Those of you reading my blog know that I am from Cyprus, which although it is an independent state, our culture, language, religion, customs, food, music, national anthem etc., are Greek. The immigration of settlers from Greece, which had begun at least by 1200 b.C., led to the foundation of Greek kingdoms covering most of…
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…
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.
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.
Ryzogalo also written rizogalo (pronounced ree-ZOH-ga-lo) 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.
Rice Pilaf (Rizi Pilafi), is one of the easiest side dishes, made with long grain white rice and stock. It takes about 10 – 20 minutes to cook and it a great side dish to any meat dish with a red or white sauce.