Gyristarkes, from the Greek verb γυρίζω = turn, now commonly known as glystarkes or glistarkes, is a kind of grid-like crusty, sesame rusks. The bread sticks are dipped into sesame seeds and then they are shaped beginning with a cross (as it had a religious meaning as well) and then other bread sticks are added [...]
Continue reading about Glystarkes (Cypriot crusty, sesame rusks)
Tried and Tasted is an event which started by Zlamushka who blogs at Zlamushka’s Spicy Kitchen. The aim of this event is to showcase one blog, every month, allowing fellow food bloggers to thoroughly explore the featured blog and choose one or more recipes to “try and taste” in their own kitchens.
Aparna, of My [...]
Continue reading about Kalamata Olives and Cheese Muffins - Tried and Tasted
Making phyllo from scratch may be a little bit intimidating, not that it’s difficult to make. However, using ready made phyllo is still good and there are lots of things you can make with it. These snacks are so easy to make and have such a wonderful flavour. Any kind of [...]
Continue reading about Easy, cheesy snacks and more awards!!!
My friend Aparna, of My Diverse Kitchen is hosting the Bread Baking Day #12 - Small breads.
What Aparna wants from us is to make anything like buns, rolls, biscuits, bagels, waffles, beignets, doughnuts, croissants, bread sticks, pretzels, etc. and we can make them sweet or savory, plain or stuffed, or add fruit/ [...]
Continue reading about Olives and Carrot Bread Sticks and rolls
Piroshkis or pierogies were introduced to the Greeks by the Greek Pontiacs* who were forced to leave Pontus and scattered in all parts of the world, the majority of them came to Greece.
Piroshki are made from yeast dough usually fried. The ones baked are often glazed with egg to produce the common golden [...]
For those who are fasting for Greek lent a variety of different food is necessary.
Do you know what they used to have for breakfast some generations back? Bread and olives and that kept them strong and healthy to work all day in the fields.
However, how tasteful the olives may be or the bread this is [...]
What’s a Lahmajun?
Lahmajun is one of the staple meals ofArmenia and it is often described as the Armenian or Middle-Eastern analogue to the Pizza. However, a Lahmajun has a very thin crust, and is topped with a meat sauce topping, usually lamb or beef-based, that is cooked with tomato and Middle Eastern spices..
Armenia is [...]
I have posted about koupes last month and you can see the original recipe here. The recipe for the dough is exactly the same. However, as the Orthodox have big lenten periods, fifty days before Easter, forty days before Christmas and some days before the Annunciation of the Virgin Mary [...]
Koupes is a street food we find in Cyprus and one of the most usual place to find them was on Sunday mornings outside the Church yards. I am not sure if you can still find them outside churches but I know that they are now sold in supermarkets or in confectioneries.
Koupes are served as [...]
Kataifi is a pastry made with a special form of shredded phyllo dough which looks like angel hair pasta but it is soft and can be handled and it does not crumble. Kataifi is usually used for making sweets which are filled with nuts and cinnamon and then bathed in a syrup. There [...]
Continue reading about Tyropita with kataifi, feta and four cheeses
