Ovelias is a Greek Easter tradition where a whole lamb is roasted on the spit. The word ovelias pronounced Oh-veh-LI-as comes from the ancient Greek word “ovelos” which used to be a wooden or steel rod, where pieces of meat were skewered on and slowly cooked. Nowdays, the word “ovelias” means a whole lamb cooked for Easter on the spit.
Cypriot cookbook
Flaounes pr. flah-OU-ness (singular flaouna) is a traditional Cypriot Easter cheese bread made with an aromatic yeasted phyllo dough, filled with a special Cypriot cheese, called Pafitiko, made during the Easter period especially for flaounes, flavoured with Masticha (mastic resin), mahlepi (mahleb) and mint.
Sheftali pl. Sheftalia are Cypriot oval shaped crépinettes, made with minced pork, herbs and spices which are then wrapped in caul fat and barbecued.
Taramosalata, is a wonderful Greek dip made with red or white fish roe of the cod or carp fish, served as an appetizer.
Patates Antinahtes is a Cypriot side dish, made with whole baby potatoes with the skin on, which are fried and then cooked in red dry wine, flavoured with coriander seeds and cumin.
Loukoumades are Greek doughnuts which are fried and shaped into small round balls, served with honey, cinnamon and walnuts or plain in Cyprus dipped in sugar syrup.
This pasta dish is very versatile so you can easily improvise with the ingredients you have at hand. You can use mushrooms, broccoli, artichokes, courgettes, eggplants etc. During fasting time (or for vegans) of course I don’t add the chicken and I don’t use cheese in the pesto and it is fantastic. Serve with feta! …
Battered Bakaliaros (salted cod), in Greek “μπακαλιάρος”, is the traditional food we eat in Greece on the 25th of March.
Eliopita, Elioti or Eliopitakia are Cypriot olive pastries made either as a bread, as a roulade, as turnovers or a pie, to accompany a cup of coffee or tea.
Glyko Bergamonto or Bergamot fruit preserve is one of the most delicious and aromatic Greek fruit preserves (glyka tou koutaliou in Greek).