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Food from the Heart of Cyprus Enjoy...Kali Orexi

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Food from the Heart of Cyprus Enjoy...Kali Orexi Food from the heart of Cyprus Enjoy...Kali Orexi... Food from the heart of Cyprus h Gazing back through the centuries, one can explore Cyprus’ rich history in gastronomy with indigenous products and unique recipes that cannot be found anywhere else. Cyprus has a variety of authentic recipes for food and a variety of wines among which the most ancient wine in the world; Commandaria! Adding to the above, Cypriot cuisine, being a Mediterranean one, is one of the healthiest in spite of the fullness in flavours. The Cyprus Tourism Organisation in its attempt to further promote Cypriot gastronomy has created this exceptional booklet with traditional recipes as well as variations with a more gourmet essence. Of course, this would have not been possible without the invaluable contribution of Tonia Buxton and her team, Vanessa Courtier and Wendy Veale. Enjoy your ride through Cyprus’ Flavours! I am delighted to have been asked by the Cyprus Tourism Organisation to write a gastronomy booklet to showcase the finest cuisine in the world…that of Cyprus. I have reason, of course, to be a little biased, but I do truly believe that this island is the prized jewel of the Mediterranean. Steeped in a prolific culinary history Cyprus has been gifted with its location, wonderful climate and rich fertile land to grow in culinary delight! On the crossroads between Europe and the Middle East, along the path of the spice trading routes to China and India, the Cypriot cook has had the world’s finest ingredients at her fingertips. I have many wonderful memories about growing up in a Cypriot household and particularly revolving around food, cooking with my mother and grandmother, sharing food with friends and family. Anything of any importance in Cyprus always happens around food! Thanks to our bygone sea-faring explorers, wise ancient vintners, now today’s thriving state-of-the-art wineries, traditional farmers working alongside exciting new artisan producers, talented chefs...Cyprus from ancient to modern day has evolved without losing its very essence and spirit. This is where my love of our cuisine was born and I am proud to be able to share my passion with you. What is just wonderful about Cypriot cuisine is that whilst a gastronomic delight to eat, its styles and flavours, using quality fresh, local ingredients are so very simple and delicious. I hope you will enjoy this booklet...as a keepsake of your visit. Once back home caught up in daily life, these recipes will be a sunny reminder of when time stood still yet moved on, food revolving around festivals, family, friends.... Recipes from the heart of Cyprus for you, Filakia Tonia x 2 h Gastronomic delights to try when in Cyprus From the scorching heat of the coast to the cooler, sometimes snowy mountains, Cyprus’s diverse landscape yields an amazing wealth of ingredients, culinary treats and exotic flavours. l Halloumi is a wonderful cheese made l Pastelaki is a nut brittle originating from from a mix of goat and cow’s milk. You Ancient Greece. The great cannot visit Cyprus without tasting this historian Herodotus made cheese. Its texture is unique and delicious, reference proclaimed it lending itself to both sweet and savoury a wonderful tonic as accompaniments. Try it with olives and well as a sweet village bread or with a refreshing slice of delicacy. Made using watermelon. It is magic for cooking as it locally grown peanuts holds its shape and does not melt, so ideal and almonds with for barbecuing over hot coals. select sesame seeds, this snack is deliciously crisp, healthy and nutritious. l Lountza (Cured meat): is fresh pork fillet which has been matured in a mixture of village wine and coriander seeds for about 15 days, followed by a curing process of 20 days. It is one of the main ingredients in our national Cypriot sandwich, halloumi and lountza. Wonderful cubed as part of a meze platter. l Anari cheese is made from the whey l Loukanika, our village sausages are made produced when making Halloumi. Mild in from selected fresh pork meat, wine, salt flavour with a soft creamy texture and low in and spices. The meat is minced, marinated fat, it is the perfect addition to any healthy with coriander seeds, black pepper and salt, diet as part of breakfast or a snack. Available then left to mature in dry red wine for 7-15 either salted or unsalted, Anari is delicious days to absorb all the flavours. Delicious eaten freshly made. When hung to dry and barbecued or fried, and enjoy with grilled harden it is excellent grated onto pasta or salads. halloumi topped with a fried egg for a great Cypriot breakfast. l Carob Ceratonia siliqua