Greek Recipes

According to Greek Mythology, the island of Cyprus takes its name from the goddess Aphrodite, which makes the island her own special abode. I have never been to Cyprus, though I have heard of its natural beauty, and I do have a number of Cypriot friends. Toronto has a sizable Cypriot community, and over the years, I have had a chance to learn something about their ways and means. I have also had a chance to sample some of their foods. A table filled with Cypriot and Greek food specialties There are many similarities between the foods of Greece and Cyprus, but there are notable differences too. At the invitation of the Consul General of the Republic of Cyprus, Mr. Stavros Avgoustides, I had a chance to sample some specialties of that island nation. Last week, I had the pleasure of attending the annual cutting of the Vasilopita at the Cypriot Consulate in Toronto. It was a small, intimate affair which included family members of the consulate staff, the consul general and staff from...

 It was a day filled with family, great Greek food, fun, and custom; we look forward to many more days filled with the same. A serving of my Gigantes with bacon and Cretan Graviera cheese - Click to enlarge image In the spirit of ushering in a New Year with something novel, I offer my own spin on one of the classic dishes of Greek cookery: a baked bean dish that we call “ Gigantes ” (pronounced ‘YEE-ghan-dess’) after the name of the extra large runner beans that are its main ingredient. Five varieties of Gigantes beans have been registered as PDO/ PGI produce within the European Union by the Greek government. Gigantes beans are cultivated primarily in the area of Lake Prespa, in the north-western part of the Greek region of Macedonia, but they are universally enjoyed throughout Greece. Dried Gigantes beans - Click to enlarge image Many of the local dishes in the northern Florina prefecture include variations on a red pepper theme. In particular, the spicy red “Florina ...