AFELIA / AFFELLA
Αφελία
A dish with Greek origins, Afelia was the equivalent of Ovelia in Greece, meaning cooked meat. In Cyprus, Afelia is made from pork marinated in red wine. Although of Greek origin, it is a staple of traditional Cypriot cuisine.
AVGOLEMONO
Greek lemon and egg soup.
Avgolemoni is one of the most popular Greek soups. It is very high up the list together with lentil soup, youvarlakia with avgolemono (meatball soup) and psarosoupa (fish soup). The name essentially translates to “egg and lemon”
DÖNER / DONNER (Türkisch)
The world famous Turkish kebab means 'rotating' kebab in Turkish. It is made from lamb, chicken or beef, slowly roasted on a vertical spit and then thinly sliced. Döner is served on a plate with salad and rice or potatoes; in bread as a bun; or in an envelope known as dürüm
DÜRÜM (Türkisch)
Just like the actual meaning of the word 'pita', the word 'dürüm' does not indicate a full-fledged dish. The word dürüm only means 'rolled up' in Turkish. That is also the reason why dürüm kebab, dürüm chicken and dürüm shawarma are on the menu: different types of meat with different spices, but all rolled up in dough and each delicious with a sauce
FALAFEL (Arabisch)
Φαλάφελ
Falafel is a dish from the Levante (Middle Oosten) consisting of fried balls of mashed chickpeas and/or broad beans.
FASOLIA (Arabisch)
Φασόλια
Fasolia, a classic Middle Eastern dish, is made from tender lamb, white beans and tomato sauce. It is a simple dish that contains a lot of flavor and is usually served with rice.
GEMISTA
Γεμίστα
Yemista or gemista is a Greek dish traditionally consisting of vegetables such as tomatoes and green peppers that are stuffed with rice and vegetables' inner parts. The stuffed vegetables are then baked in the oven. The name of the dish means stuffed in Greek language, and it's a typical summer dish.
GYROS
Γύρος
After the souvlaki, gyros is probably the most popular Greek dish abroad and it is very easy to recognize in Greece: it is that delicious grilled meat that you see slowly turning and frying through the restaurant windows... accompanied by a divine smell ! Like souvlaki, gyros are usually made with pork or chicken, and sometimes lamb.
KEBAB
Κεμπάπ
Small pieces of tender boneless meat are threaded onto a skewer and then grilled or broiled over a fire. There are many different types of kebabs to suit a particular recipe, but in general, kebabs are made with soft cuts of meat, mashed meat, and sometimes it is compressed minced meat that is fried in a large pan. While lamb was traditionally used to prepare kebabs, today beef, goat, chicken or other meats can be used to make kebabs.
KEFALAKI
Κεφαλάκι
Kefalaki is a lamb's head - cooked whole - cooked with salt and lemon or cooked in the oven. You can only find it in very traditional restaurants and taverns!
KEFTEDES / KEFTEDAKIA
Κεφτεδάκια
he Greek/Cypriot meatballs are made with old breadcrumbs. Some prefer to soak the bread in water and others in milk. Usually ground veal is added and oregano, parsley and mint are added for flavor.
KLEFTIKO
Κλέφτικο
Kleftiko is made from lamb and also has Greek origins.
The marinade is a mix of bay leaves, garlic, herbs, lemon, salt and pepper which is then poured over the lamb and the lamb is then left in the refrigerator to marinate overnight or at least four hours.
KOKORETSI
Κοκορέτσι
Kokoretsi is a grilled dish made from the entrails of a goat or lamb. The liver, heart, kidneys and lungs are processed in kokoreç. These entrails are first cut into coarse pieces and then seasoned. After this, the pieces are threaded onto a spit and covered with a gut. The kokoretsi is then roasted over charcoal.
KOLOKASSI
Κολοκάσι
Kolokassi is a root vegetable also known as wild taro, dasheen, elephant ears or Colocasia esculenta, usually cooked with meat but goes well with chicken and beef.
KONTOSOUVLI
Κοντοσούβλη
Kontosouvli is a traditional Greek dish consisting of large pieces of pork or chicken marinated in a mixture of herbs and spices, then skewered and slowly cooked on a rotisserie, much like a gyro or souvlaki.
KOTSI PORK KNUCKLE
Slow roasted pork shank with a sweet and tangy sauce. The meat becomes juicy and tender and you can cut it with a spoon.
(In Germany they called it If grilled Schweinshaxe, when boiled Eisbein)
KOTSI LAMB KNUCKLE
Slow roasted whole lamb shank with a sweet and tangy sauce. The meat becomes juicy and tender
KOUPES / KOUBES
Κουπές
Croquettes shaped like torpedoes, Koupes is another dish native to the Levant region.
Minced meat, parsley, onion and herbs are put in a casing of Bulgur wheat, flour and egg and then fried.
