In Volume 1 you will find all the savory Main Dishes, Side Dishes, Mezedes & Salads and in Volume 2 you will find Breads, Pites (pies), snacks, almyra (savory pastries), traditional and modern Desserts, Glyka tou koutaliou (fruit preserves), marmelades (jams), drinks, etc.
Cypriot cuisine is shaped by the island's Mediterranean climate, geography, and history. The majority of its recipes are based on Greek cuisine and the Mediterranean Diet, which is one of the healthiest in the world, using fresh, wholesome ingredients.
Cyprus’s strategic location in the Eastern Mediterranean, situated between the crossroads of three continents, had brought to the island many conquerors and thus its cuisine has evolved into an amalgamation of diverse tastes and textures, with an unmistakable mark that makes it undeniably Cypriot.
The old traditional recipes have been revised and updated with a fresh, modern new look, a brief history of the recipe, clear instructions, useful tips and a mouth-watering picture for each recipe and step-by-step instructions with pictures, where necessary.
Mediterranean food is delicious, easy, inexpensive and, of course, healthy. Cypriots are Orthodox and almost half of the year is fasting period, so a lot of the recipes are nistisima (vegan).
In the cookbook you will find a lot of recipes, which reflect on the simplicity of the Mediterranean style of eating, ranging from the classic makaronia tou fourniou (pastitsio) and moussakas, sheftalia (crepinettes), ravioles (filled pasta), koupepia (dolmades), athoi gemistoi (stuffed courgette flowers), bourekia (turnovers), flaounes (cheese bread), kolokotes (pumpkin turnovers), daktyla (ladies fingers), loukoumia (delights), mahalepi (corn flour pudding), to more complicated recipes such as bombari (meat and rice sausages), zalatina (aspic), pastitsia (almond cookies), shiamishi (cream filled pastry), loukoumia tou gamou (wedding cakes) and more.
The author has included a small sample of her own recipes, always based on the traditional principles of the Mediterranean diet, such as louvanosalata, a dip with yellow split peas, galeos marinatos (marinated tope fish), vegetable millefeuilles, moussakas and pastitsio nistimo (vegan), sykotakia me lahanika (chicken giblets with vegetables), caramelized spiced dry fruit in wine etc.
The cookbook is not only addressed to the lovers of Greek food in general but is also a handbook to all the Greeks of "diaspora" who will not only get back to the simple hearty fare of their childhood by recreating the recipes of their ancestors but will also come closer to their culture and heritage.
The recipes are written both in the U.S. and the metric system and substitutes are given for any local ingredients used.