The Greek / Cypriot dish ‘pastitsio’, also known as ‘makaronia tu fournou’, is the mother of all pasta bakes. Traditionally it’s a slab of non-vegan ingredients (egg, meat, milk, cheese), but guess what? This one’s vegan.
A timeless recipe for a Greek Cypriot classic, Georgina Hayden's classic moussaka is comforting, plentiful and easy to prepare.
The BEST politiko Thessalonikis Πολιτικο Θεσσαλονικης
Cypriot Tiropita is made differently from Greek Tiropita. This wonderful halloumi and mint pie is baked in a ring tin and has sweet and savoury flavours to it.
Keftedes: veganised! When I was growing up, my Greek-Cypriot mum would often make keftedes when guests came around or just as a special meal for the family. In fact, she still does. And now I can make them for her, based on her own recipe (extracted via a long Skype call 😆), except vegan. 🌿
How to make Cypriot pitta pockets at home, using a very detailed recipe including some tips to get the best result and photos of the process involved.
Discover 10 authentic Cypriot recipes from Georgie Hayden's love letter to this sun-soaked island, from pastitsio to filo cheese pie.
Jamie's Greek-Cypriot pasta from 5 Ingredients Mediterranean is super-flexible and on the table in less than 30 minutes. Perfect for a last-minute midweek meal.
A simple but elegant and delicious dessert! Semolina Pudding Watch the Video: Greek semolina pudding is such a beautiful dessert. My creamy white pudding is topped with chopped green pistachios and a bright red maraschino
Make and share this Psomi - Greek Bread recipe from Food.com.
The traditional food of Cyprus has many influences - and mezes is one way to try all of those European, African & Middle Eastern flavours
Kolokotes – traditional vegan Cypriot Pumpkin Pies filled with pumpkin, bulgur, raisins, and spices.
Cypriot Recipes Ladies’ Fingers (daktyla) Sweets and desserts have always been an important and distinctive part of the Cypriots’ menu. A favorite and a t
Simple to prepare and full of delicious flavors, fasolakia are a favorite of Greeks all over the globe.
Tyropita Recipe - Traditional Cypriot and Greek cheese pies made with filo or puff pastry. Extremeley delicious eaten as a snack or for lunch.
Traditional halloumi pies Χαλλουμοτες
If you want this delicate custard wrapped up by layers of thin, crunchy phyllo bathed in delicious, succulent syrup, you should make galaktoboureko, the famous Greek custard pie.
Layers of pasta, mince sauce and béchamel sauce. The key ingredients to make this Cypriot pasta bake is the dried mint and the grated halloumi!
The best spanakopita recipe comes straight from my own Greek mamma, and her secret makes it the very best! It’s a super popular Greek spinach and feta pie that makes a great vegetarian meal. Watch
Sweet Cypriot tsipopita Τσιποπιτα
This fresh Cypriot Grain Salad is healthy but full of flavour and is the perfect Mediterranean barbeque side. By George Calombaris on The Living Room
The Cypriot olive cake is a must try! Very easy to make and the perfect baked good for breakfast or even kid's lunch boxes.
Recreate a Greek culinary classic at home with this quick and easy Greek Fava recipe. Just a handful of ingredients and 30 minutes are all you need to enjoy this rich, smooth dip with your favorite bread and vegetables.
This Greek eggs with zucchini recipe is a great way to add a little Mediterranean flair to your breakfast table!
The Cypriot olive cake is a must try! Very easy to make and the perfect baked good for breakfast or even kid's lunch boxes.
To begin with, Kok is not, blow, coke, snow, charlie, c, or nose candy! Nor is it your carbonated beverage drink. It is actually a small Greek treat that’s like a cream pie. And of course it is definitely not a pie. It’s sort of like a cookie and sort of like a cake: Two palm-size (or smaller) circles of soft, cakey cookie with creamy pastry cream filling in between, dipped in light simple syrup, and topped with a chocolate glaze. A glaze that artfully drips onto the sides of the kok. Kok is a popular dessert in Greece, and is fairly easy to make. It’s also easy to find fresh ready-made kok at any zaxaroplasteio (pastry shop). A dessert fit for all occasions which is the reason for its popularity. Well that and of course the chocolate glaze. A thin layer of glaze made with melted chocolate and cream dresses its top. However, it’s the combination of vanilla pastry cream filling and chocolate topping is what gives it that defined balance of flavors. You can actually taste each component of the kok without any of it overpowering the other. An amazing experience for the tongue, wouldn’t you say? You can also find a few other flavors of kok. Lots of pastry shops make a strawberry custard version topped with chocolate glaze which is seasonal, as well as a chocolate-filled kok rolled into coconut. The traditional flavored kok is that which no one seems to get enough of. So whatever flavor you decide to indulge in or bring as a gift to a friend it is sure to be a hit! Enjoy! Serves: 35 to 40 of these little treats can be made from one batch. INGREDIENTS: For the cookies: 2/3 cup of sugar 6 eggs, separated 1 cup of flour 6 1/4 tablespoons of cornstarch For the filling: 1 cup + 100 ml of whole milk 2/3 cup of heavy cream 6 tablespoons + 1 teaspoon of sugar 1 egg 1 egg yolk 1/3 cup of cornstarch For the syrup: 2/3 cup of water 3/4 cup of sugar For the chocolate glaze: 4 tablespoons cocoa powder 5 tablespoons sugar 4 tablespoons water 2 ounces margarine 1 egg yolk, beaten INSTRUCTIONS: Preheat the oven to 200C. Cream 3/4 of the sugar and the egg yolks. Beat the remaining sugar and egg whites to stiff peak stage. Add half the egg white mixture to the egg yolk