Creating a taste of Cyprus summer at home is easier than you might think, with vibrant dishes that celebrate the island’s rich culinary heritage. A perfect example is the Baked Stuffed Courgette, known locally as marrow. This dish showcases the fresh ingredients that define Cypriot cuisine, highlighting both health and flavour.
Photo: cyprus-mail.com
Cyprus summer: Delicious Baked Stuffed Courgette Recipe
Marrows are a staple in Cypriot cooking, cherished for their versatility and nutritional benefits. For the Baked Stuffed Courgette, the following ingredients will be needed:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed and chopped
- 3 spring onions, chopped (including the green part)
- 400g minced pork, beef, or chicken
- 100g risotto rice
- 1 tbsp tomato purée
- 200g can of chopped tomatoes
- 2 tsp sugar
- 100g toasted pine kernels (optional)
- 1/2 cup hot water
- A handful of chopped parsley
- 2 tbsp chopped mint
- Salt and pepper to taste
- 1 tsp ground cinnamon
- 2 large marrows, cut into 4cm thick slices
- 2 large tomatoes, thinly sliced
- 1 cup warm water, diluted with 1 tbsp tomato purée
For baking, you will also need:
- Hot water
- 1 tbsp tomato paste
- 1 tsp sugar
- Salt and pepper
- Olive oil
Cooking Instructions
Begin by preheating your oven to 190°C. In a large frying pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for a couple of minutes until softened. Incorporate the minced meat, garlic, and spring onions, browning the mixture for several minutes. Stir in the risotto rice, seasoning with salt, pepper, cinnamon, and sugar; then mix in the tomato purée and cook for an additional minute.
Next, add the can of chopped tomatoes and pour in one cup of hot water. Allow the mixture to simmer for about 10 minutes, ensuring the rice is half cooked but the mixture remains somewhat loose. Once done, mix in the pine nuts and fresh herbs, adjusting the seasoning to taste before removing from the heat.
Prepare the marrows by scooping out the centre, leaving a small amount of flesh around the edges. Discard the seeds and flesh. Arrange the hollowed marrows in a baking dish, filling each one generously with the meat mixture. Top each stuffed marrow with a slice of tomato and drizzle lightly with olive oil.
In a separate bowl, combine 1.5 to 2 cups of diluted tomato purée with warm water and a pinch of salt and pepper. Pour this sauce over the stuffed marrows, then cover the baking dish with foil. Bake for approximately 1 hour and 15 minutes until the marrows are tender. Remove the foil, baste the marrows with the sauce, and bake uncovered for an additional 15 minutes until golden brown.
Serve the Baked Stuffed Courgette warm, ideally accompanied by a fresh salad, Cypriot bread, and perhaps a dollop of yoghurt to complete the meal.
A Sweet Tradition: Fanouropita
Another delightful dish that evokes the spirit of Cyprus is Fanouropita, a cake dedicated to Saint Fanourios, the patron saint of lost things. Baked traditionally on August 27, this vegan cake is a symbol of hope and remembrance, reflecting the island’s rich cultural practices.
To prepare Fanouropita, you will need:
- 150g mixed raisins
- 4 tbsp brandy or red wine
- 300ml sunflower oil or olive oil
- 225g caster sugar
- Juice of 3 oranges or 1 cup orange juice
- 1 tsp bicarbonate of soda
- Grated zest of 1 orange
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 500g self-raising flour
- 1 tsp baking powder
- 100g finely chopped walnuts
- Topping: Icing sugar
Preparing Fanouropita
Start by preheating your oven to 180°C and greasing a 30cm round baking tin. Soak the raisins in brandy or wine for 30 minutes to an hour. In a large bowl, whisk together the sunflower or olive oil and caster sugar until well combined. Add the orange zest and the juice mixed with bicarbonate of soda.
Sift in the flour, baking powder, and spices, stirring until the mixture is smooth. Roll the soaked raisins in a little flour to prevent them sinking, then fold them along with the chopped walnuts into the batter. Pour the mixture into the prepared baking tin.
Bake for 40 to 45 minutes, or until the cake is golden brown and cooked through. Once removed from the oven, cool the cake before decorating it with a cross or lace design using sifted icing sugar.
While making the cake, it is customary to ask Saint Fanourios for the things you wish to find or achieve, adding a layer of meaning to this sweet treat.
Embracing Cypriot Culinary Heritage
By preparing these traditional dishes, one can bring a slice of Cyprus summer into their home kitchen. The Baked Stuffed Courgette and Fanouropita not only offer delightful flavours but also connect the cook with the cherished customs of the island. For those looking to explore more of these recipes, Loulla’s book, My Kosmos My Kitchen, is available for order online, providing further insight into Cypriot and Greek culinary traditions.
