Hellenic And Cypriot Society
Coffee House (NOTE: We are working on a FULL website for our Coffee house, Please keep visiting)
10.0 Coffee house and Recipes
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1. Coffee house (Kafeneio)
The traditional Greek and Cypriot coffee house, kafeneio, has long been a feature of life in towns and cities, and especially in the villages. No Hellenic or Cypriot village is complete without a traditional coffee shop. The kafeneio it’s the most important place, the central point of communication, a place to meet friends, to play Tavli (Backgammon) and card games, or just pass time by drinking a Greek/Cypriot coffee, frappe, Ouzo, zivania, etc.
1.1 Greek/Cypriot coffee
Greek/Cypriot coffee is a strong brew, served with foam on top and the grounds in the bottom of the cup. The pot used for making Greek/Cypriot coffee is called briki. To make a Greek/Cycpriot coffee you will need: Greek/Cypriot coffee, Sugar (if used), briki, cups, cold water.
Start with cold water. Use the demitasse cup to measure the water needed for each cup of coffee, and pour the water into the briki.
Greek coffee is brewed to taste, and there are four standard types, varying by sweetness and amount of coffee. A traditional Greek/Cypriot coffee served very sweet (gliko), medium-sweet (metrio), or without any sugar at all (sketo). For unsweetened coffee add one heaping teaspoon of coffee to the briki. For medium-sweet coffee add 1 teaspoon of sugar and 1 heaping teaspoon of coffee to the briki and stir. For sweet coffee add 2 teaspoons of sugar and 1 heaping teaspoon of coffee to the briki and stir. When the foam rises to the top of the briki (it can move very quickly once it starts), remove from heat and serve.
1.2 Frappe
Frappe it started by accident in 1957, by a representative from the Nestlé food company who couldn’t find any boiling water to make his coffee at an international trade fair in Thessaloniki, northern Greece, so he used cold. And thus was born the frappe, the foamy, caffeine-packed drink that became an icon of Greek pop culture.
Frappe is ordered like coffee in its ingredients. It is either glykos (sweet), metrios (medium sweet) or sketos (no sugar). It is also ordered with milk (me gala) or without milk (horis gala). To make a frappe you will need: instant coffee, sugar (if used), cold water, and milk (if used).
How to make a frappe is very easy. In a shaker or jar (with a tight-fitting lid), add cold water, instant coffee, and sugar to taste. Close tightly and shake for 30 seconds, until the mixture appears to be all foam. Pour the foam into a water glass, add water, ice cubes, milk to taste, and stir. Then serve with a straw.
1.3 Ouzo
Ouzo is the Greek national liqueur and no other drink is more closely associated with Greece than this clear, anise-flavoured spirit. In Greece, Ouzo is consumed as an aperitif, an after-dinner drink, at celebrations, as an after-work pick-me-up and also frequently used in cooking. Ouzo drinking is an art or maybe it's a way of life. The key to drinking ouzo is to eat snacks known as mezedes and is traditionally served neat (without ice) accompanied by a glass of water or ice on the side.
Ouzo is made from distilling pressed fruit, usually grapes, raisins, or figs, and flavouring the resulting liquid with anise seeds, and sometimes, a touch of fennel or aromatic herbs. Ouzo has a distinct liquorice-like flavour and is deceptively strong, usually about 35 – 45 percent alcohol. It is a relatively recent concoction. Ouzo was first produced in the late 19th century. Ouzo’s roots, however, are deep-seated in Greek history. The Greek physician, Hippocrates (of Hippocratic Oath fame) writes about a similar drink, anisum, and its medicinal properties.
2.0 Recipes
Dear visitor,
Welcome to our Hellenic and Cypriot Society collection of Greek and Cypriot Recipes. This section not only introduce the Greek and Cypriot food to anyone that is interest in this cuisine but also a place that anyone can put his recipe in the student recipe section and write comments about someone else recipe. If you feel you have a recipe idea, just send it to as; all new recipe submissions are greatly appreciated. Here you will find all of your favourites, along with some dishes you may not have heard of before.
2.1 Greek and Cypriot food
The Greek and Cypriot food vocabulary is huge. Hellenics and Cypriots dine with as much gusto, if not more, than any other country in the Mediterranean. Greek cuisine and food aesthetics prevail throughout Hellas and Cyprus.
