All Traditional

Stuffed Zucchini Flowers (Spicy Anthous)

In Cyprus, from about June onwards my cravings for stuffed zucchini flowers or “anthous”, as they are known in Cyprus, begin. These are a pretty u...

I have my grandma’s hands. I can tell because they are very small and the wrinkles show more. I remember noticing that about her hands when I wa...

Cyprus Easter Cheese Bread, (“Flaounes”) play an incredibly important role in Cypriot cuisine. Since I was a little girl I remember my mom...

In Cyprus, we call this dish “revithkia”. It is a dish that my family makes all the time (too often according to the younger ones in the...

I love olives. The Cypriot “eliopita”, or olive bread, is a famous bread that many people love. You can find large “eliopittes”...

Just a quick post to say this is my latest recipe for Taste Magazine – their Easter issue. We are getting pretty close to Greek Easter (Cypriot ...

I decided to highlight this post from 2013 as it’s one of my favourites. It’s all about how to make tahinopittes, which I think a lot of p...

This year I spent Easter in my mom’s village. It’s a village with very few permanent residents – about 100 – but all the child...

Doesn’t it feel like summer has started? When I was little I remember finishing school and being so excited for the summer. It began the moment ...

“Avgolemono” or egg-lemon soup in English is something that every Cypriot household makes. It’s nothing fancy, but it’s a soup...

“Baby, it’s colllld ouuuutside…” Do you listen to Christmas music while you bake in December? I do. And my favourite thing to ...

“Kourabiedes” are another Christmas classic in a Cypriot kitchen. They make their appearance every December, and usually disappear within a week (...