38 Traditional dishes of Cyprus INGREDIENTS • 1 kg plain flour • 360 ml corn oil (1½ cups) • 1 tsp salt • 2 tsp dried yeast • About 400–450 ml warm water (enough for kneading) • 1 cup black olives, pitted and chopped (about 150 g) • 3 spring onions, finely chopped • ½ cup fresh coriander leaves, chopped (about 20 g) • ½ cup fresh mint leaves, chopped (about 20 g dried mint may also be used) Eliópittes (Olive Pies) METHOD 1. In a large bowl, mix the flour, salt, and yeast. Add 1 cup (240 ml) of the oil and rub it into the flour with your fingertips until fully absorbed. Gradually add the warm water and knead until you have a soft, elastic dough (10 minutes). 2. Cover the dough with a cloth and let rise in a warm place until doubled in size (about 1 hour). 3. Add the olives, spring onions, coriander, mint, and the remaining oil. Knead gently to incorporate. 4. Shape the dough into patties about 10 cm in diameter. Place on a baking tray lined with parchment paper. 5. Cover and allow to rise again for 30 minutes. 6. Bake in a preheated moderately hot oven (180– 190°C) for 40–45 minutes, until golden brown. 7. Serve warm or at room temperature. Tips • Eliópittes are perfect for breakfast, snacks, or as part of a mezé spread. • The filling can be enriched with oregano, leeks, or caraway seeds for variation. • They keep well for several days and can also be frozen before baking. VEGAN
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