Taverna: Recipes from a Cypriot Kitchen by Georgina Hayden

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    • Categories: Breakfast / brunch; Cypriot; Vegetarian
    • Ingredients: feta cheese; lemons; dried oregano
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    • Categories: Salads; Dressings & marinades; Breakfast / brunch; Cypriot; Vegetarian; Vegan
    • Ingredients: red onions; tomatoes; radishes; pomegranate seeds; Greek basil
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    • Categories: Grills & BBQ; Breakfast / brunch; Cypriot
    • Ingredients: halloumi cheese; lountza
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    • Categories: Sandwiches & burgers; Breakfast / brunch; Cooking for 1 or 2; Cypriot; Greek; Vegetarian
    • Ingredients: bananas; tahini; ground cinnamon; honey; sesame seeds; active dry yeast; caster sugar; strong bread flour
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    • Categories: Egg dishes; Breakfast / brunch; Main course; Suppers; Cooking for 1 or 2; Cypriot; Vegetarian
    • Ingredients: tomatoes; eggs; dried oregano; black onion seeds; feta cheese
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    • Categories: Cakes, large; Breakfast / brunch; Side dish; Snacks; Cooking for a crowd; Cypriot
    • Ingredients: self-raising flour; mint; halloumi cheese; eggs; milk; ground cinnamon
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    • Categories: Egg dishes; Breakfast / brunch; Cypriot; Vegetarian
    • Ingredients: spring onions; garlic; soft herbs of your choice; eggs; horta
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    • Categories: Sandwiches & burgers; Breakfast / brunch; Cooking for 1 or 2; Cypriot; Vegetarian
    • Ingredients: halloumi cheese; white bread; apricot jam
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    • Categories: Bread & rolls, savory; Stuffing; Breakfast / brunch; Cypriot; Vegan
    • Ingredients: strong bread flour; fennel; spring onions; baby spinach; dill
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    • Categories: Jams, jellies & preserves; Breakfast / brunch; Cypriot; Vegan
    • Ingredients: apricots; granulated sugar; lemons; bay leaves
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    • Categories: Jams, jellies & preserves; Breakfast / brunch; Cypriot; Vegan
    • Ingredients: granulated sugar; geranium leaves; lemons; mosphila
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    • Categories: Cakes, large; Breakfast / brunch; Dessert; Cypriot
    • Ingredients: apples; mixed spice (UK); ground cinnamon; caster sugar; self-raising flour; eggs; apple juice; olive oil
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    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Cooking for 1 or 2; Summer; Cypriot
    • Ingredients: anari cheese; eggs; caster sugar; apricots; pistachio nuts; mint; honey
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    • Categories: Pasta, doughs & sauces; Quick / easy; Breakfast / brunch; Cooking for 1 or 2; Winter; Cypriot; Vegetarian
    • Ingredients: milk; vermicelli pasta
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    • Categories: Cakes, large; Quick / easy; Breakfast / brunch; Dessert; Cypriot
    • Ingredients: butter; dark chocolate; self-raising flour; eggs; tahini; halva; caster sugar
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    • Categories: Candy / sweets; Cypriot; Vegan
    • Ingredients: caster sugar; tahini; ground cinnamon
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Entertaining & parties; Cypriot; Vegetarian
    • Ingredients: cucumbers; dried mint; Greek yoghurt; store-cupboard ingredients
    • Accompaniments: Sheftalia
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Small plates - tapas, meze; Cypriot; Vegetarian
    • Ingredients: green chillies; cumin seeds; feta cheese; ricotta cheese; Greek yoghurt
    • Accompaniments: Herby pork souvlaki with mustard sauce
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Cypriot; Vegan; Vegetarian
    • Ingredients: dried chickpeas; lemons; tahini; sweet smoked paprika
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Cypriot; Vegetarian; Vegan
    • Ingredients: aubergines; parsley; white breadcrumbs; lemons; garlic; sweet smoked paprika
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Cypriot; Vegetarian; Vegan
    • Ingredients: walnuts; garlic; tinned white beans; lemons
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Cypriot
    • Ingredients: white bread; white pepper; lemons; radishes; black olives; salted cod roe
    • Accompaniments: Sesame bread rings (Koulouri)
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    • Categories: Dips, spreads & salsas; Quick / easy; Small plates - tapas, meze; Greek; Vegetarian
    • Ingredients: red peppers; red chillies; feta cheese
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    • Categories: Small plates - tapas, meze; Cypriot; Vegetarian; Vegan
    • Ingredients: closed-cup mushrooms; coriander seeds; garlic; thyme; dry white wine; spring onions; parsley
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    • Categories: Chutneys, pickles & relishes; Dips, spreads & salsas; Small plates - tapas, meze; Cypriot; Vegetarian; Vegan
    • Ingredients: yellow split peas; onions; rosemary; bay leaves; red onions; lemons; capers
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Notes about this book

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Notes about Recipes in this book

  • Mama’s tzatziki aka talattouri

    • TrishaCP on July 17, 2021

      This was a really good version of tzatziki. The dried mint was particularly nice.

