11. Cyprus (officially called the Republic of Cyprus)
An island country in the Eastern Mediterranean. It’s south of Turkey, west of Syria and Lebanon, north of Israel and Egypt. Capital is Nicosia
“Renowned since ancient times for its mineral wealth, superb wines and produce, and natural beauty.” -Britannica
“Known for its hot summers, mild winters, and cloudless skies, Cyprus receives more than 300 days of sunshine annually. Its pleasant Mediterranean climate means vacationers can go swimming well into October and enjoy the great outdoors year-round.” -USA Today
The dishes we made:
Dolmades or Koupepia (as said in Cyprus), Fasolada (White Bean & Vegetable & Tomato Soup), Cypriot Pitta, Halloumi, Watermelon & Mint Salad, and Cypriot Pastitsio.
Dolmades or Koupepia (as said in Cyprus) VERY Good!
fresh or brined Grape Leaves
1/2 kg (~4 c) grd Pork/Lamb or Beef
1/3 cup Olive Oil, divided
2 Onions chopped
1 cup Parsley
400g/14oz. tin Tomatoes
½ cup Rice (uncooked)
Salt /Pepper
1½ cups Water
Rinse and drain brined grape leaves.
Sauté the onion in oil. Add the ground meat & sauté until slightly brown.
Add 1 can tomatoes & cook for ~15 minutes stirring.
Mix in the remaining ingredients & set aside to cool (rice should be slightly undercooked).
Put a leaf on a plate, vein side facing up, remove stem & put about a tablespoon of the mixture near the stem. Neatly fold left edge & then right edge & then roll all the way.
Repeat with the remaining grape leaves & filling.
Place neatly in the pot seam side facing down, starting from the edge, moving in a circle towards the center. Second & third layers may be placed on top.
Add the remaining can of tomatoes, olive oil as well as lemon juice & then cover them with a plate (which must be about the size of the pot).
Finally add water to cover the plate & bring to a boil.
Cover with the lid, reduce heat & simmer for about 30 – 35 minutes.
Fasolada (White Bean & Vegetable & Tomato Soup) VERY Good!
Fasolada is considered to be the national dish of Cyprus.
It is a bean and vegetable soup, cooked and served with plenty of olive oil.
Fasolada is a dish that has its origins in Ancient Greece.
It was a traditional soup dedicated to the Greek God Apollo and was cooked especially for the Pyanopsia Festival.
2 cups dried white beans (navy beans / haricot beans)
7 Tbsp virgin olive oil
2 Tbsp tomato paste
10 cups water
3 carrots (sliced into coins)
3 spring onions (finely diced) 
2cloves garlic (crushed)
3 ripe tomatoes (seeded and sliced)
1 bay leaf
½ bunch parsley (finely chopped)
1 celery stalk (chopped)
Salt & Pepper
1 lemon Juiced
Soak the white beans in cold water for 12 hours.
Rinse the beans.
Fill a saucepan of water, turn on the heat and add the soaked beans.
Place the lid on the saucepan and boil the beans for 15 minutes.
Drain, discard the water and set the beans aside.
Heat the olive oil in a non-stick soup pot.
Sauté the finely chopped onions and crushed garlic in the olive oil until soft.
Add the ripe tomatoes, carrots, and celery.
Stir together and add the tomato paste.
Add the beans to the pot.
Add the bay leaf.
Pour in the lemon juice.
Pour in adequate water to cover the ingredients.
Season with salt and pepper.
Bring to a boil and cook on high heat for 5 minutes.
Reduce the heat, cover the pot and let the soup simmer for 2 hours.
Stir occasionally and add more water if necessary.
Adjust the cooking time if needed and turn off the heat when the beans are tender.
Ladle into serving bowls.
Drizzle with lemon juice and olive oil, then top with chopped parsley before serving.
Cypriot Pitta – ΣΠΙΤΙΆΣΙΜΕΣ ΚΥΠΡΙΑΚΈΣ ΠΊΤΤΕΣ VERY Good! however, ours did not inflate like a balloon
¼ cup Hot Water, boiled
3/8 cup (6 Tbsp) Cold Water from Tap
1/8 Tbsp Sugar
1/8 Tbsp Salt
¼ Tbsp Olive Oil
3/8 packet Dry Yeast
1/16 cup (1 Tbsp) Milk
½ cup Whole Wheat Flour
1 cup All-Purpose Flour
In a large bowl, mix the cold and hot water, sugar, salt, olive oil, yeast and milk. Then slowly add the whole wheat flour and white flour, while constantly mixing and kneading with your hands.
