Kopiaste.. Flavours Of Cyprus

Ivy on Μαΐου 28th, 2009

As with tyropita (cheese pie), there are many types of  spanakopita -spinach pie – in Greece, as well as a combination of both called Spanakotyropita, or when there is less spinach (or none at all)  and more greens, it is called hortopita. These kind of foods are staples in Greek cooking so every now and […]

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Continue reading about Homemade Spanakopita from Scratch

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 Μαρτίου 15th, 2009

Tahini or tashi as it is called in Cyprus, is a paste made from ground sesame seeds.  It is usually very thick and if left a long time you will see that oil is gathered on top.  You do not have to worry about that you just mix it and it is just fine. To […]

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Continue reading about Tashi (tahini) Dip

Ivy on Ιανουαρίου 11th, 2009

Kokkino in Greece means red and kokkinisto is the way the food is cooked in a tomato sauce and becomes reddened.   This is a traditional dish and can be made with lamb, chicken, rooster or game.  Red or white wine may be added and spices vary depending on what you prefer but mostly cinnamon, cloves […]

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Continue reading about Moschari Kokkinisto

Ivy on Δεκεμβρίου 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 […]

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Continue reading about Zalatina or Pichti

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

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 […]

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

Ivy on Οκτωβρίου 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 […]

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

Ivy on Σεπτεμβρίου 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 […]

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


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