KUSHBASHI (Türkisch)
The Turkish equivalent of souvlaki is called kushbashi and is made from cow meat. These are eaten as is or in a wrap. The packaged kushbashi contains various ingredients from Turkey. The wrap bread is also different: the Turkish version has a thin wrap, while the Greek one comes in a pita, which is similar in consistency to pizza bread. The pita is actually lightly grilled on one side as well, to be crispy on the outside but soft on the inside.
LAHMACUN
λαχμακούν
Lahmacun or lahmajoen is a traditional Middle Eastern dish.
Lahmacun has a typical spicy taste. It is made of dough that is topped with a mixture of spicy minced meat, onion, fresh tomatoes, spicy peppers and parsley. This is often prepared in an oven. It can be eaten rolled up as a wrap, but it is often cut into smaller pieces and served as a dish. Before consumption it is usually sprinkled with lemon.
LOUVI
Louvi is a healthy traditional Cypriot dish of black eyed peas, cooked with silverbeet (chard) and served with extra virgin olive oil and lemon juice.
LOUNTZA
Λούντζα
In Cypriot cuisine, lountza is made from pork tenderloin, which is first pickled and marinated in red wine, then dried and smoked
LUKANIKA
Λουκάνικα
The traditional spicy village sausage known as Loukanika is dried and contains red dry wine, salt, garlic and spices, including coriander seeds and black pepper. Loukanika is made with pork.
MAKARONIA tou FOURNOU
Μακαρόνιατου Φούρνου
Baked macaroni, this is the Cypriot version of pastitsio.
Makaronia tou fournou means pasta baked in the oven and so pasta tubes like bucatini are layered with cheese and minced pork, then placed in a large oven until browned and cooked through. Sometimes cheese is sprinkled on top to make it crispy. The minced meat is not cooked in tomato sauce, which also makes it different from pastitsio.
MANAKISH
Manakish or in singular form man'ousheh, or other spellings, is a popular Levantine food consisting of dough topped with thyme, cheese, or ground meat. Similar to a pizza, it can be sliced or folded, and it can be served either for breakfast or lunch.
MOSHARI KOKKINISTO
Moschari kokkinisto is a beef stew combined with lots of tomatoes. Soft and spicy in taste due to the combination of cinnamon and cloves.
MOUSSAKA
μουσακάς
Moussaka, has eggplant , potato and minced meat as main ingredients. It is covered with a thick layer of béchamel sauce that becomes crispy and golden brown. However, eggplant is not the only vegetable. Various vegetables and meat can be used.
MPOUGIOURNTI
Bouyiourdi or bouyourdi is a Greek meze.
The dish originated in Thessaloniki. It consists of feta, tomatoes, peppers, oregano, olive oil and typically Bukovo crushed red pepper, and sometimes additional ingredients such as shredded kasseri, onions, and garlic.
PAIDAKIA
Παιδάκια
Marinated Greek lamb chops sometimes served with roasted potatoes.
PANCETTA
Πανσέτα
Pancetta, cured pork belly is Italian bacon made from the pork belly, which has been air-dried for about 3 months. It is seasoned with salt, pepper and other spices such as cinnamon, nutmeg and cloves.
PASTITSIO
Παστίτσιο
Pastitsio is a Greek dish that resembles a macaroni pie.
Depending on the region, there are several versions, but the bottom consists more of macaroni (thick hollow strings) or Selina (similar to penne but thicker and smoother). The second layer is built up with a sauce of beef, veal or lamb and fresh tomatoes, which is made very slowly. Cinnamon, nutmeg, cloves and paprika powder are used as spices. This is followed by a layer of Bechamel, through which cheese and eggs can be added.
PASTOURMA
Παστουρμά
The traditional spicy village sausage known as Pastourma is dried and contains red dry wine, salt, garlic and spices including coriander seeds and black pepper. Pastourma is made with beef.
POLITIKO-KEBAB
Politico κεμπάπ
Kebab on a skewer which is rolled into a sausage shape and contains only meat.
Fresh beef, lamb and pork, marinated in the finest spices and herbs and extra virgin olive oil from Kalamata.
KEBAB STUFFED WITH PHILADELPHIA
The sausage-shaped Politiko Kebab filled with creamy Philadelphia cheese spread.
POURGOURI
Πουργούρη
Greek Cypriot pourgouri (crushed wheat pilav) is a really tasty vegetarian dish made with bulgur wheat and flavored with garlic, onions and tomatoes. It can be eaten hot or cold and makes a great side dish with grilled meats, or as a tasty meal on its own with a Greek salad.
SHAWARMA Shawarma
refers to a dish consisting of thinly sliced meat in a cone shape. It is then roasted on a slowly rotating rotisserie, a cooking device with a rotating spit. The spinning spit is a pointed rod. While originally made with lamb, mutton, and chicken, today shawarma can be made from turkey, beef, or veal. Shawarma is often served as a sandwich or wrap in a flatbread such as pita bread. Spices for use may include cumin, cardamom, cinnamon, turmeric and paprika.
