Lenten

Ivy on Ιανουαρίου 10th, 2008

In Athens, but also in most of the parts of Greece, once a week, every neighborhood has its farmers” market, which is called “laiki agora” meaning peoples’ (popular) markets. There you can find freshly cut, ripened-to-perfection fruits, vegetables, produce, herbs, fish, flowers, plants, clothes and household items. Usually the marketplace occupies four or five roads […]

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Continue reading about Spanakoryzo (spinach and rice)

Ivy on Ιανουαρίου 7th, 2008

Beans are considered to be the national food of the Greeks. I do not know the story behind this, maybe it is because they used to eat them a lot, but according to food historians, fassolia and fassolada has been around since ancient Greek times. However, years back they used to call beans “the meat […]

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Continue reading about Greek White Beans Salad

Ivy on Ιανουαρίου 6th, 2008

I was not planning to post anything until tomorrow but I got up really early after the very strong earthquake we sensed today at 7.15 a.m. Memories came back after the 1999 earthquake with epicentre Parnitha, near Athens. After being assured by the mass media that no damages occurred anywhere in Greece and there would […]

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Continue reading about Briam (baked Vegetable Medley)

Ivy on Δεκεμβρίου 30th, 2007

Pischies is a Cypriot traditional pastry dessert made with dough on which it is generously brushed with olive oil, cinnamon and sugar and after shaping them they are fried in olive oil and then bathed in syrup. These pastries are very easy to make and very tasty. You can make the the dough from scratch […]

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Continue reading about Pischies

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 Νοεμβρίου 24th, 2007

Tahinopita is a Cypriot Lenten Pie and I stress the word Cypriot Tahinopita because I searched the web for information about tahinopita and could not find this recipe anywhere.The only thing I found was a cake made with tahini and 90% of the recipes found were exactly the same (copy – paste) from someone who […]

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Continue reading about Tahinopita (A Cypriot Lenten Pie)

Ivy on Νοεμβρίου 10th, 2007

The queen of taste, the black olive owes a lot to the Greek fertile earth which gifts it a superb light buttery taste, features in many pastry recipes. Eliopitakia. Eliopsomo (Olive Bread) Lagana Olives and Carrot Bread Sticks and rolls Whole Wheat Focaccia with Kalamata Olives

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Continue reading about Elioti – Olive Roulade

In Greek, htapodi is octopus and makaronaki kofto is a small pasta, like ditali.  It  is cooked in a tomato sauce and then in the sauce we cook the pasta.    It is a Lenten recipe, so during Lent no cheese is added on top. It’s one of the most favourite and filling dishes during Lent. […]

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Continue reading about Htapodi (or moschious) me Makaronaki kofto (Octopus in tomato sauce with pasta)

Ivy on Νοεμβρίου 2nd, 2007

In the Greek language there is only one word for pumpkins, squash or courgettes (zucchini) and the word is «kolokythi or kolokytha».   Kolokotes, therefore are traditional Cypriot pastries, similar to calzone, empanadas, boureki or pies as we call them, made with squash and are neither sweat or salty.   They are vegan and perfect for […]

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Continue reading about Kolokotes (Cypriot Squash Turnovers)

Ivy on Νοεμβρίου 2nd, 2007

If you are using fresh vine leaves wash and then put them in a sauce pan with plenty of water and boil for 5 minutes.   If you are using frozen ones, follow the same procedure without defrosting them and then remove cling film. Cool them in cold water and strain them. Place one of […]

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Continue reading about How to roll Dolmades


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