Makaronia me Kima (pr. Mah-kha-RHO-niah MEH Kee-MAH), which literally means “Pasta with Ground Meat”, is a pasta dish with Spaghetti and Greek Meat Sauce, similar to Bolognese but with Greek flavours.
Ground meat
Koupepia me lahana, are the Cypriot version of dolmades, made with Silverbeet leaves, instead of vine leaves, cooked with tomatoes.
Pastitsio is a layered Greek pasta casserole dish, made with tubular pasta, meat sauce and topped with bechamel sauce.
Sheftali pl. Sheftalia are Cypriot oval shaped crépinettes, made with minced pork, herbs and spices which are then wrapped in caul fat and barbecued.
Giouvarlakia, pronounced yiou-var-LA-kia, is a Greek soup with meatballs using ground veal, pork or chicken, rice, herbs and spices cooked and thickened with a lemony avgolemono sauce.
These Greek Keftedes me Rodi (Meatballs with Pomegranate Sauce) are perfect on any occasion and if formed into small balls, they will be the hit of your next party!
Potato croquettes (from the French verb “croquer”, which means to crunch, are mashed potatoes in which more ingredients are used for taste.
Makaronia tou Fournou means pasta baked in the oven and is a common dish in Cyprus, often served as a main course, with a salad but in Cyprus it is an essential dish during all celebrations.
Keftedes are juicy Greek meatballs made with ground veal, flavoured with oregano, fresh parsley and mint. They are the star of every party.
Moussakas (pr. mouh-sah-KHAS), is a casserole of layered sautéed slices of potatoes and eggplants (in some places they also add zucchini and tomatoes), with the meat sauce (either pork or veal) in the middle layer and topped with a lush layer of béchamel sauce and myzithra or graviera cheese, baked in the oven.