My favourite eggplants until now were «tsakonikes» which I thought were the only ones which were sweet. I avoided cooking with the big round purple ones, as I heard that they were bitter. I’ve been seeing white eggplants at the market place for a long time but had never tried them until recently. When [...]
Continue reading about Melintzanes Santorinis (White eggplants from Santorini)
Feta is a white cheese and is the most consumed cheese in Greece. It’s also the most widely exported Greek cheese. And feta cheese is exclusively Greek. In 2005, after sixteen years of hot debate, the European Union’s highest court decreed that «feta» is protected as a traditional Greek product, and that none of the [...]
I was not going to post this recipe today but some time after Easter, as I wanted to focus on strictly Lenten recipes. Those who read my blog regularly know that I have been fasting since Clean Monday that is since 2nd March and I have been posting only nistisima, which are vegetarian and vegan [...]
Continue reading about Garides Saganaki me Masticha (shrimp saganaki)
If you ever visit Cyprus never order à la Carte. In Cypriot restaurants or tavernas your will see that they serve meze (plural mezedes) on their menu. Cypriot cuisine is famous for its mezedes, which translate as appetizers.
Don’t think as mezedes being small appetizer plates as starters but Cypriot mezedes are more than just [...]
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 make [...]
Blogging is wonderful and you get to know new people with different cultures, you cook their food and learn so much from them. I have learnt so much since I’ve started blogging and met some amazing people and you my friends are among them. As time passes we get closer and these friends are just [...]
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 [...]
Τυροκαυτερή (Tyrokafteri), from the words tyros = cheese + kafteri = hot, in some places also called ktypiti or kopanisti is a dip or a spread with cheese and chili peppers. Kopanisti, takes its name from the cheese produced in the Cyclades and the Aegean, which is a [...]
This Middle Eastern Dip known as 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. They start bringing plates after plates, after plates, after [...]
Piroshkis or pierogies were introduced to the Greeks by the Greek Pontiacs* who were forced to leave Pontus and scattered in all parts of the world, the majority of them came to Greece.
Piroshki are made from yeast dough usually fried. The ones baked are often glazed with egg to produce the common golden [...]
