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Mezze |
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Chakistes
(crushed green olives in marinate)
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This is one of the favourite of the Turkish Cypriot appetizers. To make
chakistes, pick some green olives early in winter, best in October. Try
to select the large ones.
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Ingredients |
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- Large green olives
- Water
- Salt
- Extra virgin
olive oil
- 1 egg
- Garlic cloves -crushed
- Lemon juice
- Coriander -crushed
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Preparation |
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 First wash them well and dry in the sun. To split them, crush the
olives gently with a flat stone or a hammer. Place them into a bucket and
cover them with enough water. They have to stay in water for six days and
the water has to be changed every consecutive day.
To preserve them measure enough water to cover them and dissolve
some thick salt in the water. In order to make sure the water has got the
correct quantity of salt needed, put a fresh egg in it. If the egg floats,
with part of it coming out of water, then it is just fine. Add the juice
of three lemons and pour half a cup of olive oil on the surface. They are
ready to eat after one month.
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Serving |
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To serve the
chakistes, get enough quantity out of the jar and wash
under cold water to remove salt. Mix some olive oil with lemon juice, crushed
coriander and some crushed garlic. Pour the mixture over the green olives
and serve.
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Recipies |
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References |
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- Vegetarian
dishes have been marked with sign
- Albrecht, M.
(1994), Turkish Cypriot and Mediterranean Cookery,
Havellia Publishing, London.
- Salaman, R.,
(1991), The Cooking of Greece and Turkey, Sainsbury
Cookbooks, London.
- Jemal, H., Cyprus
Today, various.
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Arts
& Culture
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