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 …
Athoi are vegan Cypriot zucchini (courgette) flowers which are stuffed with rice, herbs and spices and cooked until the rice is soft.
Hi everyone. I just came back from Cyprus a few hours ago and making a quick post to thank you for voting for my first entry. I hope to be able to post about my trip to Cyprus soon. This is my sister Alkistis with whom I was staying with in Cyprus. I helped her …
If you ever visit Cyprus never order à la Carte.In Cypriot restaurants or tavernas your will see that they serve meze (plural mezedes) on their menu.Cypriot cuisine is famous for its mezedes, which translate as appetizers. Don’t think as mezedes being small appetizer plates as starters but Cypriot mezedes are more than just starters but …
Rolo me patates is made with ground meat in which we addd hard boiled eggs and make a roulade, like a meat loaf, and bake it in the oven. In Cyprus we enclose the roulade with caul fat, which melts as it is being baked in the oven and gives a wonderful flavour to the …
A colorful and savoury Festive Cypriot rice pilaf with vermicelli pasta, pine nuts and raisins.
One of my favorite dishes in the whole world is Greek style octopus salad, or “htapodi salata”, which combined with boiled potatoes, green onion, parsley and extra virgin olive oil is fabulous served as a side or main dish.
Halloumi with Caramelized Poached Dry Fruit is a dessert made with grilled halloumi served with dried fruit, poached and cooked with commarndaria.
Cypriot Traditional Tahinopita is a Lenten or vegan sweet bread, which is very flavourful as it is filled with tahini, sugar and cinnamon.
Moussakas (pr. mouh-sah-KHAS), is a casserole of layered sautéed slices of potatoes and eggplants (in some places they also add zucchini and tomatoes), with the meat sauce (either pork or veal) in the middle layer and topped with a lush layer of béchamel sauce and myzithra or graviera cheese, baked in the oven.