Taramosalata, is a wonderful Greek dip made with red or white fish roe of the cod or carp fish, served as an appetizer.
Kopiaste.. Flavours of Cyprus
Patates Antinahtes is a Cypriot side dish, made with whole baby potatoes with the skin on, which are fried and then cooked in red dry wine, flavoured with coriander seeds and cumin.
Battered Bakaliaros (salted cod), in Greek “μπακαλιάρος”, is the traditional food we eat in Greece on the 25th of March.
Eliopita, Elioti or Eliopitakia are Cypriot olive pastries made either as a bread, as a roulade, as turnovers or a pie, to accompany a cup of coffee or tea.
Kypriaki Tyropita is a delicious Cypriot savoury cake which is made with halloumi, oil, eggs, milk and lots of mint in it.
Cypriot pitta bread are much different to the Greek pitas. They are flatbread like the other pita but are different in shape and in taste.
Giouvarlakia, pronounced yiou-var-LA-kia, is a Greek soup with meatballs using ground veal, pork or chicken, rice, herbs and spices cooked and thickened with a lemony avgolemono sauce.
Skordalia is a dip made by combining crushed garlic and mashed potatoes or stale bread (soaked in water) and nuts, and then olive oil is added to make a smooth emulsion.
Bourekia me kima is a type of fried or baked pastry made with flaky homemade phyllo and filled with cooked minced meat.
These tasty cheese-filled triangles are finger foods and can be served as appetizers, mezedes, side dishes, and snacks.