Chryso Lefou Logo - Cypriot Recipes

Vegetarian recipes

Vegetarian dishes here have no meat or fish but may use dairy and eggs, like halloumi, anari and flaounes. Cyprus has a long tradition of cheese pies and vegetable bakes. These are our vegetarian recipes.

517 recipes

Lenten Chocolate Ganache Cake - recipe

Lenten Chocolate Ganache Cake

DESSERTS

Syrup-Soaked Orange Cake with Semolina - recipe

Syrup-Soaked Orange Cake with Semolina

DESSERTS

Brownies - recipe

Brownies

DESSERTS

Taro Root and Sun-Dried Tomato Fritters - recipe

Taro Root and Sun-Dried Tomato Fritters

MAIN DISHES

Tomato Jam - recipe

Tomato Jam

MAIN DISHES

Fingers (Daktyla) - recipe

Fingers (Daktyla)

DESSERTS

Pasta with Mint Pesto and Cherry Tomatoes - recipe

Pasta with Mint Pesto and Cherry Tomatoes

MAIN DISHES

Banana, Honey, and Tahini Cake - recipe

Banana, Honey, and Tahini Cake

DESSERTS

Pastitsia and Ergolavi (Almond Sweets) - recipe

Pastitsia and Ergolavi (Almond Sweets)

DESSERTS

Halloumotis (Stuffed Bread Rolls) - recipe

Halloumotis (Stuffed Bread Rolls)

DOUGH & SAVORY

Athienou Bread - recipe

Athienou Bread

DOUGH & SAVORY

Ravioles (Cypriot Ravioli with Halloumi and Anari Cheese Filling) - Aunt Pepa's Recipe from Kapedes, 2019. I have admired her cooking skills since I was a little girl. Her meals and desserts were always more than just delicious. I still remember her creamy puddings and fragrant cakes. I tell her this often, and she smiles at me just like she did when I was a child. Life has a funny way of bringing things full circle, and here I am now, sitting in her kitchen chair with my notebook open, ready to learn how she makes her famous, mouth-watering ravioles. Tips: NOTES FROM CYPRIOT GASTRONOMY: • Ravioles were traditionally made during Cheesefare week. In some regions, they were filled only with fresh unsalted anari cheese. • Ravioles, which originate from Italian ravioli, are a cultural legacy left by the Venetians on our island. • Some housewives, like Mrs. Androula Kefala, add a little fine semolina to the dough, which makes it easier to roll out and tastier when cooked. A secret I have adopted as well. Ingredients: For the dough: 2 ½ cups (375g) village-style flour, ½ cup (95g) fine semolina, 1 tsp (8g) salt, 1 cup (250ml) lukewarm water. For the filling: 2 cups (200g) halloumi, preferably mature, finely grated, 1 cup (165g) fresh unsalted anari cheese, crumbled, ⅓ cup (12g) fresh mint, finely chopped, or 1 tbsp (3g) dried mint, 2 eggs (medium). For boiling: 3 liters water, 2 vegetable bouillon cubes, 1 tsp (8g) salt. For serving: Grated halloumi. Methods: Preparing the dough: 1. In a bowl or mixer bowl, combine the flour, semolina, and salt. Mix and gradually add the water. 2. Knead until you have a soft and elastic dough. 3. Shape into a ball, wrap with plastic wrap, and set aside for 30 minutes to rest. For the filling: 1. In a bowl, combine the halloumi, anari, mint, and eggs. Mix until well combined. Divide the dough into 3 equal pieces. 2. Dust your work surface with a little flour and place one piece of dough on it. Dust with a little more flour and roll it out with a rolling pin into a large, thin sheet about 2mm thick. If you prefer, you can use a pasta machine. My machine settings range from 1 (thickest) to 7 (thinnest); I personally roll it to 5 or 6. Using a teaspoon, place small portions of filling along the length of the sheet, leaving 3-4 cm of space between them. Fold the sheet over to cover the filling. 3. Cut the ravioles using a cookie cutter or a special round ravioli cutter with a 5 cm diameter, or even a small glass. To make cutting easier, dip the tool in flour. Press down to cut evenly. Place the ravioles on a tray lined with a towel and dusted with a little flour. Repeat until all ingredients are used. For boiling: 1. In a pot, add the water and once it warms up, add the bouillon cubes and salt. 2. Stir and bring the water to a boil. 3. Add a batch of ravioles and boil until they rise to the surface, about 4-5 minutes. For serving: 1. Serve with plenty of grated halloumi. Some people also like to sprinkle them with a little dried mint. 2. If you have leftovers, store them in the fridge with a little of their cooking broth so they don't dry out. You can also freeze the raw ravioles. Place them on a tray in the freezer, and once frozen, transfer them to an airtight bag. 3. When ready to cook, place them directly from the freezer into the boiling broth. - recipe

