Mahallas

Μπιφτέκια κοτοπούλου σερβιρισμένα με Κυπριακό πουργούρι (istomageiremata.blogspot.com)

2013-10-24T00:22:00.000+03:00

Τα μπιφτέκια τα εμπνευστηκα απο μια συνταγή που κάμνει η αδερφή μου τζαι τα εσυνόδευσα με πουργούρι. Το πουργούρι/πουρκούρι (ή πληγούρι οπως ειναι γνωστό στην Ελλάδα) ειναι απο τα αγαπημένα μου φαγητά της Κυπριακής κουζίνας. Σαλάτα και γιαούρτι είναι επίσης απαραίτητα για συνοδεία.

Υλικά για μπιφτέκια:

0.5 κιλό κιμάς κοτοπούλου
1 καρότο
1 κολοκυθάκι
1 κρεμμύδι
1 ντομάτα
1 αυγό
2-3 κουταλιές αλεσμένη καπήρα (φρυγανιά δηλαδή)
αλάτι, ρίγανη, πιπέρι (προαιρετικά)

more:
http://istomageiremata.blogspot.co.uk/2013/06/blog-post_25.html

Flaounes (Cyprus Easter Cheese Bread)

2013-04-21T18:56:00.003+03:00

(Source:cypriotandproud)

Level of Difficulty: 5/5

Preparation Time: about 8-10 hours split into one evening and one morning.
Cooking Time: about 45 minutes.
Makes about 24 medium sized flaounas.

ingredients

For the filling:
17 cups finely grated “flaouna cheese” (If in Cyprus, you will be able to find this. If you are outside of Cyprus, not so sure this is readily available. Instead of “flaouna cheese” substitute with a combination of cheddar and other favourite hard cheeses.)
2 cups finely grated halloumi cheese
4 tbs ground dry mint
3/4 tbs ground mastic
1 tbs ground mahleb
20 tsp baking powder
25-30 eggs (it depends how dry the cheese is and how much it absorbs the egg)
1 cup of raisins

For the dough:
15 cups of unbleached all purpose flour
15 tbs vegetable shortening (spry)
1/2 tbs of salt
1 tbs of ground mastic
1 tbs of ground mahleb
3 eggs
4 cups of milk
3 1/2 tbs of dry yeast
1/3 cup of white sugar
sesame seeds
eggs for egg wash (egg wash is just a lightly beaten egg)

recipe

1. Prepare the filling the night before. In a large bowl mix together well the cheese, half the baking powder, mint, mastic, mahleb.

2. Add 5 eggs at a time, mixing the cheese mixture well with your hand until it becomes medium-soft. If the mixture feels dry add more eggs, one at a time after having added the 25th egg.

3. Cover and let rest over night at room temperature.

4. In the morning, add the remaining baking powder, raisins and mix well with your hands. Cover the bowl with a kitchen towel.

5. Then prepare the dough. Mix together the flour, mastic, mahleb and salt in a large bowl. Add the vegetable shortening and rub the shortening into the flour mixture with your fingers.

6. Dilute the yeast with 1 cup of warm milk and 1 tbs of sugar in a bowl making a very soft dough. Cover the same and let rise in a warm place for about 15 minutes until a light foam has formed on top.

7. In the meantime, warm the remaining milk with remaining sugar over the stove at low heat. Place in a large bowl.

8. Beat the eggs and add them to the milk. Keep this mixture warm until the yeast mixture has risen.

9. Once the yeast mixture has risen, add it to the flour mixture. Start adding the milk mixture slowly while mixing the dough with your hands. If the flour mixture needs more water, have some warm water at hand and add a little warm water if necessary.

10. Start needing the dough until it becomes smooth and elastic. This will take about 10 to 15 minutes.

11. Cover with a blanket and let the dough rise for about 2 hours.

12. When the dough has risen, punch it down with your fists.

13. Cut a piece of dough the size of a small lemon. Roll it into into a circle approximately 9 inches in diameter. Place a small plate over the circle and trace around it with a knife forming a flat, circular piece of dough.