  • Apple and olive oil breakfast cake

    • TrishaCP on August 20, 2021

      This cake is fantastic. It came out fluffy and moist and light and rose really well. No problems with getting the cake cooked through in the 60 minutes specified. (I went for 350F when I converted from Celsius.) My apples did sink to the bottom, but that is likely user error since I forgot to sprinkle any on top as specified in the recipe. (Sigh.) The author said on her Instagram account that you can decrease the sugar in this by 100g with no problems, so I did and it's still plenty sweet from the orange juice (subbed for apple juice) and the apples.

  • Slow-cooked garden beans with sausage (Fasolia me loukaniko)

    • TrishaCP on May 11, 2020

      This is a great recipe if you love white beans. I used the loukaniko sausage since I can find it at my CSA, and it added a rich, garlicky punch that was nice here. (If you make a vegan version,I strongly recommend adding garlic.)

  • Fish keftedes in mustard and dill

    • Astrid5555 on December 25, 2019

      While the adults really enjoyed these keftedes, the children found the sauce too mustardy. Still very good!

  • Theia Frosa’s tava

    • Astrid5555 on December 25, 2019

      This is one of these no effort to great outcome dishes! You just throw all ingredients into a pot (no browning needed) and let it simmer for 2 1\2 hours in the oven and voilà dinner is ready. Made without the rice, used potatoes only, melt-in-the-mouth soft lamb!

  • Classic moussaka

    • FJT on June 05, 2021

      This was lovely with one big modification. I've never made moussaka before - and can't remember eating an authentic one in Greece - so I didn't really have anything to compare it to. However, putting 2 teaspoons of ground cinnamon plus a cinnamon stick into a meat sauce made with just 500g of mince seemed like overkill. A quick google told me that the meat sauce is supposed to have subtle hints of cinnamon ... so I reduced the cinnamon to 1.5 teaspoons and omitted the cinnamon stick. The end product left you in no doubt that it contained cinnamon, so I might reduce it further if I made it again. Otherwise it was a good project for a very wet morning and we enjoyed eating it.

    • metacritic on October 11, 2021

      This was quite good. The only thing lacking from the instructions were cues to add salt at key moments, and so the final product was under salted but otherwise phenomenal. I would add salt at every layer, which would improve the final product immensely. I find the recipes in this book result in very good dishes but the instructions are insufficient more often than not, including a lack of explanations for why certain decisions were made relating to various steps. That said, the recipes give a pretty good set of steps that will yield excellent dishes if you can improvise based on prior experience a bit along the way. Prior experience in cooking European cuisine generally helps a great deal. By the way, I adhered to the suggested amount of cinnamon and thought it just right.

  • Creamy chickpeas and chard (Revithia me lahana)

    • metacritic on October 10, 2021

      This was fantastic and easy. The key here surely is to use a LOT of black pepper. I used enough high quality pepper that the heat truly came through in addition to the flavor. I haven't used that much in years but it completed the flavor profile beautifully.

  • Fava, pickled onions with capers

    • metacritic on October 10, 2021

      Absolutely delicious white bean dip spiked with olive oil, lemon and lots of rosemary. I made a pretty significant misstep along the way. The recipe suggests cooking the beans 40 mins until they are creamy and have absorbed all the water. At 40 mins they were creamy, so I pureed, though they were swimming in water. The result was a soup, not a dip. I put it all back in the dish and cooked for another 30-40 mins on reasonably vigorous heat, rescuing the dish. You would need to cook much longer than 40 mins to absorb all the water in the first instance. I might trying halving the liquid next time.

  • Addictive fennel calamari (Kalamari me marathos)

    • metacritic on October 11, 2021

      This didn't work for me at all. It could have been user error; it could have been insufficient instruction. The flour didn't adhere to the squid. It was overcooked and insufficiently breaded. My children loved it. Spouse and I were disappointed. Won't make again.

  • Classic baked beans (Gigantes)

    • Indio32 on September 12, 2021

      This was absolutely superb! Will definitely be making this again & again. Dried beans are always a bit of a lottery but have found a shop that's always sold the freshest of dried beans.

  • Seafood and saffron pilafi (Pilafi risi me thalassina)

    • stepharama1 on September 05, 2022

      We really enjoyed this pilaf. It includes vermicelli along with rice which give a unique touch. This tasted wonderful with yogurt as Georgina mentioned in the recipe headnote. The cinnamon and saffron spicing was just right but I added some more Urfa pepper.

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  • ISBN 10 0224101641
  • ISBN 13 9780224101646
  • Linked ISBNs
  • Published Apr 04 2019
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United Kingdom
  • Publisher Square Peg

Publishers Text

Greek Cypriot food is a melting pot of delicious flavours: simple Mediterranean salads; classic ingredients like feta, a squeeze of lemon and fresh oregano; cinnamon-infused stews; orange-blossom scented pastries.

Taverna takes the best of traditional Cypriot cooking and makes it relevant to modern home cooks. From simple vegan fast-day dishes to feasts for the family, there is something delicious for every mood and moment.

These delicious recipes relive sun-kissed Mediterranean holidays and simple taverna-style meals.



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