Kaikanas (a Cypriot Pancake) / Καϊκανάς, όπως τον θυμάμαι


Cypriot kaikanas

Kaikanas is a very simple Cypriot pancake, which my mother used to make for us, when we didn’t have any other dessert to eat. She would add a little sugar in the batter and then we would add as much as we liked on top.  I would say that it is a cross between an omelet and a crepe.

Ο καϊκανάς είναι ένα απλό γλυκό, κάτι μεταξύ ομελέτας και κρέπας, που μας έφτιαχνε η συγχωρεμένη η μάνα μου στην Κύπρο, όταν θέλαμε να φάμε γλυκό και δεν είχε κάτι άλλο στο σπίτι.  Έβαζε λίγη ζάχαρη μέσα και από πάνω βάζαμε όση ζάχαρη θέλαμε εμείς.

I am not sure that this is exactly how she made it but it is as close as I can remember it.  I google searched on the internet to see if I could find a recipe but unfortunately, it seems that in other parts of Cyprus it is made in a different way,  I saw that they make a batter which they spoon in a frying pan and deep fry them.  Then they prepare a syrup in which they are dipped.  In other parts of Greece, there is a food called Kaikanas but it’s more like kagianas or strapatsada, which resemble like scrambled eggs and not an omelet.

Δεν ξέρω εάν έτσι είναι η πραγματική συνταγή ή όχι, γιατί ψάχνοντας στο διαδίκτυο για Κυπριακό καϊκανά, είδα ότι σε άλλες περιοχές της Κύπρου, τον φτιάχνουν εντελώς διαφορετικό, κάτι σαν χυλό που τηγανίζεται και μετά τις τηγανίτες αυτές τις βάζουν σε συρόπι.   Επίσης, στην Ελλάδα υπάρχει το φαγητό καϊκανάς που είναι όπως τον καγιανά ή τη στραπατσάδα.

Well, this is how I remember it and hope that there are other Cypriots who can confirm that this is how they ate it as well.  Before making the recipe, I called one of my sisters and asked her if she remembered how our mother would make them and she told me exactly what I had in mind.

Εγώ, αυτόν τον καϊκανά θυμάμαι και εδώ και πολύ καιρό ήθελα να τον φτιάξω, αλλά δεν ήξερα τη συνταγή.  Ελπίζω πως θα βρεθούν κάποιοι Κύπριοι να μου το επιβεβαιώσουν ότι έτσι γινόταν., Τηλεφώνησα στη μία από τις αδελφές μου και μου επιβεβαίωσε ότι ακριβώς έτσι τον έφτιαχνε και η μητέρα μας.

Kaikanas pancake

Kaikanas, a Cypriot Pancake, as I remember it

Preparation time: 5 minutes

Cooking time: 10 minutes

Serves: 1 – 2

Ingredients:

  • 2 medium eggs
  • 1/4 cup milk
  • 2 tablespoons all-purpose flour
  • 1/2 tsp baking powder
  • 1 vanilla
  • Lemon zest
  • A pinch of salt
  • 1 tablespoon sugar
  • 1 tablespoon olive oil (or vegetable oil) for frying
  • Cherry Spoon Sweet or other ingredients to serve on top

Directions:

  1. Break the eggs into a bowl and beat them with a fork.  Add all the ingredients (except the cherries) and mix to make the batter.
  2. In a non-stick frying pan, heat the oil and pour the batter in the middle and swirl it to spread evenly.
  3. Lift the pan over the heat and tilt the pan until the batter sets.
  4. With a spatula turn it on the other side and cook for 1 – 2 minutes or until it becomes lightly golden.

Serve it the traditional way with sugar or with any other topping you like, just as you would serve other pancakes.

Collage sweet Kaikanas

Κυπριακός Καϊκανάς, όπως τον θυμάμαι

Χρόνος προετοιμασίας:  5 λεπτά

Χρόνος μαγειρέματος:  10 λεπτά

Μερίδα:  1

Υλικά:

  • 2 αυγά μέτρια
  • 1/4 κούπας γάλα
  • 2 κουταλιές αλεύρι για όλες τις χρήσεις
  • 1/2 κ.γ. μπέικιν πάουντερ
  • 1 βανίλια
  • Ξύσμα λεμονιού
  • Μία πρέζα αλάτι
  • 1 κουταλιά ζάχαρη
  • 1 κουταλιά ελαιόλαδο (ή σπορέλαιο) για τηγάνισμα
  • Γλυκό κεράσι για σερβίρισμα ή οτιδήποτε άλλο σας αρέσει για από πάνω

Εκτέλεση:

  1. Σπάμε τα αυγά σε ένα μπωλ και τα κτυπάμε με ένα πιρούνι.  Ρίχνουμε όλα τα υλικά (εκτός από το γλυκό) και ανακατεύουμε.
  2. Σε ένα αντικολλητικό τηγάνι ζεσταίνουμε το λάδι και ρίχνουμε το χυλό να απλωθεί παντού.
  3. Σηκώνουμε το τηγάνι πάνω από το μάτι και το κουνάμε να πάει ο χυλός παντού, μέχρι να σταθεροποιηθεί.
  4. Με μια σπάτουλα γυρίζουμε τον καϊκανά να πάρει χρώμα και από την άλλη μεριά.

Σερβίρουμε με ζάχαρη από πάνω ή γλυκό του κουταλιού ή όπως θα σερβίραμε μία κρέπα.

Cypriot pancake kaikanas

Kopiaste and Kali Orexi / Κοπιάστε και Καλή Όρεξη,

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Cypriot Wedding Traditions and Ressi / Κυπριακός Γάμος και Ρέσι


stefana at church Μετάφραση της συνταγής πιο κάτω

Once upon a time, like all fairy stories start, wedding traditions in Cyprus, were totally different.

Cypriot wedding traditions have changed over the years and prosperity in Cyprus has led modern couples to have their wedding parties in luxurious hotels, usually near the pool, which is elaborately decorated with flower arrangements and gourmet food is served.

stefana

Μια φορά κι έναν καιρό, όπως αρχίζουν όλα τα παραμύθια, τα έθιμα του Κυπριακού γάμου ήταν αρκετά διαφορετικά.

