Mahalebi is a Cypriot pudding made with water or milk and corn flour. The traditional way of making mahalepi is with water. No sugar is added in the cream but when served, always chilled, rose water and sugar are added on top, or triantafyllo (rose cordial syrup), which is sweet and no extra sugar is added.
Sofrito is a veal steak slowly cooked in a white wine, garlic and herb sauce and is usually served with rice. It is a dish native to, and almost exclusively to be found on, the island of Corfu. So fritto in Italian means slow frying (sautéing) and this dish has its roots probably…
Pilafi Pourgouri (bulgur wheat pilaf), like most Cypriot recipes, are considered to be a “poor man’s dish” as people were poor and made delicious dishes out of simple ingredients they had in their pantry. It is not only cheap and easy to make but it is also a healthy meal.
A colorful and savoury Festive Cypriot rice pilaf with carrots, red bell peppers, corn, and peas makes a great side dish to any meat dishes but it can also be hearty enough for a meal with the addition of chicken or pork.
Tyropita Kourou is a cheese pie made with a type of phyllo which I would describe somewhat like tart dough.
Revani or Ravani is one of the best Greek desserts called syropiasta. It is a cake made with flour or semolina and Greek yoghurt. When baked it is bathed in syrup.
Moustokouloura, pronounced Moo-stoh_KOU_lou-ra, are Greek cookies made with either fresh grape juice or petimezi, which is concentrated grape syrup.
Lagana (in Greek λαγάνα, pronounced lah-GHAH-nah) is a traditional Greek flatbread, which is made with flour, yeast, salt and water.
Koulouri Thessalonikis, is a street food, round shaped bread product with a hole in the middle, covered with sesame seeds, crunchy outside and soft inside.
Kotopoulo me hilopites means chicken baked with a traditional Greek egg pasta which can be found in long form, similar to tagliatelle or these are cut into little square pieces, like the ones I have used.