Kalofagas - Greek Food & Beyond » Cypriot

Kypriakes Propetes

Peter Minakis — Sun, 05 Sep 2010 05:15:00 +0000

Last year I was given a review copy of Vefa Alexiadou’s book, “Vefa’s Kitchen” and the recipes in this heavy tome are endless! I could easily do a recipe a day (a la Julie Powell) and probably still have a few recipes to take me halfway into the next year. The recipe I want to share from this book is one that can be recreated in a skillet or on your grill. I always prefer grilling meats but you may choose what’s convenient for you.

The recipe that interested me recently were these keftedes or ground meat patties that also contained chopped spinach in the mix. Vefa’s recipe uses ground pork – I went for ground beef with some pork added in the mix for some juicyness. Basically this recipe is a compound of ground meat, chopped spinach that’s been boiled, blanched, strained, squeezed and chopped, grated onions, some dried Greek oregano and seasoning.

The keftedes are then fried or grilled and then finally a slice of cheese is placed on each pattie and cooked until just melted. I loved the spinach in the mix for their flavour and because we all need more roughage in our diets. In Vefa’s recipe, a white cheese slice (yeah I know) was used but I opted for a slice of Kasseri cheese.

Vefa’s recipe in the book is titled “Kypriakes Propetes”. I asked a few friends from Cyprus if they have ever heard of this dish and I’m still waiting to hear from som Cypriot friends if they have heard or tried this dish? Aside from the mystery of this dish’s orgins, give this one a go. It’s easy, you get some spinach in the mix and who can deny the experience of eating a juicy pattie with melted, oozing cheese to complete the dish?

Ladies & gentlemen, start your grill or stove-top – time to make some Kypriakes Propetes!

Kypriakes Propetes (Κυπριακές Προπέτες)

makes 4-6 patties

(recipe adapted from Vefa Alexiadou)

1/2 lb. lean ground beef

1/2 lb. lean ground pork

1 medium red onion, passed through a box grater

1/2 cup of blanched, squeezed-dry spinach, chopped

(you may also used frozen spinach found in most grocery stores)

1 large egg

1-2 slices of stale bread, soaked lightly in milk or water

1/2 tsp. of ground black pepper

1 tsp. of sea salt

1 tsp. of dried oregano (or chopped fresh mint or dill)

thin slices of Kasseri cheese

For the spinach, you’ll need about 6 cups of fresh spinach to yield you the 1/2 cup of wilted, chopped spinach needed for the recipe. Bring a pot of water to a boil and then add some salt. Wash the spinach 2-3 times to remove any sand or grit before boiling it. Add the spinach to the boiling water and cook for a couple of minutes or until wilted. Place in a ice-cold water bath and once cool, strain thoroughly. Now squeeze the excess water with your hands and roughly chop.
In a large bowl, add your ground beef and pork, the egg, the crumbled and saoked slice(s) of bread, the chopped spinach and salt and pepper, oregano. Mix well with your hands until well incorporated. If the mixture is too wet, add some breadcrumbs or if too dry, a little olive oil should do the trick. Roll a small meatball in your hands and fry it off. Have a taste and adjust seasonings according to taste. Roll the meat mixture with your hands into patties and set aside.
If grilling, pre-heat your gas or charcoal grill. Brush the grill surface well and wipe the surface with a towel treated with vegetable oil. If frying in your stove-top, lightly dredge each pattie in all-purpose flour and add about a 1/2 inch of olive or vegtable oil into a large skillet. Once the oil is hot, fry your patties for about 2-3 minutes a side. Once your grill is ready, place the patties on the grill and cook over medium-heat for 3-4 minutes a side.
Just before your patties are cooked on both sides, add a slice of Kasseri cheese on top and cook until the cheese has melted (you may place a lid or cover to help melt the cheese).
Serve with some Fries, a Greek salad and an ice-cold Greek beer.

If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

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© 2010, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

Seftalia From Cyprus (Σεφταλιά)

Peter Minakis — Mon, 05 Jul 2010 02:05:21 +0000

A couple of weekends ago I had the pleasure of visiting the Cypriot Community of Toronto’s Cultural Centre, where they held their annual Summer Festival on their grounds. After straightening out a mix-up (someone thought I was a politico and asked me to sit at a head table), I located some friends, had a seat and soaked up some live music. I was distracted by the smells coming from the side of the building: the smell of grilled meats.

After excusing and pardoning myself to get through the lineups of those waiting to purchase food tickets and then wait for their food order, I was able to get to the nerve center of where everyone was being fed – the grills.

An old friend Nick was volunteering and he was able to get me to get up close and personal with he fellas that were grilling the meats. On offer for the Festival was your classic Greek souvlaki. Big chunks of pork that are marinaded, seasoned and grill over charcoal were going out fast. Served with pita bread, roast potatoes and a salad.

