Flaounes are Greek Cypriot Easter bread filled with cheese, raisins and topped with sesame seeds. Flaounes (“φλαούνες”), pronounced “fla-ou-nes”, have been made in Cyprus for many years and serve as a …
“Gratin” is a common cooking practice in France for when an ingredient of some sort (whether it’s a courgette, cauliflower, aubergine etc) is baked or grilled, then topped with a …
This is an old recipe from Stefan’s family for Greek keftethakia pork fried meat balls – one of the more well known Greek dishes (“kεφτεδάκια” in Greek). Keftethakia are usually referred to …
Giouvarlakia, (“γιουβαρλάκια” in Greek and “yuvarlak köfte” in Turkish) are meatballs cooked in a traditional Greek egg/lemon soup called avgolemono (“terbiye” in Turkish). The avgolemoni soup is made as below …
Beef Bourguignon was historically considered peasant food but has today become a staple in everyday French cuisine. The word “Bourguignon” refers to a recipe that is prepared in the style of …
Afelia is a delicious and very traditional Greek Cypriot food, and really easy to make. Afelia is similar to beef Bourguinon in that is meat based (here pork not beef), …