12 Traditional dishes of Cyprus INGREDIENTS • 5–6 courgettes (about 800 g) • Juice of ½ lemon • 4 eggs • 8 Tbsp olive oil (about 120 ml) • 100 g halloumi cheese, cut into cubes, slices, or grated (optional) • Sea salt, to taste METHOD 1. Cut the courgettes into round slices and fry in the oil until golden brown (10–12 minutes). 2. If using cubed or sliced halloumi, add it to the pan and fry until lightly golden (2–3 minutes). 3. Beat the eggs lightly, just enough to blend the yolks with the whites, and season with salt. If using grated halloumi, add it to the eggs now. 4. Transfer the courgettes (and halloumi if using) to another pan to remove most of the oil. 5. Pour in the eggs and stir gently (2–3 minutes) — take care not to overcook, the eggs should remain soft. 6. Empty the mixture into a dish and serve immediately. Variation: With Artichokes (Angináres) • Peel 7–8 medium artichokes and place them in a bowl of cold water with salt and lemon juice for 15–20 minutes to prevent discoloration. • Drain, slice thinly, and fry until lightly golden (8–10 minutes). • Continue with the recipe from Step 2. Tips • Grated halloumi melts slightly into the eggs for a creamier texture, while cubes or slices give a chewier bite. • Delicious when accompanied by talatoúri (tzatzíki), plain yogurt, or fresh salad. VEGETARIAN Kolokoúthkia me t’afká (Courgettes with eggs)
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