Autumn tastes from Cyprus
Tray Baked Burgers with Potatoes
This is a fabulous staple dish in every Cypriot and Greek household; an easy and delicious meal that I know all your family will love! Classic, family meal baked with potatoes, juicy, lemony, tender, and very tasty. I guarantee you that the kids will thank you for this, and why not get them involved with shaping the burgers and peeling the potatoes?
If you don’t eat red meat use chicken or turkey mince instead.
Serve with tomato ketchup and maybe a nice Greek salad and a tahini.
Makes 10 burgers
450g-475g lamb or pork mince
A little (5%) fat free lean beef mince
1 medium onion, grated
2 cloves garlic, grated
1 large egg
3 tbsp chopped parsley
2 tbsp chopped mint
75g bread oaked in a little milk or wine
½ tsp thyme or oregano
½ tsp ground cumin
½ tsp ground cinnamon
1 tsp salt
Freshly ground black pepper
2 tbsp vinegar or red wine
For the potatoes
4-5 large Cypriot or Desiree potatoes, washed, peeled and cut into thick wedges or chunks
1 red pepper, sliced
1 large tomato, cut into wedges
½ tsp thyme or oregano
½ cup olive oil
1 tbsp wholegrain or Dijon mustard
Juice 1 lemon
Salt and pepper
Make the burgers – squeeze the bread that’s been soaking in milk, dry and place in a large bowl with the rest of the burger ingredients except for the olive oil. Season with freshly ground black pepper, and mix well by hand until well combined.
With wet hands take small amounts of the mixture (50g) and form into large fist-sized balls, then with wet hands, flatten them a little to look like small fat burgers. Cover them and place in the fridge for 30min-1 hour.
Preheat the oven to 190C.
Place the potatoes in a bowl, mix the olive oil, lemon juice, mustard, thyme or oregano. Place in a large oven tray with the red pepper, tomato wedges and season with salt, pepper, pour ½ cup of water and mix well so the potatoes are coated well with all the ingredients. Bake in the preheated oven for 15 minutes.
Tuck the burgers between the potatoes, drizzle with a little olive oil and place back in the oven for about 25-30 minutes flipping the burgers at least once to brown both sides.
Serve, accompanied by tomato ketchup for the kids and a Tahinosalata or Tzatziki for the grown ups and a nice salad.
Cypriot Savoury Pumpkin Pies
These Cypriot vegan pies are usually made during the fasting period before Christmas when pumpkins are in season and there are plenty of sweet red pumpkins available. Butternut squash is very good too as it has the same texture and sweetness.
Makes 20-25
For the filling
2-3 tbsp olive oil
2 banana shallots, finely chopped
25g crumbled vermicelli
900g sweet red pumpkin or butternut squash (flesh only, no seeds)
1 tsp salt or more to taste
Lots of freshly ground black pepper, to taste
75g sultanas or golden raisins
50g medium cracked wheat (bulgur wheat)
1-2 tsp ground cinnamon
2-3 tbsp sugar, depending on the sweetness of the pumpkin
For the pastry
450g strong white flour
225g plain white flour
1 tsp baking powder
1 tsp salt
1 tsp vinegar
150ml olive oil
250-300ml tepid water
Make the filling first. Sauté the shallots gently in olive oil with the vermicelli, until golden, allowing to cool.
Chop the squash or pumpkin into very small cubes. Place in a large bowl (not metal) and sprinkle with the salt, pepper, cinnamon, and the remaining ingredients, stir well, taste and adjust seasoning.
Cover and leave in a cool place for 4-6 hours so the cracked wheat can absorb the liquid. The salt will draw out liquid from the pumpkin, which will be absorbed by the vermicelli and cracked wheat.
For the pastry, place the flour, baking powder and salt into a mixing bowl then add the olive oil, vinegar and rub lightly with your fingertips into fine crumbs. Gradually add enough lukewarm water to make a firm but soft and elastic dough, knead well until smooth, cover and leave to rest for 30min.
Preheat oven to 180C.
Divide the dough into six equal pieces and shape into balls, cover with a cloth.
Roll each ball on a lightly floured surface to about the thickness of a one euro coin. You can use a small cup saucer, upside down as a measure to cut them approx 15cm each. Roll the discs again to stretch the pastry and place about 2 large tablespoons of the filling into the centre of each disc, fold over into a half moon, press the edges together and crimp the edges or seal them with a fork.
Place the pastries on a lightly greased and floured baking tray, or lined with parchment paper and brushed with olive oil and bake in the preheated oven for 25-30 minutes depending on the size of the pastries or until lightly browned (do not over cook).
Served them warm or cold, they make a great healthy snack. You can also freeze them.
Loulla’s book My Kosmos My Kitchen can be ordered from www.amazon.com or www.austinmacauley.com/book/my-kosmos-my-kitchen. For more traditional Greek and Cypriot recipes and inspiration, join Loulla’s Facebook group Loulla’s Recipe Share
