Dolmades me Avgolemono (dol-MAH-thes mé Avgolémono) , are vine leaves stuffed with ground meat and rice which are then served with an egg lemon sauce, called avgolemono (avgo = egg and lemoni = lemon).
Ground meat
Koupepia (as we call them in Cyprus) are dolmades made with grape leaves, stuffed with ground pork or veal, rice, fresh herbs and seasoning, cooked with tomato and lemon juice.
Makaronia tou Fournou means pasta baked in the oven and is a common dish in Cyprus, often served as a main course, with a salad but in Cyprus it is an essential dish during all celebrations.
Kreatopita is a Greek meat pie that can be eaten as a main course with a salad or as a snack or taken at a potluck.
Keftedes are juicy Greek meatballs made with ground veal, flavoured with oregano, fresh parsley and mint. They are the star of every party.
Moussakas (pr. mouh-sah-KHAS), is a casserole of layered sautéed slices of potatoes and eggplants (in some places they also add zucchini and tomatoes), with the meat sauce (either pork or veal) in the middle layer and topped with a lush layer of béchamel sauce and myzithra or graviera cheese, baked in the oven.