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.
Traditional
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”.
Melomakarona are olive oil cookies, bathed in honey syrup, with walnuts and cinnamon, which traditionally, are made during the holiday season of Christmas and New Year.
These Cypriot Kourabiedes are similar to the Greek ones but they are made with spry shortening, which makes them soft and fluffy.
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.
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.
Kagianas (also called strapatsada), is a Greek summer side dish from Arcadia and is ideal to accompany BBQ and grilled meat dishes.
Fried Halloumi Halloumi is the most popular cheese in Cyprus and it has been registered as a protected Cypriot product. You can eat it as it is or fried, grilled or barbecued.
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.