Copper Olive Kitchen

Latest Recipes

Grill halloumi souvlaki skewers in a lemon herb marinade for a smoky, tangy vegetarian main ready in under an hour.

Bake a Greek honey cake with semolina, olive oil, and walnuts, then soak it in cold honey-lemon syrup for a moist, sticky crumb.

Simmer Mediterranean chickpea stew with tomatoes, cumin, and spinach in one pot. Ready in about 40 minutes, good for busy weeknights.

Roast baby potatoes until crispy, then toss with cool tzatziki, dill, and red onion for a Mediterranean salad in about 55 minutes.

Bake traditional Cypriot flaounes with halloumi, mint, and raisins wrapped in golden pastry for a homemade Easter treat.

Sear lemon garlic shrimp in one skillet, then melt crumbled feta on top for a salty, bright finish ready in about 25 minutes.

Toast vermicelli in butter, simmer with bulgur and onion for a soft, nutty Cypriot pourgouri pilaf ready in 45 minutes.

Pan-fry Greek zucchini fritters with feta, dill, and mint until crisp outside and soft inside. Ready in 50 minutes, great with tzatziki.

Bake Cypriot olive bread eliopita with kalamata olives, red onion, and fresh mint for a savory oven-baked loaf ready in 2 hours.

Bake halloumi with cherry tomatoes and olives until golden and bubbling, ready in about 35 minutes with just one dish.