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Traditional Limassol Food

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Cuisine is an integral part of any local culture, and no trip to Limassol is complete without tasting the traditional Limassol food. This directory offers information about the traditional dishes and drinks available in Limassol to help visitors better understand the local food culture and make an informed decision when trying them.


  • Agrelia me Avga: made from wild asparagus plant and eggs.
  • Elies Tsakistes: cracked green olives.
  • Hoummous: a dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice and garlic.
  • Htapodi xydato: octopus with vinegar and olive oil.
  • Manitaria me Avga: a dish that consists of mushrooms and eggs.
  • Moungra: made from cauliflower that is pickled, covered with a marinade of vinegar, yeast, and mustard seeds.
  • Pantzaria xydata: preserved beet.
  • Skordalia: purée of potatoes, walnuts, almonds, or liquid-soaked stale bread.
  • Talatouri: strained yoghurt combined with fresh cucumber, mint leaves, garlic and olive oil.
  • Taramosalata: it is usually eaten as a dip, with bread or raw vegetables.
  • Tashi: or sesame paste.
  • Zalatina: made by boiling pieces of pork with spices, citrus juice and vinegar.


  • Avgolemono: a Greek soup made with egg and lemon juice mixed with broth.
  • Giouvarlakia: a creamy soup with delicious meatballs prepared with rice.
  • Louvana: yellow split peas soup.
  • Trahanas: dried foods based on a fermented mixture of grain and yoghurt or fermented milk.


  • Roka: is made only with roka and Parmesan cheese.
  • Salata Horiatiki: tomatoes, bell pepper and cucumbers.
  • Salata Krambi: also called Lahanosalata is a salad made from cabbage, as its main ingredient.

Main courses

  • Afelia: pork marinated and cooked in red wine with coarsely crushed coriander seed.
  • Atthoi Gemistoi: stuffed courgette blossoms.
  • Barbouni: is fish known also as red mullet.
  • Gemista: stuffed vegetables, usually these are tomato, peppers and egg plants.
  • Kalamaria tiganita: pan fried squid (calamari).
  • Keftedes: are meatballs, that are a food that can be used in different ways.
  • Kolokassi: a traditional Cyprus dish prepared from taro - that is a root vegetable.
  • Kouneli stifado: a rabbit stew prepared with onions.
  • Koupepia: stuffed grape leaves.
  • Louvi: a dish prepared from black eyed peas.
  • Makaronia tou fournou: a pasta dish with meat and famous béchamel sauce that is baked.
  • Marida: is fried fish called also white bait.
  • Moussaka: layers of meat and aubergine topped with a white sauce and baked.
  • Ofton Kleftikon: a dish made from lamb with potatoes.
  • Pourgouri Pilafi: is made from pourgouri or bulgur - that is cracked wheat.
  • Ravioles: a type of filled pasta composed of a filling sealed between two layers of thin pasta dough.
  • Souvla: it consists of large pieces of meat cooked on a long skewer over a charcoal barbecue.
  • Tsipoura: it is a big fish, rather expensive and is most delicious when prepared grilled.
  • Ttavas: a meat dish made traditionally from lamb richly seasoned with cumin.


  • Baklava: a sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey.
  • Bourekia me Anari: are traditional Cypriot pastries prepared with ricotta cheese or anari cheese.
  • Daktyla: or ladyfingers are light and sweet sponge cakes roughly shaped like a large finger.
  • Galaktomboureko: a Greek dessert of semolina-based custard in phyllo.
  • Glyka tou Koutaliou: a dessert made from fruits and sugar.
  • Loukoumades: are fried yeast dough covered with syrup.
  • Loukoumia Pafitika: an oriental sugar-based confectionery, known in Western Europe as Turkish Delight.
  • Ryzogalo: is a Greek name for rice pudding that is very creamy and tender in texture.
  • Shiamishi: is made from thin pastry phyllo with cream filling.

Fast food

  • Sheftalia: a type of crépinette, a sausage without skin.
  • Souvlakia: small pieces of meat and sometimes vegetables grilled on a skewer.

Street food

  • Bombes: an ice-cream dessert, frozen in a spherical mould, hence the name.
  • Glystarkes: or glistarkes are crusty delicious rusks.
  • Kifylla: these buns are sweet and with raisins inside, covered with sugar.
  • Koupes: a kind of snack dish and is a fried stuffed dough, shaped in oval or round form.
  • Mahalepi: a light summer sweet based on an orange blossom flavored cream or rosewater and rose petals.
  • Tahinopites: a Cypriot Lenten pie.

Drinks (Non-alcoholic)

  • Soumada: a popularly-consumed non-alcoholic drink that is made from almonds.
  • Triantafyllo: a squash prepared from rose petals.

Drinks (Alcoholic)

  • Brandy Sour: a mixed alcoholic cocktail that has been cited as the national drink of Cyprus.
  • Commandaria: an amber-coloured sweet dessert wine made in the Commandaria region of Cyprus.
  • Cyprus brandy: it forms the base for the Brandy Sour cocktail.
  • Keo: a light straw-colored lager with a thick head, and is sometimes compared to a pilsner in taste.
  • Krassia: also called “Krassi Wine”.
  • Zivania: a traditional Cypriot alcoholic beverage.

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