Kaskavalli is a Cypriot table cheese, which I would describe to be similar to kefalograviera. It is a hard, yellow cheese and it is characteristic from the many holes it has, when it is cut. Its origin is from Italy but I don’t know when they started making this cheese in Cyprus, probably during the …
Moschari Noua takes its name from the Greek word “Moschari”, which is veal and “Noix de Veau” which is the top rump, also known as silverside in many other countries.
Noua as we call it in short, is a pot roast beef or veal using the above cut. It can be cooked in a pressure cooker, in a pot or Dutch oven.
Olive Oil Mashed Potatoes, in Greek “patates poure”, (pronounced pa-TAH-tess pou-RHé) are delicious and perfect to accompany many meals.
A Roux (pronounced rou) is a combination of flour and fat, butter or oil which are bound together to thicken sauces, gravies and stews. Preparation time: about 15 minutes or more if you want it dark Ingredients: 60 – 70 grams butter 80 grams flour Heat butter in a sauce pan and add flour and …
Kouneli or Moschari Stiffado (also written stifado), is a Greek stew which is usually made with hare but domestic rabbits are just as good for this dish.
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.
Bourekia is a pastry made with a thin flaky phyllo, and are filled with anari which is the Cypriot name of the cheese, which is similar to anthotyros or ricotta. Anari is a white soft whey cheese which is produced when making halloumi or kefalotyri. It has a delicate, creamy flavour, slightly sweet, …
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.
Horiatiki Salata, which means village or peasant style salad, is widely known as “Greek Salad” and is a common component of a Greek meal.
Feta is the most famous Greek cheese and well known around the world. It is a white semi-soft to Soft cheese, ripened and kept in brine for at least two months. Feta is manufactured from pure ewe’s milk or a mixture with goat milk. It is consumed as table cheese, perfect for pies, in casseroles, …