Christmas can only smell of Choux pastry fritters
Porojenje Jedino More Imat Vonj Od Pašuratih Choux pastry fritters – pašurate or fritule are the favourite Christmas dessert on the island of Hvar. It is a type of round
“Kalikantzari” Goblins, A Blanket Term For The Mythical Festive Season
Like in many other countries of Europe, goblins (kalikantzari) chose the days of Christmas to make their scary and messy appearance! It is believed that they always come into the
Christmas and New Year’s Customs and Food Habits in Greece
Christmas and New Year’s Day are gloriously celebrated. The streets, lighted and decorated, contribute to the cheerful atmosphere. On the eve of those two celebrations, early in the morning, children
Christmas village in Agros
Located in the Troodos mountain range, in Pitsilia region of Lemesos (Limassol) district, Agros sits at an altitude of 1.100 metres. The layout of this picturesque village resembles that of
About the New Year’s Tradition of Vasilopita
On New Year’s Eve, housewives make a festive bread, a “pitta” dedicated to the feast of Saint Basil, called Vasilopitta. Vasilopita is sourdough pitta and is prepared with wheat flour,
Stuffed Escarole
Stuffed escarole (or scarole ‘mbuttunata) is a typical Cilento recipe for the Winter Holiday period. A delicious recipe in which the escarole is Stuffed with dry bread, eggs, goat cheese,
Grape Harvest in the Wine Villages of Cyprus
Autumn months, especially September and October, are the traditional months of the grape harvest from the vineyards covering the rolling slopes of Cyprus. The wine history of Cyprus dates back
Goat Tajine with Seasonal Vegetables (Tajine de Vivande de Chevreau)
Ingredients : 750g kid meat 250 g green beans 250g Zucchini 250g Potatoes 250g Carrots 100 g Red pepper 100g onion Parsley 1/2 teaspoon of turmeric 1/2 teaspoon salt Pepper
Spoon Sweets (Glyka tou koutaliou)
Brief description: Glyka tou koutaliou are traditional, homemade sweet fruit preserves, served as a gesture of hospitality in both Cyprus and Greece along with a Cypriot/Greek coffee and a cold
Acquasale
A traditional dish from Southern Italy, the name literally means – water and salt. Recipes vary but it is typically made with stale bread and tomatoes. This recipe comes from
Chicken With Okras (Kotopoulo Me Bamies)
Ingredients 1 ½ kg of free-range chicken 2 big dry onions, finely chopped 3 big mature tomatoes, finely chopped ¼ teacup of parsley, finely chopped ¼ teacup of dill, finely
Marinated Tuna (Atum de Escabeche)
Ingredients 1Kg of tuna Sauce: 4 onions 3 cloves of garlic 1 bay leaf 1 bunch of parsley 2 deciliter of olive oil 1 deciliter of white vinegar salt, to
Collard* Stew with Beans and Asparagus
Ingredients homemade (pork) sausage spring onions wild onions garlic parsley tomato puree fava beans asparagus collard (leaves and stalks) red beans spices Preparation Sauté spring and wild onions, garlic and
Maize Porridge (Papas de Milho)
Recipe by Anabela de Jesus. Photo by Miguel Andrade. Ingredients 375 g cornmeal 1.5 L water 150 g bacon 250 g wedge-shell clams 2 slices of bread Olive oil to
Traditional Portuguese Easter Cake
Recipe by: Leonilde Madeira Ingredients 1 kg type 65 flour, without raising agent500 g brown sugar 100 g softened margarine100 g lard 50 g fresh yeast1 tablespoon cinnamon1 tablespoon aniseed2 tablespoons honey1
Traditional Greek Dish: Vine leaves stuffed with rice (Dolmadakia yalantzi)
Ingredients 300 gr. of vine leaves, approximately 2 teacups of rice 6 teacups of onion, roughly chopped 2 teacups of olive oil 1 bunch of dill and spearmint, finely chopped
Sirnica
Recipe from the book Dalmatian cooking by Dika Marjanović Radica Ingredients 5 dkg yeast25 dkg sugar16 dkg butter (or pork fat)8 eggs¼ L milkzest of 1 orange and lemon3 drop
Moroccan Bessara / Assida
The Chefchaounais prepare Bessara which is a delicious salted mash of dried beans, crushed and seasoned with olive oil and cumin, salt, onion and sometimes spiced with hot pepper.
Ganotes (Pan Fruits)
Doughs fried in olive oil and then sweetened with honey or sugar, and in some cases filled with creams that have been part of our kitchens since the Middle Ages and come from Sephardic cuisine.
Olla Podrida (Spanish Stew)
This stew maintains its old name “Olla podrida” (rotten pot) understood as a pot enriched with meats, legumes, mostly chickpeas, although in some cases beans are great protagonists and vegetables.
Octopus Stew
A traditional and favorite recipe of Portugal, the Octopus Stew (Caldeirada de polvo) is a simple yet hearty dish, best served with slices of local, crusty bread.
Chtapodi Koroneiko – Koroni Octopus
Greeks have been eating octopus for hundreds of years and over time have perfected the process. Using only the freshest octopus, thoroughly cleaned and tenderized, served with local flavorings makes it a quintessential dish of the area.
Koupepia (Stuffed Vine Leaves) with Rose Petals
This traditional Cypriot and Greek dish is often served at celebrations, but is also a staple meal throughout the year. Frequently served in a mezze platter, it provides a flavorful and healthy option with mint, green onions and rose petals in the stuffing.
Paprenjok (Spiced Cookie) from Stari Grad
Dating back to the Renaissance, these spiced biscuits are the most traditional Croatian biscuit. In recent times, they have become a popular souvenir due to the Croatian designs stamped on them.
