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	<title>Kopiaste..to Greek Hospitality &#187; Cypriot</title>
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	<link>http://kopiaste.org</link>
	<description>... for Authentic and Healthy Greek and Cypriot Recipes</description>
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		<title>Two Giveaways of Kopiaste Cookbook and more to follow</title>
		<link>http://kopiaste.org/2010/12/two-giveaways-of-kopiaste-cookbook-and-more-to-follow/</link>
		<comments>http://kopiaste.org/2010/12/two-giveaways-of-kopiaste-cookbook-and-more-to-follow/#comments</comments>
		<pubDate>Sat, 11 Dec 2010 09:57:47 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Cypriot]]></category>
		<category><![CDATA[My recipes]]></category>
		<category><![CDATA[Cinnamon & Blossom Water]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[Cypriot cookbook]]></category>
		<category><![CDATA[Cypriot Recipes]]></category>
		<category><![CDATA[Cyprus]]></category>
		<category><![CDATA[Cyprus cuisine]]></category>
		<category><![CDATA[Flavours of Cyprus]]></category>
		<category><![CDATA[Giveaway]]></category>
		<category><![CDATA[kopiaste]]></category>
		<category><![CDATA[Kopiaste.. Flavours of Cyprus]]></category>
		<category><![CDATA[Mint]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=12856</guid>
		<description><![CDATA[The first dusting of snow arrived this morning and it&#8217;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&#8217;t like cold weather. Yesterday we went to Nafplion.    You can see a video I took [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2010/12/two-giveaways-of-kopiaste-cookbook-and-more-to-follow/feed/</wfw:commentRss>
		<slash:comments>97</slash:comments>
		</item>
		<item>
		<title>Kritharaki me Fakes kai Pasto (Orzo with Lentils and Pasto)</title>
		<link>http://kopiaste.org/2010/04/kritharaki-me-fakes-kai-pasto-orzo-with-lentils-and-pasto/</link>
		<comments>http://kopiaste.org/2010/04/kritharaki-me-fakes-kai-pasto-orzo-with-lentils-and-pasto/#comments</comments>
		<pubDate>Wed, 21 Apr 2010 04:25:39 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[My recipes]]></category>
		<category><![CDATA[Cypriot]]></category>
		<category><![CDATA[Dried legumes]]></category>
		<category><![CDATA[fakes]]></category>
		<category><![CDATA[kritharaki]]></category>
		<category><![CDATA[Lentils]]></category>
		<category><![CDATA[moudzentra]]></category>
		<category><![CDATA[orzo]]></category>
		<category><![CDATA[Pasta]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=9876</guid>
		<description><![CDATA[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 [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2010/04/kritharaki-me-fakes-kai-pasto-orzo-with-lentils-and-pasto/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Halloumi-Graviera Pull-aparts</title>
		<link>http://kopiaste.org/2009/04/halloumi-graviera-pull-aparts/</link>
		<comments>http://kopiaste.org/2009/04/halloumi-graviera-pull-aparts/#comments</comments>
		<pubDate>Thu, 30 Apr 2009 17:15:45 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Cypriot]]></category>
		<category><![CDATA[bread rolls]]></category>
		<category><![CDATA[Breads]]></category>
		<category><![CDATA[Cheese]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=5227</guid>
		<description><![CDATA[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&#8217;s and sheep milk, and it has a [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2009/04/halloumi-graviera-pull-aparts/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Kifylla: Cypriot Cinnamon and Raisin Bread Rolls</title>
		<link>http://kopiaste.org/2009/04/kifylla-cypriot-cinnamon-and-raisin-bread-rolls/</link>
		<comments>http://kopiaste.org/2009/04/kifylla-cypriot-cinnamon-and-raisin-bread-rolls/#comments</comments>
		<pubDate>Fri, 03 Apr 2009 18:39:00 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Cypriot]]></category>
		<category><![CDATA[bread rolls]]></category>
		<category><![CDATA[Breads]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[Cypriot cookbook]]></category>
		<category><![CDATA[kifylla]]></category>
		<category><![CDATA[Kopiaste.. Flavours of Cyprus]]></category>
		<category><![CDATA[lenten]]></category>
		<category><![CDATA[Nistisimo]]></category>
		<category><![CDATA[Traditional]]></category>
		<category><![CDATA[Vegan]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=4672</guid>
		<description><![CDATA[Kifylla is another Cypriot street food which is not widely known.   It&#8217;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&#8217;s a very healthy snack and perfect for breakfast. Being away from Cyprus for so many years, [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2009/04/kifylla-cypriot-cinnamon-and-raisin-bread-rolls/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>How to brine a turkey</title>
		<link>http://kopiaste.org/2008/12/how-to-brine-a-turkey/</link>
		<comments>http://kopiaste.org/2008/12/how-to-brine-a-turkey/#comments</comments>
		<pubDate>Sat, 27 Dec 2008 10:18:04 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[International]]></category>
		<category><![CDATA[Brining]]></category>
		<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Cypriot]]></category>
		<category><![CDATA[Giblets]]></category>
		<category><![CDATA[How to..]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Stuffing]]></category>
		<category><![CDATA[Tips-cooking]]></category>
		<category><![CDATA[Traditional]]></category>
		<category><![CDATA[Turkey]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=3176</guid>