14. On a flat, clean surface sprinkle a generous amount of sesame seeds and pour a little water over top the sesame seeds to wet them.

15. Place the circular piece of dough onto the sesame seeds so that one side is covered with sesame seeds.

16. Place a handful of the cheese mixture into the middle of the circle. Take a brush, and brush egg wash on the edge of the circular piece of dough.

17. Fold the sides of the circle to form an open triangle as shown in the pictures. Ensure that there is a small opening on top. Lightly press the corner edges down with the prongs of a fork to secure the cheese inside.

18. Place on baking paper on a pan. Prepare all the flaounas the same way. Once a pan is full, cover the same with a kitchen towel and let the flaounas rise again for about 1 hour. Do the same with each full pan.

19. Preheat the oven to 160C. Lightly brush the top of each flaouna with egg wash and bake for 45 minutes. Pour yourself a glass of lemonade and enjoy – it has been a long day!

Halloumi Pie - Χαλλουμόπιττα

2011-05-11T02:31:00.004+03:00

Ακόμα μια συνταγή από το istomageiremata.

Σε 4 φλυτζάνια αλεύρι ανακατώνουμε 4 κουταλάκια μαγιά. Ζυμώνουμε με νερό θερμοκρασίας σώματος για να γίνει ένα ωραίο ζυμάρι. Σhεπάζουμεν την κούπα με το ζυμάρι με μία σακούλα τζαι μια πετσέτα για να κρατήσει υγρασία τζαι να σηκωθεί το ζυμάρι. Σαν περιμένουμε, ψιλοκόφκουμε κρεμμυδάκια φρέσκα τζαι χαλλούμι όσο θέλουμέν.

Όταν εν έτοιμο το ζυμάρι βάλλουμε το χαλλούμι τζαι τα κρεμμυδάκια μέσα τζαι κάμποσο θκυόσμη. Εγώ έβαλλα ξερόν που το κήπο του παππού μου αλλά τζαι φρέσκος πάει πολλά. Βάλλουμεν άλας όσο θέλουμε τζαι 3 κουταλιές λάδι καλό. Σπάζουμε 2 αυγά τζαι βάλλουμε τζαι ένα φλυτζάνι 7up. Εγώ έβαλλα ντάιετ 7up αλλά εκαμά το παλιά τζαι με σπάρκλινγκ γουότερ τζαι πάλε εφκήκαν πολλά ωραίες. Βάλλουμε ακόμα λίο αλεύρι (~3/4 φλυτζανιού) τζαι φτιάχουμε κάτι μεταξύ ζυμαριού τζαι χυλού.

Σε ένα λαδωμένο ταψί βάλλουμε τες χαλλουμόπιτες τζαι τες ψήνουμε στους 180-200 βαθμούς Κελσίου μέχρι να ροδίσουν καλά. Για να σιγουρευτούμε ότι εν έτοιμες, βάλλουμε μια οδοντογλυφίδα να δούμε αν που μέσα εψηθήκαν καλά. Ώσπου να δεις ένα επεισόδιο του Νησιού θα εν έτοιμες!!!

Πουρέκια για ξενιτεμένους

2011-05-05T22:58:00.003+03:00

Πουρέκκια αναρής από το istomageiremata.blogspot.com (γράφει η Prasinada)

Είσαι ξενιτεμένος;;; Επεθύμησες πουρέκκια της αναρής;;;Ακολουθεί συνταγή πουρεκιών που έμαθα που την γιαγιά μου με παραλλαγη για ξενιτεμένους που εν μπορούν να έβρουν αναρή ανάλατη για πουρέκια!

Λοιπόν αρχίζουμε με το ζυμάρι:

Σε 3 ποτήρκα αλεύρι βάλουμε ένα φλυντζανακι φυστικέλαιο. "Ριζζιάζουμε" το καλά, δηλαδή μαχούμαστεν του ωσπου να μεν υπάρχουν κουβαρούθκια.... Ιδού το ριζζιασμένο αλεύρι:

Μετά βάλλουμε νερό λίο χλιαρό όσο συκώσει για να γίνει ωραίο ζυμάρι. Εμένα εχρειάστηκε περίπου 1 μεγάλο ποτήρι.

