These fruits, harvested from the trees which are so characteristic for our beautiful island, nourished by the soil and matured by the rays of the Mediterranean sun, not only enrich our food as a side dish or as part of a “meze” but especially provide us with the organically produced olive oil which is most certainly unequivocally indispensable for our daily cooking. Remember my previous article about “Cypriot Food and Beverage Tradions” – click here please.
1 kg plain flour
1 1/2 cups corn oil
1 tsp salt
2 tsp yeast
water for kneading
1 cup black olives
chopped 3 onions
1/2 cup chopped coriander leaves
mint, preferably fresh
– Add yeast to flour, blend with 1 cup of the oil and knead well, adding water.
– Leave the dough to rise, add the rest of the ingredients and shape into patties about 10-12 cm in size.
– Wait until they rise further and cook in a pre-heated moderate hot oven for about 3/4 hrs.
Categories: Chef's Choice