Vazania, as they are called in the Cypriot dialect, (in Greece they are called melitzanes), is a simple dish made withe fried eggplants and potatoes, which are cooked, together in a tomato sauce to make them “giahni” (stewed). This vegan dish, uses only a few ingredients, so it’s not only frugal but also very delicious.
Traditional
Koupepia me lahana, are the Cypriot version of dolmades, made with Silverbeet leaves, instead of vine leaves, cooked with tomatoes.
Baklavas is one of the most famous Greek desserts. It is a rich, sweet pastry made of layers of phyllo layers, filled with chopped nuts, drenched with syrup.
Karpouzopita, which comes from the words “karpouzi” (watermelon) and “pita” (pie also meaning flat) is a traditional Greek recipe coming from the Cyclades and having its roots in the antiquity.
Glyko Karpouzi is a fruit preserve made with the rind of the watermelon (karpouzi in Greek pronounced Glee-KHO kar-POU-zee), so whenever you get a thick skinned watermelon, you can use the rind to make this sweet fruit preserve.
Kaloirka is a traditional Cypriot recipe, which is a pasta dish filled with minced veal or beef, similar to meat ravioli or tortellini.
Pastitsio is a layered Greek pasta casserole dish, made with tubular pasta, meat sauce and topped with bechamel sauce.
Kokoretsi is a traditional Greek Easter dish consisting mainly of seasoned lamb or goat offal wrapped with lamb or goat intestines.
Flaounes pr. flah-OU-ness (singular flaouna) is a traditional Cypriot Easter cheese bread made with an aromatic yeasted phyllo dough, filled with a special Cypriot cheese, called Pafitiko, made during the Easter period especially for flaounes, flavoured with Masticha (mastic resin), mahlepi (mahleb) and mint.
Tsourekia (singular tsoureki) pronounced tsou-RHAE-khia, is a kind of brioche sweet bread which is made in Greece during Easter.