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By Chef floWer on October 30, 2008
"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 Turkish Cacik (We make the exact recipe) and a green salad..."
Prep Time: 2 hrs
Total Time: 2 hrs 30 mins
By Chef floWer on January 14, 2009
"My parents were taught as a child in Cyprus how to prepare their own olives, it's a long process but this is worth it. The raw green olives are split in half with a special stone but seed still intact, this allow the brine (salty water) to soak into the olives. The olives are then jarred with the brine and stored away for months. This recipe is..."
Ingredients: coriander seeds, extra virgin olive oil...
Prep Time: 5 mins
Total Time: 5 mins
By Chef floWer on January 18, 2010
"Growing up in a Cypriot family Hellim (also known as Haloumi) was a staple in our family. Mum either would fry or grill the cheese then served with lemon juice and crust bread for breakfast. Yes breakfast! She would never coat it with flour as I see many recipes on Zaar however you could coat this recipe in flour if you wish. You could easily slightly..."
Prep Time: 10 mins
Total Time: 15 mins