Cypriot Traditional Tahinopita is a Lenten or vegan sweet bread, which is very flavourful as it is filled with tahini, sugar and cinnamon.
Nistisima (Lenten)
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 a unique twist on traditional hummus, transforming the beloved dip into a satisfying meal.
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.
Kattimerka, is a traditional pastry dessert, similar to pischies but instead of being fried, these are cooked in a traditional frying pan called sadji. Sadji resembles like the Arab Saj, however, unlike the Arab saj, which is dome shaped, the Cypriot sadji resembles more like a wok. You can use a wok or any non-stick sautéing pan.
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.
Kalamari or Calamari is the culinary name for squid and is very popular in Greece, as it is a delicacy found on the menu of almost all the Greek restaurants.