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The Cypriot diet is considered to be one of the healthiest, due to a large amount of fresh, locally produced ingredients, as well as its use of olive oil. Many of the dishes traditionally served have been influenced by Greek, Middle East, Mediterranean, and even British cultures. The dish most often described as the national dish of Cyprus is Fasolada, a white bean soup, sometimes described as Sailors Bean Soup. Its origins can be traced to Ancient Greece, and it is believed to have been adapted from the soup used in dedication to the Greek God Apollo and was cooked especially for the Pyanopsia Festival.

Ingredients

• 2 cups dried white beans (navy beans/haricot beans)       

• 7 tbsps. virgin olive oil    

• 2 tbsps. tomato paste    

• 10 cups water    

• 3 carrots (sliced into coins)          

• 3 spring onions (finely diced)       

• 2 cloves garlic (crushed) 

• 3 ripe tomatoes (seeded and sliced)          

• 1 bay leaf           

• ½ bunch parsley (finely chopped) for serving         

• 1 celery stalk (chopped) 

• Salt & Pepper     

• 1 lemon, juiced

• More lemon juice and olive oil for serving              

Directions

1. Soak the white beans in cold water for twelve hours, then discard water and rinse the beans.

2. Fill a saucepan of water, turn on the heat and add the soaked beans.

3. Place the lid on the saucepan and boil the beans for fifteen minutes.

4. Drain, discard the water and set the beans aside.

5. Heat the olive oil in a non-stick soup pot.

6. Sauté the finely chopped onions and crushed garlic in the olive oil until soft.

7. Add the ripe tomatoes, carrots, and celery.

8. Stir together and add the tomato paste.

9. Add the beans to the pot.

10. Add the bay leaf. Pour in the lemon juice.

11. Pour in adequate water to cover the ingredients. Season with salt and pepper.

12. Bring to a boil and cook on high heat for five minutes.

13. Reduce the heat, cover the pot, and let the soup simmer for two hours.

14. Stir occasionally and add more water if necessary.

15. Adjust the cooking time if needed and turn off the heat when the beans are tender.

16. Ladle into serving bowls.

17. Drizzle with lemon juice and olive oil, then top with chopped parsley before serving.

Recipe adapted from nationalfoods.org.