Τα έθιμα του  Κυπριακού γάμου τείνουν να εξαλειφθούν με το πέρασμα των χρόνων.  Τα περισσότερα ζευγάρια προτιμούν να κάνουν δεξιώσεις σε πολυτελή ξενοεδοχεία, συνήθως έξω στην πισίνα που στολίζεται με πολλά λουλούδια και σερβίρονται πλούσια εδέσματα.

I recently wrote an article about “Old Cypriot Wedding Traditions” which was published in Status Magazine.

If you are in Cyprus you can find the article in the June – August issue of Status Magazine or you can also check it out online! 

Πρόσφατα έγραψα ένα άρθρο σχετικά με τα παλιά έθιμα του Κυπριακού γάμου, στο Κυπριακό περιοδικό Status, που όμως επειδή είναι στα Αγγλικά, θα αναφέρω μερικά από τα έθιμα αυτά, σ’ αυτή την ανάρτηση.

Vkiolarides

Fortunately, some young couples still continue to follow traditions and prefer an “old style wedding” which includes some of the old traditions, such as the making of the bridal bed on Thursday before the wedding or making loukoumia tou gamou, which is the wedding dessert offered after the church ceremony and having vkiolarides (musicians, usually a violin and lute) accompanying all the rituals.

 

Before the ceremony the groom and bride get ready, in separate houses.  The groom’s friends are there to help him shave and get dressed.

More attention is given to the preparation of the bride. Relatives, close friends and other guests gather at her house, while she is getting ready for the ceremony.

 

Some snacks and drinks are served while the relatives are waiting.

One of the traditions is that the bride writes the names of her single friends under her shoes and those names which are erased will be those getting married soon.. When the bride is ready, vkiolarides play the song:  “Fonaxete ti mana tis narti na tini-zosi, tze na tis dosi tin eftzin tze na tin paradosi” summoning the bride’s mother, then the father and other relatives to bless her and give her away. During this ritual  a red handkerchief is passed around the bride’s waist  (a symbol of fertility) and head forming the sign of the cross, while incense is burning, to bless the bride and protect her against the evil eye.  A very old tradition dating back to the Byzantine era.

When the time comes, both parties head to the church, following different routes.  The musicians head the procession, playing music with all the guests following.

After the wedding ceremony the guests are invited back to the house where the wedding celebrations take place with music, dancing and lots of food, such as “ressi”, “ofton” baked meat and potatoes, “makaronia”, pasta, “koupepia”, stuffed vine leaves, “kioftedes”, meatballs and in many parts of Cyprus “kolokassi”, taro was the main dish, cooked with meat.  Salads, halloumi cheese, yoghurt, olives and local wine accompany the above dishes.

The recipes are included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in my e-cookbook.

In older times the newlywed couple would dance their first dance as a couple and guests and relatives used to pin money bills on their clothes, which was like a financial contribution for the couple to start their new life together.  Nowadays money pinning has been replaced by cash or cheques given in closed envelope.

Παρόλα αυτά, μερικά ζευγάρια αντιστέκονται και εξακολουθούν να κάνουν παραδοσιακό γάμο, τηρώντας όλα τα παλιά έθιμα, όπως το στρώσιμο του κρεββατιού την Πέμπτη πριν το γάμο, την παρασκευή των λουκουμιών, που είναι το γλυκό κέρασμα μετά τον γάμο, ή το ζώσιμο της νύφης και το στόλισμα του γαμπρού, με τη συνοδεία των μουσικών σε όλες τις εκδηλώσεις.

Το ζώσιμο, είναι ένα τελετουργικό που γίνεται στο σπίτι της νύφης την ημέρα του γάμου, όταν τελειώσει το στόλισµα της νύµφης.  Οι γονείς και οι παππούδες ή άλλοι συγγενείς της νύµφης, λίγο πριν την πορεία προς την εκκλησία για την τέλεση της θρησκευτικής τελετής του γάµου, θα  αποχαιρετίσουν και θα δώσουν την ευχή τους στη νύφη.

Οι γονείς θα “ζώσουν” δηλαδή θα περάσουν γύρω από τη μέση και το κεφάλι της νύφης, ένα κόκκινο μαντήλι ή παλαιότερα ήταν ειδική κόκκινη υφασμάτινη ζώνη, ως σύμβολο γονιμότητας και θα καπνίσουν (λιβανίσουν) τη νύφη για να προστατευτεί από το κακό μάτι.  Οι φκιολάρηδες (μουσικοί συνήθως με λαούτο και βιολί), τραγουδούν: “Φωνάξετε τον τζιύρη (κύρης = πατέρας) της να την ισφυκτοζώσει (να τη ζώσει σφικτά), τζιαι την ευτζιήν (ευχή) του που καρκιάς σήµερα να της δώσει.” μετά έρχεται η σειρά της μάνας “Φωνάξετε της µάνας της, νάρτει να την ιζώσει τζιαι να της δώσει την ευτζιήν τζιαί να την παραδώσει.”  Οι φκιολάρηδες συνεχίζουν και φωνάζουν τους παπούδες κλπ.  Το έθιμο αυτό έχει τις ρίζες του στο Βυζάντιο.

Ανάλογες ετοιμασίες γίνονται στο σπίτι του γαμπρού όπου γίνεται το ξύρισμα του γαμπρού, με τη συνοδεία των φκιολάρηδων και όταν έρθει η ώρα, οι πομπές με συνοδεία των φκιολάρηδων ξεκινούν από τα δύο σπίτια προς την εκκλησία.

Μετά την τελετή ακολουθεί γλέντι στο σπίτι όπου σερβίρεται το ρέσι καθώς και άλλα παραδοσιακά φαγητά όπως οφτόν με πατάτες, μακαρόνια του φούρνου, κουπέπια, κιοφτέδες, κολοκάσι με χοιρινό που σερβίρεται σε μερικές περιοχές της Κύπρου, σαλάτες, χαλλούμι, γιαούρτι, ελιές κλπ., και άφθονο τοπικό κρασί.  Το παλιό έθιμο όπως το ζευγάρι να χορεύει και οι καλεσμένοι να καρφιτσώνουν πάνω στα ρούχα τους χαρτονομίσματα, έχει προ πολλού αντικατασταθεί με φακελάκια που περιέχουν λεφτά, για να ξεκινήσει το ζευγάρι το καινούργιο νοικοκυριό τους.