mixture, stir lightly and slowly add the the flour and cornstarch. When mixed, add the remaining egg white mixture. Line a cookie sheet with parchment paper. Using a pastry bag, squeeze out small cookies the size and shape of vanilla wafers: circles about 4 cm in diameter and ½ cm high. Bake for 12 to 15 minutes, until golden. Cool on a rack. Place milk and cream in a saucepan over medium-low heat. Combine sugar, cornflour, egg and egg yolk, and add 1/3 of the warmed milk and cream mixture before it boils. Stir well, then pour back into the saucepan and continue to stir. As soon as the cream melds and begins to bubble, remove from heat. Empty the cream into a clean bowl, cover with plastic wrap, and set aside to cool. When the cream cools, stir gently with a wire whisk to soften, then place a small amount of cream (1-2 teaspoons) of cream on the flat side a cookie and place the flat side of another on top to create each pastry. Boil the sugar and water together for 2 minutes. Allow to cool slightly, then dip one side of the filled kok cookie in the syrup. Set aside, syrup side up, on wax paper. Prepare the chocolate icing by melting the margarine and stir in all the ingredients but the egg yolk. When the mixture is smooth and well combined, stir in the egg yolk. Pour chocolate icing over the cakes. Refrigerate for 2 hours before serving.. Dip the kok into the chocolate glaze on the same side as the syrup. Refrigerate in a covered pan or dish for 1/2 hour before serving. By Pam Kanavos honestcooking.com
This post has been a long time in the making, not least because I can safely say that I can count on the fingers of one hand, the number of times that I’ve made koliva.This may be a blessing …
This is my new favorite sweet treat. Seriously. I don't know why but I fell in love with this stuff. It is so delicious to me. Picky husband and all three of my kids don't like it. So I can't promise a recipe your whole family will love, but they might, you never know. Prior to making this Greek Halva for I Heart Cooking Clubs theme of the week -- Getting a little Nutty! -- I wasn't really sure what it even was. I always thought of it as a Middle Eastern sweet, something not quite a cake and not quite a candy, and I guess that's pretty much what it is, but I was not prepared to like it as much as I did! For some reason it reminded me of the hard lumps / clumps that sometimes happen when you make cream of wheat and don't stir properly. I love those and have since I was a child. If you do not like those I don't think you'll care for this, but again, you never know. That's always how I look at recipes, you'll never know if you'll like it if you don't try! Housewives' Halva -- Halva Tis Nikokiras Tessa Kiros -- Food From Many Greek Kitchens Serves an Extended Family (I made a half batch) Syrup 2 and 2/3 cups sugar juice of 1/2 lemon long strip of lemon rind 1 cinnamon stick 3 whole cloves ... 1 cup olive oil (I did half olive oil and half coconut oil, in the recipe preface it is mentioned that butter is also sometimes used) 2/3 cup almonds, skin on, coarsely chopped 1 cup fine semolina 1 cup coarse semolina (I only had one type, so that's what I used) For the syrup, put the sugar, lemon juice and rind, cinnamon stick and cloves into a pot with 4 cups of water and bring to a boil. Simmer for about 10 minutes or so. Warm the oil in a big heavy bottomed pot. Add the almonds and cook over medium heat, stirring, until lightly toasted. Stir in the semolina and dry-roast them too until a bit golden here and there (okay, that didn't really make sense to me, I reread it a bunch of times but with so much oil in the pan I'm not sure how it would be "dry" roasting, but in the end it was great so I guess I shouldn't have worried about it) stirring constantly and taking care that it doesn't burn. Lightly oil a 6 cup capacity savarin or ring pan. Scoop out the lemon rind and spices from the syrup, then gradually stir into the roasting semolina. Take care when you pour it in, as it will bubble and splash. Stir it constantly over low heat until the liquid is all absorbed by the semolina and it comes away from the side of the pot. Remove from heat and scrape into the pan. Flatten with the back of a soup spoon or spatula to push out any creases or small spaces. Let it cool for a few minutes (I set the timer for 10), then ease the halva away from the sides of the pan in a few places using a thin knife. Quickly turn the pan over and unmold the halva onto a flat plate. Scatter with the ground cinnamon and cut into slivers to serve. You only need thin pieces. ~~~ Even though no one else liked this but me, I LOVED it! Not sure when I would make it again, just because I was the only fan, but definitely for a Greek potluck or something like that, not that I've ever had or been invited to a Greek potluck (wait, I take that back, when I was in high school we had a Greek potluck in humanities class, but that was over a decade ago :) ), but it sure sounds like fun. Anyway, the aroma while the semolina "toasted" in the oil was so yummy and reminded me of a middle eastern restaurant. Mmmm! If you like to try new things like I do, give this a go :)
Greek Style Peas – Arakas Latheros
Talatouri/tzatziki spread has been served on tables since the reign of the Ottoman Empire, as far back as the 14th century.
Juicy Greek Meatballs (Keftedes), beautifully flavoured with red onion, parsley, a hint of mint and dried oregano with a slightly crispy surface. See recipe video below.
Learn how to make revani, a moist and flavorful Greek semolina cake with a sweet syrup flavored with orange zest.
This Greek semolina cake recipe is easy to make and is the perfect dessert for any Greek table.
