Cook like a local Cyprus
Olive|July 2022
Explore the many complex flavours of this eastern Mediterranean island, from smoky mangal grills to halloumi and olive-stuffed breads
MELIZ BERG
Cook like a local Cyprus

Cyprus is a cultural and culinary melting pot. The impact of Turkish and Greek gastronomy is undeniable but it has its own distinct repertoire of recipes influenced by Eastern cuisines. The ingredients used in many Cypriot dishes can be traced back to Arabic and Asian cooking where spices such as sweet cinnamon, aniseed and cumin, and fresh produce such as jute mallow, okra and taro root provide the backbone to some of its unique dishes.

Cyprus enjoys a hot climate for most of the year, with a coastline that delivers an abundance of fish and seafood, such as sea bass, bream and octopus. Home-grown produce includes wild asparagus, white courgettes and black-eyed beans. Bitter oranges and bergamots are preserved whole in jams, and citrus fruits are made into cordials (limonata), with the thickly sliced zests, along with walnuts and watermelon rinds made into spoon sweets (macun).

Ripe red watermelons are rarely eaten without uncooked slices of halloumi (sheep/goat's milk cheese), with the whey made into a Cypriot ricotta known as nor or anari. Uncooked halloumi can also be finely grated, mixed with dried mint and sprinkled over dishes such as magarina bulli (pasta and chicken). Mint (dried and fresh) is used in salad dressings and meze such as cacık, and it's also used to flavour savoury bakes such as hellimli zeytinli (halloumi and black olive bread).

Türlü (roasted vegetable stew)

Türlü translates as 'all kinds of' and refers to the assortment of vegetables that are thrown together in this dish. The vegetables are roasted, like an oven-baked ratatouille, with a colourful combination of herbs and sweet, warm spices. It's Turkish in origin and is one of those dishes that can be eaten hot, warm or cold (it's known as a zeytinyağlı - 'with olive oil' - dish in Turkey).

2 HOURS SERVES 6-8 EASY LO LC

Bu hikaye Olive dergisinin July 2022 sayısından alınmıştır.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

Bu hikaye Olive dergisinin July 2022 sayısından alınmıştır.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

OLIVE DERGISINDEN DAHA FAZLA HIKAYETümünü görüntüle
kitchen therapy with Rosie Birkett
Olive

kitchen therapy with Rosie Birkett

Give salad the Jersey Royal treatment with Rosie's rustic new potato platter

time-read
3 dak  |
May 2023
PUB MENU The Barley Mow
Olive

PUB MENU The Barley Mow

Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark

time-read
3 dak  |
May 2023
BOLTHOLE Fort Road Hotel, Margate
Olive

BOLTHOLE Fort Road Hotel, Margate

Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia

time-read
1 min  |
May 2023
COOK LIKE A LOCAL South Korea
Olive

COOK LIKE A LOCAL South Korea

Su Scott introduces the deep, complex flavours of this East Asian country

time-read
4 dak  |
May 2023
READY? SET MENU? GO!
Olive

READY? SET MENU? GO!

Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow

time-read
5 dak  |
May 2023
Speedboat Bar SIGNATURE DISH
Olive

Speedboat Bar SIGNATURE DISH

Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown

time-read
2 dak  |
May 2023
Coronation chicken cups
Olive

Coronation chicken cups

Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining

time-read
1 min  |
May 2023
3 WAYS WITH Pickles
Olive

3 WAYS WITH Pickles

Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties

time-read
3 dak  |
May 2023
Keep it sweet
Olive

Keep it sweet

Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz

time-read
9 dak  |
May 2023
Cook with the season
Olive

Cook with the season

That sweet spot between spring and summer brings with it some of the very best produce

time-read
8 dak  |
May 2023