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.
How to make..
Learn how to tell when syrup is ready for spoon sweets, jams, and simple syrups using traditional methods, thermometer tips, and easy tests.
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.
Kagianas (also called strapatsada), is a Greek summer side dish from Arcadia and is ideal to accompany BBQ and grilled meat dishes.
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.
Kotopita is an easy chicken pie and when made with puff pastry it is even easier. In the chicken filling I add some vegetables which are bound together with a bechamel sauce.
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.
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.