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Pastries
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Zeytinli
(Cypriot Olive Bread)  |
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Makes
1 loaf |
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Ingredients |
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 3 1/2-4 cups bread flour
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1 tablespoon baking powder
- Salt, to taste
- 3/4 cup warm water
- 1/4 cup olive oil
- 1 tablespoon dried mint
 1 cup finely chopped onions- 2 cups pitted
black olives
- 150 gr walnuts, roughly chopped
- 225 gr butter
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Oven temerature |
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Preparation |
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Preheat the oven to 375 degrees. Lightly oil a 10-by-2-inch round baking pan.
In a large bowl sift together 31/3 cups of flour, the baking powder and the
salt. Make a well in the center. Add 3/4 cup of warm water and the oil, mint,
onions and olives. Stir with a wooden spoon until the dough is formed.
Turn the dough out onto a lightly floured surface, using the remaining flour in
small increments and knead until silky smooth to the touch, about 10 minutes,
adding more flour if necessary. Cover and let rest for 10 minutes.
Shape the dough into a ball and pat it down gently to fit evenly in the baking
pan. Bake for 50-60 minutes, or until the surface is golden and the bottom
sounds hollow when tapped. Remove the bread from the pan and cool it on a rack.
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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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