Jeweled rice is a recipe I learned living in the UAE. It’s an easy dish to make, and I usually make it when serving lamb, as the flavors complement each other. It really goes beautifully with roast chicken. It is called jeweled rice because it is golden from turmeric, laced with spices, and decorated with pomegranate (the jewels of fruits), sultanas, and pine nuts. Perfect For Easter If you are looking for the perfect dish to accompany your Easter lamb, then look no further! This jeweled rice is fast to cook and doesn’t need any preparations. I know that when we are hosting, we want to make t ..read more

Ricotta pie, aka anaropitta is a traditional Cypriot recipe enjoyed all year round. It is made out of ricotta cheese, anari mixed with lots of cinnamon and sugar. The filling is then rolled into some very simple dough, baked, and, once ready, drenched in some lovely cinnamon syrup. I got you drooling right? Cypriot sweet pies Cypriots are quite famous for their sweet pies. The dough, surprisingly, is very simple, consisting only of flour, some water, oil, and vinegar. I know vinegar is such an odd choice to add to a sweet pie but trust me, it makes a difference in the crispiness of the pie on ..read more

Roast Pork with red wine has been one of my favorite comfort dishes. It’s easy to prepare, it’s flavorsome, and once you try it I know you will enjoy it on repeat. This roast pork recipe is a Sunday recipe or any other day you have time to prepare it. It needs love and time to cook for a few hours in the oven or the pressure cooker so the meat tenderizes enough. Traditionally, pork can get quite dry when cooking, especially when cooking in the oven. Keep reading, though, to find out a few secrets to get super moist roast pork. The way my mum cooks it I am sure you know by now that this blog i ..read more

Anise cake! Today, I’m here to talk about a delicious sweet and spicy dessert, perfect for any occasion! Now, I know what you might be thinking, Anise? Isn’t that the thing that tastes like black licorice?” Yes, my friends, it is. And I can hear some of you groaning already – I know that black licorice is not everyone’s cup of tea. But hear me out! This cake is different. Now, I know Anise is not the first flavor you think of when thinking about cakes, right? We are more used to chocolate, vanilla, carrot, and so on. Anise, for me, has always been a flavor I adore. When I was younger, my gran ..read more

Lemon Olive Oil Cookies, aka mpiskota. If you’re a fan of citrusy desserts, you’ll love these lemon olive oil cookies! These cookies are a refreshing twist on a classic treat with a soft buttery texture and a bright burst of lemon flavor. Do you know how easy they are to prepare? And bake? It just takes 10 minutes to mix the dough and shape the cookies and 10 minutes or less to bake them. That’s it! These olive oil lemon cookies scream Greece. They have olive oil, lemon juice, and lemon zest, which I am sure you know makes all the difference. If you decide to bake these lemon cookies for 10 m ..read more

Anise Biscotti, aka paximadia is an absolute favorite of mine which, unfortunately, I cannot find easily in the shops. Greek Anise Biscotti is a well-known and cherished traditional Greek dessert. These crisp, flavorful biscuits are great as a sweet snack or to dip in coffee or tea. Therefore, the conventional formula might not be a choice for vegans. This vegan recipe, though, fills that need. This recipe is a straightforward modification of the traditional dish that omits the use of dairy products and substitutes orange juice for the eggs. The finished biscotti are just as delectable as the ..read more

Greek Lagana bread is a traditional flatbread that is baked on Clean Monday, the first day of Greek Orthodox Lent. It is typically served with taramosalata, a fish roe dip, and other Lenten dishes. The Greek lagana is made with flour, water, yeast, salt, and olive oil, and is often topped with sesame seeds. The dough is rolled out into a thin rectangular shape, then pricked with a fork to prevent it from puffing up during baking. I use my fingers as I like the markings the leave on the Greek lagana bread. The sesame seeds are then sprinkled on top, and the bread is baked in a hot oven until ..read more