Meze, halloumi and the Cyprus table
12 traditional dishes, from grilled halloumi and a long souvla over charcoal to slow-baked kleftiko and a full meze spread, each with the story, the ingredients, and where to taste it right.
Halloumi
Cyprus's semi-hard, springy cheese that grills and fries without melting. A protected designation of origin product, eaten fresh, fried or on the barbecue.
Souvla
Large pieces of pork, lamb or chicken slow-cooked on a long skewer over a charcoal brazier. The classic Cypriot weekend and celebration meal.
Kleftiko
Lamb or goat sealed in an oven and slow-baked for hours until it falls off the bone. A Cypriot signature, traditionally cooked in a clay oven with potatoes.
Sheftalia
Cypriot sausages of minced pork or pork and lamb with onion and parsley, wrapped in caul fat and grilled. Juicy, crisp-edged and served in pitta.
Loukoumades
Light, deep-fried dough balls soaked in honey or syrup and sprinkled with cinnamon, sometimes walnuts or sesame. A festival sweet and street treat.
Commandaria
An amber sweet dessert wine from villages near Limassol, made from sun-dried Xynisteri and Mavro grapes. Described as the world's oldest named wine still in production.
Lountza
Cured Cypriot pork loin, marinated in red wine, rolled in coriander seed and smoked. Sliced thin for meze or grilled with halloumi in a sandwich.
Koupepia
Vine leaves rolled around rice, minced pork and herbs, simmered in a tomato sauce. The Cypriot dolmades, served warm or at room temperature on meze.
Afelia
Pork marinated and braised in red wine with crushed coriander seed, a pairing at the heart of Cypriot cooking. Served with bulgur and yoghurt.
Stifado
A rich stew of beef or rabbit cooked low with whole small onions, red wine, vinegar and warm spices like cinnamon and bay. A wintry Cypriot classic.
Tava
Lamb or pork baked slowly with potatoes, tomatoes, onion and whole cumin in a covered clay pot. A Paphos-district speciality, often with rice in the local style.
Flaounes
A cheese-filled Easter pastry, the dough wrapped around a sheep and goat cheese filling, often raisins, and topped with sesame. Baked for Orthodox Easter.
Build a trip around the table, not just the beach
Tell us where you're headed and what you love to eat. We'll point you to the food trucks, local eateries, and markets where these dishes taste the way they should.