Mezedes
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 [...]
Piroshki, 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 which came to Greece. Piroshki are made from yeast dough usually fried. You can find them in bakeries or fast food shops, with various fillings. Their size depends [...]
Today as I was looking into some of my notes, I noticed that today was the deadline for the Monthly Mingle event, created by Meeta, of Whats For Lunch Honey’s and co-hosted this month by Mansi, of Fun “n” Food, This month’s theme being Appetizers & Hors D” oeuvres, we were requested to share some [...]
Continue reading about Greek Mezes with Red Peppers (Florinis)
The method for roasting peppers is the same for any kind of peppers, but I have chosen Piperies Florinis, which are red sweet peppers, named after the prefecture of Florina, where they are cultivated. Before giving my recipe, I wish to explain the easiest method for roasting peppers. There are many ways you can roast [...]
Continue reading about Piperies Florinis (Greek Red Roasted Peppers)
A few days ago I wrote about the other parcel I received from sweet Nuria and as I promised I am writing about the parcel I received from Pixie before Easter. When Pixie asked me what I wanted I told her that I wanted maple syrup because it was something I saw in recipes and [...]
Continue reading about Courgette Croquettes with Quinoa and Anchovies
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 [...]
Continue reading about All about Caviar and Greek Taramas and Taramosalta
What’s a Lahmajun? Lahmajun is one of the staple meals ofArmenia and it is often described as the Armenian or Middle-Eastern analogue to the Pizza. However, a Lahmajun has a very thin crust, and is topped with a meat sauce topping, usually lamb or beef-based, that is cooked with tomato and Middle Eastern spices.. Armenia [...]
Whilst preparing Papoutsakia (stuffed eggplants) I kept thinking what should I do with all this eggplant flesh I was scooping out of the eggplant? Shall I make melitzanosalata (meaning eggplant salad but it is actually a dip)? I was skeptical as I knew that to make melizanosalata, the eggplants should be pierced with a [...]
I have posted about koupes last month and you can see the original recipe here. The recipe for the dough is exactly the same. However, as the Orthodox have big lenten periods, fifty days before Easter, forty days before Christmas and some days before the Annunciation of the Virgin Mary as well as on some [...]
These eggplant mezes are stuffed with feta and then coated with bread crumbs and deep fried. Perfect finger food for parties or in this case this will be my entry for Game Night Party Recipes, hosted my Mansi, at Funnfud. Melitzanes me Feta (Eggplant rolls with feta) Ingredients 2 – 3 long eggplants 2 eggs [...]
Continue reading about Rola Melitzanas me Feta (Eggplant rolls with feta)
