Nistisimo
Kifylla is another Cypriot street food which is not widely known. It’s a sweet bread, filled with raisins and glazed with sugar on top and it used to be sold in the central streets, in wheeled carts. It’s a very healthy snack and perfect for breakfast. Being away from Cyprus for so many years, [...]
Continue reading about Kifylla: Cypriot Cinnamon and Raisin Bread Rolls
As I told you in my previous post, we visited an exhibition on Lakonian products. The first part was all about olives and Greek olive oil. I have taken many photos but as it is impossible to show all the exhibition, I have made a few collages so that you may see and find [...]
Continue reading about Honey, Peanut butter, Chocolate and Pastelli Cookies – Lakonia Part II
Laconia is a prefecture in Greece, with Sparta its administrative capital. It is bounded by Mount Taygetus, to the west of Sparta, which is the highest mountain range of Peloponese (2.407 meters) and with the Parnon mountains to the northeast (1.961 meters), to the west with Messenia, and to the North with Arcadia. Among the [...]
Continue reading about Lakonia and Pasta Elias (Olive paste)
How would you feel if your birthday was during Lent and you could not have a Birthday Cake? Unfortunately this is something I had to face many times as apart from my birthday, my daughter’s birthday is a few days before mine and my son’s is exactly a month after mine, so in all three [...]
Kalamaria is a very popular dish in Greece and Cyprus, especially during Lent when seafood is allowed to be eaten. Although we can eat all sorts of delicious food during Lent I find it difficult to cook dried legumes or just vegetables on Sundays as Ι have always connected Sunday cooking with meat dishes. During [...]
Continue reading about Kalamarakia tiganita kai gemista (fried and stuffed kalamari)
Kremmydia Gemista, which means stuffed onions is a recipe my mother would often make. She would make the same filling as for koupepia, with or without the minced meat, depending on the occasion. The filling I have made is not how my mother used to make but I used different other vegetables combined with rice. [...]
Fasting for Easter was not something we were looking forward to when we were young maybe because the older generation used to cook the same Lenten dishes, over and over again, mostly dried legumes and seasonal vegetables. Now you can find all sorts of fresh or frozen vegetables year round and you have cookbooks, food [...]
Moussakas, (which is a singular noun and not moussaka, plural moussakas) is one of the most known Greek dishes and the traditional way of making it is with layers of vegetables, with a meat sauce in the middle, again a layer of vegetables and topped with a béchamel sauce in which some myzithra is added [...]
This week Joan’s event A Culinary Tour Around the World is taking us to The Philippines. I google searched for some vegan Philippo recipes, since I am fasting and I decided to make Turons which are Sweet fried Banana Spring Rolls and are snacks sold in sidewalks. The original recipe was made with spring roll [...]
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 [...]
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