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Cyprus food glossary |
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| Afelia - pork cooked in red wine and crushed coriander seeds Arni - lamb Avgolemono soup - egg and lemon soup Bacaliaros - hake Barbouni - red mullet Baklava - fillo pastry with nuts and syrup Bourekia - small puff pastries with meat, cheese or cream cheese filling Daktyla - almond finger pastries Elioti - olive bread Elies tsakistes - cracked green olives with coriander seeds, lemon and crushed garlic Fangri - common sea bream Fasolia - haricot beans cooked in a casserole Feta - salty white cheese usually crumbled on village salads Flaounes - Cypriot Easter cakes made from cheese and spices Glyko - preserved fruits in syrup Halloumi - firm goats' or ewes' milk cheese, often served grilled Hirino - pork Hiromeri - marinated, smoked and pressed ham Horiatiki salata - village salad of white cabbage, tomato, cucumber, capers, olives, onion, feta and fresh coriander Houmous - dip from soaked, crushed chickpeas Kalamari - squid Kapari - pickled capers Karaoli yahni - snails in tomato sauce Keftedes - meat balls with mint Kleftiko ofto - lamb or goat wrapped in foil with herbs and baked in sealed oven Kolokotes - pastries stuffed with red pumpkin, raisins and pourgouri Kotopoulo - chicken Koupepia or dolmades - stuffed vine leaves Koupes - cigar shaped wheat cases with meat filling Lethrini - red bream Loukoumades - small doughnuts served in syrup Lountza - smoked and marinated loin of pork Louganika - Cyprus sausages Marida - whitebait Moungra - pickled cauliflower Moussakas - a pie made from layers of minced beef, spices and vegetable with a cheese topping Octapodi krasato - octopus in red wine Pitta - flat envelope of unleavened bread Pourgouri pilafi - pilaf of cracked wheat Psari - fish Ravioli - pasta stuffed with halloumi and mint Resi - wheat and lamb pilaf, served at weddings Rizogalo - rice pudding served with sprinkled cinnamon Sargos - white bream Sheftalia - minced pork and herb rissole Souvla - large chunks of lamb cooked on a spit Souvlakia - kebabs Sparos - two-banded bream Stifado - rich beef and onion stew Tahini - sesame seed paste, served as a dip Taramosalata - dip made from smoked cod roe Tigania - omelette with courgettes, mushrooms or artichokes. Tonnos - bluefin tuna Trahanas- soup from cracked wheat and yogurt Tsipoura -- gilthead sea bream Ttavas - a stew cooked in an earthenware pot Tzantziki/talattouri - yoghurt, cucumber and mint dip Vlachos - grouper Vodino - beef Xiphios - swordfish Yemista - baked stuffed vegetables with rice and minced beef Zalatina - brawn |
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