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 do [...]
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 [...]
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. Saganaki is very easy to [...]
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 Athens. In ancient Greece, [...]
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.
Bulgur holds a place in recipes similar to rice or cous cous but with a higher nutritional value. Best known as an [...]
Continue reading about Afelia with mushrooms and bulgur pilaf with vermicelli
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, so if you want to use tomatoes you must not add all the chicken stock. The vegetables are my addition to this recipe. You can add whatever boiled [...]
Continue reading about Cypriot Rice Pilaf with vermicelli, Awards and a Meme
If you ever go to Cyprus you will be amazed by the variety of mezedes they will serve you. They start bringing plates after plates, after plates, as starters.
The best hoummous dip I’ve ever had was at my nephew’s restaurant in Cyprus, where it is one of the many mezedes they [...]
As I promised in my previous post, when there is leftover meat, it can be roasted chicken, lamb or pork, instead of eating the same thing the next day, this dish can be prepared in twenty minutes and it is really very tasty and healthy.
This dish is very popular in Cyprus.
You may find printable recipe [...]
Continue reading about Pilafi pourgouri (Bulgur wheat pilaf)
This was the first time I made ravioli with ground beef. I usually make them with a cheese filling but it was something I wanted to make for a long time now. The procedure to make them is exactly the same as for Cheese Ravioles. I rolled out the dough and [...]
Traditionally, flaounes are made on Good Friday and the filling is prepared on Thursday evening so until then I shall give you the recipe as a few of my readers have been asking me for the recipe and I will post it again when I have prepared mine with photos. You can also see the [...]
