# data[].attributes.body
goats - Cheese pies with raisins
By Natalia Taouxi

# data[].attributes.body
By Natalia Taouxi

# data[].attributes.headline
Easter gathering with all kind of traditional food

# data[].attributes.subject
Easter gathering with all kind of traditional food

# data[].attributes.body
By Helen Giavri

# data[].attributes.body
By Helen Giavri
We knock the one on the other egg.  The one which isn' t broken is the winner!

# data[].attributes.body
project By Natalia Taouxi

# data[].attributes.body
Easter Eggs
mostly dyed red

# data[].attributes.body
Mageiritsa Soup
By Natalia Taouxi

# data[].attributes.body
TSOYREKI (Sweet Bread)
By Natalia Taouxi

# data[].attributes.headline
SOUVLA                      By Styliana Meramveliotaki

# data[].attributes.subject
SOUVLA                      By Styliana Meramveliotaki

# data[].attributes.body
ARNI SOUVLA (Sheep meat cooked on charcoal)
Souvla is a popular dish in Cyprus. It consists of large pieces of meat cooked on a long skewer over a charcoal barbecue.
It differs from the popular Greek dish souvlaki in that meat cuts are much larger and slow cooked for a much longer period at a greater distance from the hot charcoal. Traditional souvla is made of lamb, pork and chicken. The meat is cut on the bone into chunks about the size of a medium onion (optional).

The meat must be put on a fire charcoal called Foukou.

The meat is put as far as possible from the charcoal at first. After it is sizzling, it is lowered down to the charcoal so that the skin on the meat goes brown.

The process takes between 90 minutes and 3 hours depending on the type of meat, size and heat of fire. Salt, aromatics (such as oregano), oil, and wine are sprinkled or brushed on the meat once the cooking process is well under way. That way the meat stays juicy and does not brown too quickly.

Cypriots mostly eat Souvla to celebrate occasions such as Christmas, Easter etc.