On the rotisserie that evening was what the gentleman called a “Lamb Kontosouvli” or Souvla as many Cypriots would also call it. Lamb gets segmented (bone-in), seasoned well with salt and pepper and skewered on the rod with bay leaves between each piece of meat. This is another way to feed a large group of people looking for rotisserie lamb: you don’t have to do the whole on the spit thing.

The final and third protein at the Cypriot festival was Seftalia (pronounced Sheftalia by the Cypriots). Ground pork and lamb or beef are seasoned, mixed with the usual binding ingredients of egg and bread. They look very much like Soutzoukakia but the flavourings here are of fresh parsley and mint. What also makes Seftalia unique and very moist is that they are also wrapped in a layer of lamb caul fat. Caul fat is the membrane that surrounds the internal organs of pigs, sheep or goats. Most butchers will be able to get you some if you ask or pre-order it. I also use caulfat when making the Greek Easter specialty, Kokoretsi.

When cooking with caul fat (espcially when grilling), one has to have their undivided attention on them as they are all fat…flare-ups can and will occur. There’s also ground pork in the Seftalia recipe but you’re going to end up with a grilled delight that’s tender, juicy and full of flavour. The caul fat will have rendered and also added to the flavours of meat, seasonings, onions and herbs.

A wonderful way to cope with the flare-ups from the caulfat and also add some more great flavour to the Seftalia is to have some white wine on hand. The grillmeister at the Cypriot festival told me when at home he likes to have a glass of wine while grilling and a cup of wine and a brush handy. As soon as a flare-up occurs from the caul fat, he’ll use his tongs to move the piece of meat and then wipe the Seftalia with a wine-dipped brush. The flare-up is halted and the Seftalia absorbs some of that wine you’re enjoying too!

Grilling Seftalia does take a little longer than keftedes, biftekia or soutzoukakia but when you have a glass of wine in one hand, the grill tongs in the other, a warm summer sun nipping at your shoulders, I can’t really find any excuse not to make these. Get some ground pork, lamb or beef from your butcher, also ask him to get you some caul fat. You will find fresh parsley and mint in your garden or at the market. Dry is fine but fresh is alsways best.

If you’re real lucky, you’ll also be able to find this lovely white wine from Cyprus, The Nefeli white made from the Xynisteri grape vareital that’s indigenous to Cyprus. Live in Ontario? YES…the LCBO carries this white.

To accompany the Seftalia, I lightly grilled some pita bread, served a dollop of Tzatziki, some tomatoes, thinly sliced onions and chopped parsley.

I also served a salad of baby rocket (arugula), roasted beets, orange segments and some grilled Halloumi cheese. The dressing? Olive oil, orange juice, some lemon juice, chopped fresh mint and salt and and pepper.

As a side, I also served up some wedges of potatoes with cracked coriander seeds and red wine. This is another Cypriot specialty which I adapted to suit the grill. I tossed wedges of potatoes (skins one) with wine, olive oil, salt, pepper and a bit of honey. They were tightly wrapped in foil and place over indirect heat on the grill. This side of potatoes was a most pleasantly surprise and I look forward to making these potatoes again.

Seftalia From Cyprus (Σεφταλιά)

(serves 4-6)

1 lb. of ground lamb or ground beef (lean)

1 lb. of lean ground pork

1 large onion, passed through a box grater

1 tomato, grated (skin discarded)

1 large clove of garlic, minced

2 Tbsp. of chopped fresh parsley

2 Tbsp. of chopped fresh mint

2-3 slices of bread, soaked in water

1 large egg

caul fat from lamb

2 tsp. of sea salt

1 tsp. ground black pepper

1 glass of white wine for basting

grilled pita bread

thinly sliced red onions and chopped fresh parsley and wedges of lemon for garnish

Wet your slices of bread with some water, squeeze out any excess liquid with your hands and crumble into a large bowl. Add your ground meats, beaten egg, grated onion, grated tomato, garlic, chopped mint and parsley, salt and pepper. Mix well with your hands. If too wet, add some a little bread crumbs and if too dry, a little olive oil can do the trick.
Take a small piece of the meat mixture and fry-off in a pan. Taste and adjust according to your tastes. Cover and place in the fridge for at least 2 hours for the flavours to marry.
When you’re ready to grills your Seftalia, take out of the fridge and with your hands, grab enough of the meat mixture to fit in your palm. Roll into a ball ad then roll it into the shape of an oblong sausage. Repeat until all your meat mixture has been shaped.
Take your cal fat and place it in a bowl with some warm water. The warm water will soften the caul fat, allowing it to expand and make it more pliable. Cut your caul fat into pieces that will fit around each piece of Seftalia.
Roll each piece of Seftalia in a piece of caul fat. Pre-heat your gas or charcoal grill. You’re looking for a medium-high heat (be about to place your hand over the heat and count to five). Brush your your grill surface to remove any residue ( no need for oil here as the caul fat will render itself on the grill).
When your grill reaches a medium-high heat, place your Seftalia on the grill. Grill for about 5-6 minutes on each side, keeping a watchful eye on flare-ups from the caul fat. Don’t be afraid to move your Seftalia from any flare-ups. Baste the Seftalia on occasion with some white wine. Your Seftalia should be golden-brown, any evidence of caul fat will not be visible to the eye and now ready to eat.
Serve with some potatoes, grilled pita bread, salad, some Tzatziki and wedges of lemon. Some thinly sliced onions and parsley are also a nice condiment.

