ivy on Απριλίου 21st, 2010

In Cyprus fakes moudzentra (pronounced fakhés) is a staple lentil dish which is cooked with brown lentils and rice and then caramelized onions, called «tiganissi» are mixed in.  The only spices used are salt and pepper, yet this very simple vegan dish is very healthy and delicious.  The other way we make this dish is […]

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Continue reading about Kritharaki me Fakes kai Pasto (Orzo with Lentils and Smoked Pork)

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

Ivy on Δεκεμβρίου 27th, 2008

I suppose most of you know how to brine a turkey but for me this was the first time.   I decided to try it this year and it is a fact that it produces a great tasting turkey which is tender and juicier. I am glad I decided to brine it this year as I […]

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Continue reading about How to brine a turkey

Ivy on Δεκεμβρίου 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 […]

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Continue reading about Bombari

Ivy on Νοεμβρίου 3rd, 2008

Saganotyri Saganaki is one of the best Greek mezedes. By now I am sure that you all, my friends, know what mezes (plural mezedes) is. For other readers who are new to this blog, mezes is an appetizer served with wine, ouzo or tsikoudia. There is a lot of false information given on the internet […]

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Continue reading about Saganaki

Ivy on Οκτωβρίου 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 […]

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Continue reading about Mahalebi and Rose Water

Ivy on Σεπτεμβρίου 22nd, 2008

Bulgar or bulgur known as πλιγούρι, (pligoúri), in Greek or πουργούρι, (pourgouri) in Cyprus and as burghul (برغل) in Arabic) is a cereal food made from several different wheat species, but most often from durum wheat. Bulgar holds a place in recipes similar to rice or cous cous but with a higher nutritional value. Best known as an ingredient in tabouli salad, bulgur is also a […]

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Continue reading about Pilafi Pourgouri (pligouri) – Bulgur wheat pilaf

Ivy on Σεπτεμβρίου 20th, 2008

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.  […]

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

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