Starters/Soups
Elies tsakistes - cracked green olives with coriander seeds, lemon and crushed garlic
Feta - salty white cheese usually crumbled on village salads
Halloumi - firm goats or ewe’s milk cheese, often served grilled
Hiromeri - marinated, smoked and pressed ham
Houmous - dip from soaked, crushed chick peas
Karaoli yahni - snails in tomato sauce
Kapari - pickled caper
Lountza - smoked and marinated loin of pork
Tahini - sesame seed paste, served as a dip
Taramosalata - dip made from smoked cods roe
Tzantziki/talattouri - yoghurt, cucumber and mint dip
Horiatiki salata - village salad of white cabbage, tomatoes, cucumbers, capers, olives, onion, feta and fresh coriander
Avgolemonosoup- egg and lemon soup
Trahanas - soup from cracked wheat and yoghurt
Main Dishes
Meat
Afefia - pork cooked in red wine and crushed coriander seeds
Keftedes - meat balls
Kleftiko ofto - lamb or goat wrapped in foil with herbs and baked in a sealed oven
Kolokotes - pastries stuffed with red pumpkin, raisins and pourgouri
Koupepiaor dolmades- stuffed vine leaves
Loukanika - Cyprus sausages
Moussakas - a pie made from layers of minced beef, spices and vegetables with a cheese topping
Resi - wheat and lamb pilaf, served at weddings
Sheftalia - minced pork and herb rissole
Souvla - large chunks of lamb cooked on a spit
Souvlakia - kebabs
Stifado - rich beef and onion stew
Yemista - baked stuffed vegetables with rice and minced beef
Fish
Fangri - sea bream
Kalamari - squid
Marida - whitebait
Octapodi krasato - octapus in red wine
Vegetarian Dishes
Fasolia - haricot beans cooked in a casserole
Pourgouri pilafi - pilaf of cracked wheat
Ravioli - pastry stuffed with halloumi and mint
Sweets
Bourekia - small puff pastries with meat, cheese or cream cheese filling
Daktyla - almond finger pastries elioti - olive bread
Loukoumades - doughnuts in syrup