Recipes

The tahini paste used to make tahini dip is called tashi in Cyprus. It is made with hulled, toasted sesame seeds and most likely arrived in Cyprus from the Middle East, where it continues to be a staple in both Arab and Israeli cooking.

It was mentioned as an ingredient in Arab cookery all the way back in the 13th century. Tahini paste can be served on its own as a dip with no additional ingredients, or you can add a few things to enhance its flavor.

Tahini dip is a key part of Cypriot mezes and is traditionally served with warm, fresh bread or pitta.

In many restaurants on Cyprus, tahini dip will be brought before the main course as an appetizer; it is often served with olives.

In addition, it can be used as a sauce for fish, grilled foods like pork souvla or as a dressing for salads.

Ingredients:

• 5 Tbsp Tahini (natural)
• 1/2 cup lemon juice
• 1 – 2 cloves of garlic
• 1/2 Tsp salt
• 1/2 Cup lukewarm water
• 3 Tbsp Olive Oil
• 1 Tbsp Parsley or cilantro, for garnishing (optional)
• A pinch of freshly ground pepper, optional

Preparation:

Heat the water to dissolve the tahini.

In a food processor add the tahini, garlic, lemon juice and salt. Process to form a cream, adding the water and finally the olive oil.

Sprinkle some parsley or cilantro on top.

Cover with cling film and store in the refrigerator.

Makes about 1 cup of tahini sauce.

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Tzatziki dip is a popular condiment with variations found in Greece and neighboring countries. The flavors in tzatziki come from herbs, yogurt, garlic, and cucumber. Coming from a Turkish word often defined as “an herb salad with yogurt” tzatziki is served with meat, pita bread, and vegetables.

The sauce originated in the cuisine of the Ottoman Empire and can be used to trace the exchange of ideas along the Ottoman trade routes. Some scholars speculate that tzatziki was originally a variation of an Indian dish, raita, which spread to the Middle East and the Ottomans via the elite Persian Muslim ruling class.

Eventually, tzatziki became popular across the Mediterranean thanks to Ottoman influence. It became most prevalent in Greece, where it has gained eventual recognition throughout the world.

In Cyprus, the most common variant of tzatziki is called talatouri. Unlike the spread served in other parts of Greece, talatouri contains mint and contains less garlic.

It is recommended that you chill your tzatziki for at least an hour before serving-it is best enjoyed cold!

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Ingredients:

• 16 oz (2 cups) thick Greek yogurt
• 2 large or 5 small cucumbers
• 1 tablespoon minced garlic
• 1 tablespoon white vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1-2 tablespoons of finely chopped fresh dill and/or fresh mint (Optional)

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Preparation:

Put yogurt in a cheesecloth-lined sieve over a bowl. Drain for several hours or overnight in the refrigerator.

(Hand method)

Peel, seed, and coarsely grate cucumbers. Drain well.

Add garlic, vinegar, olive oil, salt, and pepper to cucumbers and mix well. Add drained yogurt and blend.

(Food processor method)

Grate peeled and seeded cucumber and set aside to drain. Add garlic, vinegar, olive oil, salt, and pepper. Pulse with a quick on-off. Place in a bowl and combine with cucumber and yogurt.

Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint.

Makes about 2 cups.

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The village salad is yet another crucial component of mezes in Cyprus. It may also be served as an accompaniment for a beef stifado. The Cypriot village salad is a variant of the Greek salad and is a light, refreshing salad that is suitable for almost any occasion.

Other names for it include the country salad or the peasant salad. Typical ingredients include cucumbers along with tomatoes, lettuce, and feta cheese.

Traditional preparation for a village salad involves cutting the tomatoes, feta cheese and cucumber into cubes rather than slices. Some chefs will add oregano or mint as a topping for the salad. Typical dressings consist of lemon juice or vinegar.

Versions of the salad without lettuce are called horiatiki.

One of the Cypriot touches that make a village salad different from a traditional Greek salad is the use of caper leaves. Caper leaves are often added instead of the capers that you would see in a Greek salad.

Ingredients:

• 4 tomatoes
• 4 small cucumbers
• 1 medium-sized onion (red onions are tastier)
• 1 green pepper (capsicum)
• 125g of feta cheese
• 1/2 cup of black olives
• Parsley and caper leaves
• Olive oil, oregano, lemon, vinegar (All optional)

Preparation:

Cut the tomatoes into wedges and peel and section the cucumber. Slice the onion into thinly sliced rings, this can form the base of the salad.

Core the capsicum by cutting around the stem and cut it into slices like the onion.

Build the salad up by adding cubed feta, parsley, caper leaves and olives to the top.

Dress in olive oil, oregano, lemon and/or vinegar (Optional).

Serves 4.

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We have provided a few traditional Cyprus recipes for those of you who would like to have a go at cooking authentic Cypriot dishes at home.

This is a great way to bring back those perfect memories of your holiday in Cyprus. Most of these recipes are fairly easy, so they are great to experiment with if you want to learn how to make Cypriot food.

If you have a recipe you would like us to publish then please send it to us.

Main Courses

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Side Dishes and Dips

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Desserts

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If you are interested in even more traditional Cypriot dessert recipes, Ivy Liacopoulou has written an excellent cookbook featuring dishes from her childhood growing up in Limassol. Titled “Mint, Cinnamon & Blossom Water. Flavours of Cyprus, Kopiaste!: Family Recipes”, it is 158 pages and includes plenty of pictures with step by step instructions.

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Alphabetical List of Recipes

• Baklava – Flaky Greek pastry made from layered sheets of filo dough and chopped nuts; covered with syrup or honey.

• Fasolada – A soup made of dry white beans, olive oil, and vegetables.

• Feta Slices – Common applications for Cypriot feta include spanakopita and salads.

• Flaounes – Traditional Easter pastry filled with cheese.

• Halloumi – White soft cheese usually grilled, made from either goat or sheep milk and sometimes spiced with peppermint.

• Keftedes – Cypriot meatballs. I love this recipe. Makes enough for a family of four.

• Kleftiko – Shoulder of lamb cooked slowly for up to 24 hours in a clay oven with lemon juice.

• Koupepia – Also known as Dolmades, vine leaves stuffed with minced meat and rice seasoned with mint, onions, and spices.

• Moussaka – Baked lamb and eggplant casserole covered with a thick layer of béchamel sauce.

• Pork Souvla – Skewered meat slow cooked on an outdoor grill.

• Stifado – Beef or rabbit stew casseroled with wine, vinegar, onions, and spices.

• Tahini Dip – A key part of Cypriot mezes and is traditionally served with warm, fresh bread or pitta.

• Tzatziki Dip – A popular condiment made from herbs, yogurt, garlic, and cucumber with variations found in Greece and neighboring countries.

• Village Salad – Other names for it include the country salad or the peasant salad.

• Yogurt Honey – A simple combination of yogurt that has been sweetened with honey (called giaourti me meli).

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