Barbounia Red Mullet Recipe

Written by editor. Posted in Recipes

Red Mullet Recipe

Barbounia Red Mullet is a favorite of the Mediterranean Sea.  Zivanadiko presents you with a simple and quick recipe.

This Barbounia Red Mullet recipe can be prepared using whole fish or fillets.  In our case, we will use fillets of Barbounia.

Quick Tip: Many stores now offer frozen fillets of Barbounia in half-kilo packages. Although, we always serve fresh Barbounia, for a quick and economical meal at home you can always use the frozen ones.


  • 500g of Barbounia fillets (or about a kilo of whole Barbounia)
  • 1 cup of all-purpose flour (Wondra flour or some other light-dust flour recommended – makes for a lighter coat)
  • Olive Oil
  • Chopped Fresh Rosemary (Thendrolivano) – 3 or 4 springs
  • Salt & Pepper to taste
  • 2-3 spoons of Zivania or Ouzo (If none available, use a bit of red-wine vinegar)


Coat the Barbounia fillet with a light coat of flour – and salt and pepper to taste.  In a good non-stick pan, heat a bit of olive oil (few spoons in order to give the pan just a coating).  Sear each side for about 3-4 minutes on high heat.  Once the fillets are cooked through, remove them and place them on a serving plate.    In the pan, add a bit more olive oil, throw in the chopped rosemary and finish off with a bit of Zivania/Ouzo or red-wine vinegar.

Serve with side dishes of your choice or simply serve them as appetizers on their own.  We suggest rosemary roast potatoes, steamed leafy vegetables (Horta) or just plain white rice.

Kali Orexi!

Pantzaria Salata – Beet Salad Recipe

Written by editor. Posted in Recipes

Beet Recipe

This is an easy to prepare recipe, quite inexpensive and most of the work can be done ahead of time. A delicious appetizer, best served cold.

Note: We always suggest fresh ingredients and fresh beets are quite inexpensive, but it takes a bit of time to boil them. As an alternative, we recommend the packaged ones, in plastic bags which are cooked and peeled as they make preparation of this dish quite easy and can also be available for an emergency appetizer for guests.


  • 6 medium-sized fresh beets or 1 bag of ready-cooked beets.
  • 2 small white onions, thinly sliced (round circles)
  • 1/2 cup Olive Oil
  • Red-Wine Vinegar (about 2 teaspoons)
  • Chopped parsley
  • Salt and Pepper to taste

Fresh Beets:  Cut the top and a bit of the bottom, rinse and cook in a large pot with water. Beets should be covered with about 2 inches of water. Cover and boil for about 30-40 minutes until tender. You can insert a pointy knife into the beets to check tenderness.  When ready, rinse under cold water. You can also leave them in the fridge, to be used at a later time.

Salad preparation:  Slice the beets thinly into a mixing bowl. Add the thinly sliced onions with the olive oil and vinegar.  Season with salt and pepper and gently turn the beets and onions so that they get coated with the dressing.  Served with a sprinkle of chopped parsley or just simply garnish with few parsley leaves.



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