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The traditional pasta shape for this dish is bucatini. This dish is also referred to as pastitsio. Magarına bulli is a traditional Cypriot meal made of bucatini pasta and chicken. This dish is widely known as being one of the national dishes of Cyprus. Chicken is often boiled in water which is then used as the stock to cook the pasta.
Ambelopoulia (Greek: αμπελοπούλια) is a controversial dish of grilled, fried, pickled or boiled songbirds which is a traditional dish [1] enjoyed by native Cypriots and served in some Cypriot restaurants. It is illegal in Cyprus as it involves trapping wild birds such as blackcaps and European robins. Trapping kills birds ...
Afelia (Greek: αφέλια) is a traditional Cypriot pork dish. It is pork marinated and cooked in red wine with coarsely crushed coriander seed. In order to prepare the dish, ingredients like salt, pepper, oil etc. are included. [1] [2] During the British era (from 1878) the use of butter instead of oil was noted. [3]
Traditional halloumi is a semicircular shape, weighing 220–270 grams (7.8–9.5 oz). The fat content is approximately 25% wet weight, 47% dry weight with about 17% protein. Its firm texture when cooked causes it to squeak on the teeth when being chewed. [31] Thyme salad garnished with cubes of halloumi cheese
العربية; Azərbaycanca; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български; Čeština; Ελληνικά
A food similar to apohtin is noted in Santorini under the same name. That kind of apohti refers to a food based in pork tenderloin that is salted and dried in the sun. [ 3 ] Also, the preparation of tsamarella , another Cypriot dish, is similar to apohtin's preparation except from the fact that unlike apohtin, in tsamarella, the animal's bones ...
Locals know that some of L.A.’s most authentic Oaxacan food can be found at Guelagetza. For the last 20 years, the Mexican restaurant has garnered a reputation for serving the city’s best mole ...
Like the vast majority of Cyprus' dried meats (lountza, loukaniko, apohtin, zalatina etc.), tsamarella is a traditional product of Marathasa Valley, Pitsilia and Pafos' agricultural areas. Moreover, in the past it was placed in special wooden lockers and it was used as a way to maintain food. [4]