Recipes

Keftedes are a popular dish all throughout Greece, with multiple variations from region to region. For example, the mainland Greek version is usually made with beef, milk, and bread. It is seasoned with garlic and oregano.

Cypriot keftedes are usually made with pork, though some cooks may combine pork with beef. Another key difference is the fact that the version made in Cyprus will typically use grated potato instead of bread. They will also usually include mint and cinnamon as well as lemon, which gives this version a unique flavor.

Regardless of the ingredients, keftedes are usually deep fried and served with yogurt on the side.

Some sources state that the name keftedes originated from the Hellenic words Koptos and Kopte. Both words are used to describe something small, like a lozenge. Other sources state that it is from the Persian word kofta.

Keftedes are often served with pilaf, fried potatoes and yogurt.

Ingredients

• 600g ground pork meat (mincemeat)
• 1 large onion (finely chopped)
• 100g fresh parsley (finely chopped)
• 1 cup of breadcrumbs
• 1 egg
• 1/2 tsp cinammon or all-spice
• 1 tbsp salt and freshly milled pepper to taste
• Corn oil or Vegetable oil or olive oil for frying

Preparation

Place all the ingredients in a large bowl and mix thoroughly.

Once ready to cook add about an inch of the oil to a hard-base frying pan and heat.

Take small amounts of the mincemeat mix and form small balls of about 1 1/2 inches diameter and add to the frying pan. Do this in batches of 4 or 5 balls at a time. Fry them for a few minutes on one side and roll the balls over and fry the other side.

Remove when browned all over and add to kitchen paper covered bowl to soak up the excess oil.

Serve as part of a meze or for a quick snack.

Makes about 20 – 30 meatballs.

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In Greece, koupepia are known as dolmades or dolmadakia; they can be found in Turkey and the Middle East as well.

In both Greece and Cyprus, they are made with a filling of ground beef and pork along with rice. The wrapping consists of blanched grape leaves.

The Cypriot version is different in that along with the ingredients above, it is traditionally served in a sauce containing cinnamon and tomatoes. The Greek version is typically served in an avgolemono sauce, which is made with eggs and lemon.

There is a vegetarian version that is made without the meat; that is the version usually served at Lent.

While koupepia most likely originated in the Middle East, it was brought to Cyprus by Greeks who immigrated around 1200 BC.

Koupepia are typically made in large batches; they can be frozen and then cooked later. They are often served as a part of a meze platter or at buffets.

Koupepia make excellent finger food and can be found at most celebrations and other social events.

Ingredients:

• 50 vine leaves
• 100-150 grams minced pork
• 3 quarters cup olive oil
• 1 small onion minced
• Parsley minced
• 1 quarter tea spoon pepper
• Mint (optional)
• 1 cup rice
• 1 tblsp tomato sauce or 2 cups tomato
• 1 – 2 tblsp lemon juice
• 1 cup warm water
• 1 tsp salt

Preparation

Wash the vine leaves and put them in warm water to get soft. The color will change and will go darker than they are.

Put the olive oil in a pan to warm and lightly cook the minced onion.

Add the minced ground pork and leave it to lightly cook.

Add the rice, pepper, parsley, mint, tomato sauce mixed with water. Leave them to cook for 3-5 minutes and mix occasionally.

When the mixture cools, put one teaspoon of filling on each vine leave and wrap them up. Be careful as some leaves might be bigger or smaller than others so sometimes you might need to fill them with less or more than one teaspoon.

Put all the koupepias in a 4-quart pot. Place a small plate on top of them to keep them in place and add the water and lemon juice, or chicken stock if preferred.

Let them cook on low heat for about half an hour.

The recipe makes 6 servings.

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Fasolada is a white bean or fava bean soup that dates back to the Ancient Greeks and which is popular in both Greece and Cyprus. In fact, fasolada is often referred to as the national dish of Greece.

There are variants all throughout the region, including an Italian one called pasta e fagioli. The Portuguese feijoada is also a variant of fasolada. There are variants throughout the Levant, including an Arab version called fasoulia.

Fasolada is traditionally made without meat, which makes it an important dish for Lent. Aside from the beans, other vegetables that can be included are celery and onion. It will also have a tomato base.

It is typically made with olive oil, or it may be added to the bowl at the table.

Fasolada is thought to have originated with a soup made to celebrate the Greek god Apollo. The name comes from the word faso, which means bean.

Ingredients:

• 1 lb dried white beans
• 1 large yellow onion, peeled and roughly chopped
• 3 carrots, peeled and sliced
• 3 sticks celery, strings removed and sliced
• 3 ripe tomatoes, peeled, seeded and roughly chopped (or a 15oz can peeled tomatoes)
• 2 tbsp tomato paste
• 5 tbsp olive oil
• 2 bay leaves
• Handful of fresh flat-leaf parsley leaves
• Salt
• Freshly ground black pepper

Preparation:

Drain the beans and place in a large saucepan.

Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon.

Add all the other ingredients except the seasonings, and simmer for 1 1/2 hours or until tender.

Allow to cool slightly, season with salt and pepper, and ladle into bowls.

Serves 6 to 8

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Pork Souvla may the be most famous Cypriot dish and is arguably the most popular. Consisting of skewered pieces of meat that are grilled, it is traditionally made by men and dates back to the iron age.

Pork souvla is traditionally cooked on a foukou, which is a Greek charcoal grill with a rotisserie so that the meat can be turned and grilled evenly.

Souvla is found in Greece as well, but the Cypriot version has a number of key differences. Most importantly, it is made with larger pieces of meat. which means that they take longer to cook. As a result, Cypriot pork souvla is typically cooked at a lower temperature for longer periods.

In order to ensure a lower temperature, the meat is cooked further away from the coals than Greek souvlaki. It is then brought closer to the coals as the end of the cooking time nears. This allows the meat to cook all the way through without drying out.

Another difference is the fact that Greek souvlaki is usually made with lamb, not pork.

In Cyprus, pork souvla is usually served in a pitta and is associated with special occasions like religious holidays.

Ingredients:

• 2 1/2 pounds of pork shoulder, cut into 3/4 inch cubes
• 1 teaspoon of ground Greek oregano (rigani)
• 1/2 teaspoon of freshly ground pepper
• 1 tablespoon of sea salt
• 2 tablespoons of red wine (or good red wine vinegar)
• 2 tablespoons of olive oil

Preparation:

In a bowl, pour wine (or vinegar) and oil over the pork and toss to coat. Sprinkle salt, pepper, and oregano, and toss again. Cover and refrigerate for at least 2 hours.

Note: If using vinegar, do not marinate longer than 2 hours or the meat can absorb too strong a vinegar taste. If using wine, the meat can be marinated for up to 2 days as long as salt is also used.

Using 8-inch skewers, thread approximately 6 pieces of meat on each. This should make about 12 skewers.

Grill the meat turning until well browned, about 15 minutes.

Serve on the skewers with a squeeze of lemon.

Serves 3 (4 skewers per person) as a main dish.

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