Keftedes are traditional Greek meatballs, bursting with flavour from a blend of ground meat, fresh herbs, and spices. Often served as an appetiser or part of a meze platter, these meatballs are typically fried to perfection, creating a crispy exterior and a juicy, tender interior. Keftedes are commonly accompanied by tzatziki sauce, lemon wedges, and pita bread, making them a popular choice for gatherings and family meals.
Koupes are a traditional Cypriot street food, often enjoyed as a snack or appetiser. These savoury bulgur wheat shells are filled with a spiced meat mixture, typically made with ground pork or beef, onions, and aromatic herbs. The crispy exterior and flavourful filling make koupes a delightful treat, perfect for parties and gatherings.
Zalatina is a traditional Cypriot dish often enjoyed during festive occasions. It is a type of meat jelly, similar to head cheese or brawn, made by simmering pork meat and trotters with spices until the meat is tender and the broth gelatinizes. Once set, Zalatina is typically served cold as part of a meze platter, offering a savoury and tangy taste that pairs well with bread and pickles.
Skordalia is a traditional Greek dip known for its bold garlic flavour, typically made with potatoes, bread, or almonds blended with olive oil, vinegar, and garlic. This creamy, pungent dip is often served as an accompaniment to fried fish, vegetables, or as part of a meze platter. Its unique taste and smooth texture make it a delightful addition to any meal.
Tahinosalata is a creamy and flavourful dip made from tahini, a paste of ground sesame seeds. Popular in Greek and Middle Eastern cuisine, this dip is rich, nutty, and typically enhanced with garlic, lemon juice, and olive oil. It is often served as part of a meze platter, paired with fresh vegetables, pita bread, or as a condiment for grilled meats.
Tzatziki also known as Talattouri is a refreshing and creamy yoghurt-based dip. It combines the flavours of cucumber, garlic, and fresh herbs, making it a perfect accompaniment to grilled meats, vegetables, or as a dip for bread. Talattouri is a staple in Cypriot cuisine and is often enjoyed during warm weather for its cooling and vibrant taste.
Ezme is a spicy and tangy Turkish salad made from finely chopped vegetables and herbs, mixed with pomegranate molasses, lemon juice, and olive oil. It’s often served as a meze, an appetiser, or a condiment with grilled meats. This refreshing and vibrant dish adds a burst of flavour and colour to any meal.
Elioti, also known as olive bread, is a traditional Cypriot bread filled with black olives, onions, and aromatic herbs. It’s a savoury bread that is perfect for breakfast, snacks, or as an accompaniment to meals. The combination of olives and herbs gives it a distinctive flavour that is beloved in Cypriot cuisine.
Moungra is a traditional Cypriot pickled cauliflower delicacy, often enjoyed as part of a meze platter. The cauliflower florets are marinated in a tangy brine flavoured with garlic, vinegar, and spices, resulting in a crunchy and flavourful pickle. Moungra adds a zesty touch to meals and is a perfect accompaniment to grilled meats or other appetisers.
Octopus Stifado is a classic Greek dish that combines tender octopus with a rich, aromatic tomato sauce. Stifado, a traditional Greek stew, is typically made with onions, tomatoes, wine, and spices. This flavourful dish is often enjoyed as a main course, paired with crusty bread or a side of rice. The slow-cooked octopus becomes incredibly tender, absorbing the flavours of the sauce.
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