All Traditional

Coriander Crushed Olives ("Elies Tsakistes")

Last week I went over to my aunt’s house and there was a blue bowl filled with chunky green olives. It’s a funny thing those olives; they ...

This week I was introduced to “mosphila” (azarole) jam. I am glad I was introduced. In fact, I was surprised that we hadn’t met befo...

“Mom, I made “trahana” … from scratch” is something I never thought I’d say until yesterday. I could feel my mom...

For those who don’t know what “kapari” is, they are baby caper stems pickled in red wine vinegar. They are different to pickled cape...

“Palouze”, or Cyprus grape jelly, is in my opinion most delicious when served warm. It has a jello-like texture with a hint of orange-blos...

Cyprus Macaroons (“ergolavi”) are traditionally given as “kerastika”. There is no English word for this, but I think it is a v...

It’s April. I have begun noticing more cheese hanging in stockings outside my aunt’s house. Which means “flaouna”-making season is jus...

“Soujoukkos” is literally nuts, mostly almonds or walnuts, dipped in “palouze” a form of Cyprus grape jelly. In order to make ...

Remember your “yiayia’s” (Grandma’s) lemonade? Sitting outside, getting a glass full of refreshing, light-yellow sweetness. Th...

Thick, gooey and saucy. Rich tomato sweetness. Arborio rice stuffing that soaks the flavours up like a sponge. This vegetarian tomato “gemista...

I have developed a new-found respect for people who make “karidaki glyko”. I really thought it would only take a few days at most. Cue my ...

Cypriot coffee and “koulourakia” are like edible perfection. Koulourakia were made for dunking. They are a bit of a stealth cookie. ...