Local Food

Sea bream with capers

Clean the sea bream well, add salt and pepper to them and brush them with olive oil. Mix the capers and parsley together as...

Halloumi bread

Sift the flour with the salt into a bowl and mix in the yeast and lemon rind. Make a well in the centre of...

Tahinopita (Tahini pie)

A Tahinopita is a sweet pastry that is made of tahini paste (roasted sesame seed puree), with local carob syrup. Although enjoyed all year...

Pantzaria salata (Beetroot salad)

Rinse the beetroot, cutting the leaves off if they have any (the leaves can be boiled and served with olive oil and lemon). Put...

Olive pies with orange juice

Mix the flour with the oil until it has all been absorbed.  (you can do this in a mixer). Then, make a well in...

Village olive pie

Mix the yeast with the lukewarm water and put it aside for about 12-15 minutes to settle.  Sift the flour with the salt into...

Skordalia (Garlic paste)

Rinse the potatoes and place, unpeeled, in a saucepan. Cover with water, add salt and allow to simmer for 20-30 minutes until soft. Drain,...

Village salad

A must-have with every meal is a village salad. You will find it in every tavern or greek restaurant you visit in Cyprus. Make...

Courgettes with eggs

Heat the oil in a frying pan and fry the courgettes at a medium heat until they soften. Add salt and add the eggs....

Classic Pastitsio

Prepare the mince sauce: heat the butter in a pan and sauté the mince with the onion and garlic until nicely browned, mixing well....

Grilled vegetable and goat cheese rolls

Brush the vegetables with olive oil and season. Heat a pan/griddle and cook them carefully until golden on both sides, making sure their shape...

Vegetarian ‘meatballs’ (Lenten)

Peel the potatoes, grate them and strain them. Grate the onions, carrots and courgettes but do not strain them. Mix them in a bowl with...

Pork cooked in wine

Crush the coriander seeds in a pestle and mortar or pulse-blend in a blender, taking care not to over-grind. Put the meat in bowl (not...

Cyprus sprouts with cream and prosciutto

In a big, deep frying pan, fry the prosciutto in the olive oil, on medium heat for 2 minutes. Add the onion and garlic...

Mushrooms

Rinse the mushrooms, and cook on the grill for 5-8 minutes, turning over once or twice till golden brown. Serve sprinkled with olive oil...

Spinach & Feta Filo Pie

This cheesy, flaky pie makes a cracking weekend lunch. Serve with a selection of salads and flatbreads, or simply by itself with a dollop...

Stuffed vine leaves with anari, carob syrup and gooseberry sauce

Ingredients: 8 vine leaves 400gr.anari cheese 1 cup carob syrup ½ cup sugar 1 cup walnut sweet preserve, finely chopped For the gooseberry sauce: 2 cups gooseberries 1 cup sugar 1 cup of...

Chicken Liver Pâté & Mushroom Pâté

For the Chicken Liver pâté: Ingredients: 1 Tbs Ardo chopped garlic 150 grams Ardo chopped shallots 60 grams Lurpak unsalted butter About 900 grams FOODSAVER chicken livers 1 tsp Maldon...

Saganaki with celery, lemon and olive salata

INGREDIENTS 400g kasseri cheese or kefalotyri (see note) cheese 75g (1/2 cup) cornflour 1/2 teaspoon ground cumin 150ml olive oil 8 kaffir lime leaves Lemon wedges, to serve CELERY, LEMON AND...

Baked prawns in phyllo with dipping sauce

Ingredients (12 rolls) For the dipping sauce: 1 Tbs Ardo chopped chilies 1 tsp Ardo chopped garlic 1 tsp Ardo chopped ginger 125 ml TOP cider vinegar 100 grams Foodsaver...

Chinese inspired Pulled Pork

= Ingredients 1200-1500 gr Foodsaver pork shoulder 2 tsp Chinese five spice powder* 300 grams Foodsaver chopped onions 2 Tbs Ardo chopped garlic 2 Tbs Ardo chopped ginger 1 Tbs Ardo...

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Taste

Poulles (Υoung kolokassi)

Either you thrash the coriander seeds in a mortar, without making them into dust, or you gradually crush them in a blender. Remove the edges...

Pork cooked in wine

Crush the coriander seeds in a pestle and mortar or pulse-blend in a blender, taking care not to over-grind. Put the meat in bowl (not...

Lefkaritikos tavas – O ‘protinos’

Wash and dry the meat and rice separately. In a ‘tava’ (oven proof deep clay pot) first put a layer of five-six pieces of meat...

Local cuisine: An introduction

Rich in fresh ingredients and tasty herbs, offers the very best of Mediterranean culinary delights. Head out to a tavern and feast on a...