Moungra is a Cypriot delicacy which is unique to Cyprus. This recipe is unique as to the method of pickling, by fermentation.
Nistisima (Lenten)
Royal icing or frosting is a type of dessert icing which dries to a hard, glossy finish. It will be solid white when dry, unless it is coloured. This simple icing can be used for cakes, cookies, cupcakes, and a range of other baked goods.
Ellinikos Kaffés, which means Greek coffee, is one of the healthiest in the world. Recent studies have shown that a cup of Greek coffee a day is very good for your healthy and for longevity!
Cypriot Traditional Tahinopita is a Lenten or vegan sweet bread, which is very flavourful as it is filled with tahini, sugar and cinnamon.
Fassolada (or fassoulada, as the peasants call it), is a hearty navy beans stew, or soup if you like and is considered to be the national food of the Greeks.
If your preserves have mildew or the sugar has crystalized, don’t throw them away as today we are going to learn how to fix these preserves.
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.
Croutons are small pieces of leftover stale bread made by roasting in the oven, toasting, frying or roasting in the air fryer.
Htapodi (octopus) is one of the most delicious Greek seafood dishes. This dish is cooked in a tomato sauce and then in the sauce we cook the pasta.
Shiamishi, are one of the best panigyria treats in Cyprus. These are made with homemade phyllo filled with an aromatic sweet semolina cream, which is flavoured with anthonero (orange blossom water) and mastic and then deep fried.