Traditional
During the Great Lent period which is 48 days before Easter, the Orthodox abstain from eating foods containing animals with red blood (meats, poultry, game, fish), as well and products from animals with red blood (such as milk, cheese, eggs, etc.) Fish with backbones are not allowed but mollusks like squid, octopus, shrimps, mussels etc., [...]
Continue reading about Dolmadakia Bakaliarou (Dolmades with Cod Fillets)
Xerotigana, freely translated as simple fries, is mentioned in my cookbook together with the recipe for loukoumades. Loukoumades is more complicated to make but so long as you have yeast this is a very simple recipe which is so easy to make. I used fresh yeast but you can also use dried instant yeast (9 [...]
Continue reading about Xerotigana my way (deep fried yeast dough)
I’ve already spoken about pasto which is cured pork meat which is smoked. However, after the meat is cured and smoked it has to be cooked and preserved in olive oil. This is an old method which they used when there were no refrigerators but it is still used as it adds flavour to the [...]
Continue reading about Pasto Lakonias (Smoked Pork) and an Omelette
In Cyprus it is tradition to offer these treats after the wedding, instead of bombonieres (favours), which are offered in Greece. After the church ceremony the couple and the parents of the bride and groom line up for congratulations and one of these wedding cakes are offered to the guests, neatly folded in cellophane paper. [...]
Continue reading about Loukoumia tou Gamou (Cypriot Wedding Cakes)
I don’t cook soup very often as the winters in Greece are quite mild and cook some , maybe three of four times during the whole winter. On such occasions there are so many different soups to chose from, like trahanas, avgolemono, giouvarlakia, kreatosoupa (meat soup with beef and vegetables) or psarosoupa same as kreatosoupa [...]
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)
Summer Escapes Part II Taygetus Mountain: Sparti – Megalopolis This is a local recipe from Lakonia and is a very rustic, traditional village recipe with rooster but it can also be made with chicken. Kokoras Bardouniotikos means Rooster from Vordonia area. Before giving the recipe I would like to tell you a few things about [...]
Continue reading about Kokoras Bardouniotikos (Stewed Rooster with feta)
Kifylla is another Cypriot street food which is not widely known. It’s a sweet bread, filled with raisins and glazed with sugar on top and it used to be sold in the central streets, in wheeled carts. It’s a very healthy snack and perfect for breakfast. Being away from Cyprus for so many years, [...]
Continue reading about Kifylla: Cypriot Cinnamon and Raisin Bread Rolls
Memorial. (Gr. Μνημόσυνο Mnemosyno – mnee moh see no). A special service held in the Orthodox Church for the repose of the souls of the dead. Memorial services are held on the third, ninth and fortieth day; after six months, and after one or three years after death, then annually. Boiled wheat is used as [...]
I love making spoon sweets and every time I write about one I end up saying that it is my favourite. Each one has a different taste and when raw even if it is bitter like the walnuts or citrus or tasteless like water melon rind, when it is done it is transformed into something [...]
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