I love making vegetables into pestos but I don’t make the usual Ligurian or Genovese pesto with pinenuts and parmesan. I don’t have anything against parmesan but I love Greek cheeses more and I also prefer to support Greek cheeses, so I have adapted the pestos with local flavours . Regarding pinenuts I am not…
Dip
Mpiftekia (Greek Burgers) with Baked Potatoes, Horta and Garlicky Cucumber Salad
Mpiftekia are the Greek burgers and although the word mpif (tekia) is derived from the word beef (steak), the French then called it bifteque and we translated it into mpifteki, now the Greek word generally means burgers. Mpiftekia may be made with beef, pork or chicken or even veggies.
Stuffed Cucumbers with Fetatziki Sauce
Fetatziki sauce is a creation of mine which I made several years ago. The original recipe was created when I wanted to make tzatziki and discovered that I had no yoghurt. You will find the original recipe at the end of the post. However, recipe developping is something I love and I tweak my own…
Guacamole
My first encounter with Avocado was some years ago, before creating a blog and at a time when the internet connections were slow and we paid by the hour when connected, so information was not easily accessible. I don’t even remember what I did with it but I remember we did not like it. A…
Lakonia and Pasta Elias (Olive paste)
Laconia is a prefecture in Greece, with Sparta its administrative capital. It is bounded by Mount Taygetus, to the west of Sparta, which is the highest mountain range of Peloponese (2.407 meters) and with the Parnon mountains to the northeast (1.961 meters), to the west with Messenia, and to the North with Arcadia. Among the…
Tashi (tahini) Dip
Tahini or tashi as it is called in Cyprus, is a paste made from ground sesame seeds. It is usually very thick and if left a long time you will see that oil is gathered on top. You do not have to worry about that you just mix it and it is just fine. To…
Tyrokafteri (Greek Hot Cheese Dip)
Tyrokafteri, pronounced tee-rho-ka-fte-RHEE, from the Greek words “tyros” = cheese + “kaftero” = hot, in some places also called “ktypiti” or “kopanisti”, is a dip or a spread with cheese and red hot peppers.
Hoummous Dip
This Middle Eastern Dip known as hummus or hoummous, has passed to the Cypriot cuisine as hoummoi. It is made of chickpeas, tahini, garlic, lemon and olive oil and is one of the many mezedes they will serve you going to any taverna in Cyprus. Eating mezedes in Cyprus is like a ritual and…
Purslane Salad (glystrida), Purslane Tzatziki and Carrot Tzatziki
Portulaca oleracea (purslane) in Greek (γλιστρίδα) is the type genus of the purslane family Portulacaceae, comprising about 40-100 species (probably much fewer and potentially far far more) found in the tropics and warm temperate regions. It is also sometimes known as Rose Moss or more commonly Moss Roses.
Bakaliaros (Battered-Fried Salted Cod)
Battered Bakaliaros (salted cod), in Greek “μπακαλιάρος”, is the traditional food we eat in Greece on the 25th of March.
