Fresh octopus (htapodi) is one of the most popular appetizers served in Greek tavernas. However at home we cook it in many other ways and is one of our favourite dishes during Lent.
Mezedes
Hoummous with Roasted Butternut Squash and Garlicky Olives
I love hoummous and when I boil chickpeas I always cook more and keep some in the deep freezer, to use it whenever we are craving some. The other day when I was looking in the deep freezer for the chickpeas to prepare some mezedes, I also saw that I had some leftover roasted butternut…
Giant Black Beans Spread and the Winner of my Cookbook
The other day when I was writing the post for the Vegan Black Bean Spanakopita, I was craving these beans again so the next day, I made them into a casserole dish with lots of vegetables and tomato sauce. Dried legumes are very healthy as they are a good source of protein, fiber, iron, calcium,…
Melitzanes Santorinis (White Santorini Eggplants)
My favourite eggplants until now were “tsakonikes” which I thought were the only ones which were sweet. I avoided cooking with the big round purple ones, as I heard that they were bitter. I’ve been seeing white eggplants at the market place for a long time but had never tried them until recently. When…
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…
Garides Saganaki me Masticha (shrimp saganaki)
Garides Saganaki is an appetizer made with shrimps and tomato sauce. Saganaki takes its name from a frying pan with two handles called “sagani”.
Cypriot Mezedes
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…
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…
Sweet and Savory Vols au vent
Blogging is wonderful and you get to know new people with different cultures, you cook their food and learn so much from them. I have learnt so much since I’ve started blogging and met some amazing people and you my friends are among them. As time passes we get closer and these friends are just…
Zalatina or Pichti
Zalatina, as it is called in Cyprus, or pichti in Greece, is a traditional delicacy, served as an appetizer, originally made from the head and trotters of the pig, which create a gel when it sets.
