By Maria A. Pardalis

As a Greek-Cypriot American that has been spoiled by home cooked meals, I find it almost impossible to locate authentic and delicious Cypriot food when dining out. Zenon Taverna in Astoria is the sole exception, this cozy culinary haven never disappoints and always provides delectable and comforting meals that are truly comparable to village style Greek-Cypriot cooking. It is the only place where I can close my eyes and feel like I’ve been transported back to Aphrodite’s island, enjoying tender kleftiko on my yiayia’s veranda while taking in the aromas of fresh herbs and mouthwatering sweets lingering in the air.

This unique Cypriot gastronomic experience is the creation of Zenon’s chef and owner Stelios Papageorgiou, who prides himself in using only the best imported Cypriot herbs, spices and wines in all his recipes to emulate the genuine taste of the Greek-Cypriot cuisine.

Cyprus has been heavily influenced by many cultures during its turbulent history. As a result, Cypriot cuisine is an innovative fusion of Greek, Middle Eastern and African dishes. Chef Stelios along with his wife Dora and daughters Konstantina, Elena and Angela, work hard in preserving the true Cypriot cuisine and ensuring Zenon’s menu covers something for every taste bud. They are gregarious hosts that are happy to explain their scrumptious delicacies and even share a few family recipes with their patrons.

Chef Stelios was nice enough to share one of his favorite and easy to make recipes, Halloumopitoues, savory cheese cake mini muffins made with halloumi.


Zenon’s Halloumopitoues

Prep time: 10 minutes
Bake time: 25 to 30 minutes
Makes: 40 to 50 mini muffins

Ingredients:

  • 3 cups all purpose flour
  • 4 eggs
  • 1 cup milk
  • 1 cup soybean oil
  • 3 teaspoons baking powder
  • 2 cups halloumi cheese, grated
  • 3 teaspoons crushed mint, dried
  • 2 tablespoons Brandy or Cognac

Preparation:

  1. Preheat oven to 375 degrees.
  2. Combine all ingredients in a large bowl and mix until well blended.
  3. Pour into lightly greased mini muffin tins and place into oven.
  4. Bake for 25 to 30 minutes or until crisp and golden brown.

Serve warm or at room temperature.

Kali Orexi!!

For more information on Zenon Taverna, visit: zenontaverna.com or
call 718-956-0133.


©2010 NEOCORP MEDIA

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