The article included a couple of lines about the traditional wedding food called “ressi”.

Ressi, is the traditional wedding food in Cyprus, which is a dish mainly with lamb or sometimes other meat, which is slowly cooked in large cauldrons over burning embers, until the meat and wheat berries are soft and become a thick pilaf.

To make ressi in the old times, the whole procedure started a few days before the wedding.  The day before the wedding they would gather at the bride’s house and crack the wheat berries using hand mills.  This was usually done by young couples.  Large woven rugs were spread on the floor and the mills were placed on top.  While the musicians were playing music, some single couples were cracking the wheat and others were dancing, interchanging frequently. The cracked wheat berries were then hulled, cleaned and carried to the nearest source of water, either the river or a fountain or well, accompanied again by the musicians, singing traditional weddings songs, in order to wash the berries.  

On the wedding day the fatty lamb was cooked in large cauldrons outside in the yard on open air fires. The meat was slowly cooked for many hours until the meat fell off the bones.  The bones were removed and the wheat berries were cooked with the meat until it became a thick pilaf.  Ressi was occasionally stirred using a huge wooden stick, so as not to stick on the bottom of the cauldron.  See a video of a recreation of the procedure of cracking the wheat during a traditional wedding. 

Στο άρθρο υπήρχε και μια μικρή αναφορά στο Κυπριακό γαμοπίλαφο που λέγεται “ρέσι”.  Το παραδοσιακό αυτό φαγητό γίνεται με αρνί και σιτάρι.  Την παραμονή του γάμου μαζεύονται στο σπίτι της νύφης οι φίλου του ζευγαριού.  Στρώνονται πέφτζια (χειροποίητα κιλίμια) και πάνω τοποθετούν τους χειρόμυλους, που ανάλογα μπορεί να είναι περισσότεροι από ένας.  Ένα αγόρι και ένα κορίτσι κάθονται κάτω, δίπλα σε ένα χειρόμυλο και αλέθουν το σιτάρι ενώ με τη συνοδεία των φκιολάρηδων οι άλλοι χορεύουν.  Τα ζευγάρια εναλλάσονται κατά τακτά διαστήματα.  Αφού αλεστεί το σιτάρι, θα κοσκινιστεί και ξανά με συνοδεία μουσικών που παίζουν τραγούδια του γάμου, θα το πάνε στην πλησιέστερη πηγή νερού είτε στο ποτάμι, στη βρύση του χωριού ή σε πηγάδι για να το πλύνουν.

Την ημέρα του γάμου μαγειρεύεται το αρνί σε μεγάλα χαρτζιά (καζάνια) που στήνονται έξω στην αυλή.  Το κρέας σιγοψήνεται για ώρες, μέχρι να λιώσει.  Αφαιρούνται τα κόκκαλα και μέσα στον παχύ ζωμό του κρέατος βράζει το σιτάρι που γίνεται ένας πηκτός χυλός σαν πιλάφι.   Θέλει γερά μπράτσα για το ανακάτεμα και συνήθως αυτή η διαδικασία γίνεται από άντρες που το ανακατεύουν με ένα τεράστιο κομμάτι ξύλο για να μην κολλήσει στο χαρτζί.  Μπορείτε να δείτε ένα βίντεο με την αναπαράσταση της παρασκευής του ρεσιού εδώ.

Ressi, traditional Cypriot wedding food

Ingredients:

1 kilo lamb with fat on

A piece of fat from the tail (vakla)

4 cups of cracked wheat berries

1 red onion, finely chopped

2 litres lamb broth

Additional hot water

Salt and freshly ground black pepper

1/2 tsp cumin

1/4 cup lemon juice

Directions:

Wash the lamb and put it in a pot and cover with water.  Bring to a boil, add salt, lower heat and simmer until it is well cooked and falls from the bones.

Remove from the heat and strain, reserving the broth. Set aside and when it can be handled, carefully remove all the bones, cutting the meat and fat into smaller piece.

Put back into the pot with the lamb broth.  Add the onion, season with salt, pepper and cumin.and bring to a boil again.

Meantime wash the wheat berries and add to the meat.  Lower heat and cook, stirring with a wooden spoon for about 45 minutes to an hour.  Add more water, if necessary, until the berries are soft.  Turn off the heat and leave it absorb all the water.

Serve warm with lemon juice on top and extra cumin.

Ρέσι, παραδοσιακό Κυπριακό φαγητό του γάμου

Υλικά:

1 κιλό άρνι (με λίπος)

Ένα κομμάτι βάκλα (λίπος από την ουρά)

4  κούπες σιτάρι

1 κόκκινο κρεμμύδι, ψιλοκομμένο

2 λίτρα ζωμό από το φαγητό

Επιπρόσθετο ζεστό νερό

Αλάτι και φρεσκοτριμμένο πιπέρι

1/2 κ.γ. κύμινο

1/4 κούπας χυμό λεμονιού

Εκτέλεση:

Πλένουμε το κρέας και το βράζουμε με αρκετό νερό να το σκεπάσει.  Αφού βράσει το ξαφρίζουμε και προσθέτουμε αλάτι, χαμηλώνουμε τη φωτιά και το βράζουμε πάρα πολύ μέχρι να λιώσει το κρέας

Το βγάζουμε από τη φωτιά και το σουρώνουμε και κρατάμε το ζωμό.  Το αφήνουμε λίγο να κρυώσει και το ξεκοκαλίζουμε, κόβοντας το κρέας και το λίπος σε μικρότερα κομμάτια.

Βάζουμε το κρέας με το ζωμό ξανά στη φωτιά και προσθέτουμε το κρεμμύδι, αλατοπίπερο και κύμινο.

