Battered Bakaliaros (salted cod), in Greek “μπακαλιάρος”, is the traditional food we eat in Greece on the 25th of March.
Mint Cinnamon & Blossom Water Flavours of Cyprus Kopiaste!
Glyko Bergamonto or Bergamot fruit preserve is one of the most delicious and aromatic Greek fruit preserves (glyka tou koutaliou in Greek).
Halloumi with Caramelized Poached Dry Fruit is a dessert made with grilled halloumi served with dried fruit, poached and cooked with commarndaria.
Kalon Prama, which is the Cypriot name for Samali, is a moist, eggless, semolina cake, made with sheep’s milk yoghurt, flavoured with mastic and bathed in syrup.
Giouvarlakia, pronounced yiou-var-LA-kia, is a Greek soup with meatballs using ground veal, pork or chicken, rice, herbs and spices cooked and thickened with a lemony avgolemono sauce.
Skordalia is a dip made by combining crushed garlic and mashed potatoes or stale bread (soaked in water) and nuts, and then olive oil is added to make a smooth emulsion.
Pischies is a Cypriot traditional fried pastry dessert made with dough on which it is generously brushed with olive oil, cinnamon and sugar and after shaping them they are fried in olive oil and then bathed in syrup.
Galopoula Gemisti, is the Cypriot stuffed roasted turkey which is filled with finely chopped chicken giblets, rice, almonds and raisins.
The traditional Greek avgolemono soup is made only with rice which is boiled in the broth of chicken which we have previously boiled to take the broth. It is then thickened with the avgolemono sauce.
This Caramel Biscuit Pudding is one of those recipes we used to make in Cyprus, which probably has its roots from the British colonization of the island.