The carob tree has been l Cypriot coffee is wonderfully strong and cultivated in Cyprus for aromatic. Served in demitasse cups, it is almost 2,000 years. taken sketo, no sugar, metrio, one sugar or gliki, very sweet! The sign of a good cup of l Carob honey is coffee is the kaimaki its creamy frothy top extracted from the ground layer. You should never drink to the bottom pulp of the carob. of the small cup else you will end up with a mouthful of bitter coffee pulp! 4 l Loukoumi is a very sweet, delicious delight made from many popular flavours including rose, lemon, mastic and bergamot; baby aubergines. They are often flavoured sometimes pistachio and almonds are added. with cinnamon or pelargonium leaves. A The best varieties are produced without wonderful sweet treat enjoyed with a Cypriot the need for additives, using only the finest coffee or a glass of cold water. ingredients to set it. l Zivania is a centuries old local hooch common to all Cypriots. A pure white distillate produced from a blend of grape pomace and local dry wine, it has a distinct taste and aroma. Other than enjoying Zivania as an alcoholic drink, it is also used to treat wounds, massage aching bodies, and is a remedy for colds and toothaches. Warming too as a hot toddy during our cold winter months.... l Recipe notes: l Shoushoukos is a grape-based gastronomic delight made by threading Although these recipes are in metric, we nuts...usually whole almonds or walnut Cypriots tend to measure ingredients halves...onto string, then repetitively dipping throughout using a cup or glass of approx. into a liquid jelly made of grape must often 200ml ...or as my aunts will say, when I flavoured with a little rosewater. If you are revert back to a frustrated North London in Cyprus toward the end of the summer Cypriot....‘oso sikosi’ which means ‘as during the grape harvest, you will catch sight much as it will take’ or ‘sto mati’ roughly of strings of shoushouko hanging out to dry translating to ‘use your eyes to see if it from many a village veranda. Thinly sliced, looks ok’! For electric fan ovens reduce shoushoukos is the perfect accompaniment the temperature by 20°C or refer to to a glass of wine or brandy. the manufacturer’s manual. Use level tablespoons unless stated. Herbs are fresh, organic vegetables peeled unless l Glyka tou koutaliou are sweet preserves stated. Medium sized eggs are free-range. served in a tiny spoon as a gesture of Season with sea salt, freshly ground black hospitality. These spoon sweets are made from pepper. When frying, do not leave the pan unusual fruits and vegetables, like figs, cherries, unattended. watermelon peel, walnuts or almond stuffed 5 Elderly ladies sitting on their verandas embroidering Lefkara lace, men gathered around tables at the local café playing backgammon; peep into a courtyard, watch, listen to ladies Traditional sitting, rolling both their tongues and Koupepia, stuffed vine Cyprus leaves for the family dinner, inhale the waft of bread baking. The beautiful landscape of our sea, ancient ruins, donkeys carrying their wares up craggy mountain paths, all this can still be seen in Cyprus today. But most traditional and long-lasting hof all is the warmth and hospitality of our people. 7 h Meze Meze is part of our daily life...a traditional way to enjoy our favourite food, slowing down the pace of fast food in a modern world. Meze can be a snack, even breakfast for some hardy locals, or the start of a family celebration meal. Wonderful to graze and nibble on with drinks as the sun goes down, meze is a selection of tasty little dishes, spicy or savoury, cooked or raw, hot or cold but always best enjoyed when sharing, chatting and embracing the warmth of Cypriot life. If serving meze for 4 people I suggest 5 or 6 of your favourites such as houmous or tahini dip, grilled halloumi, olives, ravioli, kalamari, beans, aubergine, koupepia, keftedes accompanied with village bread or warm pitta... so kopiaste, ke kali orexi, enjoy our very social way of eating….. l To make Tahini dip use an electric l For the Koupepia or cigar-shaped stuffed blender to blitz together 2 heaped tbsp tahini vine leaves, delicacies are served as part of a paste, 4 -5 cloves garlic, juice 2-3 lemons, meze at many of our wedding feasts. 4-5 tbsp olive oil. Blend in just enough cold water to form a 2-3 tbsp olive oil consistency similar to thick pouring cream. 2 onions, finely chopped Season with salt, cover and chill well. 1 kg coarsely minced pork When ready to serve sprinkle with parsley, 400g can of chopped tomatoes sometimes paprika and drizzle with olive oil. ½ bunch parsley, finely chopped a handful of dried Cypriot mint, crumbled l For Talattouri, coarsely grate or finely 1 tsp ground cinnamon chop a firm cucumber into a bowl.
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