Η γιαγιά μου ελάλεν ότι το σωστό ζυμάρι εν τζείνο που άμα το πλάσεις η κούπα εν καθαρί τζαι ουτε φαίνετε ότι εζύμωσες μέσα.

Βάλλουμε το σε μια σακκούλα τζαι αφήνουμεν το να ξεκουραστεί. Εγώ έκαμα το που την προηγούμενη νύχτα τζαι έβαλλα το στο ψυγείο τζαι έτσι την επόμενη που άνοια φύλλο ήταν χαρά θεού γιατί άνοιεν πολλά ευκολα τζαι ευχάριστα.

Η συνέχεια στο:
http://istomageiremata.blogspot.com/2011/04/blog-post_25.html

το ψουμίν (istomageiremata.blogspot.com)

2011-02-25T17:18:00.000+02:00

Τι έμαθα για το ψουμίν

Σιαίρουμαι που βλέπω ότι πολλοί μπλόγκερς ασχολούνται με το ψουμίν. Η αίσθηση τζιαι η ικανοποίηση του να τρώεις ψωμί που έκαμες εσύ ο ίδιος εν συγκρίνεται ούτε με το πιο νόστιμον ψουμίν που τον καλύτερο φούρνο του Παρισιού.

Στην αρχή εξεκίνησα να κάμνω ψουμί με μαγιάν έτοιμη, σε φακελάκια. Έκαμα κάτι ψωμάκια μικρά τζιαι ήρταν καλά, όλως παραδόξως, διότι τωρά που το σκέφτουμαι εν τα είχα αφήσει να φουσκώσουν τζιαι μέσα στο ταψί πριν να τα ψήσω.

continue reading at: http://istomageiremata.blogspot.com/2011/02/blog-post_23.html

Babutsa - London Calling 2009

2010-02-01T13:16:00.015+02:00

"Babutsa", the name (in Greek and Turkish) of a juicy fruit particular to Cyprus, bestowed its title to the music band, which has proven to be a great hit both in Turkey and in Cyprus. The band, unusually formed of three soloists as opposed to a single lead, released their debut album in the latter half of 2009. The three members of the group Peri Aziz, Soner Türsoy and Ali Sönmez came together for this exciting and somewhat pioneering project. The members of the band, who like many other Cypriot ex-pats live in the UK, met in London and formed their own group.

The recording of the 12 songs that make up the album took place at the "London Sons Studios". Aside from the songs containing their own lyrics, the album entitled "London Calling" also contains songs composed by Raif Denktaş, Vangelis Perpiniathis, Ayhan Başkal, Türkan Altay, Ersay Hasan, Erdinç Gündüz and Buray Hoşsöz. By giving these popular Cypriot songs their unique rendition, Babutsa have managed to grab the attention of not only Cypriots around the world, but also of many people in Turkey who are often foreign to Cypriot music.

In the album every member recorded a total of 4 songs and demonstrated the high level of influence that they have each had from various styles of music including pop, rock, blues, reggae and some Greek tunes. In fact, one of the songs, "Gençlik Böyle Geçer"/"Ekatomiria" even contains a delightful blend of Greek and Turkish lyrics. However, "Yanayım Yanayım", recorded by Ali, which was the first release song and the song for which the first video clip was filmed has found its way to the top of the charts in Turkey and Cyprus and managed to find a place for itself on the tongues of many people from all walks of life. For those interested in experiencing a taste of Babutsa (no pun intended!), the band frequently hold numerous gigs in Cyprus, Turkey and the UK, the details of which can be found on their facebook fan page.

Τραχανάς | Trahana

2009-11-17T00:03:00.005+02:00

This is a trahana recipe passed on from mother to daughter. Τραχανάς or Tarhana has been part of the Cypriot cuisine for centuries now.

