Ovelias is a Greek Easter tradition where a whole lamb is roasted on the spit.  The word ovelias pronounced Oh-veh-LI-as comes from the ancient Greek word “ovelos” which used to be a wooden or steel rod, where pieces of meat were skewered on and slowly cooked.  Nowdays, the word “ovelias” means a whole lamb cooked for Easter on the spit.

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.

Sheftali pl. Sheftalia are Cypriot oval shaped crépinettes, made with minced pork, herbs and spices which are then wrapped in caul fat and barbecued.

This vegan carrot cake is so easy to make, it is moist and tastes fantastic.  You can eat it as it is or add a glaze on top!

Koupepia Gialantzi are a traditional Cypriot dish, commonly known as stuffed vine leaves. They are similar to the Greek dish dolmades but are vegan with only rice and herbs.

Taramosalata, is a wonderful Greek dip made with red or white fish roe of the cod or carp fish, served as an appetizer.

Patates Antinahtes is a Cypriot side dish, made with whole baby potatoes with the skin on, which are fried and then cooked in red dry wine, flavoured with coriander seeds and cumin.

Tsourekia (singular tsoureki) pronounced tsou-RHAE-khia, is a kind of brioche sweet bread which is made in Greece during Easter.

Koulourakia Paschalina are Greek Easter Traditional Cookies, which are crispy outside and soft inside, full of orange flavour.

Magiritsa is a traditional Greek Easter offal soup which is the first thing served after the midnight mass on Saturday evening.