Grown in the fertile fields of the Heartland villages, this versatile vegetable is a treasured gem of the island’s agricultural heritage. Also known as kourvoula, it stands out for its unique flavour – milder and sweeter than a broccoli, and crispy and juicy like an apple.

Kouloumpra is often used in soups, vegetable balls (keftedes) and salads. However, among Cypriots, it is especially popular to be eaten raw as an appetizer, simply sprinkled with salt and lemon.

Rich in Vitamins A, C, and K, fiber, and low in calories, Kouloumpra is not only a delicious addition to our meals but also the perfect choice for a healthier diet.

The name kouloumpra is even incorporated into the local idiom “kkele kouloumpra” (where Kkele refers to the head), which is used to describe someone who is being a bit silly or naïve. The expression is commonly used in a gentle, teasing manner.

Try Kouloumpra today and you will definitely elevate your culinary creations.

Here is a recipe for Kouloumpra baked in garlic slurry. This traditional dish hails from Deryneia, a village in the Ammochostos district, and is commonly found throughout the Kokkinochoria region.

Ingredients:

•     1 large kouloumpra (with its leaves)
•     3 garlic cloves
•     1 small coffee cup of olive oil
•     2-3 tablespoons of village flour
•     ½ cup of water
•     Salt
•     Juice of a small lemon

Instructions:

Peel the kouloumpra and cut it into pieces. Place the pieces along with some of the leaves in a pot with water and let them boil for 10-15 minutes.

In a small pan, heat olive oil and fry the garlic, chopped into small pieces. Add the fried garlic to the boiled kouloumpra, reserving a bit of the cooking liquid.

Add lemon juice and salt to taste.

Dissolve the flour in ½ cup of water and add it to the kouloumpra. Stir for 2-3 minutes over medium heat until the mixture thickens.

Turn off the heat and continue stirring for a bit longer.