Kopiaste.. Flavours Of Cyprus

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)

Ivy on Αυγούστου 28th, 2008

This Middle Eastern Dip known as hummus or hoummous, has passed to the Cypriot cuisine as hoummoi. It is made of chickpeas, tahini, garlic, lemon and olive oil and is one of the many mezedes they will serve you going to any taverna in Cyprus.   Eating mezedes in Cyprus is like a ritual and […]

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Continue reading about Hoummous Dip

Taygetus Greek: Ταΰγετος, also Taigetos is a mountain range of the Peloponnesus, Southern Greece, extending about 65 miles (100 km) north from the southern end of Cape Matapan in the Mani Peninsula. It rises to about 7,900 ft (2,410 m) at Mt. Hagios Ilias (Mt. St. Elias or Prophitis Elias). The mountain is named after […]

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Continue reading about Ladolemono Dressing with Extra Virgin Olive oil and Oregano from Mount Taygettus, in Lakonia

Ivy on Ιουλίου 8th, 2008

Cypriot cuisine has been influenced through the centuries by the many conquerors.   The most important influence though, came by the ancient Greeks. Since ancient Greeks came to the island, until nowadays, Greek language and Greek civilization and culture are dominant on the island. Most of the Cypriot recipes are similar to the Greek ones […]

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Continue reading about Psari Magioneza (Fish with Mayonnaise) and Fish Soup

Ivy on Απριλίου 29th, 2008

Yesterday was a public holiday and all the shops were closed and I needed some mayonnaise, so it was a good opportunity for me to make some. I was planning to make some for a while now and had already bought some mustard seeds. It’s really easy to make mayonnaise and all you need are […]

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Continue reading about Homemade Olive oil Mayonnaise

Ivy on Απριλίου 24th, 2008

During the Easter holidays half the population of Athens celebrate Easter at their villages or at their relatives’ villages. Like the majority of theAthenians we drive away from this crazy city to relax and rejoin again with our relatives.  Sparta is about 2 – 3 hours drive away from Athens but some times, during the Easter […]

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Continue reading about Ovelias – Easter Whole Lamb Roasted on the spit or Souvla

Ivy on Απριλίου 23rd, 2008

Etymology: Flaouna pl. flaounes is a traditional cheese bread we make in Cyprus during Easter, with phyllo filled with  a special Cypriot cheese made during easter and mint.  The word Flaouna, is derived from the ancient Greek word πᾰλάθη (palathi) > flado > fladoonis > flatouna > flaouna. History: It is believed that flaouna is reminiscent […]

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Continue reading about Easter Flaounes

Ivy on Απριλίου 22nd, 2008

A few months ago I told you how I made Cypriot Pita Bread and how easy it was to make. Ever since I learned how to make them we have been enjoying them in all sorts of sandwiches especially with halloumi and lountza or eating them with dips, like hoummous, taramosalata, tzatziki or melintzanosalata but […]

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Continue reading about Sheftalia in Cyprus Pita

Ivy on Απριλίου 20th, 2008

The debate: What is Caviar? Caviar is sturgeon roe from the various species of wild sturgeon that inhabit the Black Sea and Caspian Sea. Some purists will say: if it doesn’t come from the Black Sea basin it is not caviar proper. However, this is up for debate due to the fact that many other […]

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Continue reading about All about Caviar and Greek Taramas and Taramosalta


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