Halloumi is a Cheese, indigenous to Cyprus, well known for its unique taste. It is manufactured from a mixture of goat’s and sheep milk. It has a high melting point, and so can easily be fried or grilled. The cheese is white, with a distinctive layered texture and has a creamy, salty flavour. It has …
Kreatopita is a Greek meat pie that can be eaten as a main course with a salad or as a snack or taken at a potluck.
Xynomyzithra is a cheese indigenous to Chania, Crete. It is a low fat cheese, similar to soft myzithra and anthotyro in texture. It is made from sheep’s and/or goat milk but I do not know if anything else is added to it. I only know that it is left 24 hours at room temperature and …
Kolokotes (singular kolokoti, pr. Koh-loh-ko-TES), are traditional Cypriot pastries, similar to turnovers, calzone, empanadas, boureki or pies, made with squash or pumpkin.
There are several methods to sterilize jars, such as boiling them in water, using the microwave or the oven for instance, or the washing machine.
Moschari Kokkinisto me Kritharaki is a Greek dish made with stewed veal and orzo pasta is cooked in the sauce. Although this dish is usually cooked with veal, it can also be made with beef of buffalo meat, lamb, pork, rabbit or chicken.
Mpiftekia, pronounced beef-TE-kya, which are Greek homemade burgers, can be shaped round, oblong or even wrapped around a skewer and grilled.
They are ideal for those who are on a diet provided the meat is lean and served with a salad.
Tzatziki is a traditional Greek appetizer, made with Greek strained yoghurt, cucumber, garlic, salt, vinegar and extra virgin olive oil, usually served as a meze dish.
This quick and easy Fussili dish, although made much healthier than an a regular pasta dish, it is still bursting with flavour. A recipe everybody loves, especially the children.
Keftedes are juicy Greek meatballs made with ground veal, flavoured with oregano, fresh parsley and mint. They are the star of every party.