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Wordless Wednesday

Peter Minakis — Wed, 23 Jun 2010 10:24:01 +0000

Grilled Halloumi Sandwich with vegetables and basil in a pita pocket

Grill or pan-fry slices of Halloumi cheese

Slices of tomato, green peppers, red onions, chopped olives, purslane, basil and leaves and a smear of Melitzanosalata

One of the most satisfying vegetarian sandwiches one can have

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Lenten Cinnamon & Tahini Rolls

Peter Minakis — Tue, 30 Mar 2010 13:06:40 +0000

One of the ways to cope with fasting for Lent is snacking and quite often, I’m left with the constant desire for sweets during this challenging time. No dairy, no eggs makes eating desserts almost impossible. Almost.

Enter this easy Lenten treat that’s inspired by the Tahinopites of Cyprus. Close family friend and Cypriot-born Helen Koccoris (nee Iordanou) joined my mother and I in the kitchen to help us re-create this memory from far-far away and long ago when she was a girl in Nicosia.

Mrs. Koccoris remembers being treated to a Tahinopita from one of the food stands in the city. These were offered as quick snacks. a breakfast treat, if you will. Together, Mrs. Koccoris, my mom and I developed this recipe which is inspired by the Tahinopites of Cyprus, right down to the texture and flavour.

The main ingredients of these rolls are flour, tahini (sesame paste) and cinnamon. Obviously sugar is also involved and the very same spices that are often found in Tsoureki, the Greek Easter bread are all present: Mahlepi and Mastic.

I like that Mahlepi and Mastic and included in this recipe. It’s a kind of foreshadowing of the coming Easter feast which includes Tsoureki on the grand table this coming Sunday. To make these Rolls, I recommend preparing the dough the evening before you are going to bake them. Fill and roll them up, cut them into their pinwheel pieces and lay in your deep baking vessels. Thrown them in your oven and allow them to rise overnight.

Wake-up, take them out of the oven and you will see that they have swelled and joined (that’s okay). Pre-heat your oven, and serve with a Greek coffee.

This recipe is dedicated to Mrs. Koccoris’ mother, Antigone Iordanou. A lady who lived a full life and who touched the lives of many people and often referred to my mother as “kori” or daughter. This meant alot to my mother who spent most of her life here in Canada, away from her own mother.

Lenten Cinnamon & Tahini Rolls (ÎÎ·ÏƒÏ„Î¯ÏƒÎ¹Î¼Î± ÏƒÎ±ÏÎ±Î³Î»Î¬ÎºÎ¹Î± Î¼Îµ ÎºÎ±Î½ÎÎ»Î± ÎºÎ±Î¹ Ï„Î±Ï‡Î¯Î½Î¹)

3 1/2 cups all-purpose flour

1 packette of active dry yeast

1/2Â cup granulated sugar

1 1/2 Tbsp. ground cinnamon

1 tsp. ground Mahlepi

1/2 tsp. ground Mastiha

extra flour for working the dough

1 1/2 cups of tepid water

Filling

200 gr. Tahini

1 cup granulated sugar

1 tsp. ground cinnamon

Pre-heated 300F

In a large bowl, add your yeast along with a little sugar and your tepid water. Stir and allow for the yeast to activate for a couple of moments.
Combine all of your dry ingredients in another bowl. Add wet to dry ingredients. Knead with your hands and you should end up with a dough that is not tacky (sticky). Adjust water or flour if the dough is too sticky or too dry.
Place the dough in a bowl and cover with plastic wrap. Allow to rise in a warm spot in the kitchen for 60-90 minutes.
In the meantime, mix your filling in a bowl with a spatula and set aside.
Turn out your dough and cut in half. Roll out each half into a square/rectangle (approx. 2 X 1 1/2 feet). Divide and spread your tahini filling on the surface of each section of rolled out dough, except for 1 inch of the dough on each side.
Carefully roll up each sheet of dough and using a sharp knife, slice into 1 1/2 inch rolls. Turn each piece onto its open end and place on a deep baking tray that’s been greased/treated with cooking spray.
Allow to rise in your baking tray for 2-3 hours (minimum) or overnight. Your rolls will/should puff/expand and pre=heat oven.
Place in your pre-heated oven (middle rack) 30 minutes. Allow to cool for 2-3 minutes and separate and remove from tray and allow to cool on a rack. Serve for breakfast, as a snack or with a Greek coffee.

