cyprus recipes — Cyprus recipes often bring to life the vibrant flavours of the Mediterranean, and Loulla Astin’s unique creations exemplify this culinary tradition. This autumn, she offers two delightful dishes that celebrate seasonal ingredients and the rich heritage of Cypriot cuisine.
Photo: cyprus-mail.com
Cyprus recipes: Baked Manouri Cheese with Figs
As the evenings grow crisp, the bounty of the garden continues to surprise. Loulla’s Baked Manouri Cheese with Figs is a perfect example of how simple ingredients can create something extraordinary. With a handful of sun-kissed figs from her garden, she showcases the creamy texture of Manouri cheese, a Greek delicacy that is milder than feta.
Ingredients for Two
- 200g Manouri cheese (or sheep’s milk feta)
- 4 medium figs, halved
- 2 sprigs thyme, ideally with blossoms
- 2 sprigs rosemary, chopped
- Extra virgin olive oil
- Cretan blossom honey
- A pinch of sea salt (for Manouri)
- Freshly cracked black pepper
Cooking Instructions
To start, preheat your oven to 190°C. In a small baking dish, place the Manouri cheese and arrange the figs around it. Sprinkle the thyme and rosemary on top, adding a pinch of sea salt if using Manouri. Drizzle generously with olive oil and honey before placing it in the oven.
Bake for approximately 30 minutes, until the figs caramelise and the cheese turns golden brown. Once out of the oven, finish with an extra drizzle of olive oil and honey, a scattering of thyme, and some freshly cracked black pepper.
This dish is best served warm, accompanied by toasted sourdough or crisp crostini, making it an elegant yet rustic appetiser that captures the essence of autumn.
Roast Chicken Thighs with Pourgouri
Loulla’s second recipe, Roast Chicken Thighs with Pourgouri, is a comforting dish that combines tender chicken with cracked wheat pilaf, known as pourgouri. This dish evokes fond memories of Loulla’s grandmother, or Yiayia, who often prepared pourgouri for family meals in Cyprus’ Avgorou.
Ingredients for Four
- 8 medium chicken thighs, on the bone with skin
- Salt and freshly ground black pepper
- 3 tbsp olive oil
- ½ tsp ground cinnamon
- 1 tsp ground cumin
- ½ tsp sweet paprika
- A pinch of chilli flakes
- 1 onion, chopped
- 1 large red pepper, chopped
- 1 large courgette, chopped
- 2 fresh bay leaves
- 1 medium cinnamon stick
- 2 tomatoes, chopped
- A handful of cherry tomatoes
- 1 cup passata
- 2 tbsp tomato purée
- 1 chicken stock cube
- 1 tsp sugar
- 2 tbsp chopped parsley
- 700ml hot water (plus 200ml later)
- 350g coarse cracked wheat (bulgur/pourgouri)
Cooking Instructions
Begin by washing and patting dry the chicken pieces and seasoning them with salt and pepper. Heat 3 tablespoons of olive oil in a frying pan and brown the chicken on all sides. Once browned, transfer the chicken to a deep clay pot or roasting dish, including the oil.
Add the onion, red pepper, courgette, chopped tomatoes, and cherry tomatoes to the dish along with the cinnamon stick and bay leaves. Pour in the passata and sprinkle in the spices, mixing everything gently. Dissolve the chicken stock cube, sugar, and tomato purée in 700ml of hot water and pour this mixture over the chicken and vegetables. Drizzle with extra olive oil and place in the oven at 190°C for one hour.
After an hour, taste the sauce and adjust the seasoning if necessary. Stir in 200ml of hot water and mix in the cracked wheat, ensuring it’s well combined with the sauce. Return the dish to the oven for an additional 25-30 minutes, or until the pourgouri is tender and has absorbed the liquid. Allow it to rest for 5-10 minutes before fluffing the pourgouri with a fork.
Serve this hearty meal hot, with a generous dollop of Greek yogurt and a fresh salad on the side.
Exploring Loulla’s Culinary World
For those interested in further exploring the flavours of Cyprus, Loulla Astin’s cookbook, My Kosmos My Kitchen, is available for order on Amazon and Austin Macauley. Additionally, for more traditional Greek and Cypriot recipes, you can join Loulla’s Facebook group, Loulla’s Recipe Share.
