Cuisine is an integral part of any local culture, and no trip to Nicosia is complete without tasting the local food. This directory offers information about the traditional dishes and drinks available in Nicosia to help visitors better understand the local food culture and make an informed decision when trying them.
- Agrelia me Avga: wild asparagus fried with eggs.
- Elies Tsakistes: cracked olives.
- Hoummous: a chickpeas dip.
- Htapodi xydato: octopus in vinegar.
- Manitaria me Avga: made of fried mushrooms with eggs.
- Moungra: pickled cauliflower.
- Pantzaria xydata: beetroot preserved in vinegar.
- Skordalia: garlic potato dip.
- Talatouri: a dip similar to tzatziki, made from yogurt, cucumbers, mint.
- Taramosalata: fish roe dip.
- Tashi: tahini dip, made from sesame seeds.
- Zalatina: an appetizer made after boiling the head, ears, feet and tail of the pork, together with spices and citrus juice.
- Avgolemono: chicken and rice soup.
- Giouvarlakia: meatballs with rice.
- Louvana: made from yellow split peas with some rice and fried onion.
- Trahanas: cracked wheat or a couscous-like pasta and fermented milk.
- Salata Horiatiki: a traditional Greek salad made of tomatoes, cucumbers, bell peppers and Feta cheese.
- Salata Krambi: cabbage salad.
- Roka: salad with rocket, a green edible plant.
- 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.
- Sheftalia: grilled sausage without skin.
- Souvlakia: small pieces of meat and vegetables grilled on a skewer.
- Bombe: frozen dessert, made of ice cream and sherbet.
- Glystarkes: crusty delicious rusks with sesame seeds.
- Kifylla: sweet bun with raisins and cinnamon.
- Koupes: fried dough stuffed with minced meat, onion, parsley.
- Mahalepi: a summer sweet with rose flavor.
- Tahinopites: a Cypriot Lenten pie made in layers of phyllo with tahini filling.
- Soumada: soft-drink made from almonds.
- Triantafyllo: a drink made with rose syrup and milk or water.
- Brandy: an alcohol drink with alcohol concentration 32%, with a distinctly sweet aftertaste.
- Commandaria: an amber-coloured sweet dessert wine made in the Commandaria region of Cyprus.
- Keo: traditional beer of Cyprus.
- Krassia: wine from Krassi village of Cyprus.
- Zivania: traditional Cypriot beverage, a distillate produced from the pomace of grapes.
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