Turkish-Cypriot Cuisine
North Cyprus  

Chakistes (crushed green olives in marinate)
This is one of the favourite of the Turkish Cypriot appetizers. To make chakistes, pick some green olives early in winter, best in October. Try to select the large ones.
  • Large green olives
  • Water
  • Salt
  • Extra virgin olive oil
  • 1 egg
  • Garlic cloves -crushed
  • Lemon juice
  • Coriander -crushed

Chakistes (crushed green olives in marinate)First wash them well and dry in the sun. To split them, crush the olives gently with a flat stone or a hammer. Place them into a bucket and cover them with enough water. They have to stay in water for six days and the water has to be changed every consecutive day.

To preserve them measure enough water to cover them and dissolve some thick salt in the water. In order to make sure the water has got the correct quantity of salt needed, put a fresh egg in it. If the egg floats, with part of it coming out of water, then it is just fine. Add the juice of three lemons and pour half a cup of olive oil on the surface. They are ready to eat after one month.

  To serve the chakistes, get enough quantity out of the jar and wash under cold water to remove salt. Mix some olive oil with lemon juice, crushed coriander and some crushed garlic. Pour the mixture over the green olives and serve.

  • Vegetarian dishes have been marked with sign
  • Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London.
  • Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London.
  • Jemal, H., Cyprus Today, various.

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