Exploring Cyprus recipes can transport you to sun-kissed shores and vibrant flavours. Among the many culinary gems from this beautiful island, two dishes stand out for their comforting qualities and rich cultural heritage: Fide Soupa, a traditional vermicelli soup, and Kotopoulo Methismeno, a decadent drunken chicken in brandy and cream sauce.
Photo: cyprus-mail.com
Cyprus recipes: Fide Soupa: A Taste of Home
Fide Soupa, or Cypriot vermicelli soup, is more than just a dish; it embodies warmth, healing, and nostalgia. This traditional soup is often served to children and is revered for its nourishing properties. While the classic rendition primarily features vermicelli in chicken stock, I’ve added tender chicken, carrots, celery, and spring onions to elevate the dish without losing its essence. A squeeze of lemon at the end brings a refreshing brightness, reminiscent of childhood memories.
Ingredients for Fide Soupa
- For the Stock:
- 2 chicken thighs, bone-in and skin-on
- 1 medium carrot, cut into chunks
- 1 stick celery, cut into chunks
- 1 bay leaf
- A little sea salt flakes
- A few black peppercorns
- For the Soup:
- 2 litres chicken stock (from above)
- 1 chicken stock cube
- 1 medium carrot, finely chopped
- 2 celery sticks, and leaves, finely chopped (remove fibres first)
- 4 spring onions, finely chopped
- 1 tbsp finely chopped parsley
- 100g vermicelli, broken into short lengths
- Juice of 1 large lemon
- Salt and white pepper, to taste
- For decoration: Paprika
Method for Fide Soupa
To prepare the stock, begin by rinsing the chicken and placing it in a saucepan along with the carrot, celery, bay leaf, peppercorns, and a sprinkle of salt. Cover the ingredients with cold water, bring to a boil, skim off any impurities, then reduce the heat and let it simmer until the chicken becomes tender.
Once cooked, remove the chicken and set it aside. Strain the stock through a sieve, discarding the vegetables, to leave a clear broth. Next, return the broth to a clean saucepan and bring it back to a boil. Add the stock cube, finely chopped carrot, celery, and spring onions. Let this simmer gently for about 10 minutes until the vegetables are tender.
Shred the chicken into bite-sized pieces and incorporate it into the soup along with the broken vermicelli. Cook for an additional 5 minutes, or until the pasta is soft. Finally, stir in the lemon juice and parsley, adjusting the seasoning with salt and white pepper to taste. Serve the warm soup in bowls, garnished with a sprinkle of paprika around the rim, and enjoy it piping hot.
Kotopoulo Methismeno: An Indulgent Delight
Kotopoulo Methismeno, or drunken chicken, showcases the culinary fusion of Cyprus and Greek influences, bringing an indulgent flavour to your dining table. This dish stands out, particularly because it incorporates fresh cream, which is relatively uncommon in traditional Greek and Cypriot cuisines. At my Kosmos Taverna, this recipe became a favourite, with customers often inquiring about the whimsical name and how we ‘get the chicken drunk.’ The answer? A generous splash of Greek wine!
Ingredients for Kotopoulo Methismeno
- 4 x 175g (6oz) chicken breasts, skinned
- 50g (2oz) butter
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 2 shallots, finely chopped
- 2 cloves garlic, grated
- 4fl oz. (½ glass) Greek brandy (Metaxa if possible)
- 7fl oz. (1 glass) dry white wine
- ½ cup chicken stock, made with 1 stock cube
- 2 tsp sugar
- 300ml (½ pint) double cream
- 25g (1oz) toasted flaked almonds (optional)
Method for Kotopoulo Methismeno
Begin by scoring each chicken breast with a sharp knife in three places, then season with salt and pepper. Heat the butter and olive oil in a large frying pan over medium heat. Add the chicken breasts and fry them for about 6–7 minutes on each side until they turn golden brown. Once done, remove the chicken and drain most of the oil from the pan.
In the same pan, add the shallots and garlic, sautéing for a few minutes until the shallots soften. Pour in the brandy and flambé, being cautious and having a saucepan lid ready to extinguish any flames if necessary. Next, add the white wine and bring it to a boil, incorporating the chicken stock. Allow the mixture to boil and reduce before stirring in the fresh cream and sugar.
Return the chicken to the pan and cook gently, letting the sauce reduce and the chicken cook through, which should take around 15 minutes. Taste the sauce and adjust the seasoning as needed. Serve this delightful dish garnished with toasted flaked almonds, alongside new potatoes, mash, vegetables, or rice for a complete meal.
Bringing Cyprus to Your Kitchen
These Cyprus recipes embody the spirit of the island, combining comfort and indulgence in every bite. Whether you’re seeking the warmth of Fide Soupa or the richness of Kotopoulo Methismeno, each dish tells a story of tradition and love. As you recreate these flavours in your own kitchen, you’ll not only enjoy a delicious meal but also connect with the cultural heritage that makes Cypriot cuisine so special.
