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Recipe
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Souvlakia

Thread the meat cubes on to the skewers and season with salt and pepper.

Cook over the charcoal barbeque until cooked evenly on all sides.

Serve with finely chopped parsley and onion.

Note: You can marinate the meat with oil, lemon and oregano. When threading the meat cubes on the skewers, you can put cubes of onion, green pepper and tomato between the pieces of meat.

 

Source: Cyprus Tourism Organisation

Recipe

Ghent Waterzooi

Waterzooi is a classic stew of Flanders. Its name is Dutch, ‘zooien’ meaning ‘to boil’. It is sometimes called Gentse Waterzooi (in Dutch) which refers to the city of Ghent. The original recipe is made of fish, either freshwater or sea, though today chicken waterzooi is more common. The most accepted theory is that rivers of Ghent became too polluted and the fish disappeared. The stew is made of the fish or chicken, vegetables including carrots, leeks and potatoes, herbs, eggs, cream and butter and usually serbed as a soup with a baquette to sop up the liquid.

Recipe

Finnish Karelian Pies

Karjalanpiirakat come from Karelian kitchen and they are a great gift for Finnish food tradition. Recipe of the pies were spread first from Karelia to East Finland after the wars and then to the whole country. Finnish adapted these pies quickly to their ordinary and festival cuisine. Nowadays some find it easier just to buy pies ready made from grocery store, but baking the pie oneself is almost just as easy as well. Baking may take little bit more time, but the result, it’s worth it.

Ingredients (4 serves)

  • 1200 gr pork without bone (cut in cubes)
  • Salt
  • Pepper

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