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 this will not last for long as I don’t like cold weather. Yesterday we went to Nafplion. You can see a video I took…
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 staple lentil dish, cooked with brown lentils and rice and then caramelized onions, which are called “tiganissi”, are mixed in.
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 separated by pulling each piece.
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 streets, in wheeled carts. It’s a very healthy snack and perfect for breakfast. Being away from Cyprus for so many years,…
Wet or Dry Brining Turkey
Brining a turkey makes it moistier. You can either brine it in a water solution with salt, water, sugar and spices or dry brine it.
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 with a mixture of ground meat, rice, herbs and spices and then it is cooked.
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 tsikoudia. There is a lot of false information given on the internet and if your read about saganaki in Wikipedia, you will read…
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 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.
Pilafi Pligouri (pourgouri) – Bulgur wheat pilaf
Pilafi Pourgouri (bulgur wheat pilaf), like most Cypriot recipes, are considered to be a “poor man’s dish” as people were poor and made delicious dishes out of simple ingredients they had in their pantry. It is not only cheap and easy to make but it is also a healthy meal.
Festive Cypriot Rice Pilaf with Vermicelli
A colorful and savoury Festive Cypriot rice pilaf with vermicelli pasta, pine nuts and raisins.
