The first dusting of snow arrived this morning and it's windy and cold outside. The temperature suddenly dropped from 22 degrees C yesterday to 4 degrees C today. I hope that ...
Cypriot
Kritharaki me Fakes kai Pasto (Orzo with Lentils and Smoked Pork)
Kritharaki me Fakes (pronounced fakhés) is a pasta dish made with orzo and brown lentils. This is a different way of making the Cypriot dish called fakhés moudzentra, which is a ...
Halloumi-Graviera Pull-aparts
Halloumi-graviera pull-aparts are individual filled bread placed next to each other and baked so that when baked they join into one large bread which can easily be ...
Kifylla: Cypriot Cinnamon and Raisin Bread Rolls
Kifylla is another Cypriot street food which is not widely known. It's a sweet bread, filled with raisins and glazed with sugar on top and it used to be sold in the central ...
Wet or Dry Brining Turkey
Brining a turkey makes it moist and juicy. You can either brine it in a water solution with salt, water, sugar and spices or dry brine it. During brining, ...
Bombari
Bombari is a Cypriot traditional recipe which resembles like sausage but it is actually a cooked meal. The pork intestine is thoroughly washed and filled ...
Saganaki
Saganaki is a pan seared cheese, one of the best Greek mezedes (plural or mezes). For my readers who are new to this blog, mezes is an appetizer served with wine, ouzo or ...
Mahalebi and Rose Water
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 ...
Pilafi Pligouri (pourgouri) – Bulgur wheat pilaf
Pilafi Pligouri (pligoúri), in Greek or pourgouri as it is called in Cyprus, (pr. bour-KHOU-rhee), is a Cypriot bulgur wheat pilaf. Bulgur wheat, ...
Pilafi me Fide (Rice Pilaf) with Vermicelli and Vegetables
A colorful and savoury herbed rice pilaf with carrots, red bell peppers, corn, and peas makes a great side dish to any meat dishes but it can also be hearty enough for a meal ...
