Arakas laderos is a Greek, vegan or Lenten dish, with peas, carrots, potatoes and herbs cooked, in a rich olive oil-tomato sauce.
Vegan
Fakes (pronounced fakhés) is a Greek vegan lentil soup with vegetables. It is of high nutritional value which makes it perfect for the cold days!
Quince (Kydoni in Greek), is known from ancient years and its cultivation is said to have preceded that of the apple culture.
Mahalebi is a Cypriot pudding made with water or milk and corn flour. The traditional way of making mahalepi is with water. No sugar is added in the cream but when served, always chilled, rose water and sugar are added on top, or triantafyllo (rose cordial syrup), which is sweet and no extra sugar is added.
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.
A colorful and savoury Festive Cypriot rice pilaf with vermicelli pasta, pine nuts and raisins.
Hortosoupa (pr. chor-TOH-sou-pah) or The Bing Bang Vegetable Veloute Soup, as I call it, is a Greek hearty velouté vegetable soup with star shaped pasta, which can be adapted with more vegetables.
Revithokeftedes (pr. reh-vee-thaw-kae-FTEH-thes) aka chickpea Patties is a delicious, healthy, Greek, vegan meal.
Lagana (in Greek λαγάνα, pronounced lah-GHAH-nah) is a traditional Greek flatbread, which is made with flour, yeast, salt and water.
Moustalevria, also known as “palouzes” is a traditional Greek dessert that has been enjoyed for many years. The main ingredient in moustalevria is “mousto,” which is grape must or freshly pressed grape juice that is boiled down to a thick, sweet syrup.