Vegetarian

Ivy on Μαρτίου 2nd, 2009

When I read Cynthia’s post about The Essence of Choka, I knew I would love this recipe but never had the opportunity to make it as I cannot find cilantro in Greece.  When I went to Cyprus a few weeks ago, I went to the Supermarket and bought two large bunches of cilantro and tried […]

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Continue reading about Tomato Choka

Ivy on Ιανουαρίου 24th, 2009

The modern Greek word is arakas αρακάς.  Mpizeli in Greek   μπιζέλι (or pizeli as it is pronounced in Cyprus), comes from the italian word pisello -  in latin pisellum  pisum a name which originally was Greek from the ancient Greek pissos – pisson  (αρχαία ελληνική πίσος ή πίσον (αντιδάνειο) and borrowed back from us.  […]

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Continue reading about Pizeli – Arakas Laderos (Peas with Carrots)

Ivy on Ιανουαρίου 18th, 2009

I don’t like making New Year’s resolutions but I know that I am back to healthy cooking again and I’ll try to keep cooking as healthy as possible. After all that butter which was consumed during December and gaining a few kilos, I haven’t yet made anything sweet this month and although I am not […]

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Continue reading about Fakes Soupa (Greek Lentil Soup)

Ivy on Οκτωβρίου 30th, 2008

Elies Tsakistes (pronounced Eliės Tsakistės) are crushed olives which are harvested when green. Green olives are usually sold ready to be eaten but if you produce olives and want to make them from scratch, there is a procedure to follow in order that the olives become edible. First of all you have to crack the olives and put them […]

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Continue reading about Elies Tsakistes the way we eat them in Cyprus

Ivy on Αυγούστου 30th, 2008

  Cooking for a family of five involves a lot of cooking and baking and it is sometimes difficult to please them all.A winner dish in my family is patates lemonates sto fourno, which is a side dish you can serve both with meat of fish and some people even love it as a main […]

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Continue reading about Patates Lemonates sto fourno (Greek lemony roasted potatoes)

Ivy on Αυγούστου 28th, 2008

This Middle Eastern Dip known as hummus or hoummous, has passed to the Cypriot cuisine as hoummoi. It is made of chickpeas, tahini, garlic, lemon and olive oil and is one of the many mezedes they will serve you going to any taverna in Cyprus.   Eating mezedes in Cyprus is like a ritual and […]

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Continue reading about Hoummous Dip

Ivy on Αυγούστου 27th, 2008

I do not remember ever mentioning our pet. We have a Siamese cat named Lisa and she is ten years old. She is also a Math genius. You must be wondering what Lisa has to do with revithokeftedes. In a way she does because my love for cats grew when I was about 10 years […]

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Continue reading about Revithokeftedes and my cat Lisa

Ivy on Αυγούστου 20th, 2008

When we went to Sparta I brought along a few things such as pasto and loukaniko, which I hope to be posting about soon, fresh eggs and honey. My sisters-in-law who live in villages just a few miles away from Sparta, have houses with big gardens with lots of flowers and grow their own vegetables […]

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Continue reading about Spicy baked eggplants

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

Ivy on Απριλίου 20th, 2008

Some days ago my son went to Sparta to visit his grandmother and our relatives who live there and when he came back, as usually,they sent us some fresh eggs from their chickens, pasto (which is cured pork), as well as sausages and finally some fresh vine leaves from their garden. If you like dolmas (meaning stuffed or filled in Turkish) plural dolmades, now is the best time of the year to buy and store fresh vine leaves as they are […]

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Continue reading about Koupepia (Dolmadakia) Gialantzi with Potatoes


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