Recipe 3: Rezan's Olive Bread with Coriander
'Rezan's Olive Bread with Coriander’ recipe is the third in our set of handwritten heirloom recipes. Submitted by Kelami Ata, Rezan's son, claims it's the best olive bread in the world – and we agree! We made it with our two young sons and they loved it.
Tell us a bit more about the person behind the recipe?
The recipe is from my mother Rezan. She migrated to Australia from North Cyprus in 1969 with my father. Leaving her family behind, she made a new life in West Sunshine where she has lived ever since.
Food is her way of connecting to her homeland. Her recipes are a life's work – she is always striving to improve all of her recipes, and her work is never done! Each recipe is refined over and over again, resulting in several versions of the same recipe amongst her books, files and cupboards. And the trip across the globe necessitates some local improvements – there is no Tasty Cheese in North Cyprus!
What is your relationship to that person and the recipe?
Mum's olive bread was and is a staple among the huge spread of food made at special events – birthdays, bayram (eid), or when guests came to visit. These days when her kids are the guests, it's a special treat to take home a loaf or two of one of my favourites – 'freeze one' she says! My anecdotal evidence is that it is the best olive bread in the world, and anyone who is fortunate enough to try it can't help but agree.
What is your favourite memory of the recipe?
No single memory sticks out, but I do enjoy the jealous stares I get when I take it to work...
Production: Letterpress printed on Colorplan Harvest 270gsm stock in olive coloured ink, die cut with round corners.
Size: A6 (105 x 148mm)
We’re collecting more recipes to print, if you have a handwritten recipe you’d like to share (and are happy to have printed and shared) please email us!