Elioti is a traditional Cypriot savoury olive cake (an alternative to olive bread). It can be eaten any time of the day but is often preferred for morning or afternoon with a cup of Greek coffee. It can also be made into muffins and also freezes well.
Niki Louca from My Greek Kitchen shares her favourite recipe for elioti with The Greek Herald. You can follow her on Instagram @mygreekkitchen for more!
Ingredients:
- 4 cups plain flour
- 1 tbsp instant dry yeast (14 grams)
- ½ tsp salt
- 1 onion finely chopped
- 4 spring onions chopped
- 1 cup fresh coriander finely chopped
- 2 cups black pitted olives halved
- 2 tbsp fresh mint chopped
- 1 tbsp dried mint
- ¼ cup olive oil
- 3 cups lukewarm water
Method:
- Preheat your oven to 190C.
- Line a baking dish (approx. 34 x 24cm) with baking paper – set aside.
- In your stand free mixer using the K attachment, add flour, yeast, oil, and water together and mix till all incorporated. This will be a wet mixture, more like a cake mixture.
- Add all other ingredients and mix well again till well distributed. Pour into your prepared baking tin and cook for approx. 1 hour till golden brown on top. Cooking time may take a little longer depending on your oven and size of baking dish you use. If it browns too quickly and still not cooked, cover with aluminium foil and continue cooking.
- Once cooked, leave in pan for 10 minutes before you remove it to a cooking rack. Cool completely before cutting.
Niki Louca runs cooking classes in Melbourne. For more or to book classes visit My Greek Kitchen at www.mygreekkitchen.com.au or Instagram @mygreekkitchen. You can email Niki at: niki@mygreekkitchen.com.au.
