Afelia is a traditional Cypriot dish of small pieces of fried pork meat cooked in red dry wine and coriander. It is usually accompanied by bulgur pilaf or “patates antinachtes”.
Kopiaste.. Flavours of Cyprus
Lamb or goat ofton kleftiko is an easy, rustic, traditional Greek dish made with lamb, cooked in the oven wrapped in parchment paper.
Tambouli salad, also written as tabouli or tabbouleh, is a refreshing parsley salad, which is made with bulgur wheat tomatoes, onion, cucumber, fresh mint and dressed with extra virgin olive oil and lemon juice.
Cypriot Traditional Tahinopita is a Lenten or vegan sweet bread, which is very flavourful as it is filled with tahini, sugar and cinnamon.
Koupepia (as we call them in Cyprus) are dolmades made with grape leaves, stuffed with ground pork or veal, rice, fresh herbs and seasoning, cooked with tomato and lemon juice.
Kolokassi, from its ancient name “colocasia esculenta”, known as taro, is a root vegetable prepared the same way as potato. Chirino me Kolokassi, is a recipe from the Cypriot cuisine, which is stewed pork with taro.
Kouneli or Moschari Stiffado (also written stifado), is a Greek stew which is usually made with hare but domestic rabbits are just as good for this dish.
Horiatiki Salata, which means village or peasant style salad, is widely known as “Greek Salad” and is a common component of a Greek meal.
Kolokotes (singular kolokoti, pr. Koh-loh-ko-TES), are traditional Cypriot pastries, similar to turnovers, calzone, empanadas, boureki or pies, made with squash or pumpkin.
Tzatziki is a traditional Greek appetizer, made with Greek strained yoghurt, cucumber, garlic, salt, vinegar and extra virgin olive oil, usually served as a meze dish.