It's All Cypriot To Me

Since I was a little girl I’ve been in awe of my mum’s cooking.

Coming from the small island of Cyprus, we were spoilt by Mum’s Eastern Mediterranean cuisine that rivalled anything you’d get in a high end restaurant.

Food has always played a central role in our culture, bringing together families and friends and connecting us in a way nothing else can.

There is something about Cypriot cuisine that is unparalleled. It really is that perfect mix of Mediterranean and Middle Eastern flavours, inimitable as it is extraordinary on the palette.

Meals are hearty, never too hot and spicy, dripping in exotic spices, and recipes are always passed down generations. The concept of meze-style dining was born in Cyprus – the idea of lots of little meals shared with each other across one table being pivotal to connection and joy.

Each month I’m going to share a special recipe from my mum with Her Territory readers. And I hope you love her food as much as I do.

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Eliopita (Cypriot Olive Bread)

INGREDIENTS

1 kilo plain flour

Half a cup olive oil

Pinch of salt

5 cups lukewarm water

1 tablespoon yeast

1 full cup chopped mint

2 cups pitted Kalamata olives

METHOD

1.     Mix flour, yeast, oil, salt and water well.

2.     Knead to soft dough.

3.     Add onions, olives and mint well within mixture and knead again. Sprinkle with sesame seeds. Leave for one hour to rise, covered.

4.     Once risen you can either place mixture into well oiled cake tins or into muffin trays for bite sized pieces.

5.     Cook on 180 degrees for about 45 minutes or until golden brown. Test with skewer.