Rice

Ivy on Ιουλίου 20th, 2008

Those of you reading my blog know that I am from Cyprus, which although it is an independent state, our culture, language, religion, customs, food, music, national anthem etc., are Greek. The immigration of settlers from Greece, which had begun at least by 1200 b.C., led to the foundation of Greek kingdoms covering most of […]

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Continue reading about Koupepia me lahana and not lahanodolmades

Ivy on Απριλίου 20th, 2008

Some days ago my son went to Sparta to visit his grandmother and our relatives who live there and when he came back, as usually,they sent us some fresh eggs from their chickens, pasto (which is cured pork), as well as sausages and finally some fresh vine leaves from their garden. If you like dolmas (meaning stuffed or filled in Turkish) plural dolmades, now is the best time of the year to buy and store fresh vine leaves as they are […]

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Continue reading about Koupepia (Dolmadakia) Gialantzi with Potatoes

Ivy on Ιανουαρίου 19th, 2008

Giouvarlakia are meatballs with rice in a lemony avgolemono sauce. You can use ground veal or beef, pork, or a mixture of veal or beef and pork together or chicken or turkey mince, for a healthier soup. When the meatballs are cooked,  then make «avgolemono» which is an egg-lemon sauce and turn it into a […]

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Continue reading about Giouvarlakia Avgolemono

Ivy on Δεκεμβρίου 14th, 2007

“Avgolemono” is a traditional Greek chicken rice soup but in short we always refer to it as “Avgolemono”. A whole chicken is usually boiled to accompany the soup but also to take the broth and cook the rice in it. It is then thickened to a creamy consistency by the addition of avgolemono sauce (literally […]

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Continue reading about Avgolemono Soup

Ivy on Νοεμβρίου 26th, 2007

This dessert is a favourite with my family, not only as a dessert, but as a special treat. The end result of this version should be more a cream than a «set» pudding, and instead of chilling, try serving it at room temperature. This recipe is easy and has few ingredients, but it needs pretty […]

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Continue reading about Ryzogalo (rice pudding)

Ivy on Νοεμβρίου 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 make add tomato and cinnamon.   During Lent we make them vegan, only with rice and […]

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Continue reading about Dolmades me Avgolemono (stuffed vine leaves)

Ivy on Νοεμβρίου 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 […]

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Continue reading about Koupepia me ampelofylla ( Stuffed Vine Leaves)

Ivy on Νοεμβρίου 1st, 2007

Fakes (pronounced fakhés) moutjentra is a lentil recipe we make in Cyprus with rice and onions and is a high protein, balanced healthy food, especially with the combination of rice.    In Greece they usually make fakes soupa, a soup with tomatoes but they do make a similar recipe in the Aegean islands which is called […]

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Continue reading about Fakes Moutjentra – Cypriot Lentils with Rice

Ivy on Νοεμβρίου 1st, 2007

Rice Pilaf, has its origin from the Persian pilau also called polao, pilav, pilaff, plov or pulao in other languages. One of the earliest literary references to pilau can be found in the histories of Alexander the Great when describing Bactrian hospitality. Bactria was an eastern Persian (Iranian) province, which was the birthplace of Alexander’s […]

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Continue reading about Rice Pilaf


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