International Cuisine

Exploring the world through food.

Cyprus Tahini Dip

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Cyprus Tahini dip is loved by Cypriots and served as part of  a meze.  It is made from toasted sesame seeds and has a wonderful flavor just perfect on pita bread.  Just remember to not eat too much, the meze has a ton of food and it’s easy to get full on pita bread and Tahini!

Cyprus Tahini

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Cyprus Tahini Dip

Course Appetizer
Cuisine Cyprus
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author International Cuisine

Ingredients

  • 150 grams tahini paste
  • 1 lemon - the juice
  • 1 clove garlic
  • 1/2 cup water or more if a more runny consistency is preferred
  • 1 Tablespoon olive oil
  • Salt and pepper to taste

Instructions

  • Put the tahini paste, lemon juice, garlic and water in a bowl and use a blender or food processor and mix well.
  • Check the flavor and the consistency – it should be runny enough to easily drop off a spoon
  • Add more lemon if required (as well as adding flavor, this will thicken the sauce)
  • Add more water if the consistency is not as creamy and runny as required – this will make the sauce runnier
  • Add the olive oil
  • Taste as you add the seasoning
  • Serve with toasted pita bread at the beginning of the meze

 

Cyprus Hummus Dip

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Cyprus Hummus dip is a delicious made of chick peas or garbanzo bean.  The dip is easy to make and always served as part of a Cypriot meze.  Many countries enjoy hummus and I don’t think it is original to Cyprus but it is always served.  Enjoy!

Cyprus Hummus

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Cyprus Hummus Dip

Course Appetizer
Cuisine Cyprus
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 can of chickpeas garbanzo or white beans, drained
  • 1-3 garlic cloves crushed
  • 2-4 Tablespoons of lemon juice
  • 1-2 Tablespoons of tahini
  • 1-3 tbsp extra virgin olive oil
  • Salt to taste
  • pine nuts and dried Greek oregano to garnish

Instructions

  • Blend all the ingredients in a food processor or blender, except garnish
  • If the consistency is too thick, add a few tablespoons of water, or add more lemon juice if you prefer a stronger lemon flavor.
  • Put in a bowl and garnish
  • Serve with pita bread at the beginning of the meze.
  • Enjoy!

 

Cyprus Horiatiki Salata (Village Salad)

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Cyprus village salad, a beautiful Greek salad that is always served at the beginning of a Cyprus meze. Please make sure to only use the best tomatoes.  They make or break this dish. and you must use a proper Feta one made from sheep or goat never cow, trust me you will never eat a cow feta cheese again. Served with a simple oil and vinegar dressing it is left on the table to enjoy throughout the meze.

Cyprus village salad

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Cyprus Horiatiki Salata (Village Salad)

Course Salad
Cuisine Cyprus
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author International Cuisine

Ingredients

  • 2 to matoes sliced
  • 1 small cucumber sliced
  • 1 small onion sliced
  • 1 Green bell pepper
  • Feta cheese cut in small cubes
  • Black olives from Kalamata
  • Extra virgin olive oil
  • Wine vinegar
  • Salt
  • Oregano
  • Freshly ground pepper optional

Instructions

  • Wash and cut all the vegetables. Add the olive oil, vinegar, oregano and salt and mix well. Add feta and olives on the top with a sprinkle of oregano on feta.

 

 

Cyprus Grilled Halloumi with Carob Syrup

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Cyprus is world renown for their halloumi cheese.  A grilling cheese made from sheep and goats milk that doesn’t melt when you grill it. Sometimes called the squeaky cheese because it squeaks when you eat it. Served grilled it is very addicting, a salty flavor in a lovely way and drizzled with a little carob syrup another famous ingredient from Cyprus a perfect pairing.  You should be able to find halloumi cheese at your local Greek market.

Cyprus halloumi

Cyprus halloumi
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Cyprus Grilled Halloumi with Carob Syrup

Course Appetizer
Cuisine Cyprus
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1/2 lb. Halloumi Cheese sliced
  • 12 cherry tomatoes
  • Carob syrup

Instructions

  • Grill the halloumi cheese slices on the stove in a frying pan, once it gets a nice brown color, put it on a plate with some sliced cherry tomatoes and drizzle over a little carob syrup.
  • Serve warm
  • Enjoy!

 

 

 

 

 

Cyprus Avgolemeno (Lemon and Egg Soup)

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This Cyprus avgolemeno soup dish is probably not in your typical meze however it is a classic Cypriot  traditional dish that many say bring them right back to home.  It is often served when someone is feeling a bit under the weather. Sort of a chicken soup remedy if you will.  It is hearty and delicious.

