#45 Cyprus

We made the following dishes for Cyprus night, which we cooked at Jess’ mom’s house in Northern Michigan:

• Talatouri, a yogurt dip akin to tzatziki;

• Tirokafteri, a spicy feta dip;

• Pan-Fried Halloumi cheese;

• Louvi, a salad of black-eyed peas and zucchini;

• A rustic salad of tomatoes, cucumber, and feta; and

• Kolokotes, rustic pumpkin turnovers.

  We cooked this meal while visiting my mom and stepdad in Michigan, making this the 7th time we’ve cooked with others, and the 3rd time we’ve cooked not at home in this project.

Rolling out and filling the kolokotes.

The Louvi and tomato/cucumber salads. The recipe for Louvi said it could be optionally served with canned tuna, which we offered on the side.

Talatouri and Tirokafteri

A pile of Kolokotes out of the oven

The finished plate for Cyprus night! This is the only pic showing the tuna on the Louvi salad and also the only pic of the fried halloumi.