Vegeterian recipes

Κolokasi(Jerusalem artichoke)

Trademark of the Cypriot cuisine

-2 kilos kolokasi
-3 grated tomatoes
-250 g tomato puree
-1 chopped onion
-salt
-pepper
-olive oil
-celery
-1 cube broth
-1 lemon(juice)
  1. Clean the kolokasi in large slices and wash them well
  2. In a saucepan saute the onion until it becomes soft
  3. Add kolokasi and stir for 5 minutes
  4. Put the tomatoes and stir again for 5 minutes
  5. Add the celery, tomato puree, broth and water (up to cover all the kolokasi)
  6. Bake for 20 minutes and then add the lemon juice, salt and pepper
  7. Continue baking until the kolokasi gets tender and the sauce thickens

Tips: The same recipe can be made with pork (cut into pieces). Just fry the pork and add along with kolokasi

Βeans(koukia)

Healthy diet

-1 kilo dried beans
-1 Bunch kale (chard, cabbage)
-Salt
-Olive
-Vinegar
  1. In a saucepan with hot water bake the beans for 15 minutes
  2. Drain them and put them back on the fire with the cabbage, salt and enough water to cover it all up
  3. Cook them for another 15-20 minutes
  4. Serve with olive oil and vinegar

Tips:

Tips: You can substitute cabbage with sprouts

Black-eyed beans(louvi)

-1 kilo black eyed beans
-1 Bunch kale (chard, cabbage)
-Salt
-Olive
-Lemon juice for service
  1. In a saucepan with hot water bake the beans for 15 minutes
  2. Drain them and put them back on the fire with the cabbage, salt and enough water to cover it all up
  3. Cook them for another 15-20 minutes
  4. Serve with olive oil and lemon juice

Tips: You can substitute the cabbage with zucchini. Prefer to put the beans the night before in water to allow them to soak and become softer

Okra

Summer oily food for connoisseurs

-½ kilo okra
-Vinegar
-250gr tomatoe juice(puree)
-2 Crushed tomatoes
-2 chopped Onions
-Salt
-Pepper
-1 Vegetable broth(piece)
-1 Or 2 garlic cloves (optional)
-Water
  1. Wash and cut the stalks from okra (without removing them entirely)
  2. Place them in a casserole and drizzle with vinegar. Leave it for about 30 minutes to drain their liquids.
  3. Place the casserole on the heat and fry the onion until it gets soft.
  4. Optionally saute some garlic.
  5. Add the tomatoe juice and let it boil for a while (5-6 minutes).
  6. Add the okra and the broth.
  7. Fill with water until its fully covered.
  8. When boiled reduce the heat slightly and cook for 30 minutes until the liquid is reduced (do not mix them with a spoon - if needed shake the casserole a few times).

Tips: Do not mix them with a spoon to avoid melting them, if you need just shake the casserole occasionally. In order to reduce the smell and taste of garlic, remove its inside (no need to chop it into pieces).

Ravioli

Cypriot version of the famous food

dough
-2 Cups flour
-¼ cup oil (sunflower)
-Salt
-Warm water
 
stuffing
-2 eggs
-dry mint
-200 Grams grated halloumi
  1. In a bowl, put the flour along with the oil make a stir and add warm water (as needed until the dough does not stick to hands). Leave it covered with a towel for 30 minutes
  2. In a bowl, combine all ingredients for the filling and mix well
  3. We get our dough and roll sheet thickness 1 cm.
  4. Cut into strips 6 cm
  5. Place 1 teaspoon of the filling (within one of the other 5-6 cm) over the entire length of each strip
  6. Take one side of the strip and cover the filling uniting the two sides (in width)
  7. With a cup of coffee cut the ravioli into crescent shape (with a fork, press the edges to prevent you open in baking)
  8. In a pot, add plenty of water and 1 chicken stock and let it warm up well
  9. When our water comes to a boil, add the ravioli and cook for about 10 minutes
  10. Drain and place in dish. Optionally fill with detritus of halloumi and mint

