Three Mediterranean recipes that taste like summer
Cyprus's cuisine is rooted in tradition and fresh flavours — which Irene Matys showcases in her new cookbook My Cypriot Table. We share three summery recipes.
The Mediterranean is never truly ticked off our bucket list. No matter how many times we visit, we're constantly captivated by the sun-drenched coastlines, the scent of wild herbs and, naturally, the food. In her new cookbook, My Cypriot Table, Irene Matys shares over 100 fresh and vibrant recipes inspired by the beauty and bounty of the Mediterranean.
Inspired by her homeland of Cyprus, Matys breaks bread with us, sharing stories along with the food she remembers eating around crowded tables, made using humble ingredients transformed by time-honoured techniques. From simple salads and grilled halloumi to smoked meats and stunning sides, Matys invites us to slow down and cook with purpose.
Whether you're upping your workday lunches or inviting friends and family over for a feast, these recipes were designed to be shared. Start by buying a high-quality olive oil — the cornerstone of Mediterranean cooking — then roll up your sleeves and pick a page inside this treasure trove of recipes. Summer never tasted so good.
Wine on time
In association with Tourism Windsor Essex
Canada's most southern grape-growing region is producing some incredible wine. This summer, take the trip to one of the 20 plus wineries in the Essex Pelee Island area, and taste crisp whites, bold reds and everything in between. Until then, you can sample our three picks, available at the LCBO.
Nothing says summer like this low-alcohol beauty from Pelee Island Winery. It's coral pink and lightly sparkling with refreshing notes of strawberry and watermelon.
To make the salad: Arrange the arugula, spinach, red onions, strawberries, feta and mint on a chilled serving platter.
To make the dressing: In a medium bowl, whisk the olive oil, lemon juice, tahini, mustard, poppy seeds and salt until creamy. Drizzle the dressing over the salad and top with pastelaki or croutons.
Pastelaki (Sesame Honey Nut Snaps)
Line an 8 × 11-inch pan with parchment.
In a medium saucepan, heat the oil over medium heat. Add the sesame seeds and toast until light golden, 9 to 10 minutes, stirring occasionally for even toasting. Stir in the peanuts and pistachios and cook for an additional minute. Stir in the honey and cook for 7 to 9 minutes, until the honey has melted and thickened.
Spread evenly into the pan and sprinkle with sea salt. Let rest for 10 minutes, then cut into 20 large or 40 small pieces.
Let cool completely before enjoying. Leftover pastelaki can be stored in an airtight container in a cool, dry place for up to 2 weeks.
Keftedes (Cypriot Meatballs)
Ground beef and pork combine for these flavourful meatballs that can stand on their own or with any side.
Serves 6–8
Preparation time 20 minutes
Cooking time 30 minutes
Ingredients
1 cup stale Eliopita or other bread, finely chopped, or ½ cup breadcrumbs
1 cup fresh flat-leaf parsley (leaves and tender stems), finely chopped
2 Tbsp dried mint or ¼ cup fresh mint, finely chopped
2 large eggs, beaten
1½ tsp sea salt
1 tsp fresh ground pepper
2 Tbsp fresh lemon juice
Light olive oil or sunflower oil, for frying
Method
In a large bowl, mix the bread and milk. Add the pork, beef and potato.
Mix in the onions, parsley, mint, eggs, salt and pepper.
Brush the top of the meat mixture with lemon juice to keep the meat from browning. Cover with a tea towel and let rest for 30 minutes on the counter. Bringing meatballs to room temperature before cooking will result in a fluffy meatball.
Fill a deep pot about a quarter full with oil. Heat the oil over medium high heat to 350 F.
Scoop a heaping Tbsp of the meat mixture and roll into a ball.
Deep-fry meatballs in batches, turning with a fork for even cooking, until medium dark brown, 5 to 6 minutes. Do not overcrowd the pan. (It’s always good to fry one and test it before frying a whole batch.)
With a slotted spoon, remove meatballs from the oil and place on a platter.
Baklava Butter Tarts
Substituting traditional tart pastry for phyllo sheets gives this classic Canadian dessert a southern European flair.
Makes 12
Preparation time 20 minutes
Cooking time 25 minutes
Ingredients
⅓ cup unsalted butter, melted
3 Tbsp unsalted butter, room temperature
½ cup dark brown sugar
2 large eggs, room temperature
¾ cup pure maple syrup ¾ tsp pure vanilla extract
½ tsp ground cinnamon
⅛ tsp ground cloves
⅛ tsp sea salt
⅓ cup walnuts, finely chopped
⅓ cup raw almonds, skin on, finely chopped
6 sheets phyllo, thawed following package directions
Method
Preheat oven to 350 F and brush a 12-cup muffin tin with melted butter.
In a large bowl and using a hand mixer, whisk the room-temperature butter and sugar until fluffy and light in colour, 2 to 3 minutes. Whisk in the eggs one at a time; do not overmix. Stir in the maple syrup, vanilla, cinnamon, cloves, salt, walnuts and almonds. Set aside until ready to use.
Lay a sheet of phyllo on a clean work surface and lightly brush it with melted butter. Repeat this process with the remaining sheets, stacking each sheet on top of each other.
With a sharp knife, cut the phyllo stack into 12 equal squares. Carefully press each stacked piece of phyllo into the muffin tin to form a cup. Give the filling a gentle stir and divide it among the phyllo cups. (Tip: Use a glass measuring cup with a spout to make it easier to fill the cups.)
Bake for 25 minutes, until the phyllo is golden and the filling has slightly set.
Let them cool for 5 minutes to set in the pan, then remove to a cooling rack. These can be enjoyed warm or at room temperature. They can be refrigerated in an airtight container for up to 3 days. To serve, bake them in a preheated oven at 350 F until the phyllo is crisp, about 5 minutes.
