cypriot Recipes
29 delicious cypriot recipes from around the world
Afelia (Pork with Red Wine and Coriander)
Afelia is a traditional Cypriot dish featuring tender pork cubes marinated and slow-cooked in red wine with the aromatic punch of coriander seeds. It's a deeply flavorful and comforting stew, often served with bulgur wheat (pourgouri) or crusty bread.
Avgolemono (Cypriot Lemony Chicken and Rice Soup)
Avgolemono is a comforting and classic Cypriot soup characterized by its creamy, lemony broth made from chicken, rice, eggs, and lemon juice. It's a staple in Cypriot households, often enjoyed during colder months or when feeling under the weather.
Bamies Yiahni Sto Fourno (Cypriot Baked Okra with Chicken)
A comforting Cypriot classic, Bamies Yiahni Sto Fourno combines tender chicken, sweet okra, and fragrant herbs in a slow-baked tomato sauce. Traditionally cooked in large family trays, this dish is perfect for sharing, with flavors deepening as it gently bakes. Serve with warm bread or pilafi pourkouri to soak up every drop of the rich, spiced sauce.
Bourekia me Anari
Crispy, deep-fried pastries filled with a sweet and aromatic mixture of anari cheese (a soft, unsalted ricotta-like cheese), cinnamon, sugar, and rosewater. These delightful treats are often dusted with icing sugar and are a popular Cypriot dessert or sweet snack.
Cypriot Fasolada (White Bean Soup)
Fasolada is a hearty and nutritious white bean soup, often considered the national dish of Cyprus. It's a simple yet flavorful dish, rich in vegetables and slow-cooked to perfection. This version emphasizes the traditional preparation with olive oil, tomatoes, carrots, celery, and aromatic herbs.
Cypriot Koukouvagia (Owl) Salad
Koukouvagia, also known as Dakos in Crete, is a refreshing and wholesome salad featuring barley rusks topped with grated tomatoes, feta or mizithra cheese, and a drizzle of olive oil. It's a simple yet flavorful dish, perfect for a light lunch or appetizer, embodying the fresh flavors of the Mediterranean.
Cypriot Tahini Pita Bread
A soft, slightly chewy pita bread flavored with tahini, a staple in Cypriot cuisine, perfect for scooping up dips or serving with grilled meats.
Cypriot-Style Grilled Halloumi with Lemon and Oregano
Thick slices of halloumi cheese grilled to golden perfection, drizzled with fresh lemon juice and sprinkled with dried oregano. A simple yet iconic Cypriot appetizer.
Giaprakia Kalamatas (Cypriot Stuffed Cabbage Rolls)
Giaprakia are tender cabbage leaves stuffed with a flavorful mixture of rice, minced meat, and aromatic herbs, simmered in a savory broth. This version is a comforting and hearty dish, perfect for a family meal. It's a testament to the resourcefulness and deliciousness of traditional Cypriot home cooking.
Halloumi and Watermelon Salad with Mint and Pomegranate
A refreshing and vibrant salad that perfectly balances the salty, squeaky texture of grilled halloumi with the sweet juiciness of watermelon, enhanced by the coolness of mint and the tart burst of pomegranate seeds.
Kalamarakia Gemista (Stuffed Squid)
Tender squid stuffed with a flavorful mixture of rice, herbs, and sometimes minced meat, then baked in a rich tomato sauce. A delightful seafood specialty from the Cypriot coast.
Kleftiko Lamb (Cypriot Style)
Slow-cooked lamb, traditionally baked in a sealed pit, resulting in incredibly tender and flavorful meat infused with herbs and lemon.
Kolokassi Stew
A hearty and comforting stew made with kolokassi (taro root), often cooked with pork or chicken in a rich tomato-based sauce. The unique texture of kolokassi, combined with aromatic vegetables and spices, makes this a staple of Cypriot cuisine.
Kolokythokeftedes (Cypriot Zucchini Fritters)
Crispy on the outside and tender on the inside, these savory zucchini fritters are a popular meze item in Cyprus, flavored with fresh herbs and feta cheese.
Koubes Mpouklia (Fried Stuffed Dumplings)
Crispy fried dumplings with a savory meat filling, a popular Cypriot meze dish that offers a delightful contrast between its crunchy exterior and tender interior.
Koupepia (Traditional Stuffed Grape Leaves)
Tender grape leaves stuffed with a flavorful mixture of rice, herbs, and sometimes minced meat, slow-cooked to perfection. A staple of Cypriot meze.
Koupepia Gemista (Stuffed Vegetables)
A hearty and flavorful dish of vegetables (tomatoes, peppers, zucchini, or eggplants) stuffed with a seasoned rice and herb mixture, often with the addition of minced meat. This is a vegetarian variation of the popular koupepia.
Koupepia Gemista me Kima (Stuffed Grape Leaves with Rice and Minced Meat)
Tender grape leaves stuffed with a flavorful mixture of rice, minced meat, fresh herbs, and aromatic spices, then slow-cooked in a savory tomato-based broth. This dish is a beloved staple in Cypriot cuisine, often served as part of a meze spread or as a comforting main course.
Koupepia me Ryzi kai Kima (Kipriaka)
A staple of Cypriot cuisine, these are vine leaves stuffed with a flavorful mixture of rice, minced meat, and fresh herbs, slow-cooked in a tomato-based broth.
Koupepia Salata (Stuffed Grape Leaves Salad)
A refreshing and flavorful salad featuring cooked vine leaves stuffed with a mixture of rice, herbs, and sometimes finely chopped vegetables, served chilled with a lemon-herb dressing.
Koupepia with Rice and Mince
A variation of the classic Koupepia (stuffed grape leaves), this version incorporates rice and minced meat within the filling, offering a heartier and more substantial dish.
Makarounia tou Fournou (Baked Pasta with Minced Meat and BĂŠchamel)
A beloved Cypriot baked pasta dish, Makarounia tou Fournou features a layer of pasta topped with a rich, spiced minced meat sauce, all enveloped in a creamy bĂŠchamel and baked until golden brown.
Mousakka Kipriaki me Patates
A hearty Cypriot take on the classic moussaka, featuring layers of thinly sliced potatoes, eggplant, and a rich meat sauce, topped with a creamy bĂŠchamel.
Pastitsio (Cypriot Style)
A rich and comforting baked pasta dish, layered with spiced ground meat, bĂŠchamel sauce, and pasta, often considered a Cypriot national dish.