This Brown Lentils with Carrots, Orzo and caramelized onions dish has been one of my family’s favourite Cypriot dishes for years.
The addition of carrots and serving them with caramelized onions on top, add a lovely sweetness to the dish and an intense depth of flavour.
Vegan
Samali is a traditional Greek semolina dessert, flavoured with mastic and drenched in syrup. Some blanched almonds are used to decorate the cake on top.
Green beans are cheap this time of the year, so I practically cook them once a week. When we came back from the farmers’ market, I cleaned, washed and dried them and the following day they were ready to be cooked. When buying them, I intended to cook them yiahni, as is the usual Greek …
These vegan choco-strawberries are very easy to make and taste amazing. They can be dipped in any kind of chocolate but I made them during the fasting period, using a certain brand of dark chocolate which is vegan.
Watermelon Pudding is a gluten free dessert, made with leftover watermelon fruit preserve syrup which is thickened with rice flour.
This Hummus Dip is a wonderful recipe which is based on the traditional hummus recipe but combined with roasted butternut squash and garlicky Greek olives.
Anginares à la polita is a dish originating from Constantinople, in Greek Constantinoupolis, also called “Polis” meaning the city of Constantine. Therefore this dish means “artichokes city-style”.
Eliopsomo is a traditional Greek bread made by adding olive oil and olives to the dough.
This vegan Greek Fava Santorinis and Pumpkin Soup is made from scratch and is healthy, filling and perfect as a starter for a dinner party or a light supper.
Borscht, also spelled borsch, borsht, or bortsch, is a beet soup of the Slavic countries. Although borscht is important in Russian and Polish cuisines, Ukraine is frequently cited as its place of origin.