Tyropita me Maratho means cheese pie with wild fennel. This is a traditional cheese pie, which my mother in law used to make with feta cheese and fennel.
Kopiaste.. Flavours of Cyprus
Vegan Spanakopita or Nistisimi Spanakopita, is a Lenten version of a spinach pie, which we make during Lent without any egg or cheese. A small amount of semolina is added in the filling to bind the ingredients.
Halloumi-graviera pull-aparts are individual filled bread placed next to each other and baked so that when baked they join into one large bread which can easily be separated by pulling each piece.
Kifylla is another Cypriot street food which is not widely known. It’s a sweet bread, filled with raisins and glazed with sugar on top and it used to be sold in the central streets, in wheeled carts. It’s a very healthy snack and perfect for breakfast. Being away from Cyprus for so many years, …
Tashi is a Cypriot vegan dip made with tahini, garlic and lemon juice. It goes well with almost any food and this appetizer is served in all Cypriot restaurants.
Moschari Kokkinisto is a Greek stewed recipe with veal. We don’t prefer beef in Greece so most of the Greek dishes are made with veal. Kokkinisto in Greek means “reddened” which is the final outcome of a veal dished cooked in red wine and tomato.
Zalatina, as it is called in Cyprus, or pichti in Greece, is a traditional delicacy, served as an appetizer, originally made from the head and trotters of the pig, which create a gel when it sets.
Bombari is a Cypriot traditional recipe which resembles like sausage but it is made with ground pork and rice and is actually a cooked meal.
Lahanosalata, is a festive, creamy Coleslaw salad, made with cabbage, celery, onion, pomegranate, nuts and raisins and dressed with a delicious mayonnaise salad dressing.
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 …