Rice
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 [...]
Continue reading about Koupepia (Dolmadakia) Gialantzi with Potatoes
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 [...]
Today it was a rather cold day here in Athens 2 – 8o C (35 – 46 F), so it was a good opportunity to have soup. Avgolemono soup (meaning egg and lemon soup), is a traditional Greek soup which usually starts with a chicken broth, so I boiled chicken (see tip How to… clean [...]
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 [...]
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 [...]
Continue reading about Dolmades me Avgolemono (stuffed vine leaves)
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)
Fakes moutzentra is a lentil recipe we make in Cyprus and is a high protein, balanced healthy food, especially with the combination of rice. In Greece they make a similar recipe in the Aegean islands which is called Fakoryzo, meaning lentils and rice. I remember when my mother used to make moutzentra, she would fry [...]
Continue reading about Fakes Moutzentra – Lentils with Rice (Cypriot)
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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