Ivy on January 27th, 2008

  Psito pronounciation “psi-TO” is roasted meat cooked in the oven.  It could be made with lamb, goat, pork or chicken meat. Traditionally they used to make it in wood fired ovens which every household had one in their yard.  That made the roast amazing. However, we now make it at home ovens, which is […]


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Ivy on January 13th, 2008

Keftedes is the word for meatballs in Greece. I have posted before about meat balls. I have written about the meatballs we make in Cyprus which have potato in them instead of bread and the Soutzoukakia Smyrneika, bathed in a rich, spicy tomato sauce. Every family has its own keftedes recipe but I think the […]


Continue reading about Keftedes me Rodi (Meatballs in pomegranate sauce)

Ivy on December 19th, 2007

Today I am posting another recipe, which is suitable for a festive occasion. Wild boar with sage and honey. Wild boar isn’t something we can get everyday in Greece. We can, however, get it during the Christmas and New Year’s holidays, so I plan to make it during the holidays. During these holidays, I usually […]


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Ivy on December 10th, 2007

Afelia is a traditional Cypriot dish of small pieces of fried pork meat cooked in red dry wine and coriander. It is usually accompanied by bulgur pilaf. The origin of the word comes from ancient Greek and they were called ovelia = avelia.  The word ovelias means cooked meat (usually lamb) on the spit.  My mother […]


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Ivy on December 2nd, 2007

  Wiener Schnitzel or scallopini, as they are called in Italy or escalopes in France, consist of thinly sliced meat usually veal or pork, although chicken may also be used.  The meat slices are tenderized and rendered thinner with a meat mallet and then they are dredged in flour and breadcrumbs and pan fried. Ask […]


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Ivy on November 27th, 2007

When I got married I already knew how to prepare lots of dishes most of them complicated and difficult.  I liked cooking since I was very young and, therefore, every Sunday when I had some free time I would cook for the family.  I had never tried to cook the easy, everyday recipes because Ι […]


Continue reading about Chirino Fricassee (Pork in Avgolemono Sauce)

Ivy on November 11th, 2007

Dolmades are vine leaves stuffed with ground meat and rice.  There are a few different kind of dolmades depending on the region.  The most common in Greece is that with the Avgolemono (egg-lemon) sauce.  In other regions, including Cyprus, they add tomato and cinnamon.   During Lent we make them vegan, only with rice and they […]


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Ivy on November 11th, 2007

Koupepia (as we call them in Cyprus) are dolmades stuffed with rice, ground pork or beef, fresh herbs and seasoning and tomato.   They can be served as part of a meze platter or salad plate, eaten as finger food or as a main dish. The difference from the Greek ones is that in Cyprus we […]


Continue reading about Koupepia me ampelofylla ( Stuffed Vine Leaves)

Ivy on November 9th, 2007

Makaronia tou Fournou means pasta baked in the oven and is a common dish in Cyprus, often served as a main course, with a salad but in Cyprus it is an essential dish during all celebrations. It is similar to Greek pastitsio with a different flavour and of course lots of halloumi in it. Like […]


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Ivy on November 4th, 2007

Kolokassi is a root vegetable also known as wild taro, dasheen, elephant ears or Colocasia esculenta, usually cooked with meat and goes well with pork but also chicken and beef.    In Cyprus we usually add taro to a tomato flavoured pork stew with celery. Apart from Cyprus, this root can also be found in Greece […]


Continue reading about Chirino me Kolokassi (Taro with Pork)

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