My City Cuisine


MyCityCuisine is a wiki project. Its goal is to help travelers discover the local food from around the world. Food has always been an integral part of the local culture so, naturally, tasting local food is often high on most traveler’s to-do lists. However, until now, there was no single comprehensive source providing this particular information for cities around the world.
“What should I order?”, an inevitable question faced by all travelers sitting in a restaurant, in a foreign country. MyCityCuisine is a project to create a free, reliable and up-to-date guide to the most original and tasty local foods from different countries of the world.

If you’re a fan of Wikipedia, like I am, you’re going to love MyCityCuisine – a wiki project which is open to anyone who would love to contribute to it.

I will gladly contribute whatever I know about Cypriot & Greek Cuisine.
Kopiaste and Kali Orexi!!

New proposals for Daktyla and Shiamishi

Aside


I wish to thank each and every one of you who have bought my cookbook and want you to know that what you bought is just the base of the traditional Cypriot cuisine.

From now on, if I create something new,  I will be posting them here, so as to give you more ideas with what you can do with the traditional recipes and make something new and creative.

If you follow my blog Kopiaste to Greek Hospitality, I have already posted a few recipes, which were inspired from my cookbook.

Kifylla,on  page 1o2: I have made Kifylla with Apple Pullaparts.

Lokmades and Xerotigana, on page 118: I have made Xerotigana with Chocolate and Ginger

Eliopitakia – Elioti, on page 109:  I have made an Olive oil and rosemary Cake.

Today, I made two new recipes.

Daktyla on page 124: Can you imagine each bite of daktyla with almonds having a citrus flavour?  Well, yes.   I made Citrus Daktyla, by adding in the filling my favourite citrus marmalade.  Just mix the marmalade with the remaing filling and make daktyla.  They turn out a bit bigger but it doesn’t matter as they taste great.

Shiamishi on page 120: I made bougatsa shiamishi by making the same phyllo for shiamishi.    You can either use the filling of shiamishi or make a vegan galaktomboureko cream (page 127), still keeping them nistisima by substituting butter with margarine and using coconut milk.  You then bake them until golden and sprinkle icing sugar and cinnamon on top.

Order your copy now!