5 Questions With…Charis Nicolaou

Through her Youtube channel Joy of Origins, Charis documents the traditional cuisine and culture of her home island of Cyprus. Read on to learn about the inspirations behind the project, what influences Charis’ cooking, and how Cypriots eat during their island’s hot, dry summers.

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What inspired you to start Joy of Origins?

There were two main factors that inspired me, or mostly urged me, to start Joy of Origins. 

The first was for me to understand my Cypriot roots and culture, as well as showcase them, so that I could feel proud and maybe make other Cypriots feel proud too. Living abroad and being asked several times where I was from and what it means to be Cypriot, I felt like there was a gap that needed answers. I didn't want to be defined solely by the two omnipresent narratives of my island: its political problems and Cyprus as a luxury tourist place. I knew there was something deeper and more meaningful. 

Secondly, I realized, after losing one of my grandparents and having another facing serious health problems, that these elderly people would not stay with us forever. So, I wanted to spend time with them, learn from them, and keep their knowledge alive, so that my grandchildren could also learn from them. This knowledge encompasses aspects of simple life, connection with the land, cooking, preserving, and so much more.

How did your grandmother(s) influence the way you currently cook?

I don't believe their influence was directly reflected in a particular dish, cuisine, or taste within my personal cooking. Our generation has had the opportunity to live in various places outside of our home country, allowing us to experience a wide culinary variety and gain knowledge about nutritional values, among other things. Therefore, in my everyday cooking (when I don't cook for Joy of Origins), I draw inspiration from all the places I've lived and the people I've met.

However, what I truly believe has been influenced by my grandparents is the way I value the origin of food and its connection to the land. Understanding the seasonality of fresh produce, discovering wild edibles, and learning how to preserve and store them throughout the year are invaluable gifts passed down by my grandmothers. These teachings have greatly transformed the way I approach cooking.

What are some typical summer meals eaten in Cyprus?

Summer is the season when Cyprus is abundant with fruits and vegetables. While each family enjoys different dishes, one particularly famous summer delicacy is "Mahalepi." This dessert is made from maize starch and is served cold with rosewater and rose syrup.

Additionally, watermelon is an integral part of Cypriot summer cuisine. It is consumed in large quantities, so much so that my grandparents, who were watermelon cultivators, passed down the tradition in my family of substituting salad with watermelon. As a result, watermelon is incorporated into almost every meal.

Personally, my favorite combination includes watermelon and "Pomilorotiania," which consists of fried potatoes mixed with fresh tomato sauce and egg.

Are there any wild foods you forage for in the summer months?

Summer in Cyprus is typically very dry, which means that leafy wild edibles do not thrive as much. However, there are still a few fruits and herbs that can be foraged. These include wild figs, lavender, prickly pears (the fruits of this cactus are commonly consumed, but the leaves are also edible), carobs from wild carob trees (although they are mostly cultivated nowadays), wild fennel towards the end of August, and a particularly unique one: terebinth tree seeds, available from September onwards.

What do you find unique/special/fascinating about Cypriot cuisine?

What I find truly fascinating about Cypriot cuisine is how it beautifully blends various cultures that have influenced the island throughout its history. This unique fusion of flavors and cooking styles as well as local ingredients and produce, creates a vibrant and diverse culinary experience.