This simple yet delightful Cypriot tomato-based sauce is often found in various Cypriot dishes. Also known as ‘Yiahni’ in Greek, this sauce reflects the essence of Cypriot home cooking. It is relatively simple to make and is often combined with other ingredients to create several Cypriot dishes. Its comforting and hearty flavour is often used as a stewing medium for both vegetables and meat. The sauce, characterised by its rich flavour, is often enhanced by several herbs and spices. These often give the sauce a distinct Mediterranean flair. This recipe is for the basic tomato-based sauce only, which can be stored in the fridge or even frozen for later use.
HOW TO MAKE CYPRUS YIAHNI
Ingredients:
2 teaspoons of olive oil
1 finely chopped onion
1 cloves of finely chopped garlic
5 fresh tomatoes or 1 canned tomatoes
1 teaspoon of oregano
2 bay leaves
I teaspoon of thyme
1 small bunch of parsley
A pinch of salt and pepper
Instructions:
In a pot, heat the olive oil and then sauté the chopped onions until translucent.Â
Add the chopped garlic and cook for a minute until fragrant.
Stir in the tomatoes and then add the herbs as required.
Season with salt and pepper.Â
Allow the sauce to simmer for about 30 minutes, stirring occasionally, until it thickens.