Πλένουμε το σιτάρι και το ρίχνουμε στο ζωμό.  Χαμηλώνουμε τη φωτιά και το βράζουμε περίπου 45 λεπτά έως 1 ώρα μέχρι να μαλακώσει.  Εάν χρειαστεί προσθέτουμε και άλλο νερό.  Σβήνουμε τη φωτιά και το αφήνουμε σκεπασμένο μέχρι να απορροφήσει όλα τα υγρά.

Το σερβίρουμε ζεστό με χυμό λεμονιού από πάνω.  Εάν θέλουμε ρίχνουμε και επιπρόσθετο κύμινο από πάνω.

Kopiaste and Kali Orexi! / Κοπιάστε και Καλή Όρεξη!,

Avocado Tzatziki and Mezedes


Μετάφραση της συνταγής στο τέλος

Mezes plural mezedes are the small plates of food served with wine, ouzo, zivania, tsikoudia in Greece, since it is customary to eat something while you drink.  In my cookbook I have a chapter with lots of mezedes but here are some meze dishes I made recently.

Snails, called saliggaria (σαλιγκάρια), chochlii or kohlii (Χ(κ)οχλιοί) in Crete,  karaoloi (καράολοι) in Cyprus belong to the class of gastropoda.

Some people may be grossed by the idea of eating snails but snails are mollusks, which are a group of animals that have a hard shell and are similar to clams or oysters, which I am sure a lot of you have tried and liked.  Snails should not be confused with slugs as they are not the same animal, although both are gastropods.  Read more about snails as well as Snails in Tomato Sauce with Feta here.

Lagana is a delicious Greek flatbread, the predecessor of focaccia, which is usually baked  on the first day of Lent of the Orthodox Easter.   You can find the recipe of Lagana with sun-dried tomatoes and garlicky olives here.

Hoummous is part of Cypriot mezedes and the classic recipe is included in my cookbook.  My twist to the classic recipe is adding roasted butternut squash and garlicky olives.  You can find the recipe here.

I prepared these delicacies with products sent to me by GreekFoodShop.  A lot of Greek/Cypriot products are not sold abroad so now yo can order these products online and make your own mezedes.

I wanted to try the extra virgin olive oil raw in other mezedes and have experimented with a few recipes.   A good quality extra virgin olive oil makes a  huge difference when used raw as you can really enjoy its fruity taste.

Avocado Tzatziki, recipe by Ivy

Ingredients

1 ripe avocado

1 clove garlic

2 tbsp extra virgin olive oil

2 tablespoons coriander leaves, finely chopped

2 tablespoons of fresh lime or lemon juice and some zest

1/2 teaspoon coarse salt

A dash of freshly grated black pepper

200 ml Greek yoghurt

1 tbsp Dijon Mustard

50 grams feta cheese

Directions:

Scoop the avocadoes into a food processor.  Add the olive oil, yoghurt, feta, coriander, mustard, garlic, salt and pepper, juice of lime or lemon and zest and mix until creamy.

Taste and adjust.

Τζατζίκι από Αβοκάντοσυνταγή της Ήβης

Υλικά:

1 γινωμένο αβοκάντο

1 σκελίδα σκόρδο

2 κουταλιές έξτρα παρθένο ελαιόλαδο

2 κουταλιές κόλιανδρο, ψιλοκομμένο

2 κουταλιές φρέσκο μοσχολέμονο ή χυμό λεμονιού και το ξύσμα του

1/2 κουταλάκι χοντρό αλάτι

Φρεσκοτριμμένο μαύρο πιπέρι

200 ml γιαούρτι στραγγιστό

1 κουταλιά της σούπας μουστάρδα Dijon

50 γραμμάρια φέτα

Εκτέλεση:

Με ένα κουτάλι βγάζουμε το αβοκάντο στο μούλτι.  Προσθέτουμε το ελαιόλαδο, το γιαούρτι, τη φέτα, τον κόλιανδρο, τη μουστάρδα, το σκόρδο, αλάτι και πιπέρι, το χυμό μοσχολέμονου ή λεμονιού και το ξύσμα και ανακατεύουμε μέχρι να γίνει μια κρέμα.

Δοκιμάζουμε και προσαρμόζουμε.

Καλή Όρεξη!

Kopiaste and Kali Orexi,

Psari (fish) Savoro and How to use your leftover rice (Πώς θα αξιοποιήσουμε το ρύζι που μας περίσσεψε)



Μετάφραση της συνταγής στο τέλος

Savoro means sour, and this dish probably has its roots from the Venetian dish “Pesse in saor”, which is found in Cyprus as well as the Ionian Islands as they were both under Venetian rule.

My mother used to make this dish whenever we had leftover fried fish such as red mullet (mullus barbatus), mullet or other cheaper small fish like bogue etc.

The combination of vinegar and rosemary was a method they used to preserve food back when there were no refrigerators but as this is also a delicious mezes they continued making this recipe.

The fish is dredged in flour and fried in olive oil.  A garlic clove is sauteed and vinegar is added.  Then fresh tomato with rosemary and bay leaf are simmered to make a rather thick sauce which the fish is then covered to preserve it.

Mullet or red mullet is an expensive fish and with the economic crisis in Greece, it’s not easy to buy this type of fish very often.  However, sometimes when the catch is abundant, you find it quite cheap at the farmers’ market. Yesterday was one of those days when red mullet was very fresh and at a reasonable price, so I did not miss the chance to buy a small quantity to feed the family.

I made it slightly different but not too different from the original recipe.  I did not add the extra flour to make a roux as I did not want a thick sauce and when I grated the fresh tomato, I mixed in a tablespoon of tomato paste and a tsp of Dijon Mustard, which made all the difference to the sauce in order to serve it with the rice.

How to use your leftover rice:

I always make good use of my leftovers, even before the crisis.  I had some leftover boiled rice pilaf and using ingredients I had in my fridge and pantry, I transformed it into a new dish.  This frugal recipe revived the boring rice pilaf and brought it to another level making it delicious and matched perfectly with the red fish sauce.  I have seen in many recipes that only the white part of the green onion is used.  When it is fresh and tender I always use it in my recipes and it is used like a herb rather than an onion and it adds great flavour when used either raw or cooked.

