Traditional Cypriot Kebab: How to Cook It at Home at 150C
Cypriot kebab is bone-in lamb or kid goat cooked low and slow. Three and a half hours at 150C in a covered pot at home: which cuts to buy, the plain…
Editorial content
Kitchen guide
Original, careful notes on recipe data, ingredients and kitchen practice.
All articles
Roasted Red Pepper Preserve: Charring, Peeling and Safe Storage
Three ways to char kapya peppers, how to peel them without running water, and the measurements for keeping roasted peppers safely in the fridge,…
Cypriot Ravioli (Piroh) with Halloumi: Recipe and Tips
Piroh is Cyprus's halloumi ravioli: thin dough filled with halloumi, anari and mint, boiled in chicken stock and finished with grated halloumi and…
Cypriot Potato Bread Rolls (Badadezli Bidda)
Soft Cypriot rolls made by working mashed potato into a yeasted dough. The potato starch holds moisture, so the rolls stay soft and go stale later.
Reklam
Cyprus Dessert Recipe (Kıbrıs Tatlısı): Syrup and Cream Balance
Breadcrumbs, walnuts and coconut give the sponge a feather-light crumb; ice-cold syrup and a custard whipped for five minutes do the rest. This is the…