Froodies - Cypriot Recipes - Appetisers

Written by Chris Sunday, 04 October 2009 00:00

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.

Written by Helga Sunday, 27 September 2009 00:00

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

Written by Chris Wednesday, 08 July 2009 00:00

The Mediterranean diet is said to be the most healthy diet in the world and this may be one of the reasons. Benefits include longevity and healthier living. The basis for this is not just the reduced consumption of saturated fats which are more common in western European food but also the consumption of large amounts of fruits and vegetables.

Salads form a main component of every meal consumed in Cyprus and Greece. Here is a recipe for salata horiatiko - Greek Village Salad. I've used kalamata olives from Greece in this one. The cucumbers are the small gherkin type field cucumbers found in Cyprus which are usually harder and tastier than the long wide ones grown in greenhouses.

Written by Chris Tuesday, 30 June 2009 00:00

Melitzanosalata is made with aubergine (eggplant) and served in Greece and Cyprus as part of a Meze although it is cooked in a similar way throughout the Middle East. It has a rich creamy taste and is great with toasted pitta bread.

The name aubergine comes from the French language. In the US it is called eggplant because early settlers from Europe grew a variety that was white and similar to goose eggs. In Italy it is called melanzane. A native plant of India, it was introduced to Europe by the Arabs.