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My Cookbook Giveaway

My Cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste, has finally been translated into Greek and published on Smashwords. The Greek title of my cookbook is “Kopiaste stin Kouzina mou”, which means Welcome to my Kitchen. If you can read Greek or have Greek friends who would like to win it, please leave your comment on …

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Cypriot Xerotigana my way (fried yeasted dough)

Xerotigana (pr. Ksae -roh -TEE – gha  – na), is a simple recipe, made with flour, baking powder, salt and water to make a thick batter and then fried.  They are served with sugar, honey or other syrups, such as leftover syrups from fruit presereves (glyka tou koutaliou) but can also be served with petimezi or haroupomelo.

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Syglino (Pasto) Lakonias (Smoked Pork) and an Omelette

I’ve already spoken about syglino or pasto which is cured pork meat which is smoked. However, after the meat is cured and smoked it has to be cooked and preserved in olive oil. This is an old method which they used when there were no refrigerators but it is still used as it adds flavour to the cured meat.

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Kokoras Bardouniotikos (Stewed Rooster with feta)

Kokoras Bardouniotikos is a stewed rooster recipe from Lakonia. In the classic recipe there are no potatoes in it but is served with pasta, such as hilopites. The meat and onions are browned in olive oil before stewing and then it is simmered until cooked. In the end a lot of sphella cheese (a spicy, hard feta) and some kalamata olives are added and the combination of cloves and cinnamon is what gives this dish its unique Greek flavor.

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