|
Jamie Oliver made a dish he called 'Cyprus Chicken' on his 30 Minute Meals series. As the name of the series suggests he made Cyprus chicken, a tossed cabbage, coriander and chilli salad and mini pittas in under 30 minutes. For the chicken he stuffed chicken breasts with a yummy combination of feta cheese (?), sundried tomatoes and parsley/basil leaves. Those with a sharp foodie eye however would say 'Hang on Mr Jamie, Feta comes from Greece!' and certainly feta cheese is indeed a specialty of Greece, whereas the Cypriot specialty cheese is Halloumi.
Ok, well its easy to confuse Greece with Cyprus because of some historical connections but they're different countries. So..here's a recipe for the Cypriot version. I wouldn't say this is a traditional recipe by any means but it has the flavours of Cyprus rolled into a delicious yummy breast of a local bird
|
Perfect accompaniment to any meat dish, especially pork afelia.
|
The tava is the metal or ceramic dish that you put in the oven. This dish, variations of which exist in many parts of the med, is my own version of comfort food when i have worked hard and can't be bothered to spent ages preparing something. You can make this with any meat incl chicken, lamb and with just vegetables or even prawns. The basic ingredients are the meat, potatoes, onions, tomatoes and a bit of Cinnamon. But, you can add other veggies such as paprika or eggplant. The usual method is to place all these ingredients in the greased tava dish add some water, cover and wack in the oven. In this recipe i do the same but once cooked i take the lid off and allow the meat and potatoes to brown a little bit before serving
|
|
Sunday, 10 January 2010 00:00 |
Kolokassi is a root vegetable that grows in Cyprus. It originates from Polynesia and Asia. In Tahiti it is called Taro. It was probably transported through Asia to Egypt where its use spread to other countries of the Mediterranean such as Cyprus, Lebanon and Spain. Kolokassi is not found in Greek cooking.
This is a traditional Cypriot recipe where it is cooked with pork and potatoes in a rich tomato sauce.
|
|
|
 Keftethes are a Greek form of meatballs which probably originated from the Ottomon or Middle-Eastern kofta. The term originated from Persia and means ground or beaten refering to the meat or vegetable ingredients in the meatballs. They are usually rolled in balls or cigar shapes and egg and breadcrumb mix is used to bind the mixture together.
Here is a recipe that's more in line with the Greek or Cypriot version and which may form part of a delicious meze meal.
|
|
 Keftethes are a Greek form of meatballs which probably originated from the Ottomon or Middle-Eastern kofta. The term originated from Persia and means ground or beaten refering to the meat or vegetable ingredients in the meatballs. They are usually rolled in balls or cigar shapes and egg and breadcrumb mix is used to bind the mixture together.
Here is a recipe that's more in line with the Greek or Cypriot version and which may form part of a delicious meze meal.
|
|
I am a crazy garlic eater. I can actually eat small chunks of garlic soaked in vinegar! I can eat it raw, cooked, roasted, baked, in whole, grated or pressed. Tzatziki is just a civilized way to eat garlic in company. So its one of my favorite dishes here in Cyprus (apart from roasted pepper with garlic). It is a traditional Greek dip made of Greek yogurt, cucumber, garlic, salt, olive oil, and pepper. I usually also add lime or lemon juice and either parsley or dill. As garnish, you can use other herbs and olives but I prefer to stick with the original ingredients.
The dip is usually in the first round of a meze and stays on the table throughout the whole meal. Its used as a sauce for the grilled meat and as a dip for the fried vegetables. But I just simply like to dip my pita bread in it. It’s a beautiful, refreshing dish so always serve it cold! It has many variations throughout the Middle East, in Turkey its not as thick as in Greece or Cyprus and in many places they use less garlic and mint instead of parsley dill.
|
|
 Here's a healthy little snack that can satisfy anyone with the munchies. Halloumi is a cheese made from sheeps milk and is now available almost everywhere. Its a salty cheese and when fried has a succulent chewy texture that is a great alternative to meat. Pitta bread is made for souvlaki - when grilled they puff up and can be cut or sliced in half and filled with grilled pork or lamb with salad. Both halloumi and pitta bread can be kept in the freezer for when you need them.
For a more hearty snack you can add slices of lounza as well. Lounza is a smoked loin of pork which matured in wine - another Cypriot speciality.
|
|
|
|
|
<< Start < Prev 1 2 Next > End >>
|
|
Page 1 of 2 |
