Halloumi with Caramelized Poached Dry Fruit is a dessert made with grilled halloumi served with dried fruit, poached and cooked with commarndaria.
Cypriot cookbook
Kypriaki Tyropita is a delicious Cypriot savoury cake which is made with halloumi, oil, eggs, milk and lots of mint in it.
Cypriot pitta bread are much different to the Greek pitas. They are flatbread like the other pita but are different in shape and in taste.
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.
Skordalia is a dip made by combining crushed garlic and mashed potatoes or stale bread (soaked in water) and nuts, and then olive oil is added to make a smooth emulsion.
Pischies is a Cypriot traditional fried pastry dessert made with dough on which it is generously brushed with olive oil, cinnamon and sugar and after shaping them they are fried in olive oil and then bathed in syrup.
Bourekia me kima is a type of fried or baked pastry made with flaky homemade phyllo and filled with cooked minced meat.
Galopoula Gemisti, is the Cypriot stuffed roasted turkey which is filled with finely chopped chicken giblets, rice, almonds and raisins.
The traditional Greek avgolemono soup is made only with rice which is boiled in the broth of chicken which we have previously boiled to take the broth. It is then thickened with the avgolemono sauce.
These tasty cheese-filled triangles are finger foods and can be served as appetizers, mezedes, side dishes, and snacks.