Cyprus avgolemono

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Cyprus Avgolemeno (Lemon and Egg Soup)

Course Soup
Cuisine Cyprus
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author International Cuisine

Ingredients

  • 6 cups chicken broth Preferably homemade
  • 3/4 cup rice
  • 1/2 cup cold water
  • 2 large eggs
  • 1 large lemon
  • 1 Tablespoon water
  • salt & pepper to taste

Instructions

  • In a medium pot, pour in your chicken broth. Then add the rice. Cook the rice in the chicken broth until it is tender. After the rice is ready, lower the temperature and add 1/2 a cup of cold water.
  • In a separate bowl, beat the eggs with lemon juice until frothy. Add 1 tbs water to this mixture.
  • Start adding 1 to 2 cups of the broth slowly (slowly is important to prevent any curdling!) in the egg mixture a little at a time, continually beating it so that it doesn’t curdle.
  • Pour the egg mixture slowly back into the soup pot constantly stirring it to prevent curdling. Slowly raise the temperature of the soup and stir it a few more times. Add salt and pepper to taste and serve hot.
  • Add freshly ground black pepper on top of the soup for extra flavor.

 

Cyprus Kalamari and Tzatziki (Calamari with yogurt dip)

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This Cyprus kalamari and tzatziki was probably my most favorite of all the meze dishes. It was so simple to make and what a treat.  The calamari was tender and delicious dipping it in the tratziki was the perfect compliment to the calamari and  yes a few squeezes of lemon, heaven! This would be a wonderful appetizer for any occasion.

Cyprus Kalamari and tratziki

Cyprus Kalamari and tzatziki
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Cyprus Kalamari and Tzatziki (Calamari with yogurt dip)

Course Appetizer
Cuisine Cyprus
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author International Cuisine

Ingredients

  • for the tzatziki
  • 2 finely chopped small garlic cloves
  • 1 tablespoon olive oil
  • 1 small cucumber
  • 250 grams of Cypriot or Greek style yogurt
  • 1 teaspoon dried mint
  • 1 teaspoon freshly squeezed lemon juice
  • salt & pepper to taste
  • for the Kalamari
  • 1 lb. of fresh or frozen squid
  • a large bowl full of All Purpose Flour
  • vegetable or olive oil for frying must be at least 1 inch deep in the pan
  • salt & pepper to taste
  • freshly squeezed lemon juice salt, pepper & oregano as garnish

Instructions

  • For the Tzatziki
  • Add the garlic to olive oil in a medium sized bowl.
  • Finely slice the small cucumber. Then strain the cucumber for at least 15 minutes. Sprinkle a little salt on top on the sliced cucumber as this will encourage excess liquid to be released.
  • Add the yogurt, cucumber, mint, lemon juice and salt and pepper to the garlic and olive oil. Mix together well. If the mixture appears runny, add a touch more yogurt.
  • For the Kalamari
  • Clean your squid.
  • Cut the bodies into rings of about 1 inch big or leave them whole, if they are small.
  • Next, prepare your bowl of flour. Sprinkle some salt and pepper into the flour and mix together.
  • Heat the oil to a very high heat. It has to be very high for the calamari to cook properly.
  • Dip a piece of calamari into the flour and make sure it is well coated outside and inside.
  • Once the oil is hot, add the flour coated calamari a few pieces at a time.
  • They will cook extremely fast about 1 minute per piece of small calamari, the larger pieces may need an extra minute.
  • Remove from the oil and place on a paper towel to remove any excess oil. Then serve immediately, squeezing fresh lemon juice and sprinkling salt, pepper and dried Greek oregano,if you like to taste on top.
  • serve immediately with the tzatziki for a real treat!

 

Cyprus Taramosalata (Fish Roe Dip)

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This is a classic Cypriot dip made of fish roe from carp called tarama. The roe should be beige in color. You can probably find this dip ready made called taramosalata at your local Greek market. Either way find it and make it, a lovely dip and a classical one to be part of the Cyprus meze.  YUM!

