Kiofterka are small diamond pieces of palouze which are placed in the sun to dry for many days.
They are made of grape juice, flour and rose water. They are then stored and usually eaten during the winter.
Savoring Cyprus's Culinary Gem Amidst the vibrant tapestry of Cypriot cuisine, Sheftalies stand out as a culinary delight that encapsulates ...
Koupes, a celebrated staple in the vibrant street food scene of Cyprus, are not just a snack; they are a culinary delight that encapsulates ...
Daktylia is a type of long shaped bread, which is separated into smaller parallel pieces resembling fingers, in order to be cut off easier a...
Afkoti or Avgoti or Stavrokoulouro is a type of Easter bread that is made for Easter Sunday. It usually has a round shape with a cross in th...
Pastelli is a traditional Cypriot sweet made of carob syrup. The carob syrup is boiled until it forms a thick sticky substance which is then...
Pastitsio is a traditional Greek dish. Its basic ingredients are pasta and minced meat. It is cooked in the oven and served as a main dish. ...