Traditional
Sofrito is a veal steak slowly cooked in a white wine, garlic and herb sauce and is usually served with rice. It is a dish native to, and almost exclusively to be found on, the island of Corfu. So fritto in Italian means slow frying (sautéing) and this dish has its roots probably from the [...]
Bulgar or bulgur known as πλιγούρι, (pligoúri), in Greek or πουργούρι, (pourgouri) in Cyprus and as burghul (برغل) in Arabic) is a cereal food made from several different wheat species, but most often from durum wheat. Bulgar holds a place in recipes similar to rice or cous cous but with a higher nutritional value. Best known as an ingredient in tabouli salad, bulgur is also a [...]
Continue reading about Pilafi Pourgouri (pligouri) – Bulgur wheat pilaf
Like bulgur pilaf, in Cyprus we make rice pilaf with vermicelli pasta. We usually add tomatoes in the pilaf as well, just like the bulgur pilaf. The vegetables are my addition to this recipe and you can add whatever boiled or steamed vegetables you like. I did not add tomatoes but used chicken broth instead. [...]
Continue reading about Pilafi me fide (Rice Pilaf with vegetables and vermicelli)
Kourou is a type of phyllo which I would describe somewhatbetween a plain phyllo (flour, oil, salt and water, sometimes vinegar), and puff pastry. Kourou phyllo does not expand as puff pastry nor is it crispy like the plain phyllo. It is an unleavened phyllo but light and flaky due to the butter and yoghurt [...]
Revani or Ravani is one of the best Greek desserts.It is a cake made with flour or semolina and bathed in syrup.Revani has its roots in Asia Minor and as many of the Greek desserts the Turks now call them Turkish. Traditionally the cake does not have any cream and in some parts of Greece [...]
Continue reading about Revani or Ravani with Whipping Cream and Pineapple
I have talked about petimezi in a previous post but for those of you who are reading this for the first time petimezi is a syrup made of grape juice and is used as a sweetener. One of its uses in Greece is to make moustokouloura (must cookies). We usually make these cookies with petimezi [...]
Αncient Greeks colonized Southern Italy and Sicily between 800 to 500 b.C. and then in 146 b.C. the Romans conquered Greece. During these years the Romans were influenced by the Greek civilization, culture and among other things food. Until today in some parts of Southern Italy they still speak a Greek ancient dialect and [...]
Continue reading about Lagana and Focaccia style Lagana with Kalamata Olives and Sun-dried Tomatoes
Koulouri Thessalonikis, is a street food, round shaped bread product with a hole in the middle, covered with sesame seeds, crunchy outside and soft inside. The street vendors also sell some of those triangle cheese with the smiling cow to accompany it. It is one of our healthiest snacks as it is low in fat [...]
The best time to make palouzes is late August or during September but as I wanted to share this with you in time, last Tuesday when I went to the farmers’ market, the grapes were at a reasonable price so I bought some sultana grapes to make this dessert. However, any type of white grapes [...]
I have lots of recipes I have gathered during all these months and for which I did not have the time to write about them. So instead of writing a lot of things I thought that it would be the time to write some of these recipes and have them in autopost for the period [...]
Continue reading about Kotopoulo me Hilopites (Chicken with Pasta)
