Vegan Spanakopita or Nistisimi Spanakopita, is a Lenten version of a spinach pie, which we make during Lent without any egg or cheese. A small amount of semolina is added in the filling to bind the ingredients.
How to make..
Guacamole is a popular Mexican dip made from mashed avocado mixed with various ingredients such as onion, tomato, garlic, and lime juice. It is often enjoyed as a healthy and flavorful addition to many dishes.
Pantzaria Xydata (pronounced pan-TZAh-rhia Ksee-DAH-tah) are beets preserved in vinegar, which are one of our favourite vegetables to preserve.
Quince (Kydoni in Greek), is known from ancient years and its cultivation is said to have preceded that of the apple culture.
Zalatina, as it is called in Cyprus, or pichti in Greece, is a traditional delicacy, served as an appetizer, originally made from the head and trotters of the pig, which create a gel when it sets.
Brining a turkey makes it moistier. You can either brine it in a water solution with salt, water, sugar and spices or dry brine it.
Bombari is a Cypriot traditional recipe which resembles like sausage but it is made with ground pork and rice and is actually a cooked meal.
Tyrokafteri, pronounced tee-rho-ka-fte-RHEE, from the Greek words “tyros” = cheese + “kaftero” = hot, in some places also called “ktypiti” or “kopanisti”, is a dip or a spread with cheese and red hot peppers.
Traditional Greek tsakistes olives are cracked green olives cured in brine and flavoured with lemon, garlic, and herbs. Learn their history and how to make them at home.
Making candied or other citrus peels, is a good way to use up the rind and it goes good with any citrus flavoured cake. Try it as it tastes amazing.