Hoummous soup is made with the same ingredients as for hoummous dip. More hot broth is added until it reaches the consistency of a soup and is served with croutons. The cooked chickpeas can be freezed, so when making this soup, I usually boil more in order to make the dip whenever I like.
Cypriot
Fried Halloumi Halloumi is the most popular cheese in Cyprus and it has been registered as a protected Cypriot product. You can eat it as it is or fried, grilled or barbecued.
These mini flaounes or flaounitses as we call them, are easy to make and are an excellent snack and the perfect finger food for parties.
Anari is a Cypriot soft cheese and this easy dessert is a sort of Cypriot cheesecake. It is very refreshing and very tasteful. Ingredients: 2 packets of sfogliatine biscuits 1 kilo of unsalted anari cheese 1 cup of sugar 1 teaspoon of ground cinnamon ½ cup of orange blossom water Whipping cream 1 heavy cream …
Vine leaves or grape leaves are the leaves from the grapes used for making wine or the grapes we eat.
The best period to get the vine leaves is when they first appear, during April – May, when they are fresh and tender and before they are sprayed with pesticide.
Dolmades me Avgolemono (dol-MAH-thes mé Avgolémono) , are vine leaves stuffed with ground meat and rice which are then served with an egg lemon sauce, called avgolemono (avgo = egg and lemoni = lemon).
Koupepia (as we call them in Cyprus) are dolmades made with grape leaves, stuffed with ground pork or veal, rice, fresh herbs and seasoning, cooked with tomato and lemon juice.
The queen of taste, the black olive owes a lot to the Greek fertile earth which gifts it a superb light buttery taste, features in many pastry recipes. Eliopitakia. Eliopsomo (Olive Bread) Lagana Olives and Carrot Bread Sticks and rolls Whole Wheat Focaccia with Kalamata Olives
Makaronia tou Fournou means pasta baked in the oven and is a common dish in Cyprus, often served as a main course, with a salad but in Cyprus it is an essential dish during all celebrations.