Ingredients

4-5 sticks of dried trahana
1 grated large tomato
1 block of halloumi cheese (old or fresh depending on your preference)
1 vegetable stock (preferably Maggie)
1 chicken breast (for non-vegetarian)
pepper

Preparation

Only prior preparation necessary is to soak the dried trahana for about a day.

Execution

Put the chicken in room temperature water in a large pot and put it on the stove on full heat. Let the chicken cook fully until it become nice and tender. It should take about 40 minutes or so. Make sure that while the chicken is cooking you remove the foam created on the water surface. Once the chicken is cooked remove it from the pot and just let the water you boiled it in to continue to boil. If you want the vegetarian version of this recipe just omit this step and bring water to it's boiling point.
Make sure the boiling water is about one third of the large pot. If you don't have enough add some more hot water. Next put the soaked trahana and the grated tomato.
Now all you have to do is wait and stir. You should stir it constantly making sure it doesn't stick to the bottom. Also you should make sure that the water level is always about the same by adding more hot water when necessary. The height of the soup should be 1/3 to half the height of the pot. You should do this for about 1 hour and 20 minutes.
Now take your halloumi cheese and chop it into small square blocks of about 1.5cm x 1.5cm. Add them to the soup along with the vegetable stock.
Now continue to stir and add water like before for another half an hour.
The soup is now ready to serve. It should be served hot along with pepper added to preference.
You can store it for a couple of days. Let it cool down and put it in the fridge. Then you can just reheat it and add water to it until it comes back to its original thickness.

I hope you enjoy it,
Valanto

Tavva (Baked Lamb & Potatoes (or rice) with Tomatoes and Onions)

2009-11-14T16:15:00.006+02:00

Ingredients
You can either use potatoes or rice in this recipe but traditionally Tavva is made with potatoes.

1 or 2 kilos of Lamb, any piece is OK but traditionally it was made with the fattier parts of meat. You can use shoulder, lamb chops or any piece you have at hand.
1 or 2 kilos of Potatoes, according to taste.

The lamb and potatoes are all to do with personal taste; use as much as you want of each but bear in mind that Lamb shrinks when cooked.

2 onions sliced, size depends on whether you like onions or not.
½ kilo of fresh tomatoes, quatered. 1 tablespoon tomato puree, if you wish you can omit this and add more fresh tomatoes or some tinned.
2-4 bay leaves.
I tsp of Cumin seeds. Level teaspoon of cinnamon, some people prefer to use 1 heaped tsp, again it’s all to do with what you prefer.
2 level teaspoons ground black pepper
1 coffee cup of olive oil, or ground nut oil (100ml or 3½ fl oz)
Salt

Method

Medium oven temperature
You will need a large roasting tin or casserole dish with a lid or you can cover it with foil but if you use foil you must make sure to seal tightly.
Wash the meat and put into the roasting dish.
Add potatoes, onions, tomatoes and bayleaves.
Sprinkle over the cinnamon, pepper and some salt.
Then pour over the oil and mix everything together.
Finally mix the tomato puree with the water and pour over the top.
Bake in oven for about 2 hours, occasionally turning the meat and potatoes during cooking.
Remove foil and leave in oven till browned and liquid reduced to you own taste, make sure it does not go dry. Some people like to leave a lot of sauce so they can dip their bread in it

AFELIA with Pourgouri/Bulgur pilaf

2009-10-27T22:29:00.013+02:00

Afelia with Pourgouri is definetely my favourite Cypriot recipe. There are two things to prepare: the meat and the pilafi. Both recipes are given below. It is advised to start cooking the pilafi first so that it can be left to sit for a while before serving it.

Pourgouri/Bulgur Pilafi recipe:

Ingredients (Serves 2):

1 small onion (chopped)
3 tomatoes (chopped)
1 glass of Pourgouri/Bulgur (cracked wheat)
25g of vermicelli (fides)
2 glasses of water
1 chicken/vegetable cube
salt
4 tablespoons oil

Procedure:
Put oil in a pan on a medium fire and add the chopped onion, wait until it goldens. Add the vermicelli and wait it goldens. Add the chopped tomatoes and stir for 2 minutes. Add some salt. Add the Pourgouri, the water, the chicken cube and salt. Stir until they all mix. Lower the fire and cook for 15-20 or until the Bulgur absorbs the water. Leave the Pilaf to sit for 15 minutes before serving it.

