Pilafi me fide (Rice Pilaf with vegetables and vermicelli)
Like bulgur pilaf, in Cyprus we make rice pilaf with vermicelli pasta. We usually add tomatoes in the pilaf as well, just like the bulgur pilaf. The vegetables are my addition to this recipe and you...
View ArticlePilafi Pourgouri (pligouri) – Bulgur wheat pilaf
Bulgar or bulgur known as πλιγούρι, (pligoúri), in Greek or πουργούρι, (pourgouri) in Cyprus and as burghul (برغل) in Arabic) is a cereal food made from several different wheat species, but most often...
View ArticleMahalebi and Rose Water
It’s not the kind of thing we think of every day-eating roses, that is. Yet, the noble rose has had a place in our kitchen for eons, tantalizing, seducing, intoxicating people more than any other...
View ArticleSaganaki
Saganotyri Saganaki is one of the best Greek mezedes. By now I am sure that you all, my friends, know what mezes (plural mezedes) is. For other readers who are new to this blog, mezes is an appetizer...
View ArticleBombari
Bombari is a Cypriot traditional recipe which resembles like sausage but it is actually a cooked meal. My mother used to make this and we loved it. Although I did not have a recipe for this, however,...
View ArticleHow to brine a turkey
I suppose most of you know how to brine a turkey but for me this was the first time. I decided to try it this year and it is a fact that it produces a great tasting turkey which is tender and...
View ArticleKifylla: Cypriot Cinnamon and Raisin Bread Rolls
Kifylla is another Cypriot street food which is not widely known. It’s a sweet bread, filled with raisins and glazed with sugar on top and it used to be sold in the central streets, in wheeled...
View ArticleHalloumi-Graviera Pull-aparts
When I saw this recipe at Choosy Beggars, I knew I would like it, since halloumi is a cheese indigenous to Cyprus, where I come from and which I adore and anything with halloumi in it would definitely...
View ArticleKritharaki me Fakes kai Pasto (Orzo with Lentils and Smoked Pork)
In Cyprus fakes moudzentra (pronounced fakhés) is a staple lentil dish which is cooked with brown lentils and rice and then caramelized onions, called «tiganissi» are mixed in. The only spices used...
View ArticleTwo Giveaways of Kopiaste Cookbook and more to follow
The first dusting of snow arrived this morning and it’s windy and cold outside. The temperature suddenly dropped from 22 degrees C yesterday to 4 degrees C today. I hope that this will not last for...
View ArticleFestive Cypriot Rice Pilaf with Vermicelli
A colorful and savoury Festive Cypriot rice pilaf with carrots, red bell peppers, corn, and peas makes a great side dish to any meat dishes but it can also be hearty enough for a meal with the addition...
View ArticlePilafi Pligouri (pourgouri) – Bulgur wheat pilaf
Pilafi Pourgouri (bulgur wheat pilaf), like most Cypriot recipes, are considered to be a “poor man’s dish” as people were poor and made delicious dishes out of simple ingredients they had in their...
View ArticleMahalebi and Rose Water
Mahalebi is a Cypriot pudding made with water or milk and corn flour. The traditional way of making mahalepi is with water. No sugar is added in the cream but when served, always chilled, rose water...
View ArticleSaganaki
Saganaki is a pan seared cheese, one of the best Greek mezedes (plural or mezes). For my readers who are new to this blog, mezes is an appetizer served with wine, ouzo or tsikoudia. There is a lot of...
View ArticleBombari
Bombari is a Cypriot traditional recipe which resembles like sausage but it is actually a cooked meal. The pork intestine is thoroughly washed and filled with a mixture of ground meat, rice, herbs...
View ArticleWet or Dry Brining Turkey
Brining a turkey makes it moistier. You can either brine it in a water solution with salt, water, sugar and spices or dry brine it. The post Wet or Dry Brining Turkey appeared first on Kopiaste..to...
View ArticleKifylla: Cypriot Cinnamon and Raisin Bread Rolls
Kifylla is another Cypriot street food which is not widely known. It’s a sweet bread, filled with raisins and glazed with sugar on top and it used to be sold in the central streets, in wheeled...
View ArticleHalloumi-Graviera Pull-aparts
Halloumi-graviera pull-aparts are individual filled bread placed next to each other and baked so that when baked they join into one large bread which can easily be separated by pulling each piece....
View ArticleKritharaki me Fakes kai Pasto (Orzo with Lentils and Smoked Pork)
Kritharaki me Fakes (pronounced fakhés) is a pasta dish made with orzo and brown lentils. This is a different way of making the Cypriot dish called fakhés moudzentra, which is a staple lentil dish,...
View ArticleTwo Giveaways of Kopiaste Cookbook and more to follow
The first dusting of snow arrived this morning and it’s windy and cold outside. The temperature suddenly dropped from 22 degrees C yesterday to 4 degrees C today. I hope that this will not last for...
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