Fish soup prepared with fresh fish and vegetables.

Recipe of meatballs - Keftedes - from Cyprus with crushed wheat pilaf - Pourgouri - and yogurt sauce - Tsantsiki.

Recipe for Afelia - Cypriot version of Afelia - Pork in wine and coriander seeds.

We have all seen and tried stuffed vine leaves - Dolmades when on holidays in Cyprus and Greece. Koubebia, as they are known in Cyprus, are delicious any time of the year, either as a light main dish, side dish or cooked in the juice of a stew like taro - kolokasi (see blog post dated 20 February 2018). The meat mixture can also be used to make stuffed vegetables like; green peppers, tomatoes, courgette, onions and eggplants. It seems like a lot of work stuffing the vine leav

Taro is a root, grown in Cyprus in the lower areas of the island. It is believed to be native to Southeast Asia and southern India, but it is cultivated and used in many places all around the world. Taros are ready in autumn after the 15th of October, that's what Mrs. Amalia used to say, and can be eaten the whole winter through. It is important when bought fresh to leave the root to dry out for at least a week just by storing it in a dry place. Originally prepared with pork