Travel Reference
In-Depth Information
Regional Specialities
Republic of Cyprus
Look for the following traditional dishes on the menu. Some of these may also be included
in your meze line-up.
A
dolmades
stuffed vine leaves (other similarly stuffed veg, including tomatoes, aubergines and marrows, are also popu-
lar).
A
guvech
a combination of meat (traditionally beef or lamb), courgettes, aubergines, potatoes, garlic and onions.
A
koupepia
meat and rice wrapped in young vine leaves and baked in a tomato sauce.
A
louvia me lahana
greens cooked with black-eyed beans and served with olive oil and fresh lemon juice.
A
melintzanes yiahni
tasty bake of aubergines, garlic and fresh tomatoes.
A
mucendra
a side dish that combines lentils with fried onions and rice.
A
ofto
a simple meat and vegetable roast.
A
pilaf
cracked wheat steamed with fried onions and chicken stock and served with plain yoghurt; generally accompanied
by meat and vegetables.
A
souvla
large chunks of meat (usually lamb) cooked on long skewers over a charcoal barbecue.
A
spanakopita
a combination of spinach, feta cheese and eggs, wrapped in paper-thin filo pastry.
A
stifado
a rich stew made with beef or rabbit and onions, simmered in vinegar and wine.
A
tava
a lamb and beef casserole with tomatoes, onions, potatoes and cumin cooked in an earthenware pot.
A
trahana
a mixture of cracked wheat and yoghurt; traditionally eaten for breakfast.
A
yemista
courgettes stuffed with rice and meat.
Northern Cyprus
In the more touristy resorts like Kyrenia, be discerning with your restaurant choice; if
you're opting for seafood, watch the cost: menus in the resorts frequently quote the price in
grams.