Afelia recipe:

Ingredients (Serves 2):

500g diced pork
oil for frying
1/2 glass of red wine
Dry crashed coriander
salt , pepper

Procedure:
Preheat oil in a frying pan. Then add the diced pork and fry until golden. Add some salt and pepper just before the pork is ready. Add 1/2 glass of red wine and some dry crashed coriander. Wait until the pork absorbs all the wine. Then take off the heat. Add some more coriander for garnishing.
Cooking time for pork is about 30-40 minutes.

Enjoy!

KOUPEPIA/ DOLMA (Stuffed Vine Leaves)

2009-10-13T18:16:00.005+03:00

KOUPEPIA, also known as Dolma can be served as an appetiser or as a main dish, and is one of my favourite dishes!!

Ingredients:

1 onion, chopped

1 tomato, chopped

400g lamb mince

a generous plash of olive oil

125 ml red wine

ground pepper and salt

1 cup rice

375g of vine leaves (reserve approx. 4-6 leaves to the tin and another 5 for the top). You can use the damaged ones.

juice of one lemon

1/2 onion chopped

1/4 cup chopped parsley

1/4 cup chopped mint

125ml of hot water

Vine leaves in brine can be bought from a supermarket. To prepare, remove the brine by washing with cold water. If you have access to fresh vine leaves, put them in boiling water until soft. You can also add a little vinegar to enhance the flavour

Method

Fry onion until translucent in olive oil and add mince. Cook meat thoroughly.

Add red wine to taste

Stir rice through meat and onion mixture and add lemon juice. Cook for about 30 seconds and remve from heat. (Note that the rice stays uncooked at this stage)

In a bowl put the additional onion, parsley, mint, tomato, pepper and salt.

Add the mince mixture and mix thoroughly

To shape the koupepia, place a vine leaf, shiny side down, on the work surface. Snip off the stem if necessary. Put approximately a tablespoon of meat mixture near stem end, then fold in the end and sides over the stuffing and roll firmly. Continue until all the mixture is used.

Line the base of the heavy pan with leaves and pack the koupepia close together in layers. Add another layer of leaves on top.

Pour in hot water and then drizzle olive oil over the top.

Invert a heavy plate on top to keep rolls in shape during cooking.

Cover the pan with lid and put on a medium heat. Reduce to a slow simmer and gently cook for 30 minutes. Try one to test if the rice is cooked. This may take another 10 minutes or so. Add a little extra water to the pan if needed to retain moisture.

VEGETARIAN OPTION-Lentils with Rice (Moudjendra)

2009-09-28T22:35:00.004+03:00

My favourite!!

Lentils with Rice - Moudjendra

This risotto-like dish, with its tiganissi, or flavouring of browned onions and its lemony aftertaste has a distinct Cypriot feel to it. Part Greek and part Arab. It is perfect for parties! Leftovers, if there are any, can be used as stuffing for tomotoes and peppers, or may be formed into patties and browned in a lightly oiled non-stick frying pan.

Ingredients:

375g brown or brownish-green lentils
190g long grain rice
1 teaspoon salt
4 tablespoons lemon juice
7 tablespoons olive oil
1 medium onion, peeled and cut into fine half-rings
3 cloves garlic, peeled and finely sliced

Combine the lentils and 1.5 litres of water in a wide, non-stick pan. Bring to the boil. Cover, turn the heat low and cook for 15 minutes. After this, drain the lentils but keep the water.

Put the oil in a wide non-stick pan. When hot, put in the onion and garlic. Stir and fry, turning the heat down as needed, until the onion and garlic are medium brown and crisp. Add the lentils, the rice and salt. Stir to mix and bring back to the boil with the water. Cover again, turn the heat to the very low and cook gently for another 30 minutes. The lentils and rice should have the slight loose consistency of a risotto. Remove from the heat. Add the lemon juice and mix gently. Cover again and keep warm