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Cyprus Meze
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Traditional Cypriot
Recipes
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Cyprus Meze
If you go to a Cyprus Taverna, you
will be given the option of Meze. There are two
kinds of Meze on offer, the Fish Meze and the
Meat Meze.. Some places offer a combination of
both. |
Traditionally Meze was served in seven stages in the tavernas
- Salads and appetisers
- Appetisers and salads
- Pasta and eggs
- Fish
- Cooked meats, dairy and game
- Meat and poultry
- Desert
Then, fruit and coffee to finish off.
Each of the seven stages can have any number of dishes |
| Stage 1. Salads and appetisers |
| Tsamarella |
A speciality produced mainly in
mountainous regions of Cyprus. It is boned dried
goats meat which is salted and cured with oregano. This
is a great accompaniment to the local Zivania |
| Tomato and cucumber |
Served as a crudités |
| Char grilled Octopus |
Barbecued and cut into small pieces
served drizzled with olive oil and freshly squeezed
lemon juice |
| Pickled eggs |
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| Dried Nuts |
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| Salted Sardines |
Cured Anchovies or Sardines |
| Salmon salad |
Mashed salmon served with chopped
parsley, onion, tomato and cucumber |
| Hiromeri |
Cured dried pork |
| Pegga |
Smoked dried kipper fillets,
grilled or fried served with lemon juice |
| Feta cheese |
served chilled or grilled with lemon
juice, tomato and oregano |
| Olives Tsakkistes |
Green cracked olives served with crushed
coriander seeds, garlic, olive oil and lemon |
| Kaskavali cheese |
Served in thin strips or chunks |
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| Stage 2 - Appetisers and
salads |
| Melitzosalata |
Egg plant
dip |
| Talatouri |
Cucumber dip - yogurt mixed with finely
chopped cucumber, dried mint and salt to taste (finely
chopped garlic can also be added if desired).
Served with a drizzle of olive oil |
| Hummus or Houmus |
Chick pea
dip |
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