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Syrian Bread (Cyprus)

Syrian bread is a versatile Middle Eastern style flat bread that you can serve with lunch or dinner. It is common in the Mediterranean, Middle East, and neighboring areas. In Cyprus, pita is typically rounder, fluffier and baked on a cast-iron skillet. It is used for souvlakia, sheftalia, halloumi with lountza, and gyros. Ingrediens (8 servings): 1.063 cups water 2 tablespoons vegetable oil... Continue Reading →

Hummus (Cyprus)

The word "hummus" comes from turkish word humus, meaning "mashed chick pease." Chickpea, one of the main ingrediens of hummus, has a lot of important nutrients, such as vitamin B, calcium, potassium, phosphate, zinc, magnesium, iron, and folic acid. The earliest written recipes for hummus have been found in 13th-century cookbooks from Cairo. Lebanon holds... Continue Reading →

Kofta (Cyprus)

Kofta is a popular dish made from grilled ground beef that is served throughout the Middle-East. Ingredients: Original recipe yields 4 servings 1 pound ground beef1 onion, diced1 egg yolk2 tablespoons chopped fresh oregano salt and pepper to taste1 bamboo skewers, soaked in water for 20 minutes Directions/Instructions Checklist Step 1 In a medium bowl,... Continue Reading →


Baklava is sweet oriental dessert coming from Turkey, but it is also popular in cuisine of western Balkan countries. Usually baklava is served during the celebration of Islamic religious holiday Bayram. Ingredients: ½ phyllo dough 250 g butter 300 g chopped walnuts 300 g chopped hazelnuts or almonds 600 g sugar 3 dl water vanilla... Continue Reading →

Qabuli Palaw (Afghanistan)

Ingredients: Basmati rice 500gm Stewing lamb 800gm Oil — 1/2 cup Thinly sliced 2 Onions Salt according to the taste Garam masala 2 teaspoons Ground cardamom 1 teaspoon Sugar 2 tablespoon Carrots, peeled and cut into matchsticks 300gm Raisins, soaked in water and drained 150gm Sliced almonds and pistachio toasted 200gm Procedure: In a large... Continue Reading →

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