Nicosia, Cyprus. Two vegan recipes highlight early-summer cooking with a lighter vegetable-based main and a dairy-free dessert flavoured with rosewater and cinnamon.
Seasonal focus and recipes
The first recipe is Anginares à la Polita, described as a Greek vegan dish associated with Constantinople (Istanbul) and built around slow-braised globe artichokes, lemon and dill. The second is a Cypriot non-dairy rice pudding, Rizogalo, adapted with plant-based milk and topped with cinnamon and nuts.
Recipe: Anginares à la Polita (artichokes)
Ingredients: 4 large fresh globe artichokes (or in brine or frozen); 1 lemon to rub on the artichokes; 150ml olive oil; 12 small onions, halved; 3-4 spring onions, chopped; 2 cloves garlic, sliced; 12 small new potatoes (or 4 medium, halved); 12 baby carrots (or 4 medium, sliced diagonally); 450g frozen peas; 275ml water or vegetable stock; a small bunch dill, chopped; salt and freshly ground black pepper; juice of 1-2 lemons; greaseproof paper; 1 tbsp flour; dill for decoration.
Method: If using fresh artichokes, remove tough outer leaves, cut 5cm from the top, halve and remove the choke. Rub the hearts with lemon and submerge in salty water with remaining lemon juice. Blanch for 5 minutes, drain, then place in ice water. Heat olive oil in a large heavy saucepan and sauté onions with garlic, spring onions and carrots until softened. Add warm water or stock and the juice of 1 lemon and bring to the boil. Add artichokes, peas, potatoes and dill, then season with salt and pepper, ensuring enough liquid to cover the vegetables. Make a cartouche from greaseproof paper with a small hole in the centre, place it over the vegetables, and simmer for 25-30 minutes. Remove the paper. Mix flour with the juice of 1 lemon and a little cold water and pour over the vegetables, then shake the pan gently and cook for 2-3 minutes to thicken the sauce without stirring. Adjust seasoning and lemon juice as needed, sprinkle with dill and serve in large bowls.
Recipe: Cypriot non-dairy rice pudding (Rizogalo)
Serves 6. Ingredients: 150g pudding rice or short-grain rice such as Arborio, rinsed; 200ml water; a pinch of sea salt; 175g caster sugar; 725g carton coconut, almond, soy, or other dairy-free milk; 2 tsp cornflour diluted in a little coconut or almond milk; 2 tbsp rosewater; 1 tsp vanilla extract; 250ml plant-based cream. Topping: ground cinnamon; unsalted chopped pistachios or almonds; dried eatable rose petals (optional).
Method: Rinse rice and place in a heavy-based pan with water and salt, then bring to the boil over medium heat. Lower the heat and stir occasionally until most of the water is absorbed, about 10 minutes. Add plant-based milk and sugar, stir, bring to the boil, then reduce to medium and simmer gently, stirring frequently. Cook until thickened, about 25 minutes, without overcooking the rice. In a small bowl whisk the cornflour mixture with rosewater, vanilla extract and plant-based cream. Stir into the rice, cook for about 2 minutes, remove from heat and let sit briefly. Stir thoroughly, ladle into a large glass dish or small bowls, and top with cinnamon, nuts and rose petals. The pudding thickens when cold and can be eaten warm or cold.
Book and community links
Loulla’s book My Kosmos My Kitchen is listed as available from www.amazon.com and www.austinmacauley.com/book/my-kosmos-my-kitchen. The text also references Loulla’s Facebook group, Loulla’s Recipe Share, for Greek and Cypriot recipes and inspiration.
Which of the two vegan recipes would you be more likely to make at home?