Nistisima

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 Μαρτίου 10th, 2008

  The first Monday of Lent (50 days before Greek Orthodox Easter) is a Public Holiday in Greece and Cyprus and marks the beginning of Lent and is celebrated all over Greece and Cyprus with a picnic at the fields and mountains (or parks or nearby hills in the big cities). Events and activities take […]

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Continue reading about Kathara Deftera or Clean Monday and Lenten Recipes

Ivy on Φεβρουαρίου 16th, 2008

What better than a nice hot soup on a cold day like today? When Lisa from Lisa’s Kitchen and Holler from Tinned Tomatoes asked us to prepare a Vegetarian soup, to be frank I did not have a recipe. The only vegetarian soups I make are houmous chickpea soup and lentils soup and that I […]

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Continue reading about Vegetable Puree Soup with Pasta

Ivy on Ιανουαρίου 16th, 2008

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 […]

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Continue reading about Koupes with Mushrooms

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 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 Δεκεμβρίου 6th, 2007

Artichokes from the region of Argolida Artichokes are native to the Mediterranean and appear during spring.  Although during the past years we have all sorts of vegetables cultivated in green houses, we never see artichokes after the end of Spring.  Of course, we can get them frozen or canned but they are much tastier when […]

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Continue reading about How to clean / trim Artichokes

Ivy on Νοεμβρίου 29th, 2007

  “Gemista” means stuffed vegetables.   This is one of the most popular Greek vegetarian summer dishes.  They are one of my favourite dishes, as it is a combination of so many tastes and aromas.  Vegetables, oil, rice, potatoes, parsley and mint are mingled in our palate and all the seet juice from the fresh, ripe […]

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Continue reading about Gemista – Stuffed Tomatoes and Peppers

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)


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