Pork

Ivy on Δεκεμβρίου 28th, 2008

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 for […]

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Continue reading about Zalatina or Pichti

Ivy on Δεκεμβρίου 19th, 2008

Years ago, before refrigerators were invented or even before electricity, can you imagine how people lived? We stuff our refrigerators with lots of products and whenever we feel like cooking we just thaw something and cook it. Back then people had hens and turkeys, rabbits and other domestic animals in their yards, which they would […]

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Continue reading about Spartiatika Loukanika (Spartan Sausages)

Ivy on Δεκεμβρίου 14th, 2008

Bombari is a Cypriot traditional recipe which resembles like sausage but it is actually a cooked meal. My mother used to make this and we loved it.   Although I did not have a recipe for this, however, I could remember the way she used to make it and I tried to recreate it. I […]

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Continue reading about Bombari

Ivy on Νοεμβρίου 28th, 2008

I am having a hard time writing this recipe as I am not sure what the English word would be for psaronefri. I think it is called pork tenderloin. I will be calling it a pork tenderloin until someone corrects me and then I will correct the post as well. I tried two methods.  One […]

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Continue reading about Psaronefri (pork tenderloin) with Prune Sauce

Ivy on Σεπτεμβρίου 22nd, 2008

Bulgar or bulgur known as πλιγούρι, (pligoúri), in Greek or πουργούρι, (pourgouri) in Cyprus and as burghul (برغل) in Arabic) is a cereal food made from several different wheat species, but most often from durum wheat. Bulgar holds a place in recipes similar to rice or cous cous but with a higher nutritional value. Best known as an ingredient in tabouli salad, bulgur is also a […]

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Continue reading about Pilafi Pourgouri (pligouri) – Bulgur wheat pilaf

Ivy on Αυγούστου 11th, 2008

What can I say about this dish except that if you like the ingredients you will be thrilled by the taste and it is a dish easy to make, you can serve it at buffets, on special occasions and your guests will be thrilled. The same recipe can be made with boneless lamb or goat […]

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Continue reading about Lamb or Pork stuffed and wrapped in vine leaves

Ivy on Απριλίου 22nd, 2008

A few months ago I told you how I made Cypriot Pita Bread and how easy it was to make. Ever since I learned how to make them we have been enjoying them in all sorts of sandwiches especially with halloumi and lountza or eating them with dips, like hoummous, taramosalata, tzatziki or melintzanosalata but […]

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Continue reading about Sheftalia in Cyprus Pita

Ivy on Μαρτίου 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 […]

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Continue reading about Agioritiki Tigania

Ivy on Μαρτίου 5th, 2008

Last week I finally made it to Thessaloniki. This is how I got there. One Thursday afternoon I had some ironing to do and I usually watch television whilst ironing. There was a food show on and when they asked to telephone for participations I phoned. They were anxious to come for the shooting even […]

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Continue reading about Sweet and Sour Pork

Ivy on Φεβρουαρίου 24th, 2008

After seeing the announcement for the next the Royal Foodie Joust, hosted by Jenn, The Leftover Queen, I was puzzled what to prepare. The Leftover queen, who holds this monthly competition where foodies all over the world, join in a «cook-off event» using three ingredients. The three ingredients have been chosen by the previous winner, […]

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Continue reading about Marinated Pork with pink peppercorns

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