Kefalograviera is one of the newer Greek cheeses. Production was started in the 1960s and it has quickly become a favorite table cheese. The taste of this hard cheese is salty, somewhere between kefalotyri and graviera, hence the name. It is made from sheep’s milk. Greek name and pronunciation: Κεφαλογραβιέρα, pronounced keh-fah-lo-grahv-YAIR-ah At the market: […]

Anthotyro is a white whey cheese, a variation of and similar to myzithra, made from sheep’s and goat’s milk. Greek name and pronounciation: ανθότυρο, pronounced ahn-THOH-tee-roh Alternate spelling: anthotiro At the market: Like myzithra, anthotyro comes in a soft, fresh version that has a light lemon flavor, and in dryer (aged) form (photo) which is semi-hard […]

Ingredients: 2 cups all-purpose flour 1/2 pound ricotta cheese (known as fresh myzithra) 1/4 cup of olive oil or (1/2 stick) unsalted butter 2 tbsp sesame seeds 1 large egg, beaten 2 tsp salt 2/3 cup water (more if needed) Method: Place the flour in a medium size bowl, add 1 tbsp of salt, the […]

Ingredients for the dough: 2 3/4 cups of all-purpose flour 1/2 cup of strained plain yogurt 1 tsp of baking powder 1/2 cup of olive oil 1/2 cup of sugar 1/4 cup of brandy 2 eggs, beaten Ingredients for the filling: 1 2/3lb of soft myzithra cheese or ricotta 2 tbsp of all-purpose flour 2 […]

MYZITHROPITA KALAVRYTON This dish calls for local myzithra, a fresh whey cheese made from the residuals of feta production. It is possible to find fresh myzithra in Greek food shops across America. It has the consistency of fresh farmer’s cheese or good ricotta, which can easily be substituted. The original recipe also calls for wild fennel. I have reworked it to […]

Ingredients: For the pastry: 600 g flour 1/3 cup olive oil juice of three oranges salt For the filling: 500 g fresh myzithra or mascarpone or ricotta ground cinnamon icing sugar Method: Blend the olive oil and orange juice with the flour in a food processor for 10 minutes and knead until the dough is […]

Ingredients: 300g onions, thinly sliced 1/3 cup red wine 1 cup olive oil 150 g dry myzithra or goat cheese or haloumi, cut into 12 triangles 6 slices of sandwich bread, cut diagonally (12 triangles) flour for dusting 1 tbsp wine vinegar a pinch of dried thyme salt and pepper Method: Fry the bread in […]

In Greek: σάλτσα ντομάτας, pronounced SAHLT-sah doh-MAH-tas This is a fabulous sauce to serve with pasta, rice, or potatoes. Make large quantities, allow to cool, stir well to mix oil (oil rises to the top), and freeze to use later. Add variety with vegetables of your choice such as zucchini and artichokes. Cook Time: 40 minutes Total […]

Kotopoulo gemisto stin katsarola Ingredients: 6 to 8 tablespoons extra-virgin olive oil, as needed 1 chicken liver (optional), trimmed and chopped 21⁄2 cups of 1-inch bread cubes cut from rustic bread, crusts removed 3 garlic cloves, finely chopped Salt and freshly ground black pepper to taste 1 tablespoon dried Greek oregano 3⁄4 cup water 1 […]

In our days Cyprus generally speaking, is praised for its Traditionaldairy products. Much more however it prides for their genuineness. In enough villages, until today is maintained with a lot of love and eagerness, the traditional manufacturing of their dairy products. Wherever a Cypriot citizen immigrated permanently, the fame of these products have reached there. […]