Taramosalata, is a wonderful Greek dip made with red or white fish roe of the cod or carp fish, served as an appetizer.
Mezedes-appetizers
Agioritiki Tigania is a mixture of fried meat in a wine sauce. The name of this dish is named after Mount Athos, which in Greek is Aghion Oros. I don’t know if the monks in Agion Oros prepare this dish but it is a very good mezes.
Halloumi with Caramelized Poached Dry Fruit is a dessert made with grilled halloumi served with dried fruit, poached and cooked with commarndaria.
Melitzanosalata is a traditional Greek vegan dip / appetizer made with eggplants which have been charred over charcoal or over an open flame, until the skin blisters, to get a smoky taste. The skin is then removed, as well as the seeds, if any, and the eggplant is either finely chopped, mashed with a fork or pureed.
Koupes with Mushrooms is a snack we love eating in Cyprus, during the fasting period. These are available in most bakeries but you can also buy them frozen in the supermarkets.
Jacket potatoes are potatoes that have been cooked in the oven with the skin on. They have to be scrubbed and washed well before cooking. Pricking the potato with a fork or a skewer allows steam to escape during the cooking process.
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!
This delightful cauliflower recipe transforms simple cauliflower into a crispy, cheesy sensation that will leave your taste buds craving for more.
Moungra is a Cypriot delicacy which is unique to Cyprus. This recipe is unique as to the method of pickling, by fermentation.
Koupes, is a street food we find in Cyprus, made of bulgur wheat and filled with ground meat, which is served as a snack or as part of a mezes dish.