Copper Olive Kitchen

Latest Recipes

Bake Greek pastitsio with a cinnamon-spiced beef sauce and creamy egg bechamel, golden and set after 45 minutes in the oven.

Bake Cypriot Kalo Prama, a semolina cake with coconut and cinnamon, soaked in warm lemon syrup until moist and sweet.

Bake a lemon rosemary olive oil cake with a simple lemon glaze. Soft crumb, fresh flavor, ready in about 80 minutes start to finish.

Simmer Mediterranean tomato rice with chickpeas in one pot for a lemony, herby dinner ready in 45 minutes with pantry staples.

Pan-fry Greek lamb meatballs with fresh mint and feta, then serve with a cool yogurt sauce for an easy weeknight dinner.

Simmer grape juice into a thick must, then dip almond strings and air-dry them for a chewy homemade Cypriot soutzoukos candy.

Sear halloumi until golden in a skillet, then toss with lemony quinoa, chickpeas, and fresh herbs for a filling 30-minute bowl.

Roast carrots with cumin, then blend with chickpeas and tahini for a smoky dip topped with crumbled feta.

Bake a Greek potato and feta pie with crispy phyllo layers and a soft mashed filling, ready in about 75 minutes and easy to slice into 8 pieces.

Simmer strained grape juice with flour until thick, pour into a dish with walnuts, and chill for classic Cypriot palouzes pudding.