Kolokythokeftedes (pr. ko-lo-kee-tho-ke-FTE-thes) are fried patties made of grated courgettes (zucchini) – (kolokythia), as well as other herbs depending on preference, flour, bread crumbs. feta and egg to bind the mixture together.
Vegetarian
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.
Christopsomo, which translates as “Christ’s Bread”- pron. Christopsomo also named kouloúra tou Christoú (round bread of Christ), is usually a round loaf often made with the same ingredients as Easter bread. Raisins, nuts, cinnamon, cloves, and nutmeg are just a few of the taste treats found in this traditional sweet loaf.
Cypriot Traditional Tahinopita is a Lenten or vegan sweet bread, which is very flavourful as it is filled with tahini, sugar and cinnamon.
Yiaourtoglyko is a very easy Greek dessert made with whipped cream, Greek yoghurt and fruit preserves or compote. Very refreshing for summer days!
Glyko Karydaki, is a Greek fruit preserve of small (or young) walnuts and it is one of the best Greek traditional spoon sweets.
Glyka tou koutaliou, which means spoon sweets, are traditional, homemade sweet fruit preserves, served in a spoon as a gesture of hospitality in Greece and Cyprus. They can be made from almost any fruit, though sour and bitter fruits are especially prized. There are even spoon sweets made from vegetables and flowers.
Hoummous Soup is a unique twist on traditional hummus, transforming the beloved dip into a satisfying meal.
Kagianas (also called strapatsada), is a Greek summer side dish from Arcadia and is ideal to accompany BBQ and grilled meat dishes.
Ravioles is a Cypriot specialty, similar to ravioli, probably having its roots from the Venetian times. In Cyprus this pasta dish is filled with aged halloumi, eggs and mint and they are cooked in chicken broth.