This is the end of our gastronomic trip to the island of love in the company of our new culinary expert Ivy Liacopoulou from kopiaste.org as we celebrate the country’s Independence Day this week!
Monthly archives: September, 2015
For the third stop in Cyprus this week, I decided to go with a meze based on cauliflower called moungra.
After 15 days in the country of pura vida, we now invite you to discover the culinary art of the island of love, the island of Cyprus!
Mahlab (or mahlepi) is an aromatic spice derived from the ground kernel of St Lucie cherry wood (Prunus mahaleb or mahaleb cherry).
Mastic is originally from the island of Chios in Greece and is produced by the crystallized sap of the pistacia lentiscus. Its bark is cut and drops of sap fall and dry before being harvested. They are nicknamed “tears of Chios”!
October 1st will be Cyprus Independence Day and you should know by now that we love to celebrate the culture and cuisine of countries on 196 flavors, especially on their national holidays!
Ivy Liacopoulou is the culinary expert for Cypriot cuisine on 196 flavors.
It’s been Costa Rican pura vida for nearly 15 days on 196 flavors so far!
Annatto comes from a tree named achiote or bixa orellana, a 15-foot tree native to tropical Central and South America.