Peinirli, pronounced Paey-Neer-LEE (peynir, Turkish for cheese) is a kind of an open faced pita (or you can even describe it as a pizza shaped gondola) with kasseri cheese, often topped with other ingredients as well.
After making the pickled cherries I started using them in various recipes. These recipes can be turned into a four course meal.
28th October is ‘OXI or Ochi’ day, pronounced O-hee, 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).
Flaounes pr. flah-OU-ness (singular flaouna) is a traditional Cypriot Easter cheese bread made with an aromatic yeasted phyllo dough, filled with a special Cypriot cheese, called Pafitiko, made during the Easter period especially for flaounes, flavoured with Masticha (mastic resin), mahlepi (mahleb) and mint.
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.
Kypriaki Tyropita is a delicious Cypriot savoury cake which is made with halloumi, oil, eggs, milk and lots of mint in it.
These tasty cheese-filled triangles are finger foods and can be served as appetizers, mezedes, side dishes, and snacks.
Ravioles is a Cypriot specialty, similar to ravioli, probably having its roots from the Venetian times. In Cyprus this pasta dish is filled with aged halloumi, eggs and mint and they are cooked in chicken broth.