Traditional

Ivy on Οκτωβρίου 3rd, 2008

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 […]

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Ivy on Σεπτεμβρίου 22nd, 2008

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 […]

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Continue reading about Pilafi Pourgouri (pligouri) – Bulgur wheat pilaf

Ivy on Σεπτεμβρίου 20th, 2008

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.  […]

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Continue reading about Pilafi me fide (Rice Pilaf with vegetables and vermicelli)

Ivy on Σεπτεμβρίου 19th, 2008

Kourou is a type of phyllo which I would describe somewhat like tart dough. Kourou is an unleavened phyllo, light and flaky due to the butter and yoghurt it contains. In Greece you can get many types of tyropita (cheese pie) the best of course made with homemade «horiatiko» village phyllo but you can also get […]

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Continue reading about Tyropita with Kourou phyllo

Ivy on Σεπτεμβρίου 12th, 2008

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 […]

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Continue reading about Revani or Ravani with Whipping Cream and Pineapple

Ivy on Σεπτεμβρίου 5th, 2008

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 […]

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Continue reading about Moustokouloura with anthotyro

  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 […]

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Continue reading about Lagana and Focaccia style Lagana with Kalamata Olives and Sun-dried Tomatoes

Ivy on Αυγούστου 25th, 2008

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 […]

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Continue reading about Koulouri Thessalonikis – Street Food

Ivy on Αυγούστου 12th, 2008

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 […]

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Continue reading about Kotopoulo me Hilopites (Chicken with Pasta)

Ivy on Ιουλίου 24th, 2008

Melitzanes giahni or as they are called in Cyprus «vazania giahni», are eggplants in tomato sauce.  My mother,  as well as all other Cypriot women, would fry the potatoes and eggplants in a lot of oil and they would then sauté the onion in the oil and add fresh ripe tomatoes and tomato paste, as […]

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Continue reading about Vazania (melitzanes) giahni (stewed eggplants)

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