Ravioles (Cypriot Ravioli with Halloumi and Anari Cheese Filling) - Aunt Pepa's Recipe from Kapedes, 2019. I have admired her cooking skills since I was a little girl. Her meals and desserts were always more than just delicious. I still remember her creamy puddings and fragrant cakes. I tell her this often, and she smiles at me just like she did when I was a child. Life has a funny way of bringing things full circle, and here I am now, sitting in her kitchen chair with my notebook open, ready to learn how she makes her famous, mouth-watering ravioles. Tips: NOTES FROM CYPRIOT GASTRONOMY: • Ravioles were traditionally made during Cheesefare week. In some regions, they were filled only with fresh unsalted anari cheese. • Ravioles, which originate from Italian ravioli, are a cultural legacy left by the Venetians on our island. • Some housewives, like Mrs. Androula Kefala, add a little fine semolina to the dough, which makes it easier to roll out and tastier when cooked. A secret I have adopted as well. Ingredients: For the dough: 2 ½ cups (375g) village-style flour, ½ cup (95g) fine semolina, 1 tsp (8g) salt, 1 cup (250ml) lukewarm water. For the filling: 2 cups (200g) halloumi, preferably mature, finely grated, 1 cup (165g) fresh unsalted anari cheese, crumbled, ⅓ cup (12g) fresh mint, finely chopped, or 1 tbsp (3g) dried mint, 2 eggs (medium). For boiling: 3 liters water, 2 vegetable bouillon cubes, 1 tsp (8g) salt. For serving: Grated halloumi. Methods: Preparing the dough: 1. In a bowl or mixer bowl, combine the flour, semolina, and salt. Mix and gradually add the water. 2. Knead until you have a soft and elastic dough. 3. Shape into a ball, wrap with plastic wrap, and set aside for 30 minutes to rest. For the filling: 1. In a bowl, combine the halloumi, anari, mint, and eggs. Mix until well combined. Divide the dough into 3 equal pieces. 2. Dust your work surface with a little flour and place one piece of dough on it. Dust with a little more flour and roll it out with a rolling pin into a large, thin sheet about 2mm thick. If you prefer, you can use a pasta machine. My machine settings range from 1 (thickest) to 7 (thinnest); I personally roll it to 5 or 6. Using a teaspoon, place small portions of filling along the length of the sheet, leaving 3-4 cm of space between them. Fold the sheet over to cover the filling. 3. Cut the ravioles using a cookie cutter or a special round ravioli cutter with a 5 cm diameter, or even a small glass. To make cutting easier, dip the tool in flour. Press down to cut evenly. Place the ravioles on a tray lined with a towel and dusted with a little flour. Repeat until all ingredients are used. For boiling: 1. In a pot, add the water and once it warms up, add the bouillon cubes and salt. 2. Stir and bring the water to a boil. 3. Add a batch of ravioles and boil until they rise to the surface, about 4-5 minutes. For serving: 1. Serve with plenty of grated halloumi. Some people also like to sprinkle them with a little dried mint. 2. If you have leftovers, store them in the fridge with a little of their cooking broth so they don't dry out. You can also freeze the raw ravioles. Place them on a tray in the freezer, and once frozen, transfer them to an airtight bag. 3. When ready to cook, place them directly from the freezer into the boiling broth.

MAIN DISHES

Wild Asparagus with Eggs (Agrelia me t' avga)”, - recipe

Wild Asparagus with Eggs (Agrelia me t' avga)”,

MAIN DISHES

Related collections