Greek Cypriot Food with Andrea Fatouros Saturday 21 June

Saturday 21st June 

Stepinto the heart of Mediterranean hospitality with our Greek Cypriot Cooking Class, where tradition, flavour, and family come together. Led by passionate home cooks, this hands-on experience brings you an authentic taste of Cyprus.

Each dish is steeped in culture and generation-old recipes. Alongside the cooking, you'll hear stories of Cypriot life, traditions, and the role food plays in bringing people together. Perfect for food lovers, travelers, and curious cooks, our class is more than just a meal, it’s a celebration of heritage. Come hungry, leave inspired!

About Andrea

Andrea, the heart and soul behind “The Traditional Plate” on Instagram, has captivated a growing audience with her genuine love for traditional Cypriot cuisine and the stories that come with
it. Growing up, Andrea spent countless hours in her grandparents' kitchen, learning the craft of traditional Cypriot cooking. What began as cherished family moments has now become a mission to preserve and celebrate those recipes for future generations

Menu

Giouvarlakia – A beloved wintertime soup featuring beef meatballs simmered in a flavorful, lemon-infused broth. The broth is typically a rich egg-lemon sauce called avgolemono.

Gigantes Plaki (from Yiayia’s garden) – A vegetarian classic, slow-baked lima beans in a tomato-based sauce.

Imam Bayildi - Whole eggplants are slit and stuffed with a mixture of sweet onions, tomatoes, and garlic, then slow-cooked in generous olive oil until meltingly tender.

Greek meze – dips, olives, xorta (wild greens), feta cheese

Cypriot Chicken Roast – with veggies and pumpkin from Yiayia’s garden.

Glyko tou Koutaliou – A symbol of Cypriot generosity, glyko tou koutaliou translates to ‘sweet of the spoon’. In this class we will enjoy
preserved quince dipped in thick sugar syrup. It is both a gesture of welcome and a beautiful example of preserving seasonal abundance.

Aunty Marina’s bombes – These homemade delights are Cyprus’s answer to churros—crispy on the outside, fluffy inside, and soaked in fragrant sugar or honey syrup.

Greek coffee and Mountain tea served with dessert.

Please note: The following dishes will be made together during the class: Giouvetsi, Gigantes Plaki, Imam Bayildi, and Bombes. All other dishes will be prepared in advance and presented for tasting and discussion. 

The class begins at 10am and Andrea and the team at Moonacres look forward to seeing you soon.