Feta & Ricotta Ravioli with Anari Cheese
Time off around Christmas means it is the perfect time to indulge in making foods with family and friends that you wouldn’t ordinarily make, lik...
Time off around Christmas means it is the perfect time to indulge in making foods with family and friends that you wouldn’t ordinarily make, lik...
Being wide awake at 2am because of jet lag is my current normal. For now my jet lag means a lot of “I-Love-Lucy-reruns” and that I look fo...
Is anyone else ready for cold weather, clouds, rain and the onset of winter? Or is it just me. I love the fact that Cyprus is sunny and warm virtually...
Top 5 Tips To Making Perfect BaklavaDoes anyone else think that baklava sounds like balaclava? yes, yes?? OK it doesn’t matter. Today we are tal...
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 ...
“Cyprus Cuisine”, published by Whitecap Books in 2021, is now available for purchase. Christina Loucas shares over 80 recipes that showcase the very best of Cypriot cooking.