Koukouni was something I’ve never heard of before. Mrs. Despina Aresti from Akanthou village was the first person who introduced me to this dish. The area of Akanthou and the villages nearby, have access to the South side of the mountainside of Pentadaktylos where the soil is very fertile and the Cyclamen flower grows abundantly. Specifically, the type with edible leaves. The species Cyclamen cyprium is considered the national plant of Cyprus.

The regions in the southern part of the island didn’t have access to vines since the terroir there does not allow for their growth, so they used to gather the leaves (only the leaves) of the Cyclamens and stuffing them, preparing a koupepia-like dish – normally prepared with vine leaves – called Koukouni. Leaves that have already turned purple on the bottom side are not good for consumption since they are considered older thus, harder – woodier.

Initially, the leaves are blanched for a very short time to help remove any bitter flavours but also to help make them more pliable. The stuffing is prepared with onion, minced meat, rice, tomato, salt, and spices – depending on personal preferences such as mint, pepper, cinnamon. Then, a small quantity is placed on the wide side of the leaf and then the sides are folded inwards and then folded all the way across very tightly in order to create a small pouch. They are then placed in a pot in a circle with olive oil drizzled on the bottom. They are cooked covered in water and olive oil. This dish is linked to the occupied region of Cyprus, not very famous in the non-occupied part except from those who are still able to obtain Cyclamen leaves and are familiar with the recipe. It probably arrived to the island from Asia Minor (Mikra Asia) refugees that came here to seek shelter after the destruction of Mikra Asia. It has a particular taste, similar to the Greek ntolma only sweeter and the leaves are chunkier. It was considered a womanly job to prepare them, starting from the foraging of the leaves to the cooking process.