		<description><![CDATA[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 [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2008/12/how-to-brine-a-turkey/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Bombari</title>
		<link>http://kopiaste.org/2008/12/bombari/</link>
		<comments>http://kopiaste.org/2008/12/bombari/#comments</comments>
		<pubDate>Sun, 14 Dec 2008 06:23:59 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Cypriot]]></category>
		<category><![CDATA[bombari]]></category>
		<category><![CDATA[Cypriot cookbook]]></category>
		<category><![CDATA[Ground meat]]></category>
		<category><![CDATA[Kopiaste.. Flavours of Cyprus]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Sausages]]></category>
		<category><![CDATA[Traditional]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=1377</guid>
		<description><![CDATA[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 [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2008/12/bombari/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Saganaki</title>
		<link>http://kopiaste.org/2008/11/cheese-saganaki/</link>
		<comments>http://kopiaste.org/2008/11/cheese-saganaki/#comments</comments>
		<pubDate>Mon, 03 Nov 2008 20:16:26 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Cypriot]]></category>
		<category><![CDATA[Greek]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[formaella]]></category>
		<category><![CDATA[graviera]]></category>
		<category><![CDATA[Greek cheese]]></category>
		<category><![CDATA[halloumi]]></category>
		<category><![CDATA[kefalograviera]]></category>
		<category><![CDATA[kefalotyri]]></category>
		<category><![CDATA[Lountza]]></category>
		<category><![CDATA[Saganaki]]></category>
		<category><![CDATA[saganotyri]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=2215</guid>
		<description><![CDATA[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 [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2008/11/cheese-saganaki/feed/</wfw:commentRss>
		<slash:comments>38</slash:comments>
		</item>
		<item>
		<title>Mahalebi and Rose Water</title>
		<link>http://kopiaste.org/2008/10/mahalebi-and-rose-water/</link>
		<comments>http://kopiaste.org/2008/10/mahalebi-and-rose-water/#comments</comments>
		<pubDate>Thu, 23 Oct 2008 13:53:17 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Cypriot]]></category>
		<category><![CDATA[anthonero]]></category>
		<category><![CDATA[blossom water]]></category>
		<category><![CDATA[corn flour]]></category>
		<category><![CDATA[corn starch]]></category>
		<category><![CDATA[Creams]]></category>
		<category><![CDATA[Cypriot cookbook]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[healthy recipes]]></category>
		<category><![CDATA[mahalepi]]></category>
		<category><![CDATA[Mediterranean diet]]></category>
		<category><![CDATA[Mint Cinnamon & Blossom Water Flavours of Cyprus Kopiaste!]]></category>
		<category><![CDATA[Pudding]]></category>
		<category><![CDATA[Rodostagma]]></category>
		<category><![CDATA[rose cordial]]></category>
		<category><![CDATA[rose water]]></category>
		<category><![CDATA[Traditional]]></category>
		<category><![CDATA[triantafyllo]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=2006</guid>
		<description><![CDATA[It&#8217;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 [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2008/10/mahalebi-and-rose-water/feed/</wfw:commentRss>
		<slash:comments>36</slash:comments>
		</item>
		<item>
		<title>Pourgouri (pligouri) Pilafi &#8211;  Bulgar wheat pilaf</title>
		<link>http://kopiaste.org/2008/09/pourgouri-pligouri-pilafi-bulgar-wheat-pilaf/</link>
		<comments>http://kopiaste.org/2008/09/pourgouri-pligouri-pilafi-bulgar-wheat-pilaf/#comments</comments>
		<pubDate>Mon, 22 Sep 2008 07:40:51 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Cypriot]]></category>
		<category><![CDATA[bulgar wheat]]></category>
		<category><![CDATA[bulgur]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[Cypriot pantry]]></category>
		<category><![CDATA[Food events]]></category>
		<category><![CDATA[Kopiaste.. Flavours of Cyprus]]></category>
		<category><![CDATA[pligouri]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[pourgouri]]></category>
		<category><![CDATA[rice and pilafs]]></category>
		<category><![CDATA[Traditional]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=1441</guid>
		<description><![CDATA[Bulgar 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 [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2008/09/pourgouri-pligouri-pilafi-bulgar-wheat-pilaf/feed/</wfw:commentRss>
		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Pilafi me fide (Rice Pilaf with vegetables and vermicelli)</title>
		<link>http://kopiaste.org/2008/09/cypriot-rice-pilaf-with-vermicelli/</link>
		<comments>http://kopiaste.org/2008/09/cypriot-rice-pilaf-with-vermicelli/#comments</comments>
		<pubDate>Sat, 20 Sep 2008 19:45:47 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Cypriot]]></category>
		<category><![CDATA[My recipes]]></category>
		<category><![CDATA[Cypriot cookbook]]></category>
		<category><![CDATA[Cyprus cuisine]]></category>
		<category><![CDATA[Kopiaste.. Flavours of Cyprus]]></category>
		<category><![CDATA[pilafi]]></category>
		<category><![CDATA[rice and pilafs]]></category>
		<category><![CDATA[Traditional]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=1451</guid>
		<description><![CDATA[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.  [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2008/09/cypriot-rice-pilaf-with-vermicelli/feed/</wfw:commentRss>
		<slash:comments>39</slash:comments>
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