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. You will see influences from the Ottomans and its neighbouring Middle Eastern countries but there are also remnants of French, Italian, and Anglo-Saxon influences stemming from the island's occupation by the French Lusignans, the Venetians, the Ottomans and the British. The cookbook is a collection of over 150 of the best traditional Greek-Cypriot recipes, fully revised and updated with a fresh, modern new look, a brief history of the recipe, clear instructions, useful tips and over 160 mouthwatering pictures. The recipes are written both in the U.S. and the metric system and substitutes are given for local ingredients. Cypriots are Orthodox and almost half of the year is fasting period, so a lot of the recipes are nistisima (vegan). Mediterranean food is delicious, easy, inexpensive and, of course, healthy. 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, ravioles, koupepia, bourekia, flaounes, kolokotes, daktyla, loukoumia (delights), mahalepi, to more complicated recipes such as bombari, zalatina, pastitsia (almond cookies), shiamishi, loukoumia tou gamou 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), moussakas and pastitsio nistimo (vegan), sykotakia me lahanika (chicken giblets with vegetables), caramelized spiced dry fruit in wine. 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. http://kopiaste.org Kopiaste!Über den Autor:
Ivy Liacopoulou was born in Limassol, Cyprus. She lives in Athens, Greece with her husband and three children. She worked in the Airline industry for many years and had a bookstore for several years. After early retirement she decided to record the traditional recipes of her country, as a heritage to her children. The author is an experienced cook, being married for 30 years and cooking since she can remember herself as a child. She provides not only a brief history of the recipe, after a lot of research, but also clear instructions, lots of useful tips, some step by step photos to show how to prepare more complicated recipes and with lots of other mouthwatering pictures for each recipe. Ivy belongs to a new generation of home cooks who loves to experiment and create new recipes of her own. Her creativeness and passion for cooking are depicted in her blog, Kopiaste.. to Greek Hospitality. Ivy is inviting you in her kitchen (that is what kopiaste is all about), to share all her small secrets, behind hundreds of home-style recipes that have been part of her family's heritage for many years, where you will taste and scent the delectable, mouthwatering aromas of cinnamon, mint and blossom water, the predominant flavours of Cypriot cuisine.
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