This is how my great-grandmother taught me to make cinnamon rolls. #oldfashioned

Week 18Just learned a new vegan dish, so for a change on a vegan day, I made tofu and mushroom rolls served with Romaine lettuce.

Galaktoboureko is a traditional Greek syrup-soaked dessert made mainly with phyllo dough and custard. There are various recipes and preparation methods, as well as different portion sizes. The custard can be flavored with lemon or vanilla, and the syrup is made from sugar and water.The recipe I used is from Myrto. https://cookpad.wasmer.app/gr/sintages/3088380-to-pio-teleio-galaktompourekoIf you haven't tried it, you're missing out. My twist? I made it into rolls and added a little lemon zest to the custard.

A new, easy, and delicious treat with an amazing taste.

Dolmades, also known as lahanodolmades, yaprakia, or sarmades, are among the most flavorful dishes from Byzantine and Persian cuisine that have made their way to the present day, with many additions and interpretations. To clarify the names: dolmades refers to stuffed cabbage leaves (sometimes called 'karpolachano' or 'mapa' in Cypriot dialect). In northern Greece, they're also known as 'yaprakia' and are usually smaller in size. 'Sarmades' refers to stuffed grape leaves, which were made from spring to early fall, after which cabbage leaves were used. The word 'dolma' comes from Turkish and means 'stuffed.' In any case, this is a beloved dish throughout almost the entire eastern Mediterranean, and I would say it's a cultural element that unites and enriches the region's culinary heritage.

Once you start with the first one, you just can't stop! Perfect for movie nights, watching the game with a cold beer, and any other occasion!

Sweet, syrup-soaked tahini rolls.

Fried spring rolls (nem rán) are a must-have dish on our family table during Tet and memorial gatherings. This time, I used special spring roll wrappers, so the rolls turned out extra crispy and delicious.

This recipe is from the well-known Cypriot chef Savvas Savva. I’ve adapted it to suit my own tastes.

Every Tet (Lunar New Year), I like to make this sticky rice dish as an offering. Instead of making other types of sticky rice, I choose this one because everyone in my family enjoys it. Although it takes a bit more effort, it's unique, delicious, and stays soft for a long time.