Tips: You can make a large quantity and freeze them. In case you want to cook ravioli from the freezer do not defrost them (insert them directly into the water for cooking)

Chickpeas

Tasty dish with pulses

-½ kilo of chickpeas
-2 onions
-chopped celery
-250 gr tomato patee
-2 grated tomatoes
-salt
-pepper
-2 carrots sliced
  1. Put the chickpeas during the day before (at night) in water to soak
  2. Next day you can cook them.Put the chickpeas in a pan and fill with water until they are covered (and a little more).Then bake for 40 minutes with the lid closed (until the chickpeas get slightly soft)
  3. Remove the water.
  4. In a skillet saute the onions with a little olive oil until they get soft and golden
  5. Add the chickpeas and fill with water until they are covered
  6. Add the tomatoes, tomato puree, celery and carrots and cook for 40 minutes with the lid closed
  7. Salt and pepper and bake 5 minutes more. The food is ready

Tips: If you own a pressure cooker its better to cook your course there (cooks faster)

Chickpeas with spinach

Tasty dish with pulses and spinach

-½ kilo of chickpeas
-2 onions
-250 gr tomato patee
-2 grated tomatoes
-salt
-pepper
-1 kilo spinach
  1. Put the chickpeas during the day before (at night) in water to soak
  2. Next day you can cook them.Put the chickpeas in a pan and fill with water until they are covered (and a little more).Then bake for 40 minutes with the lid closed (until the chickpeas get slightly soft)
  3. Remove the water.
  4. In a skillet saute the onions with a little olive oil until they get soft and golden
  5. Add the chickpeas and fill with water until they are covered
  6. Add the tomatoes, tomato puree and cook for 20 minutes with the lid closed
  7. Add the spinach(cut it in pieces by hand) and cook for another 20 minutes
  8. Salt and pepper and bake 5 minutes more. The food is ready

Tips: If you own a pressure cooker its better to cook your course there (cooks faster)

Spinach with rice

-1 kilo of spinach
-1 Cup rice
-1 Onion chopped
-Olive
-Salt
-Pepper
-1 Cube of vegetable broth
-Juice of one lemon
  1. Wash the spinach, cut into pieces (with hands) and let it drain
  2. In a saucepan saute the onion until polish
  3. Add spinach until its cooked well
  4. Remove the excess oil and add 3 cups water, salt, pepper and broth and cook for about 10 minutes on low heat
  5. Add the rice and cook for about another 20 minutes (do not stir often)
  6. 5 minutes before the end pour the lemon. Stir and serve

Tips: You can increase the amount of lemon if you want more intense lemon flavor

Lentils with Rice (Moutzentra)

Cypriot traditional lentils

-1 cup of lentils
-½ cup rice
-3 Cups of water
-1 Onion chopped
-½ lemon juice
-½ vegetable broth (optional)
-Olive oil
-Salt
  1. Heat up the 1½ glass of water and place the lentils to cook for 20 minutes (until they are soft)
  2. Replace the water from the lentils with the rest 1½ glass and place the rice, lemon juice and broth
  3. On a frying pan with some olive oil put the onion until it is red(saute)
  4. 5 minutes before finishing put the onion and salt in the lentils

Tips: Combinen perfectly with strained yogurt and olives

Βean soup

-½ kilo of dried beans
-2 onions
-chopped celery
-250 gr tomato patee
-2 grated tomatoes
-salt
-pepper
-2 carrots sliced
  1. Put the beans during the day before (at night) in water to soak
  2. Next day you can cook them.Put the beans in a pan and fill with water until they are covered (and a little more).Then bake for 40 minutes with the lid closed (until the beans get slightly soft)
  3. Remove the water.
  4. In a skillet saute the onions with a little olive oil until they get soft and golden
  5. Add the beans and fill with water until they are covered
  6. Add the tomatoes, tomato puree, celery and carrots and cook for 40 minutes with the lid closed
  7. Salt and pepper and bake 5 minutes more. The food is ready

Tips: If you own a pressure cooker its better to cook your course there (cooks faster)