If you are not reading this post in a feed reader or atÂ http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

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© 2010 – 2012, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

Lady Fingers (δάχτυλα-κυριών)

Peter Minakis — Tue, 09 Jun 2009 10:35:05 +0000

You’ve been asked before and you’ll be asked again…”is there anything better tasting than fried dough”?

This delicious treat comes from the island of Cyprus. This predominantly Greek-speaking island lies in the easternmost corner of of the Mediterranean Sea (between Turkey and Lebanon) has a cuisine very similar to mainland Greece but it also possesses it’s own style.

Although it’s history can be traced to over 9000 years ago, it’s Greek influences can be traced back to 1400 BC when Greek traders settled on the island.

Cyprus is also known as the island of Aphrodite. According to Homer, Aphrodite (the goddess of love) emerged from the sea, crowned with foam. The very name Aphrodite is connected to the word á¼€Ï†ÏÏŒÏ‚ (aphros) “foam”, as in risen from the foam.

To this day, the use of rosewater, festivals in honour of Aphrodite (Ta Aphrodisia) are all closely associated with the goddess.

When it comes to Cypriot cooking, the usual ingredients like olive oil, garlic, oregano and parsley are present but the tell-tale signature of Cypriot cuisine is the recurring use of Halloumi Cheese and the abundant use of Coriander seeds and Cilantro.

Much like us Greeks, the Cypriots like to stretch out their meals…conversation, debate, eating & drinking can go into the wee hours of the night. “Kopiaste” is a word used by Cypriots to invite family & friends to sit down, a hospitable chair pulled put for you and a banquet to be served by your most hospitable host(ess).

My friend Ivy currently lives in Athens but she’s was born and raised in Cyprus and she writes and cooks for a dedicated audience. The name of her blog? KOPIASTE!

Lady Fingers are a dessert that’s easy to make and simply delicious: again fried dough is stuffed with a mixture of ground almonds, sugar and cinnamon. Some versions (like this one) also contain “anthotyro”, a cream cheese that has a little bit of the grainyness that ricotta possesses.

There are four components to making this simple yet delicious treat:

Making the dough;
Preparing the filling;
Frying the Lady Fingers;
Making and dunking in the syrup

The prep time for LadyÂ Fingers took less than an hour and because these are so small, the frying is quick and the dunking in the syrup even quicker. This treat is not only delicious but there’s a textural thing going on here as well. You get the crispy crunch of biting into the Lady Finger and then you get into the soft filling that’sÂ remarkably delicious for being just four ingredients!

Lady Fingers (Î´Î¬Ï‡Ï„Ï…Î»Î± ÎºÏ…ÏÎ¹ÏŽÎ½)

For the Dough

2 cups all-purpose flour

1 heaping Tbsp. of softened butter

1/4 cup of olive oil

1 tsp salt

water

For the Filling

2 Tbsp. of sugar

1 cup of blanched almonds

1 tsp. of ground cinnamon

2 Tbsp. of room temp. cream cheese

For the Syrup

2 cups of sugar

2 cups of water

2 Tbsp. of lemon juice

2-3 whole cloves

1 small cinnamon stick

oil for frying

Some eggwash to seal the pockets

With your hands, mix the flour with the salt, butter, oil and press into a crumbly mixture. Add some tepid (lukewarm) water in increments until the dough becomes soft and pliable (shouldn’t be sticky). Allow the dough to rest for about 30 minutes.
In the meantime, mix all the ingredients in a food processor and process to a mealy grind & reserve in a bowl. You may all prepare the syrup while you wait for the dough to rise. Add all the syrup ingredients into a pot and bring to a bowl. Reduce and then simmer for five minutes. Reserve but keep warm.
Using a pasta machine or a rolling pin, roll out your dough ball to the thickness of a lasagna sheet (2 mm) and to the dimension ofÂ a square (about 8X8 cm).
Place 1 tsp of of filling in the bottom third of each dough square, wet the inside edges with eggwash and fold them over into the shape of an approximate “finger”.Â Use your fingers to press and remove any air pockets and gently apply pressure around where the filling is to remove any air pockets.
Heat your oil up to an approx. temperature of 365-375F and fry off your Lady Fingers in batches. Reserve on a platter lined with kitchen towels.
Using some tongs, dunk each of your Lady Fingers in the warm syrup (your fingers wil have cooled by now) and place on your platter.
Garnish with ground almonds plus a dusting of icing sugar and ground cinnamon. Leave uncovered until they have cooled. Cover with plastic wrap thereafter and never place in the fridge (will go soggy).

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© 2009 – 2010, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.