The word “kolokytholoukoumades” may seem long and complicated to pronounce but it is a blend of two words, from kolokythia (courgettes/zucchini) and loukoumades (Greek doughnuts). I bought some courgettes (zucchini) from the farmers’ market a few days ago, to make briam.   The courgettes were really fresh with their blossoms still on.  I usually add the blossoms, along […]


Continue reading about Kolokytholoukoumades (Battered Courgette Flowers filled with Cheese)

I love hoummous and when I boil chickpeas I always cook more and keep some in the deep freezer, to use it whenever we are craving some.  The other day when I was looking in the deep freezer for the chickpeas to prepare some mezedes, I also saw that I had some leftover roasted butternut […]


Continue reading about Hoummous with Roasted Butternut Squash and Garlicky Olives

Ivy on June 26th, 2010

Here are a few things I made with the pickled cherries. Actually, this was not a four course meal but each recipe was made on a different day but  I just realized that I made an appetizer, a salad, a main course and a mezes/dessert okay it’s not actually a dessert but can be turned […]


Continue reading about A four course Meal using Pickled Cherries

Ivy on March 17th, 2009

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 starters but […]


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Ivy on May 15th, 2008

For those reading my blog regularly, I wrote at the beginning of May that during the days my sons were sick, my husband went to buy some fresh fish for a soup for the boys and he called me to ask if I wanted some fresh anchovies for us. I thought that it was a […]


Continue reading about Gavros Marinatos (Marinated anchovies)

Ivy on March 25th, 2008

The name of this dish is named after Mount Athos, which in Greek is Aghion Oros.I don’t know if the monks in Agion Oros prepare this dish but it is a very good mezes. Before going to Thessaloniki I asked Peter “The Macedonian Kalofagas” if he knew any good restaurants we could visit and he […]


Continue reading about Agioritiki Tigania

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)

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