Patsavouropita is a traditional Greek Tyropita (cheese pie) but before giving the recipe let me explain what it means because I know it’s all Greek to you. Patsavoura means something which is not neatly stacked in an orderly way and also a rug used to mop up dirt and metaphorically it is a demeanor [...]
28th October is ‘Ochi’ day, pronounced ohee, meaning NO. No, is what Greece’s prime minister, Ioannis Metaxas, replied on 28 October, 1940 to Mussolini’s ultimatum to allow Axis forces to enter Greece and occupy key locations in the country, 1940 – 1941). Thereafter, a relentless resistance followed by the Greeks putting up against the invading [...]
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 [...]
Can you think of a better way to start your breakfast? I am sure you can, but here’s a kind of breakfast we have in Cyprus. It’s a a Halloumi cake, with lots and lots and lots and lots of mint. It’s so easy to make and yet you just can’t have enough of it. [...]
These tasty cheese-filled pastries are finger foods and can be served as appetizers, mezedes, side dishes, and snacks. There are many variations on this recipe using different types of cheeses and herbs. The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!
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 are [...]