Imam Bayildi is a stewed eggplant dish of Politiki Kouzina (the Greek community of Constantinople), brought to Greece by the Greek refugees, after the systematic massacre and deportation of the Greeks of Asia Minor, after 1922.
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.
Moussakas is the most known Greek dish. Sometimes we want to go meatless, so if you also want to avoid eating meat you should try this amazing recipe, with Greek feta and Italian mozarella, adding lots of onions, feta and a marinara sauce and topped with a bechamel sauce with feta in it. You…
Dolmades or Koupepia (as we call them in Cyprus) are made from grape leaves (also known as vine leaves) and are stuffed with rice, ground pork or beef, fresh herbs and seasonings. I’ve been revisiting all the Greek traditional recipes over the past year and have been substituting pork or beef minced meat with turkey…
A healthy Mediterranean lentil salad with lots of vegetables for a nutritious lunch or side packed with protein.
Mpamies (okra with sun-dried tomatoes) is a light and healthy low carb dish which is full of nutrients and other healthy properties.
Gigantes plaki is a deliciously hearty vegetarian dish made with giant beans, cooked in a tomato sauce, served as a main dish or an appetizer.
Fava beans, in Greek Φούλια (foulia) is a legume similar to broad beans (ficia fava) in ancient Greek named κύαμος (κyamos) and in modern Greek κουκιά (koukia) and was one of the species of beans than existed in the ancient world. Fava beans are mentioned by Homer (8th to 9th century B.C.). Greeks…
Gemista (pronounced as ye-mi-STA), are Greek stuffed tomatoes and peppers filled with rice and herbs, baked in a tomato sauce. Between the gaps of the vegetables we add potatoes which absorb all the wonderful flavours of the vegetables. As potatoes need more time to bake, we must cut them into thin wedges about twice the size of potato chips.
FFresh cilantro, known as coriander in Europe, is a herb which either you love or hate. Growing up in Cyprus, we used to eat it in salads, so I love it!