Koupepia me lahana, are the Cypriot version of dolmades, made with Silverbeet leaves, instead of vine leaves, cooked with tomatoes.
Some days ago my son went to Sparta to visit his grandmother and our relatives who live there and when he came back, as usually,they sent us some fresh eggs from their chickens, pasto (which is cured pork), as well as sausages and finally some fresh vine leaves from their garden. If you like dolmas (meaning stuffed or filled in Turkish) plural dolmades, now is the best time of the year to buy and store fresh vine leaves as they are …
Ryzogalo also written rizogalo (pronounced ree-ZOH-gah-loh) is the Greek version of rice pudding.
This dessert is a favourite with my family, not only as a dessert, but as a special treat.
Dolmades me Avgolemono (dol-MAH-thes mé Avgolémono) , are vine leaves stuffed with ground meat and rice which are then served with an egg lemon sauce, called avgolemono (avgo = egg and lemoni = lemon).
Koupepia (as we call them in Cyprus) are dolmades stuffed with ground pork or veal, rice, fresh herbs and seasoning, cooked with tomato and lemon juice.
Fakes moutzentra is a lentil recipe we make in Cyprus and is a high protein, balanced healthy food, especially with the combination of rice.