You may need to add a bit more flour than stated as the dough should not be wet at all.
Keep kneading until the flour is well incorporated, a smooth appearance is achieved and the dough bounces back when punched with your fist.
Cover the bowl with a towel and place it in a warm room to rest for 20min.
The dough should nearly double in size after that time (see notes).
Sprinkle your work bench with the extra flour so that it is well dusted.
Cut a piece of the dough and shape with your hands to form a long log.
Use the knife and cut the dough in pieces/balls.
Use your hands to shape the piece of dough into a very rough oval shape then roll it out using the rolling pin.
Roll out the dough along the length, then flip it over so that the other side is covered with flour as well and roll it out again along its length until you get an oval shape ~6-8 inches long.
The pitta should be about 3-4mm thick.
Make all the pittas and lay them on trays lined with towels or baking paper.
Let the dough rest before cooking (~ 30min).
Preheat the kitchen oven to the highest temperature possible (~ 500°F).
Place the pittas on baking trays to cook.
They will only need a few minutes, just enough time for them to puff up and brown without drying out too much.
Halloumi, Watermelon & Mint Salad VERY Good!
Haloumi Cheese
Watermelon, cubed
Fresh Mint
Olive Oil
1/2 Lemon
Slice the haloumi & place into a griddle pan over a high heat with a drizzle of olive oil.
Cook for 2-3 minutes on each side.
Cube the watermelon & slice the mint, then add to a bowl together.
Tear up your griddled haloumi & add to the salad.
Serve with lemon portions & squeeze over the juice to taste.
Cypriot Pastitsio VERY, VERY Good!
Pastitsio is a classic Greek comfort food. It is like a combination of Lasagna and Moussaka, where it involves layering pasta, meat ragu, bechamel sauce, and baked till golden.
In Pastitsio, you use a specific type of pasta called Greek Macaroni Pastitsio Noodles. It is long like spaghetti but shaped like a tube.
Pastitsio Pasta
225 g Halloumi Cheese (1 pack) grated
1 Egg White
15 g Parsley chopped
for the Bolognaise
650 g Mince (I used a mix of Beef & Lamb)
1 Onion finely chopped
1 clove Garlic minced
1 tbsp Tomato Paste
1 can Chopped Tomato
1-2 Bay Leaves
500 mL Beef Stock
1 tsp Oregano
1/2 tsp Chilli Flakes (optional)
for the Bechamel Sauce
1-2 tbsp Unsalted Butter
3 tbsp Flour
2-3 cups Milk
1 Egg Yolk
pinch of grounded Nutmeg
pinch of grounded Cinnamon
5 g Vegetable Stock cube / powder
Making the Bolognaise
Heat 1-2 tablespoons of oil in a large pan. Sweat Onions until softened and turn golden in color.
Add in Garlic and a pinch of Chilli Flakes (if using) and cook for another two minutes or so until fragrant.
Briefly season with s & p and stir in the mince. Brown the mince and add in oregano, bay leaf.
Stir in tomato paste and add a pinch of cinnamon. Briefly stir until evenly coated. Then add in the chopped tomatoes and beef stock. Simmer for about 45 minutes, stirring occasionally until reduced.
Stir in the parsley. Discard bay leaves and set aside.
Making the Bechamel Sauce
In a saucepan, melt the butter and add in the flour to make a roux.
Pour in a cup of milk and stir until smooth. Repeat with second cup of milk.
Season with pepper, nutmeg and cinnamon.
Add in the remaining milk and whisk until it starts to thicken up.
Whisk in half of the grated halloumi cheese. Blend until it attains a thick consistency.
Remove from heat and stir in egg yolk. Set aside.
Making the Pastitsio and assembling it all together
Preheat oven to 180C.
Boil a pot of salted water and cook the Pastitsio pasta according to package instructions. Strain.
Layer Pastitsio pasta at the bottom of the baking tray. Brush with egg whites.
Sprinkle a third of grated halloumi cheese. Pour in the meat mixture on top.
Add another layer of pasta and top with grated halloumi cheese.
Pour in the Bechamel sauce and top with more grated halloumi cheese.
Bake for 45 minutes until bubbling and golden in color. Let cool for 5-10 minutes before serving.