In Greek and Cypriot cuisine fresh fruit, fish, meat and vegetables often flavoured with fresh herbs and spices used. A sample of the traditional Greek and Cypriot food is:
Salads: Greek Salad, Cucumber-Tomatoes, Shrimps Salad.
Appetizers: Feta in Oven, Fried Hard Cheese, Cheese and Spinach Patty, Minced-Meat Balls (keftedakia).
Main Dishes: Stifado, Mouzaka, Soutzoukakia, Gyros, Stuffed Vegetables, Fried Pork Pieces, Souvlaki, Lamb Chops.
Fish: Red Mullets, Swordfish Fillet, Fry and Grilled Mussels, Mussels Saganaki, Grilled and Fried Shrimps, Shrimps Saganaki, Fried Squids, Grilled Octopus.
Saganaki Turi (fried cheese):
Ingredients: any hard cheese (kefalotyri, Parmesan, Gruyere or Haloumi), flour for coating, dried thyme, black pepper, olive oil, and lemon wedges to serve.
Preparation: Cut the cheese into thick slices. Season the flour with the thyme and pepper and toss the cheese slices until they are evenly coated. Heat the oil in a large frying pan and when it is really hot add the cheese. Fry it for 2 minutes on each side until golden brown. Finally serve on hot plates with the lemon wedges and plenty of country bread.
Fasolakia (Green Beans in Tomato Sauce):
Ingredients: 1 kg green beans, 300 ml water, 1 onion, thinly sliced 200 ml olive oil, 3 tablespoons finely chopped parsley, 500 g tomatoes, salt.
Preparation: Clean the beans by cutting the stringy edges all around with a sharp knife, rinse and drain them. Sautee the onion in the olive oil in a saucepan, add the tomatoes and the beans and sauté together for a few minutes. Add the water (the sauce should cover the beans) and bring to a boil. Add the parsley and the salt and stir. Cover and cook slowly for approximately 45 minutes. If you want to boost the dish up you can add 2 medium potatoes or 4 carrots, sliced thinly.
Gemista (Stuffed Vegetables):
Ingredients: 8 large tomatoes, large peppers, aubergines, courgettes or combination, 150 g long-grain rice, 350 g onions, 200 ml olive oil, 250 g tomatoes (peeled and thickly grated), 150 ml water, 1 teacup chopped parsley.
Preparation: Prepare the vegetables to be stuffed and reserve their pulp. Place the rice in a bowl. Add the onions, the fresh herbs, the shredded tomato or aubergine or courgette pulp and any reserved juices or pulp, half the olive oil. Season with salt and pepper and mix well. Place the prepared vegetables in a deep baking dish, tightly packed. Fill each vegetable with the prepared stuffing, but only three-quarters full, leaving room for the uncooked rice to expand. Cover with the reserved sliced round tops. Pour the rest of the olive oil on top of each vegetable. Pour into the bottom of the dish the grated fresh tomatoes, mixed with the water, season with salt and pepper all over and bake in a pre-heated oven, gas no. 5 (375 grades F/190 grades C), for 1.5 hours.Baste the vegetables at least twice, in order to keep them moist on the top.If you are experienced with cooking Gemista you may also try to use Pine Nuts, almonds and Raisins for the stuffing, by using less rice and onions.
Tzatziki (Cucumber and yogurt dip):
Ingredients: 2 cups plain yogurt (fage-total), 2 large cucumbers, 1 tablespoon minced garlic, tablespoon white vinegar, 2 tablespoons olive oil, Salt and pepper to taste.
Preparation: Grate peeled and seeded cucumber; set aside to drain. Add garlic, vinegar, olive oil, salt, and pepper. Place in a bowl and combine with cucumber, yogurt and mix well. Serve with toast points, crackers, or pita bread.
Soutzoukakia Smyrneika (Smyrneika Stewed Meatballs):
Ingredients: 500 grams minced beef, 1 cup stale crust-less bread Cumin, salt and pepper, 4 ripe tomatoes, 2 cloves of garlic (crushed), Pinch of sugar, and Olive oil for frying.
Preparation: Soak the bread and squeeze out all excess water. Mix the meat with the bread, garlic, cumin, salt and pepper. Knead the mixture and shape it into short sausage-shaped rolls. Fry in the oil. Peel and chop the tomatoes and puree through a food mill. Put them into a clean frying pan with the sugar, salt and pepper and let the sauce simmer for about 10 minutes. Add the sugar, season lightly with salt and pepper and let the sauce simmer for about 10 minutes. Add the meat rolls and cook a short while longer before serving.
