Kopiaste.. Flavours Of Cyprus

Patates Antinahtes means “Tossed Potatoes”. They have taken their name from the way they are cooked, as they are tossed in the sauce pan to be coated with the spices until they absorb the wine.   These potatoes are washed very well and then they are cracked and deep fried in olive oil.  They are […]

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Continue reading about Patates Antinahtes (Cypriot recipe with Baby potatoes cooked in red wine)

Ivy on Απριλίου 2nd, 2008

At the beginning of Greek Orthodox Lent, Kathara Deftera or Clean Monday, I prepared several dishes and told you that I was going to post them during this period of lent. However, due to all the events and other things popping up I have delayed. Shall try and post the other recipes within the next […]

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Continue reading about Htapodi Salata (Octopus Salad)

Ivy on Μαρτίου 23rd, 2008

Bakaliaros (Cod) is another Greek traditional dish which has become synonymous to the 25th of March, which is the Annunciation of Virgin Mary and on that day we also celebrate the Revolution against the Turks in 1821. The Annunciation in Greek is called Evangelismos and those named Evangelos or Evangelia celebrate their name day. My […]

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Continue reading about Bakaliaros with Skordalia (Cod and garlic dip)

Ivy on Μαρτίου 14th, 2008

For those who are fasting for Greek lent a variety of different food is necessary. Do you know what they used to have for breakfast some generations back? Bread and olives and that kept them strong and healthy to work all day in the fields. However, how tasteful the olives may be we never eat […]

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Continue reading about Eliopita, Eliotes or Eliopitakia (Cypriot olive pies)

Ivy on Φεβρουαρίου 15th, 2008

Can you think of a better way to start your breakfast? I am sure you can, but here’s a kind of breakfast we have in Cyprus. It’s a a Halloumi cake, with lots and lots and lots and lots of mint. It’s so easy to make and yet you just can’t have enough of it.  […]

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Continue reading about Kypriaki Tyropita (Savory Cheese Cake)

Ivy on Ιανουαρίου 28th, 2008

Cypriot pitta bread are much different to the Greek pitas. They are flat breads like the other pita but are different in shape and in taste. I’ve been in Greece for 27 years and have never found any, at least where I live. (After a year, writing this post, you can find Cypriot pitas in […]

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Continue reading about Kypriaki Pitta (Cypriot pita – flatbread)

Ivy on Ιανουαρίου 19th, 2008

Giouvarlakia are meatballs with rice in a lemony avgolemono sauce. You can use ground veal or beef, pork, or a mixture of veal or beef and pork together or chicken or turkey mince, for a healthier soup. When the meatballs are cooked,  then make «avgolemono» which is an egg-lemon sauce and turn it into a […]

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Continue reading about Giouvarlakia Avgolemono

Ivy on Ιανουαρίου 12th, 2008

Skordalia, as we read in Wikipedia, is a pleonastic compound of the Greek word skordo (meaning garlic) and the Italian agliata (meaning garlicky). In the Ionian islands which were under Venetian rule for many years they call it aliada. Skordalia may be the modern equivalient of ancient skorthalmi. Skordalia is a dip made by combining […]

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Continue reading about Skordalia

Ivy on Δεκεμβρίου 25th, 2007

Bourekia is a type of fried or baked pastry made with flaky homemade phyllo and filled with a variety of ingredients.  It can be either savory or sweet, so apart from the minced meat we usually make in Cyprus, they can be filled with cheese, like anari, halloumi or feta, halvas, spanakopita filling,  mushrooms, etc. […]

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Continue reading about Bourkekia me Kima and Manitaria

Ivy on Δεκεμβρίου 13th, 2007

These tasty cheese-filled pastries are finger foods and can be served as appetizers, mezedes, side dishes, and snacks. There are many variations on this recipe using different types of cheeses and herbs. The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!

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Continue reading about Tyropitakia (Cheese filled pastries)

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