Cook Up a Storm: Try These 3 Irresistible Recipes From My Cypriot Table, Featuring Tossed Potatoes with Olives, Lemon, and Coriander
This week's featured cookbook is My Cypriot Table by author Irene Matys from Oakville, Ontario.
Jump to the recipes: elies tsakistes (crushed green olives mixed with coriander, garlic, and lemon) keftedes (Cypriot meatballs) and patates antinaxtes (roasted potatoes with olives, lemon, and cilantro)
In certain respects, the origin of Irene Matys Her passion for cooking took root in Sarnia, Ontario, where she helped build boxes with her father, Nick. pizza “He would pay me 10 cents,” Matys recounts with a laugh. “This marked the beginning of my journey in the food industry.” Additionally, her story traces back much earlier—to Famagusta, Cyprus, her birthplace. There, her maternal grandfather, Christopher, cared for olive groves in the northern region, whereas her mother, Zoe, hails from a lineage of vegetable cultivators.
Currently residing in Oakville, Ontario, Matys promotes farm-to-table practices and works as a recipe developer, food stylist, and photographer. In addition to over 100 recipes, she shares her family's journey in her first cookbook, "My Cypriot Table" (published by Appetite by Random House in 2025), which details their move away from Cyprus. refugees during the 1974 Turkish invasion for establishing a new residence in Ontario.
We feel incredibly thankful to Canada for providing us with this new life. Therefore, many of my dishes blend elements from both of my home countries. I aimed to honor this fusion in several of the recipes.
Consider kremopita as an example. This Cypriot rendition of Greek bougatsa usually includes rosewater-infused custard. However, Matys puts a distinctly Canadian spin on it with pumpkin pie filling instead. Initially, when she presented this creation to her father, he had his doubts. "He’s both my strongest supporter and toughest judge," she explains. But after tasting just one mouthful, Nick's opinion shifted dramatically from, "You've spoiled our cream pie," to, "This is the finest."
The abundance of the Canadian autumn harvest combined with distinctive Cypriot flavors create her apple, tahini, and carob-cinnamon rolls. In her innovative dessert, she blends two traditional treats into baklava-inspired butter tarts. For her strawberry, spinach, arugula, and feta salad, she incorporates tahini into the well-loved poppyseed dressing and pairs locally sourced ingredients with crushed pastelaki (sesame honey nut snacks), which act as crunchy croutons.
I wanted people to connect and feel at ease exploring a new type of food. Everyone enjoys a classic Canadian butter tart—why not venture further? Consider combining tahini with cinnamon rolls. Tahini plays an essential role in Cypriot cooking, offering numerous innovative applications. Imagine incorporating it alongside apples and cinnamon in a cinnamon roll filled with tahini; these cultures blend remarkably well and create stunning flavors. Additionally, I aimed to expose individuals to various ingredients from around the globe, encouraging them to become more inventive and infuse international culinary traditions into their own kitchens.
Matys has always been enthusiastic about cooking. During her teenage years, she dreamed of taking over her father’s restaurant. However, he discouraged this idea, urging her towards a traditional nine-to-five career instead. "My dad simply didn't want us to labor every single day," says Matys. "(He was driven by) an intense dedication to his enterprise, standards, and commitment to his patrons, which meant being present at the restaurant all seven days of the week."
Following a lengthy tenure in finance, once her three daughters were enrolled in school, Matys felt it was the right moment to shift directions. She seized an opportunity in 2014 when she became a food stylist and on-air personality on The Marilyn Dennis Show. Seeking ways to contribute positively, she began giving her time through volunteer work. Plan B Organic Farms in Flamborough, Ont., a year later. Despite initially being against Matys leaving a career in finance for food, her father recognized she had found her place. Watching her first TV segment, Nick said, “This is what you’re meant to do.”
In the years since then, Matys has returned to her origins. She explains, "My father's eatery was like a neighborhood hub, and many of my current beliefs stem from that—catering to others and bringing folks together at my table. That's deeply rooted in who I am," she remarks. "With all the knowledge I've gained over the years, I finally had the chance to both capture images and arrange content for my very own cookbook."
Creating a cookbook had always been her aspiration, largely with the intention of leaving behind a lasting heritage for her daughters, grandchildren, and future generations.
"They should understand our narrative: where we originated and where we have been. They must feel grateful too," states Matys. "Additionally, I hope they keep honoring our legacy—not just our Canadian one but also our Cypriot roots—and recognize how fortunate we are because of Canada." He adds, "Here in Canada, many folks aren’t aware of Cyprus. Whenever I discuss it with them, they often respond saying, 'We adore Greece! Which Greek island is this?' To which I reply, 'Not quite!' While we cherish both the Greeks and their country, ours has distinct characteristics.”
When working on "My Cypriot Table," Matys put together a checklist of locations, dishes, and moments she aimed to document throughout her fact-finding journey. She then reached out for help ("called up reinforcements" would be another way to say this), enlisting members of her family based in Cyprus to take part. This included tasks like crafting halloumi at a sheep farm located in the village of Dali as well as reconnecting her father with an old pal from his youth while tracking down what they considered to be the finest rainbow trout near the base of the Troodos Mountains. Throughout these adventures, Matys explored every corner of the island.
What better way to offer my readers an authentic taste of Cyprus here in Canada," she remarks. "Cyprus appeared in a new light for me. I had the chance to explore Cyprus as a visitor.
