Anna’s Cypriot touch!

Greek Koshari 

Melomakarona (Greek honey cookies)

Harvest of the day : garlic, green chili, lettuce, rocket, edible flowers,

Koshari (x15)


  • 1 kg Macaroni uncooked (use gf, if needed)
  • 4 cups basmati rice, rinsed 3 times to remove the starch
  • 2 passata tomato sauce
  • 1 cup white vinegar
  • 4 cups lentils
  • 3 whole garlic
  • 3 chickpeas tin, drained
  • 5 onions, grated
  • 1 cup Tbsp olive oil, divided
  • 2 tbsp chili powder
  • 3 tbsp cumin powder
  • 4 tbsp paprika powder
  • 2 vegetable stock cubes


  • Start with a casserole or pot, add olive oil wait until it is hot. Add onions and fry them for around 15 minutes or until brown, season with salt and pepper.
  • While frying, set a pot filled and vegetable stock with water and cook the macaroni according to the package directions.
  • Next, set aside the onions and use half of the oil to fry the rice and vermicelli for a few minutes. Cook the rice and vermicelli by adding 8 cups of boiling water. Cover and cook for 10 minutes or until soft.
  • Separately cook the lentils according the the packaging instruction
  • With the other half of the oil, fry grated garlic cloves until brown. Add passata, vinegar, chili powder, cumin, smoked paprika  and season with a pinch of salt and pepper.
  • Warm chickpeas and serve everything on plates or bowls start with lentil and rice mixture, followed by Macaroni and sauce, chickpeas and finally with fried onions.

Melomakarona (Greek honey cookies)


  • 3 cups all purpose flour (420g plain flour)
  • ½ cup semolina (80g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda 
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves (or allspice) 
  • 6 tablespoon sugar (80g)
  • ½ orange zest
  • 120ml orange juice 
  • 1 cup extra virgin olive oil (240ml)
  • 2 tablespoon brandy optional

For the dipping syrup

  • ½ cup honey (120ml)
  • ¼ cup sugar (4 tbsp)
  • ¾ cup water (180ml)
  • 1 cinnamon stick (optional)
  • 3 cloves (optional)

To top

¼ cup walnuts 35g, ground, to top


  • Preheat the oven to 350F/175C.
  • In a medium-large bowl, mix together the dry ingredients, apart from the sugar, ie flour, semolina, baking powder, baking soda, salt, cinnamon and cloves.
  • Rub the orange zest into the sugar in a separate large bowl- it should become slightly soft and fragrant. (This helps to bring out the flavor from the oils.)
  • Add the oil, orange juice and brandy to the sugar and mix well.
  • Gradually add the dry ingredients to the wet mixture and mix to combine.
  • Take spoonfuls of the mixture and form egg-like ovals and place on a lined baking sheet. Press the mixture together pretty firmly in your hands to get it to hold well. If you like, form a criss-cross on top of each cookie with the prongs of a fork.
  • Bake the cookies until firm and lightly golden, around 20 minutes.
  • While the cookies bake, make the dipping syrup by warming the honey, sugar and water until the sugar dissolves and it starts to simmer. You can optionally add a cinnamon stick and cloves to help infuse it with a bit of spice. Let the syrup simmer 5-10 minutes then remove from heat. Let it cool and skim away any foam.
  • If your walnuts are not already crushed, put them in the food processor and pulse until they are relatively fine crumbs.
  • Dip the cookies in the syrup while they are still warm in small batches (say 3-5 at a time). Let them soak on both sides for 30 seconds to a minute before taking them out and placing on a lined baking sheet.
  • Immediately sprinkle on some walnuts and leave to dry.

We also made tzatziki, pineapple juice and Greek salad!

Thank you Marnie for the pictures!

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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