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
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