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    You are in: Home / Cookbooks / CYPRUS
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    8 recipes in

    CYPRUS

    The Birthplace of Venus..the Island of Love.....My Birthplace.....My origins.... Here I will be posting some of my mom's dishes I grew up with and love and don't want to lose, and some I collected through the years. Hope you try and enjoy.

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    This is a traditional Cypriot Turkish recipe, that past generations have been cooking. My mother is away so my friend has given me the recipe. *** Thanks Bet's *** I think my mother also uses diced celery ribs but I can't be sure. Note: There are few varieties of Taro, but this dish is normally used with colocasia root. Enjoy

    Recipe #247755

    7 Reviews |  By Mischka

    A simple, tasty salad that's also attractive. This makes a great lunch & light dinner. Add some grilled lamb and you have a more substantial meal. From an old Super Food Ideas magazine. Australian measurements used.

    Recipe #249817

    These were without doubt the most popular drink that we served in the restaurant I ran in Cyprus! They are known as the National Drink of Cyprus, and are delicious as well as being very refreshing. We used to make these with the local Cypriot brandy, which is not as strong as normal French brandy or cognac and has a delectable caramel taste to it. We also used the local angostura bitters, known as "Cock Drops", which as you can imagine, brought raised eyebrows and howls of laughter from overseas guests and tourists! A little history behind the cocktail: The Cypriot Brandy Sour style was developed following the introduction of the first blended brandy made on Cyprus, by the Haggipavlu family, in the early 1930s. The cocktail was developed at the Forest Park Hotel, in the hill-resort of Plátres in the beautiful Troodos Mountain range, for the young King Farouk of Egypt, who often stayed at the hotel during his frequent visits to the island. The Brandy Sour was introduced as an alcoholic substitute for iced tea, as a way of disguising the Muslim monarch's preference for Western-style cocktails. The drink subsequently spread to other bars and hotels in the fasionable Platres area, before making its way to the coastal resorts of Limassol, Paphos and Kyrenia, and the capital Nicosia. With increasing numbers of tourists visiting the island in the last thirty years, and the large garrison of British servicemen stationed on the island, the Cypriot Brandy Sour is now known around the world. This is how we used to make them in our restaurant - a trade secet shared!!

    Recipe #307582

    Kofte's is a meatball which is native to Cyprus, Turkey and some middle east regions. They came in all shapes, sizes and different flavours. This recipe is my mothers recipe, she normally uses beef but since I don't eat beef she use chicken if I'm coming over. We serve them with Recipe #36126 (We make the exact recipe) and a green salad or parsley salad. The cinnamon, mint, salt and black pepper are not the exact measurements as mum uses her hand to measure anything, feel free to add more but only to your taste.

    Recipe #220465

    I will be posting some recipes from my home country, Cyprus, that I have collected from the web and want to safe keep. I have not tried all of them, but intend to one day, and I hope you will too.

    Recipe #202472

    I have not yet made this...it is on my to do list. My mom was just recently in Cyprus and had something similar and she said it was wonderful. This recipe comes from a cookbook purchased in Cyprus.

    Recipe #202666

    These are soooo delicious...my all time favorites my mom made as I was growing up....unbelievable delicious, I can't get enough of them!!

    Recipe #202665

    Perfect summer food. A reminiscence of vacations in Cyprus or Greece. Serve with bread and a cooled light wine or mineral water. Tastes best outdoors in the hottest time of the day. The treatment of the onion will reduce the strong and bitter taste and make it possible to use a greater amount of it. The raw eggplant may seem peculiar, but will add a little bitter taste that goes well with the sweeter vegetables. Traditionally, the cheese is not mixed with the salad, but exposed on top. Neither is the dressing made in advance, but up to the guests. NB that there is no lettuce in this recipe.

    Recipe #34470


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