SHEFTALIA oder SIEFTALIA
Σεφταλία
This is a traditional Cypriot sausage made from minced meat, usually a mixture of pork and lamb. The meat is combined with onion, parsley, herbs and spices. This sausage is not prepared with pig intestines, but is instead wrapped in caulk fat, the fatty stomach membrane of pigs, cows and sheep. The sausages are then grilled and served with pita bread, salad and sauces.
SHISCH KEBAB
Shish Kebab is a popular meal of skewers and grilled cubes of meat. It can be found in Mediterranean cuisine and is similar or synonymous with a dish called shashlik, which is found in the Caucasus region.
It is traditionally made from lamb, but there are also versions with different types of meat, poultry or fish.
SHISCH TAOUK
Shish taouk is a traditional marinated chicken shish kebab
SKEPASTI
Σκεπαστή
Skepasti: pork gyros, melted cheese, tzatziki, tomato and onions, inside two greek pita breads!
SOUTZOUKAKIA SMYRNEIKA
Σουτζουκάκια Σμυρνέικα
Smyrna meatballs, known as Soutzoukakia Smyrneika (Greek) or İzmir köfte (Turkish), is a Greek and Turkish dish of spicy oblong meatballs with cumin and garlic served in tomato sauce.
SOUVLA
Σούβλα
Souvla is a popular dish from Cyprus. It consists of large pieces of meat cooked on a long skewer over a charcoal grill. It differs from the popular Greek dish souvlaki in that the pieces of meat are much larger and are slow cooked for much longer at a greater distance from the hot charcoal.
Traditional souvla is made from the neck and shoulder of lamb, pork and chicken. The meat is cut on the bone into pieces the size of a medium onion (optional).
SOUVLAKI
σουβλάκι
Originally, a “souvlaki” denotes a skewer made of wood or metal, which by extension also denotes a meat skewer. Another word used for skewer is kalamaki. Souvlaki is a traditional Greek dish made from meat grilled on skewers. It is also called Greek kebab. They are usually pieces of meat, but sometimes even vegetables are served this way.
SPANAKORIZO
Σπανοκόριζο
In its simplest form, spanakorizo consists of rice and spinach that are slowly simmered until creamy and well combined. The dish is usually generously seasoned with lemon juice and olive oil and is easily adapted with additional ingredients such as spring onions, chickpeas, leeks, and a variety of herbs and spices.
SPETSOFAI
Σπετσοφάι
Spetsofai or Spetzofai is a traditional Greek dish made with spicy country sausages and sweet peppers in a rich tomato sauce. Its name is a combination of the Italian word Spezzatino which is a stew with meat cut into small pieces and the greek word fai which means food. You can find many variations of Spetsofai, with sausages made out of pork, beef or sheep and with different types of peppers and sometimes with aubergines
STIFADO
Στιφάδο
Another dish that is slow cooked.
Stifado has a Greek origin, but no tomatoes are added to the Cypriot version, but there are many pickled onions, vinegar, garlic, red wine, and the main spices are cinnamon, bay leaves and peppercorns.
The Greek version is usually made with beef, but the Cypriot version doesn't shy away from using beef or veal as well.
STRAPATSADA
Στραπατσάδα
Strapatsada is a popular dish in many regions of Greece, especially the Ionian Islands, due to the availability and low cost of its ingredients (fresh tomatoes, eggs and olive oil). It is often prepared "on the spot" and served for lunch or a light snack; however, it can also be served cold. The dish is also known as kagianas, koskosela (in Cyclades) or menemeni.
TRAHANA SOUP
Σούπα τραχανά
Trahana is a dried food ingredient, based on a fermented mixture of grain and yogurt or fermented milk, found in the cuisines of Central Asia, Southeastern Europe and the Middle East.
In Cyprus, it is considered a national specialty and is often served with chunks of halloumi cheese in it.
TSAKRITHKIA
Wild Greens with Eggs.
TSAMARELLA
Τσαμαρέλα
Sun-dried goat meat is another Cypriot centuries-old delicacy and one of the country's most prized cold cuts, particularly associated with Marathasa Valley, Pitsilia, and Paphos. Traditionally, tsamarella is made with goat thigh, the leanest and most valued cut of the animal.
TTAVAS
Τταβάς.
Ttavas is associated with a beautiful village in Cyprus, Lefkara.
Ttavas, means a 'clay pot' where the meat, lamb or goat, is placed along with rice and vegetables, usually onions, tomatoes and potatoes. Cumin is one of the main spices in Ttavas and pepper and vinegar are also added before adding enough water to cover the ingredients.
ZAATAR
Za'atar is a Middle Eastern spice mixture. The main ingredient of this mix is the eponymous herb za'atar in Englisch called bible hyssop or Syrian oregano That is a kind of wild oregano that tastes like a combination of oregano and thyme. This is dried and finely ground with sumac (dried sour berries) and sesame seeds.
Homemade dough is topped with these spice mixture.
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