Christopsomo, which translates as “Christ’s Bread”- pron. Christopsomo also named kouloúra tou Christoú (round bread of Christ), is usually a round loaf often made with the same ingredients as Easter bread. Raisins, nuts, cinnamon, cloves, and nutmeg are just a few of the taste treats found in this traditional sweet loaf.
Greek Traditions
Here are some instructions and tips on How to Roast Chestnuts in three different ways, by grilling, baking or boiling them.
Cypriot Traditional Tahinopita is a Lenten or vegan sweet bread, which is very flavourful as it is filled with tahini, sugar and cinnamon.
Patates me avga is a very quick and easy dish with cubed potatoes and scrambled eggs. Although it sounds like breakfast food, we eat it as a main dish with a salad.
If you ever visit Greece, you must definitely try gavros tiganitos (fried fresh anchovies). They have nothing to do with those awful tinned anchovies.
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.
Kagianas (also called strapatsada), is a Greek summer side dish from Arcadia and is ideal to accompany BBQ and grilled meat dishes.
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.
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.
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.