ElenaKyriakou, Author at Copper Olive Kitchen

Braise Cypriot kolokasi with pork shoulder, celery, and lemon in one pot until the taro turns creamy and the meat falls apart.

Greek Lemon Potatoes with Crispy Roasted Edges and Herbs

Roast Greek lemon potatoes with garlic, oregano, and broth until the edges turn crisp and the inside stays soft and creamy.

Pan-fry chickpeas and halloumi in one skillet for a crispy, salty bowl ready in about 35 minutes, finished with a lemon-tahini dressing.

Toss cucumbers, tomatoes, and feta with lemon, olive oil, and oregano for a fresh Mediterranean salad ready in 15 minutes.

Bake soft Cypriot tahini rolls (tahinopita) swirled with cinnamon, syrup-brushed for shine, ready in about 2 hours plus rise time.

Pan-fry Greek turkey meatballs with feta, lemon zest, and fresh herbs in about 25 minutes for a light, high-protein dinner.

Pan-fry halloumi until golden, layer it on toast with juicy tomatoes and za’atar for a 20-minute breakfast that’s salty, fresh, and simple.

Roast whole eggplants until the skin blisters, then mash with garlic, lemon, and olive oil for a smoky Greek dip ready in about an hour.

Grill traditional Cypriot souvla low over charcoal for about 2 hours until the pork chunks turn dark outside and pull apart easily inside.

Grill lemon-garlic chicken thighs, pile them over rice with crisp veggies, and finish with cool homemade tzatziki in about an hour.