Meliz Berg’s secret ingredient: dried mint

This distinctive but often overlooked dried herb is brilliant in meatballs, and balances salty cheese or sweet dried fruit

It’s my favourite dried herb. Dried mint, I think, is one of those ingredients, especially in Cypriot cuisine, that has such a distinctive flavour profile, just a teaspoon can immediately change a dish. We use it a lot in cakes and pastries such as pilavuna. This is a Cypriot pastry filled with cheese, but the dried mint offsets that saltiness.

It pairs incredibly well with hellim [halloumi], another quintessential Cypriot ingredient. So if we’re making any kind of pasta dish, there’s no parmesan – instead we use finely grated hellim with dried mint.

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