Athens, Greece. A set of Greek and Cypriot recipes details how to prepare vegan koulourakia biscuits, stuffed pointed red peppers, and a slow-cooked cuttlefish dish in red wine sauce.
Vegan Greek koulourakia biscuits
The recipe describes soft koulourakia made with light olive oil rather than butter or eggs, flavoured with sugar, cinnamon, cloves, orange juice, grated orange zest, and ouzo. The ingredients listed are 250ml light olive oil or vegetable oil (or a mix), 125g caster sugar, 250ml fresh orange juice, grated zest of 1 orange, 1 tsp bicarbonate of soda, 4 tbsp Ouzo, Raki or Mastic liqueur, 1 tsp ground cinnamon, ½ tsp ground cloves, ½ tsp ground nutmeg, about 450g plain flour, and 1 tsp baking powder.
For the topping, the recipe lists 100g sesame seeds, 1 tbsp Nigella seeds, 1 tbsp anise seeds, or a handful of chopped blanched almonds. The method instructs mixing the seeds, rinsing them in very hot water, and draining them. Orange juice is mixed with bicarbonate of soda, and oil, sugar, and orange juice are whisked in a large bowl before adding bicarbonate of soda, orange zest, and ouzo. Spices and baking powder are added, then flour is mixed in gradually to form a soft but not sticky dough, which is covered and rested for 15 minutes.
The oven is preheated to 175-180C and baking sheets are lined with parchment paper. The dough is divided into egg-size pieces, shaped into 12cm lengths, rolled in the seed mixture, and placed on trays with space between them. Baking time is given as 30 minutes or until lightly golden. The biscuits are cooled completely and stored in an airtight container or glass jar, with an optional step to dry them in a 140C oven for 20-30 minutes for a crunchier texture.
Stuffed pointed red peppers with rice, almonds, and honey
A separate recipe outlines sweet pointed red peppers stuffed with rice and aromatics, including toasted almonds and honey. Ingredients for the peppers include 2 tbsp olive oil, 8 large thick pointed red peppers, 1 cup Carolina or risotto rice, 2 large shallots (chopped), 2 cloves garlic (chopped), 1 tbsp tomato paste, 1 large tomato (grated), 2 tbsp honey, 1 cup water, ½ tsp Aleppo chilli or paprika, salt and freshly ground black pepper, 2 tbsp golden raisins, 2 tbsp roasted peeled almonds (coarsely chopped), 2 tbsp chopped parsley, and 2 tbsp chopped dill.
For cooking, the recipe lists 200ml warm water, 1 tbsp tomato purée, salt and pepper, and olive oil. The method calls for cutting the tops off the peppers, removing seeds, and placing them in a baking dish. Shallots and garlic are sautéed in olive oil, rice is added and stirred for 1-2 minutes, and tomato paste is mixed in. Grated tomato, honey, chilli or paprika, salt, and pepper are added, followed by hot water, then simmered for 5-6 minutes until the rice absorbs most liquid but remains slightly juicy.
Raisins, almonds, parsley, and dill are folded in off the heat. The peppers are stuffed with room left for the rice to expand. Tomato purée is diluted in warm water and poured into the bottom of the dish, then the peppers are drizzled with olive oil and seasoned. Baking is set at 180C for 35-40 minutes, then increased to 200C for a further 15 minutes until cooked and slightly caramelised, and served at room temperature.
Cypriot-style cuttlefish in red wine sauce
The text describes cuttlefish as shorter and plumper than squid, with a mild, slightly sweet flavour, noting squid can be used but requires less cooking. The recipe is presented as a favourite in both Cyprus and Greece and described as a Cypriot speciality when cooked slowly with sliced onions in a rich red wine sauce. It is attributed to Anna Solomonides of Avgorou village, who called it Kathisto (sitting) to refer to the gentle, slow cooking method.
Ingredients listed include 1kg frozen baby cuttlefish (defrosted), 1kg onions (halved and thickly sliced), 3 cloves garlic (chopped), 150ml olive oil, 1 large glass dry red wine, 100ml red wine-vinegar, 2 tbsp tomato purée, 1 bay leaf, 1 cinnamon stick, 3 whole cloves, 3 allspice berries, 1 star anise, 1 tsp sugar, freshly ground black pepper, 250ml warm water, and ½-1 tsp sea salt flakes, with chopped fresh parsley to finish.
The method instructs heating olive oil in a heavy-based saucepan, frying onions over high heat until softened, adding garlic briefly, then adding cuttlefish and cooking until it changes colour and releases juices. Bay leaf, cinnamon stick, star anise, cloves, and allspice are added, followed by tomato purée. Red wine is added and boiled for a few minutes, then vinegar, sugar, and black pepper are stirred in, with a note not to add salt at this stage. Hot water is added, brought to a boil, then simmered on medium-low with the lid slightly open for about 1 hour and 30 minutes until tender and the sauce reduces to a deep red colour. The dish is then seasoned with salt, sprinkled with parsley, and served warm with rice or potatoes or chips, or cold with toasted bread.
Book and group information
The text states that Loulla’s book My Kosmos My Kitchen can be ordered from www.amazon.com or www.austinmacauley.com/book/my-kosmos-my-kitchen, and references a Facebook group named Loulla’s Recipe Share for traditional Greek and Cypriot recipes and inspiration.
Which of the three recipes are you most likely to try first?