Rice with Green Onions, halloumi and feta, recipe by Ivy

Preparation time:  10 minutes

Cooking time:  20 minutes

Serves:  4 – 6

Ingredients:

2 cups cooked parboiled long grained rice

2 whole green onions and the green parts of 5 -6 more onions, finely chopped

100 grams halloumi

50 grams feta

50 grams Greek yoghurt

1 egg

1 tbsp olive oil

1 sprig fresh mint, (or 1 tbsp dried mint) finely chopped

1 sprig dill, finely chopped (or 2 – 3 tbsp fresh parsley)

Salt and freshly ground black pepper

1/2 tsp Greek spice mixture (or use whatever spice you prefer)

1/2 cup dried bread crumbs

Directions:

In a food processor add 1/2 cup rice, the olive oil and the egg and mix.  Remove to a bowl.

In the same food processor add halloumi, feta and yoghurt and mix.  Add in the bowl with all the other ingredients and mix well.

Place in a pyrex and bake in a preheated oven to 180 degrees C / 350 degrees F for about 20 minutes until lightly golden.

The original recipe for Savoro is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 1 of my e-cookbook.

Πώς θα αξιοποιήσουμε το ρύζι που μας περίσσεψε:

Όταν μου περισσεύει κάποιο φαγητό, προσπαθώ πάντα να το αξιοποιήσω με τον πιο καλό τρόπο, δίνοντάς του καινούργια γεύση.  Έτσι έκανα και με το βρασμένο ρύζι πιλάφι που μου περίσσεψε.  Από ένα συνηθισμένο συνοδευτικό έγινε κάτι εντελώς διαφορετικό με υλικά που είχα στο σπίτι.  Βλέπω σε πολλές συνταγές να μη χρησιμοποιούν τα φύλλα από τα φρέσκα κρεμμυδάκια.  Όταν είναι φρέσκα και τρυφερά πάντα τα βάζω στις συνταγές μου είτε ωμά ή μαγειρευτά και τα χειρίζομαι πιο πολύ σαν αρωματικό παρά σαν κρεμμύδι και έτσι προσθέτουν υπέροχη γεύση.

Ρύζι με κρεμμυδάκια φρέσκα, χαλλούμι και φέτασυνταγή της Ήβης

Χρόνος προετοιμασίας:  10 λεπτά

Χρόνος μαγειρέματος:  20 λεπτά

Μερίδες:  4 – 6

Υλικά:

2 κούπες βρασμένο ρύζι για πιλάφι

2 κρεμμυδάκια φρέσκα ολόκληρα και 5 – 6 από το πράσινο μέρος, ψιλοκομμένα

100 γραμμάρια χαλλούμι

50 γραμμάρια φέτα

50 γραμμάρια γιαούρτι στραγγιστό

1 αυγό

1 κουταλιά ελαιόλαδο

1 κλωναράκι φρέσκο διόσμο (ή 1 κουταλιά ξερό), ψιλοκομμένο

1 κλωναράκι άνηθο, ψιλοκομμένο (ή 2 – 3 κουταλιές φρέσκο μαϊντανό)

Αλάτι και φρεσκοτριμμένο μαύρο πιπέρι

½ κ.γ. μείγμα μπαχαρικών (ή άλλο μπαχαρικά της αρεσκείας σας)

1/2 κούπα φρυγανιά τριμμένη

Εκτέλεση:

Βάζουμε στο μούλτι ½ κούπα ρύζι, με το ελαιόλαδο και το αυγό και τα λιώνουμε.  Το ρίχνουμε σε ένα μπωλ.

Στο ίδιο μούλτι λίωνουμε το χαλλούμι και τη φέτα μαζί με το γιαούρτι.  Το ρίχνουμε και αυτό στο μπωλ μαζί με όλα τα υπόλοιπα υλικά και ανακατεύουμε καλά.

Το βάζουμε σε ένα πυρέξ και ψήνουμε σε προθερμασμένο φούρνο στους  180 βαθμούς C / 350 βαθμούς F για περίπου 20 λεπτά μέχρι να πάρουν ένα ελαφρύ χρώμα.

To ρύζι αυτό ήταν συνοδευτικό ενός σαβόρου, λίγο διαφορετικό από την κλασσική συνταγή που περιλαμβάνεται στο βιβλίο μου Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste καθώς και στο Volume 1 του e-cookbook.

Similar Recipes / Παρόμοιες συνταγες

Ryzokeftedes (rice fritters)

Ρυζοκεφτέδες

Kopiaste and Kali Orexi,

Video with easy way to roll out Phyllo and make Kotopita (Chicken Galette)

Aside


Kotopita is one of many types of meat pites. This particular pie is made with a horiatiko (village) phyllo pastry crust, which is very easy to handle and roll. I make kotopita with different kinds of fillings and two similar recipes are included in Volume 2 of my e-cookbook.

You can serve this Kotopita during the holidays as a starter. If you like you can make smaller ones. Grease your muffin tins with olive oil, line it with phyllo, add the filling and cheese on top and form into mini galettes.

The previous video, where I made Spanakopita, was in English but it wasn’t fair for the readers of my Greek blog, so this time I preferred not to speak but to add subtitles in both languages.

Kotopita (Chicken Galette, Recipe by Ivy

Horiatiko Phyllo

Preparation time: 30 minutes

Ingredients:

  • 500 grams (1.10 lbs) all purpose flour
  • 1 egg
  • ½ cup olive oil
  • ½ cup tepid water plus 2 tbsp
  • ½ tsp salt
  • ½ cup halloumi or graviera cheese

Kotopita filling:

Preparation time: 30 minutes

Baking time: about 45 minutes

Makes: 6 – 8 depending on size

  • 250 grams (8.80 oz) grated graviera or halloumi (divided). Some in phyllo, some in bechamel sauce and the remaining on top
  • Sesame seeds

Ingredients:

  • 500 grams (1.10 lbs) chicken breasts, boiled, skinned and cut into small pieces
  • 1 cup frozen corn, boiled for 10 minutes
  • 1 cup bell peppers (yellow, red, orange, green), julienned
  • ¼ cup, finely chopped parsley
  • Salt
  • Freshly ground black pepper
  • 1 tbsp spice mixture
  • 1/2 tsp tarragon
  • 1/2 tsp sweet paprika

Bechamel sauce:

  • 2 cups hot milk
  • 2 tbsp olive oil or butter
  • 2 tbsp all purpose flour
  • 1 egg
  • Salt
  • A pinch of nutmeg
  • 1 cup graviera or halloumi

Potato and pumpkin puree

This is optional. I had some leftover Potato and pumpkin puree but you can add only some grated cheese one top.

