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The best-known spices and herbs include pepper, parsley, rocket , celery, fresh coriander (cilantro), thyme, and oregano. Traditionally, cumin and coriander seeds make up the main cooking aromas of the island. Mint is a very important herb in Cyprus. It grows abundantly, and locals use it for everything, particularly in dishes containing ground ...
Cyprus [f] (/ ˈ s aɪ p r ə s / ⓘ), officially the Republic of Cyprus, [g] is an island country in the eastern Mediterranean Sea. Although it is geographically located in West Asia, its cultural identity and geopolitical make-up are overwhelmingly Southeast European. It is the third largest and third most populous island in the Mediterranean.
The following is a list of programs broadcast by CyBC or RIK (Cyprus Broadcasting Corporation) television stations. CybC was the only Cypriot television network before the launches of ANT1 (in 1993), Mega (Logos TV until 1999), and Sigma (in 1995).
The following video is from Friday's Motley Fool Money roundtable discussion, in which host Chris Hill, and analysts James Early, Ron Gross, and Charly Travers take a look back at the most ...
Diane Kochilas (Greek: Κόχυλας, Kóchylas; born May 17, 1960) is a Greek American cookbook author, celebrity chef, and cooking school owner.She has appeared on numerous American television programs, including Throwdown! with Bobby Flay, [1] Bizarre Foods with Andrew Zimmern, [2] The Today Show, [3] [4] PBS News Hour, [5] and Martha Stewart.
Flaounes are a cheese-filled pastry commonly flavored with mastic, mahleb and spearmint. [9] [10] The pastry is described as similar to shortcrust in texture. [5]A sheep and goat cheese known as tiri flaounas [11] or flaouna cheese, that is made in the region of Paphos, [12] is traditionally the main cheese used in the filling.
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In its simple form, anari has a chalk-white appearance with a very soft consistency, similar in many ways to the likes of mizithra cheese, cottage cheese and ricotta.Salt is often added and the product dried through gentle heating (in bygone times it was just left in the sun) and further maturation to create an extremely hard variant.