Traditional

Ivy on Ιουλίου 20th, 2008

Those of you reading my blog know that I am from Cyprus, which although it is an independent state, our culture, language, religion, customs, food, music, national anthem etc., are Greek. The immigration of settlers from Greece, which had begun at least by 1200 b.C., led to the foundation of Greek kingdoms covering most of […]

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Continue reading about Koupepia me lahana and not lahanodolmades

Ivy on Ιουλίου 19th, 2008

My mom used to love baklavas and would make it with almonds and cinnamon.   This is based on her recipe, although I tweaked her recipe a lot and added nutmeg, and substituted the almonds with pecans and walnuts.   I learnt about pecans recently and have been using them often since then and they have […]

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Continue reading about Baklavas

Ivy on Ιουλίου 15th, 2008

Watermelon has such wonderful properties for your health as it lowers cholesterol and helps maintain a better immune system. Now that watermelon,  is in season, when you buy some, the only thing that is not edible are the pips. So let’s see how many things I can make out of this 5 kilo watermelon? To […]

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Continue reading about Karpouzopita (Watermelon Cake) and Watermelon Jelly

Ivy on Ιουλίου 14th, 2008

Glyka tou Koutaliou, which translates as «spoon sweets» are fruit preserves, served in a spoon (occasionally with a small fork) as a gesture of hospitality. They can be made from almost any fruit, though sour and bitter fruits are especially prized. There are even spoon sweets made from vegetables such as carrots, eggplants, tomatoes etc. […]

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Continue reading about Glyko Karpouzi – Watermelon Rind Preserve (spoon sweet)

Ivy on Ιουνίου 11th, 2008

Kaloirka is a traditional Cypriot recipe, which is a pasta dish filled with minced veal or beef, similar to meat ravioli, maybe a remnant from the Venetian rule on the island!!    This was the first time I made ravioli with ground beef.   I usually make them with a cheese filling but it was something […]

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Continue reading about Kaloirka (Cypriot Beef Ravioli)

Ivy on Ιουνίου 2nd, 2008

I have called this recipe Pastitsio the Greek way as opposed to the Makaronia tou Fournou, which is the one we make in Cyprus. Pastitsio is a layered Greek pasta casserole dish, similar to Lasagne.   In many parts of Greece and Cyprus, Pastitsio is also called «Makaronia tou Fournou» which means «oven baked pasta». […]

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Continue reading about Pastitsio the Greek way

Ivy on Απριλίου 25th, 2008

Kokoretsi is a traditional Greek Easter dish consisting mainly of seasoned lamb or goat offal.  To make kokoretsi the most difficult part of the process is to wash the bowels (intestines) of the lamb. This is a time consuming procedure which is advisable to be made a day before roasting it. The bowels, which are […]

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Continue reading about Kokoretsi and Magiritsa

Ivy on Απριλίου 23rd, 2008

Etymology: Flaouna pl. flaounes is a traditional cheese bread we make in Cyprus during Easter, with phyllo filled with  a special Cypriot cheese made during easter and mint.  The word Flaouna, is derived from the ancient Greek word πᾰλάθη (palathi) > flado > fladoonis > flatouna > flaouna. History: It is believed that flaouna is reminiscent […]

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Continue reading about Easter Flaounes

Ivy on Απριλίου 19th, 2008

Tsoureki is a kind of sweet bread which we did not use to make in Cyprus, or at least my mother didn’t, so this is something I have learned after coming to Greece. The other day I was looking through my old note book with recipes and I found this magazine clipping which I had […]

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Continue reading about Tsourekia with "lemon marmalade" filling

Ivy on Απριλίου 6th, 2008

Halloumi is indigenous to Cyprus and is one of a few cheeses made in Cyprus, so as a Cypriot and a food blogger this is something I wanted to try and make myself. Halloumi has been made in Cyprus for hundreds, not to say thousands of years and the recipe was given from mother to […]

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Continue reading about Say cheese, say Halloumi

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