Egg wash:

  • 1 egg
  • 2 tbsp milk

Directions:

Prepare the dough.

Sift the flour and mix in the salt. Put the flour in a large bowl and pour in the oil. Using your fingertips rub the oil until the flour has absorbed the oil. Add the egg and mix. Finally add the water gradually (more or less water may be necessary). Mix until the dough is soft but not sticky on your hands. Place on a floured surface and knead for a few minutes.

You can also make the dough in your stand mixer. Attach the dough paddle. Put all the ingredients, except water, in the mixer bowl and mix on low speed. Gradually add water until the dough is ready and does not stick on the walls of the bowl. Test with your fingers to see if it is sticky. If it is, add more flour. Set aside to rest.

Boil chicken for 30 minutes and when it cools, cut into small pieces.

To make the Bechamel sauce, heat the milk and set aside.

Beat the egg, mixing with a fork and set aside.

In a saucepan heat the olive oil and add the flour and mix thoroughly to make a roux. Add salt and nutmeg.

Add the warm milk, stirring constantly, until the sauce is thick and creamy. Remove from the heat.

Gradually add the beaten egg, a little at a time slowly, but stirring constantly until it is incorporated. Mix in the cheese.

Add the chicken, the parsley, the corn and bell peppers. Add salt, pepper, paprika and seasoning and mix.

Knead the dough for a few minutes and divide it into 6 – 8 pieces. Form them into a ball, dusting each piec with flour.

Flatten the disc and using a dowel rod roll out the dough. Flour your working surface and the dough regularly, each time rotating it and sometimes turning it over.

Place a 20 cm / 8 inch diametre plate on top and cut a round circle. Add 2 heaped spoonfuls of chicken filling in the centre. Then add the puree and finally some grated cheese to cover the filling.

Fold the outer parts of the galette into the centre, forming a round galette.

Line a large baking tin with parchment paper and place the galettes.

Beat the egg with a fork and mix in the milk. Brush with the egg wash and sprinkle some sesame seeds on top.

Bake in a preheated oven to 180o C / 350o F, for about 45 minutes or until golden brown.

Remove from the oven and set aside for 10-15 minutes to cool before serving.

The special offer with 25% discount is still valid for all the readers of my blog until the 31st December, 2011 . You can use Code JB99K for Volume 1 and Code EP93W for Volume 2.

Last but not least, if you would like to buy the Cookbook in print and are worried that it will not reach you in time, well if you buy it directly from me paying via Paypal, I will also send you the two e-cookbooks, free of charge, within a few hours. Please contact me by e-mail at ivyliac AT gmail DOT com or through the contact page.

If you buy the book or e-cookbook, a review is always welcome.

Kopiaste and Kali Orexi,

Special Offer for my Cookbooks and Video: How to make Phyllo from Scratch and Spanakopita

Aside


I am very excited that yesterday I made my first video. It was nothing planned but it was one of those rare days that I was alone at home. I had already done the preparation of the dough and filling for Spanakopita, when the idea of making a video popped up.

I know that there are a lot of mistakes in this video and my friends on facebook gave me some good advice for next time, if ever I decide to do this again, and if I do, I hope next time to do a better job.

What I did was set the tripod on the only free space available in the kitchen and focus on the working area. As you see from the picture, the stand mixer is where the fruit are and right behind me is the kitchen table.

In order to speak to the camera I had to lower down my body and also later on, while rolling the dough I had to put my back to the camera as otherwise I could not reach the pasta attachment.

As I said, it was not planned and the dough I had made was more than it takes for one spanakopita as I wanted to use the rest to make some Spicy Sausage Rolls (that will have to wait for a future recipe).

Nevertheless, with all the technical mistakes in it, I think that you will understand how to make a good Greek Spanakopita.

Spanakopita Strifti, from my Cookbook but also, included in my e-cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste, Volume 2

Spanakopitta (or spanakopita) is the most popular Greek pie, made with spinach, aromatic herbs and feta cheese. Other types of cheeses, like anari or myzithra, which are soft whey cheeses, similar to ricotta can be combined.

How to make Phyllo

Preparation time: 15 minutes

Resting time: 30 minutes

Rolling phyllo: 30 minutes, depending on your skills

Ingredients:

  • 500 grams (1.10 lbs) all purpose flour
  • 1 tsp salt
  • 1/2 cup olive oil
  • 1 tbsp wine vinegar
  • 200 ml water (about 1 cup)

Spanakopita Strifti

Preparation time: 60 minutes

Baking time: 45 – 60 minutes

Serves: 6 – 9 (as a main dish) or 18 as a snack

Ingredients:

  • Dough (as above)
  • Olive oil for brushing (about 1 cup)

Ingredients for the filling:

  • 1 kilo (2.20 lbs) fresh or frozen spinach
  • 3 spring onions
  • 1 small red onion, finely chopped
  • ½ cup parsley, finely chopped
  • ½ cup dill, finely chopped
  • ¼ cup olive oil
  • 300 grams (0.65 lbs) feta, crumbled
  • 3 large eggs
  • Salt
  • Freshly ground black pepper

Directions:

