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Cyprus Meze

Traditional Cypriot Recipes

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
  1. Salads and appetisers
  2. Appetisers and salads
  3. Pasta and eggs
  4. Fish
  5. Cooked meats, dairy and game
  6. Meat and poultry
  7. 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  
Dried Nuts  
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
   
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
   
   
   
   
   
   
   

More will be added soon!

 


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