Cyprus taramosalata

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Cyprus Taramosalata (Fish Roe Dip)

Course Appetizer
Cuisine Cyprus
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Author International Cuisine

Ingredients

  • 1 cup olive oil
  • 1 small onion finely chopped
  • 1/2 cup tarama fish roe
  • 1 1/2 cups bread soaked in water and drained
  • 1/2 cup lemon juice
  • 1/2 tsp salt

Instructions

  • It you are using fresh, unprepared roe then place in a bowl, cover with water and set aside to soak for 30 minutes (this removes the excess salt). Clean the roe, drain well then crush with a few drops of olive oil until you have a paste.
  • Scrape the paste into a bowl and mix in the bread, olive oil and lemon juice (add these a little at a time, alternating between them).
  • While adding these ingredients beat the mixture with a wire whisk until it comes together as a smooth paste. Turn into a serving bowl, garnish with lemon

 

Cyprus Manitaria Krasata (Mushrooms in Wine)

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These Cyprus mushrooms in wine called manitaria krasata is a welcome addition the Cyprus meze meal. This is a quick and easy recipe that is just delicious.  This would make a wonderful side dish to just about anything. You can use any mushroom that you love or a combination of several different types.  I used button mushrooms and they turned our wonderfully. Of course if you are in Cyprus you can head to the forest and forage your own!

Cyprus mushrooms in wine

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Cyprus Manitaria Krasata (Mushrooms in Wine)

Course Side Dish
Cuisine Cyprus
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 package mixed wild mushrooms or any mushrooms you like about 1/2 lb.
  • 3 Tablespoons butter
  • Olive oil
  • 1/2 cup dry red wine
  • 1/2 tsp coriander seeds crushed
  • salt and freshly-ground black pepper to taste

Instructions

  • Clean the mushrooms and slice if desired
  • Heat the olive oil and butter in a sauce pan
  • Add in the mushrooms and fry until they start to brown.
  • Add in the crushed coriander seeds
  • Pour the wine over the mushrooms and reduce to simmer
  • When the liquid has reduces they are ready to serve
  • Season with salt and pepper to taste
  • Serve hot as part of the Cyprus meze.

 

Cyprus Keftedes (meatballs)

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These Cyprus keftedes are amazing little treats and not your ordinary meatball.  What makes them unique to Cyprus is the use of potato in the mix instead of breadcrumbs. They are a wonderful addition to the meze meal. They can also be made larger and flat as a main dish.  Serve with one of the dips from the meze like tratziki and a simple squeeze of lemon.  Awesome!

Cyprus keftedes

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Cyprus Keftedes (meatballs)

Course Side Dish
Cuisine Cyprus
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Author International Cuisine

Ingredients

  • For the meat you can use lamb or pork or a mixture of both.
  • 1 lb of minced pork/minced lamb
  • 2 large potatoes
  • 1 egg
  • 2 cloves garlic
  • 1 large onion
  • 1 tablespoons parsley finely chopped
  • 1 tablespoon dried mint
  • 1 teaspoon oregano or ground cumin
  • salt and pepper
  • 1 tablespoon olive oil
  • Vegetable or Sunflower oil for deep frying
  • flour for coating

Instructions

  • Grate onion and garlic into a large bowl and then add meat, parsley, mint, oregano, cinnamon, egg, olive oil, salt and pepper and mix well.
  • Grate potato and squeeze out excess liquid then add to mixture and mix.
  • Wet hands and take walnut size portions of the mixture and form into oval shapes (for large meatballs) and flatten slightly. For the small meatballs shape them into small balls.
  • Heat oil in large frying pan, add meatballs and cook for approximately 6 – 8 minutes turning once (cook in small batches).
  • Remove meatballs from oil using slotted spoon and keep warm.
  • Serve with tzatziki and quarters of fresh lemon.

 

 

Cyprus Scramble

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Eggs for dinner anyone?  This Cyprus scramble made with zucchini, mushrooms onions and egg is a wonderful dish anytime of day.  Be sure to use farm fresh eggs for the best flavor.  Another lovely dish as part of our Cyprus meze, Yum!

Cyprus scramble

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Cyprus Scramble

Course Side Dish
Cuisine Cyprus
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author International Cuisine

Ingredients

  • 6-8 Free Range Eggs
  • 1 small onion finely chopped
  • 2 courgettes zucchini thinly sliced
  • 4-6 mushrooms any type you like or combination, thinly sliced
  • 4 tbsp olive oil

Instructions

  • Heat the olive oil in a large frying pan.
  • Add the courgettes and mushrooms and onions and stir fry until lightly browned
  • Meanwhile, whip the eggs well until the top is covered with air bubbles. This makes the eggs nice and fluffy when cooked.
  • Gently pour the eggs into the pan and stir fry, mixing in the vegetables
  • Continue to stir like your making scrambled eggs.
  • When the eggs are fully cooked, its ready.