  1. Sift the flour and mix in the salt. Put the flour in a large bowl and pour in the oil. Using your fingertips rub the oil until the flour has absorbed the oil. Add vinegar and then water gradually (more or less water may be necessary). Mix until the dough is soft but not sticky on your hands. Place on a floured surface and knead for a few minutes.
  2. You can also make the dough in your stand mixer. Attach the dough paddle. Put all the ingredients, except water, in the mixer bowl and mix on low speed. Gradually add water until the dough is ready and does not stick on the walls of the bowl. Test with your fingers to see if it is sticky. If it is, add more flour.
  3. After your dough is ready, you should leave it to rest for half an hour. This resting time is necessary for the gluten to develop and make the dough elastic. If gluten does not develop properly, you will roll out the dough and then it will shrink again.
  4. Divide the dough into 6 equal pieces. Shape them into balls and then press to flatten. While working with the dough, flour your working surface regularly with flour, unless you are working on a non-stick mat. Also dust the dough regularly so that it will not stick.
  5. Always keep the remaining dough covered, so that it does not dry.
  6. Depending on your pasta machine, it is usually numbered from 1 – 6 and on some other attachments on stand mixers like mine, the machines are numbered from 1 – 9.
  7. Set your pasta machine to the smallest number which is number 1. Each time you roll it out, dust it again with flour and continue the same procedure increasing the numbers, until you get the desired thickness
  8. Meantime, wash the spinach, removing the stems or any damaged leaves and dry. Frozen spinach reduces the time of preparation considerably but defrost before using. Squeeze it with your hands to remove all fluids. Alternatively, if fresh spinach is used, when still wet you can put them in a big saucepan, without any additional water, and bring to a soft boil for about 5 minutes, until it wilts. It will become soft and its volume will be reduced. Place it in a colander to cool down and when it can be handled, drain any water by squeezing it. In both cases,cut it into smaller pieces.
  9. Preheat oven to 180o C / 350ο F.
  10. Place the spinach in a large bowl and add ¼ cup of the olive oil, the onions and herbs, as well as the eggs, feta and spices and mix well.
  11. Grease a 30 x 40 cm (12 x 15.75”) or 30 cm – 12” baking tin with olive oil. The remaining olive oil will be used to brush the phyllo.
  12. Divide the dough into six parts and roll out a thin phyllo.
  13. Place on your working surface and cut it in the middle. Join the two pieces to make a bigger square or rectangle piece and brush it generously with olive oil.
  14. Put some filling on one edge. Roll, once to cover filling and press the two sides so that the filling will not come out. While rolling brush it with olive oil and when done, twist the two ends towards opposite direction. This will stretch the dough and make it even bigger. Place in an oiled baking tin one roll next to the other.
  15. Brush on top generously with olive oil.
  16. Bake for about 1 hour or until golden on top.

Hope you enjoyed the video and please let me know what you think:)

 Special Offer for my Readers:

Volume 1 includes a selection of the best Greek-Cypriot savory dishes, mezedes, side dishes and salads. This goes to Jamie, of Life’s a Feast.

Volume 2, includes Breads, bread products, Pies, Snacks, Preserves and a lot of Desserts. This goes to Rosa, of Rosa’s Yummy Yums.

The special offer with 25% discount is still valid for all the readers of my blog until the 31st December, 2011 . You can use Code JB99K for Volume 1 and Code EP93W for Volume 2.

Last but not least, if you would like to buy the Cookbook in print and are worried that it will not reach you in time, well if you buy it directly from me paying via Paypal, I will also send you the two e-cookbooks within a few hours. Please contact me by e-mail at ivyliac AT gmail DOT com or through the contact page.

If you win or buy the book or e-cookbooks, a review is always welcome.

Kopiaste and Kali Orexi,

Happy Holidays and Giveaway of e-cookbooks


With Christmas just two weeks away, I would like to thanks my readers with a giveaway of each volume of my e-cookbooks.

The books are available on the following formats for you to choose:

Online Reading (HTML, good for sampling in web browser)

Online Reading (JavaScript, experimental, buggy)

Kindle (.mobi for Kindle devices and Kindle apps)

Epub (Apple iPad/iBooks, Nook, Sony Reader, Kobo, and most e-reading apps including Stanza, Aldiko, Adobe Digital Editions, others)

PDF (good for reading on PC, or for home printing)

RTF (readable on most word processors)

LRF (Use only for older model Sony Readers that don’t support .epub)

Palm Doc (PDB) (for Palm reading devices)

Plain Text (download) (flexible, but lacks much formatting)

Plain Text (view) (viewable as web page)

Volume 1 includes over 100 of the best Greek-Cypriot savory dishes, mezedes, side dishes and salads.

Volume 2, you will find Breads, bread products, Pies, Snacks and a lot of Desserts.

Now, how do you win the book?

1. Follow Kopiaste by subscribing to this blog. If you’re on Facebook, ‘Like‘ Kopiaste.. to Greek Hospitality.

2. Share this post on any social network. Facebook, Twitter, Google+, anything goes. Just use your imagination.

3. Blog about it on your blog. Why not let as many friends who love Greek-Cypriot recipes know about the book’s giveaway and what you like about the book.

4. Last, leave a comment on Kopiaste to let me know what you did. Your comment here also counts as one entry.

Every separate post you make counts as an entry for the book, so share it a ton!

I will pick 2 winners at random, on Friday the 16th of December. Make sure to check back here to see if you won!

If you don’t win the book and still want to buy it, I am offering you a 25% discount. You can use Code JB99K for Volume 1 and Code EP93W for Volume 2. Both offers are valid until 31st December, 2011, so why not send it as a gift to your friends as well or offer it as a giveaway on your blog, while it lasts. I promise you won’t regret it… 🙂

Happy Holidays!

Kopiaste and Kali Orexi,

 

The e-book has finally been published


First of all Happy Thanksgiving to all of you who celebrate today.

I know it’s been a very long time since my last post and I haven’t been around for several reasons.

It’s been almost a year since I published my cookbook “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” and I wish to thank all of you for buying it. If you liked it, you may consider sending it as a gift to your friends and family who like Greek food.

I’ve received a lot of positive feedback from people who have bought it but also a lot of e-mails from younger people, asking me if I could make it into an e-book.

I written in the past about my efforts which were unsuccessful and after several efforts I gave up.   During the summer, it was so hot I did not even consider spending hours and hours on the computer but last mont I decided to give it a last try.  After google searching I found out about Smashwords.