The ancient wine-making country located on an island in the Mediterranean is among the earliest global producers of wine and originates from the world's oldest documented varietal, dating back 3,000 years known as the first named and recorded type. Commandaria It's where halloumi cheese originated, which the European Commission Registered as a protected designation of origin in 2021, Matys characterizes Cypriot cuisine as "a fusion of nations," situated at the intersection of Africa, Asia, and Europe. This culinary style draws inspiration from the Arab world, Turkey, Greece, France, and Italy.
Cyprus boasts numerous attractions, according to Matys—from its agricultural sector and vineyards to its coastal areas and mountain regions. "Many folks aren't aware of these features," she notes. "They often don't realize it's an independent island or even a distinct nation." She continues, "The purpose of this book is to highlight a stunning country that deserves greater exploration by many more people."
ELIES TSAKISTES
Broken Green Olives with Cilantro, Garlic, and Lemon
Serves: 6-8
2 cups of crushed green olives (refer to Tip)
3 peeled garlic cloves, lightly crushed
1/4 cup of freshly squeezed lemon juice from one medium lemon (about 1 lemon), with additional squeezed lemon reserved
1/4 cup of pure virgin olive oil
2 tablespoons of crushed coriander seeds
1/2 tsp sea salt
Step 1
In a medium-sized mixing bowl, combine the olives, garlic, lemon juice, olive oil, coriander, and salt. Cut the saved lemon quarters into smaller pieces and incorporate them into the mixture of olives. Allow it to marinate overnight in an sealed container within the fridge.
Step 2
Serve at room temperature. Olives can be stored in a sealed container in the refrigerator for up to one week. They develop more flavor as they continue to marinate over time.
Tips: Utilize the remaining marinade in salad dressings or for cooking your potatoes on the stovetop.
You can locate pre-cracked green olives in jars at your nearby grocery store within the Middle Eastern or Mediterranean food aisle. Should these not be available, use a pestle and mortar to lightly crush small green olives until they are somewhat split open.
KEFTEDES
Cypriot Meatballs
Serves: 6-8
1 cup of finely diced dried Cypriot olive bread (Eliopita) or another type of bread, or half a cup of breadcrumbs
1/4 cup of 2 percent milk
1 pound (450 grams) of ground pork
1 pound (450 grams) of lean ground beef
1 1/2 cups of shredded russet potato (from one large potato, with skin intact, thoroughly cleaned)
1 cup of shredded cooking onions (about 1 medium)
1 cup of freshly chopped flat-leaf parsley leaves along with their delicate stems
2 tablespoons of dried mint or 1/4 cup of freshly chopped mint
2 large eggs, beaten
1 1/2 teaspoons of sea salt
1 teaspoon freshly ground pepper
2 tablespoons of freshly squeezed lemon juice
Light olive oil or sunflower oil, for cooking
Step 1
In a big bowl, combine the bread with the milk. Include the pork, beef, and potatoes in the bread mixture. Ensure everything is thoroughly mixed together. Stir in the onions, parsley, mint, eggs, along with the salt and pepper.
Step 2
Apply lemon juice onto the surface of the meat mixture to prevent excessive browning. Top it with a tea towel and allow it to sit at room temperature for about 30 minutes. Allowing the meatballs to reach room temperature prior to cooking can lead to fluffier results.
Step 3
Pour oil into a deep pot until it's approximately one-quarter full. Warm the oil over medium-high heat to reach a temperature of 350F (177C).
Step 4
Take a generous scoop of the meat mixture and shape it into a ball. Fry the meatballs in small batches, using a fork to turn them occasionally for uniform browning, until they reach a medium-dark golden color, about 5 to 6 minutes. Ensure you do not overfill your pan. It’s wise to cook just one first as a trial before committing an entire batch. Use a slotted spoon to transfer the cooked meatballs onto a serving dish.
PATATES ANTINAXTES
Garlic Potatoes with Olives, Lemon, and Coriander
Serves: 4-6
3 lbs (1.4 kg) of small yellow potatoes with their skins intact, thoroughly rinsed
2 tbsp coriander seeds
1/4 cup of pure virgin olive oil
10 peeled garlic cloves, mashed using the back of a knife
1 cup large green olives, with pits removed
1 big lemon, stripped into broad strips and squeezed (approximately 1/2 cup of juice)
1 teaspoon of coarse sea salt
Step 1
Put the potatoes into a big pot, fill with water, and let them come to a boil. Lower the heat to maintain a gentle simmer and continue cooking for about 6 to 7 minutes, or until they can be easily pierced with a fork. Remove from heat and drain the water, then allow them to sit off the stove for several minutes to cool slightly. Cut each potato in half along their lengths.
Step 2
Crush the coriander using a mortar and pestle. Alternatively, if you lack this equipment, put the coriander seeds between two sheets of parchment paper and gently crush them with the base of a water glass to break them apart.
Step 3
In a sizable frying pan, warm up the oil over medium heat. Cook the garlic for about 3 to 4 minutes until it becomes tender and transparent. Take out the garlic from the oil and place it aside.
Step 4
Place the potatoes into the heated oil and cook for 5 minutes, flipping them periodically. Afterward, add the coriander, garlic, olives, and strips of lemon zest, then continue frying for another 5 minutes until the potatoes turn crispy and golden brown. Remove from heat and mix the potatoes thoroughly with lemon juice and salt.
Tip: You can replace the olives, garlic, and coriander with a cup of Elies Tsakistes. see recipe ).
Excerpts of recipes and images taken from My Cypriot Table By Irene Matys. Copyright © 2025 Irene Matys. Photography by Irene Matys. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. This material has been reproduced with permission from the publisher. All rights reserved.
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