Moussakas:
Ingredients: 1kg aubergines (eggplant) or courgettes or a mixture of both (trimmed and sliced lengthways in thick slices). 2 large potatoes (peeled and slices from their wide side). ½ glass olive oil. 2 medium onions sliced. 500g minced beef, lamb, pork or combination. 2 large tomatoes (grated), or one 400g tin of tomatoes. ½ teaspoon ground cinnamon. ½ teaspoon salt. ½ teaspoon pepper. ½ teaspoon dried oregano. ½ glass red wine.
For the white sauce (béchamel) you will need: 4 tablespoons butter. 4 heaped tablespoons flour. ½ teaspoon salt and pepper. 2 eggs. 1lt of boiling milk. Some cheese for the top.
Preparation: Heat the oil. Fry the aubergine, courgette and potato slices in the oil, turning the slices so that they brown but don't cook through. Leave them to drain on kitchen paper. Then you fry the onions in some oil till soft and then add the meat and stir to break it up. Add the tomatoes, herbs, spices, seasoning and wine and continue to cook for about 25 minutes when the liquid should have been absorbed.
For the white sauce (Béchamel), melt the butter in a saucepan stir in the flour and then add warm milk gradually, whisking hard to remove any lumps. Add salt and pepper. When it starts to boil you take the saucepan away from the fire but you continue stirring it for 1-2 minutes and then add the eggs, stirring so that the eggs mixed with the sauce.
To assemble the moussakas uses a baking dish and line the base with slices of potatoes, courgettes and aubergines. Spread the minced meat in a layer and cover it with another line of potatoes, aubergines and courgettes. Cover the top with the white sauce (Béchamel) and sprinkle some cheese on top. Bake in a moderate oven for about 50minute or till the top is a good crusty brown.
2.2 Student Recipes:
While students do not have much time to shop for food or prepare meals, they still need to eat. Most of the following recipes can be prepared in an apartment, University halls, or house.
Scrambled Eggs: This is a dish which can be prepared for breakfast, lunch, or dinner. Combine eggs, onions, milk, and spices into a bowl and mix until yolk and white of egg are blended completely. Melt butter with medium heat in a small frying pan, and then add the egg mixture. Continue to stir while eggs start to set-up. Cook to desired consistency. Add cheese and meat before the eggs are completely finished. When cheese is melted and meat is warm, the meal is ready. Eggs can be served over toast.
Omelettes’: You can make omelettes in a regular frying pan or buy an omelette pan. Beat eggs and spices in a bowl. Cut or grate cheese and additional fillings before you start cooking the eggs. Melt butter over a low heat in a frying pan, and then add the eggs. When eggs start to cook, peel cooked parts away from the side and let uncooked egg flow around to the bottom of the pan. Keep on doing this until most of egg is cooked. Add cheese and extras, and then flip half of the egg over the top of the filling. Let cook another few minutes, then flip and cook a few more minutes on the other side. When bottom of the omelette is light brown and toasty, it's ready.
Crispy Non-fried Chicken: Wash and skin the chicken. Beat one egg in a small bowl. Add spices to the egg mixture. Place bread crumbs in a plastic bag. Dip each chicken piece in the egg mixture, then place chicken into the plastic bag. Shake the bag until the chicken is covered with bread crumbs. Bake at 350 for 45 min.
Chicken Fajitas: Slice onions and chopped garlic. Sauté onions and garlic in a little oil. Add a sprinkle of chilli powder and hot cayenne pepper. Cut uncooked chicken breasts into strips. Slice strips of green and/or red peppers Add chicken and peppers to the onions, garlic and spices and sauté until the chicken is cooked (10-15 min.). For serving, place the chicken and peppers inside of tortillas. Add sour cream, guacamole, salsa, sliced tomatoes, lettuce, olives or anything else you think would go with it.
Mashed Potatoes: After potatoes are boiled, drain water from the pot. Add about 1/8 cup milk, but add it slowly. Depending on how much potato you have, you may need more or less milk. Mix potato and milk mixture with a fork over a very low heat. Add more milk for desired consistency.
Sautéed Mushrooms: A great appetizer or side dish. Wash and slice about 1 cup of mushrooms per person. In a frying pan over medium heat, add enough butter to coat the bottom. When the butter has melted, add mushrooms and spices. Continually stir mushrooms on medium heat until they are cooked thoroughly (about 5 min.). A little wine in the butter can add an extra touch.