This recipe is the Greek version of the classic potato salad recipe. This Greek potato and feta salad is an easy dish to make, and is best served as an accompaniment to a main meal, or as a light lunch or supper. The warm potatoes accentuate the flavour of the lemon and herbs. Mixed with […]

This is a simple, tasty recipe for a side serving of cauliflower. Greeks will always have vegetables to accompany their meals, and cauliflower is a popular vegetable. The olive oil and lemon juice salad dressing adds flavour to the vegetable. If you like, you can add some herbs such as dill, parsley or oregano to the salad […]

The artichoke has a beautiful, subtle flavour, ideal to serve as an artichoke salad, an accompaniment to light meals or as a starter. There is a lot of mystery surrounding how to cook artichoke, but they are very easy once you know how. I have included 2 different methods of preparing this artichoke recipe. First […]

Saligkaria me Fasolia Gigantes kai Agkinares Ingredients:  500 gr. of Gigantes (dry butter beans) 8 small artichokes (halved), trimmed/cleaned approx. 1 1/2 cups of snails, washed & cleaned thoroughly 1/2 cup of olive oil 1 large onion, finely diced 1 bay leaf 2 cloves of garlic, smashed 1 cup of fennel bulb, diced 1 carrot, diced […]

The most well-known version of mayiritsa is made with lamb or kid offal (intestines, other organs) – as a way of using those parts of the animal that will be eaten on Easter day; however, lamb isn’t everyone’s choice. This version of the famous Greek Easter soup is made with chicken livers and is a delicious alternative. Ingredients: […]

Chicken Soup Avgolemono is perhaps the most iconic of all Greek soups. It’s on the menu at every Greek restaurant or diner and you’ll find it as the first course at most Greek holiday celebrations. Note: If you like your soup very thick, you can add two tablespoons of cornstarch dissolved in a bit of warm […]

Ingredients: 12 medium or large eggs Skins from 15 yellow Spanish onions 2 tablespoons of white vinegar 4 1/2 cups of water What You will Need: Fresh uncooked eggs at room temperature Skins from yellow Spanish onions White vinegar Stainless steel saucepan Strainer Bowl Slotted spoon Paper towels Cooling racks Tulle or women’s nylon stockings […]

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 […]