Vegetarian

Cypriot Traditional Tahinopita is a Lenten or vegan sweet bread, which is very flavourful as it is filled with tahini, sugar and cinnamon.

Yiaourtoglyko is a very easy Greek dessert made with whipped cream, Greek yoghurt and fruit preserves or compote. Very refreshing for summer days!

Glyko Karydaki, is a Greek fruit preserve of small (or young) walnuts and it is one of the best Greek traditional spoon sweets.  

Glyka tou koutaliou, which means spoon sweets, are traditional, homemade sweet fruit preserves, served in a spoon as a gesture of hospitality in Greece and Cyprus. They can be made from almost any fruit, though sour and bitter fruits are especially prized. There are even spoon sweets made from vegetables and flowers.

Hoummous soup is made with the same ingredients as for hoummous dip. More hot broth is added until it reaches the consistency of a soup and is served with croutons. The cooked chickpeas can be freezed, so when making this soup, I usually boil more in order to make the dip whenever I like.

Kagianas (also called strapatsada), is a Greek summer side dish from Arcadia and is ideal to accompany BBQ and grilled meat dishes.

Ravioles is a Cypriot specialty, similar to ravioli, probably having its roots from the Venetian times.  In Cyprus this pasta dish is filled with aged halloumi, eggs and mint and they are cooked in chicken broth.

Olive Oil Mashed Potatoes, in Greek “patates poure”, (pronounced pa-TAH-tess pou-RHé) are delicious and perfect to accompany many meals.

Bourekia is  a pastry made with a thin flaky  phyllo, and are filled with anari which is the Cypriot name of the cheese, which is similar to anthotyros or ricotta.   Anari is a white soft whey cheese which is produced when making halloumi or kefalotyri.    It has a delicate, creamy flavour, slightly sweet, …

Kattimerka, is a traditional pastry dessert, similar to pischies but instead of being fried, these are cooked in a traditional frying pan called sadji. Sadji resembles like the Arab Saj, however, unlike the Arab saj, which is dome shaped, the Cypriot sadji resembles more like a wok. You can use a wok or any non-stick sautéing pan.