Evidently they have a very good tutorial and after several attemps of uploading it there, it was rejected several times but I persisted and following their instructions I had to start it all over again.  The recipes are still the same but all the formatting had to be done from scratch.

I finally made it and it was accepted!!!

The maximum capacity allowed for an e-book on Smashwords is 5 MB and my cookbook was way above that size. I didn’t want to remove any of the recipes included in cookbook and since I had more to add, I decided to divided into two volumes.

Volume 1, includes over 100 recipes: Mezedes, Side Dishes and Main Dishes.

Volume 2, includes over 130 receipes: Bread, Pies, Snacks and Desserts

The first volume was enriched by more traditional recipes, which due to the high cost on Createspace, I could not add.

The second volume was also enriched by recipes not posted in the printed book but I’ve also added lots of my cakes, spoon sweets, marmalades etc.

The best part is that you can download a free sample from each book, , in many formats: online reading (html or Java script), kindle, epub (Apple iPad/iBooks, Nook, Sony Reader, Kobo, and most e-reading apps including Stanza, Aldiko, Adobe Digital Editions, others), pdf, rtf, lrf, palm doc, etc.).  All you have to do is follow the respective links given above.

You can see all the recipes included in the Table of Content and the best part is you get a free sample of some recipes.

Hope to hear your views of what you think about it.

Greek-Cypriot recipes in an e-book


After the success of my cookbook and almost a year later, I have now published my cookbook into an e-book with Smashwords. The e-book can now be downloaded, in many formats: online reading (html or Java script), kindle, epub (Apple iPad/iBooks, Nook, Sony Reader, Kobo, and most e-reading apps including Stanza, Aldiko, Adobe Digital Editions, others), pdf, rtf, lrf, palm doc, etc.)

The maximum capacity of an e-book at Smashwords is only 5 MB and since the cookbook was almost twice as big, I had to separate it into two Volumes, each one reaching the maximum capacity, with lots of new recipes. You can download a free samle of each book, following the respective links given below, in order to see the Table of Contents as well as a sample of some recipes.

Last but not least many thanks to all my loyal followers and readers of “Kopiaste”, who have bought the hard cover book but also to all of you who are now buying the e-book.

Volume 1 includes all mezedes, side dishes and main dishes.

In Volume 2, you will find Breads, Pies, Snacks and a lot of Desserts.

Cookbook (in print)

Order your copy now!

E-book:

Or download the e-book now!

Tsipopita with Almonds

Aside


Tsipopita is a traditional Cypriot dessert (pita) made with home made phyllo and tsipa, which is the name of the butter used.   To make this butter full fat ewe’s milk is used and it is made by collecting the skin or crust which is formed on top of the milk, which in Greek is called τσίπα (tsipa).

This  pita is traditionally made with layers of phyllo which are brushed with tsipa and then ground cinnamon and cloves are sprinkled between each layer of phyllo.   It is then rolled, baked  and drenched in an armatic sugar syrup.

A friend and reader of my blog asked me yesterday if I could post the recipe for tsipopita.  Although I knew how to make it, I have never made it before.  As  I am still on a diet, I avoid using butter so I explained to her how to make it and at the time it didn’t even cross my mind to make it.

However, later in the afternoon our contractor visited us and he told us that he needs us to go to Nafplion on Monday for some details regarding the house, which need to be clarified on the spot. When he was leaving, he jokingly asked me if I could make some daktyla.

After almost a year since we met and visiting Nafplion at least once a month, we are now friends and I have made daktyla  for him and the crew a few times and they love them.    Although this morning I was planning to make daktyla, I couldn’t get tsipopita out of my mind and since I had some leftover stakovoutyro in the refrigerator, I decided to surprise them with tsipopita instead and hope they will like it.  Stakovoutyro is a Cretan butter which is similar to tsipa but if you have neither of them, you can use clarified butter.

I made a twist of tsipopita using roasted almonds in the filling, which is a cross between daktyla and baklavas.

This dessert is delicious but it is high in calories.   I am really tempted to try it, even if it is a tiny piece!!

Tsipopita, my take on a traditional Cypriot recipe

Preparation time:  1 hour
Cooking time:  45 minutes
Makes:  35 pieces

Ingredients:

100 grams tsipa butter (I used stakovoutyro)
For the dough:
500 grams all purpose flour
½ tsp salt
¼ cup olive oil
¾ cup water

For the syrup:

1 ½ cups sugar
1 cups water
1 lemon rind
½ piece cinnamon stick
1 tsp cloves
1 tbsp lemon juice
2 tbsp rosewater

For the filling:

100 grams roasted almonds
1 tsp ground cloves
2 tsp ground cinnamon
4 tbsp sugar
2 tbsp rose water

Directions:

Prepare dough and set aside to rest for half an hour.  See how to make dough here.

While dough is resting prepare the syrup. Put the sugar, water, cinnamon stick, cloves, lemon peel and lemon juice in a sauce pan and bring to boil, lower heat and simmer for 5 minutes. Remove cinnamon, cloves and lemon peel and add rose water and let it cool.  By the time you have finished making tsipopita the syrup will be ready for use.

Roast the almonds in the oven for about 15 minutes, until golden and give them a quick pulse in a food processor.  Mix them with sugar, cinnamon, cloves and rose water.

Divide the dough into 6 equal parts.  Roll out the dough on the pasta machine from No.1 to 3, to 6 and go until no. 8, to make a thin phyllo.   Make a long piece of phyllo which cut into the middle and join the two pieces in the middle.

Heat the butter until it melts and set aside to cool.   Brush the phyllo with the butter and sprinkle with 1/6th of the almond mixture.  Make into a roll starting from the narrow side and then twist.

Brush a 26 cm baking tin with butter and place the twisted roll in the centre of the baking dish, forming a coil.  Continue with the remaining 5 pieces.  When done, brush the top with butter.

Preheat oven at 180o C / 350o F and bake for about 40 – 45 minutes until golden brown.

As soon as you remove it from the oven add the syrup and cover it with a clean napkin until the syrup is absorbed.

Allow to cool before serving.


Kopiaste and Kali Orexi!

Order your copy now!