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. Â It can also be made into muffins and also freezes well. Â
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.
