Ingredients: 11/2 pound of fresh mussels 1/2 a cup of white wine 1/4 cup olive oil 3 ripped tomatoes grated or 1 tbsp of tomato paste 1-2 hot peppers sliced 1 onion sliced 2 tbsp of dry oregano 2 cloves garlic sliced 1/4 cup of crumble feta cheese 1/2 a bunch of parsley finely chopped […]

Ingredients: 2 lb cleaned calamari tubes 8 minced cloves of garlic 1/2 cup olive oil 1 tsp lemon zest (lemon peel grind) 6 tbsp lemon juice 4 tbsp oregano 1 tsp salt 1 tsp pepper Chopped parsley for garnishment Lemon wedges Method: Clean and wash the calamari under plenty of running water. Using paper towel […]

Ingredients: 4 cups shredded zucchini (squeeze out excess juices) 4 cups self raising flour 150g feta cheese (crumbled) 4 eggs (lightly beaten) 1 cup of olive oil 1 cup of chopped fresh herbs (dill, mint and oregano) 2 – 3 cloves of garlic finely chopped 1 onion finely chopped 3 tbsp of balsamic vinegar Salt […]

Ingredients: 300gr of fresh spinach leaves 2 tbsp of butter 5 eggs 8 cherry tomatoes cut in quartered 100gr of Feta Cheese crumbled Pepper to taste Method: Wash the spinach well under plenty of running water and shake off most of the water. Place the spinach in a saucepan with only the water which remains […]

Ingredients for the dough: 1 kg flour for all uses 1/2 a cup of olive oil 2 eggs, beaten 1 tsp of salt 1/2 a cup of tsikoudia (Opional) or 1/4 cup of brandy (Optional) Ingredients for the filling: 2 kg spinach or other greens 1/4 cup of olive oil 1 onion, finely chopped 1/2 […]

Kikeon is something between food and drink. The word “kikeon” (eoea?i) comes from the verb “kikan” (eoeUi), which means thickening by continuously stirring. The recipe that is given best resembles the ancient version of “Kikeon”  Greek : Αρχαίος χυλός Κικεών Serves / Yields : 4 persons INGREDIENTS 3/4 cup (120 gr) semolina 375 gr riccota cheese 2 spoons […]

This ‘multi-grain’ or ‘multi-seed’ soup (sporos is the Greek word for seed) is really a kind of broth. It is traditionally made in villages on November 21st. The reasons for this are that it is the end of the planting season and so any grains / seeds that were left over would be cooked as […]

History Halloumi, fresh or mature, has always been the flagship of Cyprus’ authentic cuisine. For centuries, this product is a key constituent of the Cypriot diet and has been closely associated with the culture and traditions of the local people. With an estimated annual per capita consumption of 8 kilos, Halloumi exceeds by far in […]

A gesture of Cypriot Hospitality A traditional and delightful Greek Cypriot custom is the offering of spoon sweets to guests as a symbol of hospitality. They are called spoon sweets because the usual serving size is a well-filled teaspoon. Spoon sweets are popular both in Cyprus and in Greece, usually served with Greek coffee and a […]

Loukanika (village sausages) are made from selected fresh pork meat, wine, salt and spices. The pork meat is minced, marinated with coriander seeds, black pepper and salt and then left to mature in dry red wine for 7-15 days so that the meat, spices and wine are perfectly blended. Filling the well-washed pork intestines requires skill […]