Cypriot Recipes & Cookbooks

How to Cook dishes from Cyprus

• Baklava - A sweet pastry made from phyllo dough, filled with chopped nuts (pistachio nuts or walnuts).
  
  
  
• Dips - often served with Pita (unleavened) bread - including: Hummus (chickpea dip), Melitzanosalata (eggplant dip), Skordalia (garlic sauce dip), Tahini (sesame paste dip), Taramosalata (carp roe dip) and Tzatziki (yogurt, cucumber and garlic dip).
  
  
• Calamari - Squid rings fried in a light batter.
  
  
  
• Dolmades - Stuffed grapevine leaves. The stuffings used are usually rice, vegetables or meat.
  
  
• Grilled octopus - Marinated octopus, cooked on a barbecue grill.
  
  
• Halloumi and lounza - Cypriot cheese (halloumi) with a slice of meat (usually smoked pork) or piece of sausage (usually lamb). The two are grilled together, and then eaten. Halloumi and lounza is also a popular sandwich filling.
  
  
• Keftedes - Fried meatballs with oregano and mint.
  
  
• Sheftalia - A traditional Cypriot sausage made from ground pork or lamb shoulder. It contains onions and parsley, as well as salt and pepper. Sheftalia are cooked on a barbecue grill, and sometimes eaten in pita bread.
  
  
• Souvlaki - meat, fish or shrimp grilled on a skewer.
  
  
  
• Stifado - Beef and onion stew, flavored with red wine.
  
  
  
• Village salad (this dish is usually known outside of Greece and Cyprus as "Greek salad") - A salad made from cucumber, tomato, bell peppers and red onion. Additionally, capers and olives are sometimes added. The salad is seasoned with salt, black pepper and oregano, and dressed with olive oil and vinegar. A lump (or some crumbled pieces) of feta cheese is often used to top the salad.

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