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This page came into effect after a particularly pleasant Easter Sunday spent
at the house with the guests when we had a Traditional Cypriot Souvla
(barbecue). Do not think of it as any ordinary barbecue, the Cypriots are famous
for their souvla. Its great big chunks of meat threaded on huge skewers!
There were about 20 of us on this particular day but we've had days with 40 or
50 people. Photos will be included soon. Mum had spent the week showing them how to make the traditional Cypriot 'Gliko'
which is literally translated to 'sweet'. It is a tradition held in Cyprus
for many years, when you visit a house you are offered a coffee and/or Gliko.
If you have not seen it, its a little like glazed fruit. I will be putting
some pictures on the site soon.
There are many different kinds of
Gliko, made will Seville oranges (Kitromilo),
Pomelo (Thrapos), Walnuts (Karidaki), Figs (Siko), Apricots (Chrisomilo), Water
Melon (karpouzi, Grapes (Stafili), Cherries (Kerazi) to name but a few.......
This is going to be another ongoing project so I will be adding to it all the
time!
Since there are lots of different kinds of Glika, the best thing to do is
send you to the Gliko page to see the recipes
There will also be a page on
Jams and
Marmalades, we have so much fruit at the orchard we always like to prepare
these
Cypriot Cakes again an ongoing project
There are many
things to do with olives.
We have lots of olives in our orchard. If you come in the winter time you
are welcome to come and see how they are picked and of course to help us pick
them. We will then take you to the olive press to see how olive oil is
produced.
Now to go to some main course and
savory dishes. Dolmades (Koubebia is the
Cypriot word for it),
Tavva, Kleftiko, Sheftalia, Mousaka,
Afelia, Kounoupidi
(Cauliflower)
Ospria or Pulses, particularly beans,
lentils and chick peas have been a staple in Cyprus for many years and it is
only in recent years that the Western world has come round to adopting
them and labeling them as a healthy food. As a child I remember my father
who was in the grocery trade always saying that people used to call them cattle
fodder and not appreciate the nutritional value as they do today. |
