σ̆σ̆επαστές (σσεπαστές) με αρκοσπάναχα και άλλα χόρτα,οι

Foods

Arkóprasson, skourántha - wild leek

Wild leek is cooked whole, including its bulb. It can be consumed boiled with oil and lemon or added to legumes. It is added to many dishes when fried. It is also served fresh with olives or cheese.

Foods

Arkosellenoudin - fool's watercress

Wild, edible, small-sized celery. The leaves and tender shoots are consumed boiled, fried or in soups and sauces.

Foods

Arkostafida - Levantine pokeweed, American pokewee

A wild green grass which is included in the medicinal plants of Cyprus. It flowers from July to October on dry hillsides and alongside the roads in Agros, Geratzies, Pedoulas and Lefkara.

Foods

Atraší(d)a, atratží(d)a - Yellow star thistle

This plant belongs to the category of bitter greens. It is eaten before flowering and is cooked whole, boiled and with various legumes.

Traditional Recipes

Cardoons boiled with beans

Cardoons thrive in winter. In the past, at this time of the year, this dish was prepared regularly, sometimes even once a week.

Traditional Recipes

Cardoons skordalia (in garlic batter)

Cardoon, a wild green (Cynara cardunculus), cooked in garlic batter.

Traditional Recipes

Cardoons yahni with lamb

The taste of the cardoon is reminiscent of artichoke. In this dish, they combine well with lamb, potatoes and the rich taste of tomato sauce.

Traditional Recipes

Chickpeas with spinach

A yahni dish of chickpeas with spinach in tomato juice.

Traditional Recipes

Eliopitta - pl. Eliopittes - olive pie(s)

Often, eliopitta has the shape of a small round bun and contains whole olives. In other cases, it may be kneaded with pieces of olives, onion and fresh coriander/spearmint, or it may be a rolled pie…

Traditional Recipes

English-style pie with aphelia filling

An English pie with Cypriot aphelia filling served with mashed potatoes 

Foods

Field and mountain greens

In difficult times of poverty and drought, people would resort to wild greens.

Foods

Galatouna - sow thistle

A wild green of Cyprus, which takes its name from the milky juice of its leaves. It was eaten boiled with oil and lemon juice.

Foods

Gaourangatho - cottonthistle

A spiny plant with flowers that resemble artichoke heads.

Foods

Gaourokavlos - Syrian thistle

A plant consumed raw or cooked with various legumes. Collected from January to April.

Foods

Glydjista

The traditional Kilani “glydjista” are a type of dessert made of strands of pastry interwoven in a braid that are fried and dipped in syrup. They are then sprinkled with sesame seeds and decorated…

Traditional Recipes

Hortopittes - Bread with greens and olives

Traditional individual bread buns, similar to eliopittes (olive bread) with the addition of greens and onions in the dough.

Traditional Recipes

Kolokotes Maratheftikes- Butternut squash pies

A special variation of a well-known and beloved Cypriot pies with butternut squash. In Marathasa, kolokotes were usually savoury.

Traditional Recipes

Litratžénes with whey

A recipe from Rizokarpaso. To prepare the dough for the pittes, the flour is kneaded with whey, salt and oil.

Traditional Recipes

Louvi (black-eyed beans) with kouloumbra (kohlrabi) and lahana (Swiss chards)

The recipe comes from Sotira village in Famagusta region, where this dish was very popular. It was a nutritious and hearty meal which the people of the village used to take with them for lunch to the…

Foods

Pishies

Pishíes were a customary preparation of dough that were prepared on many occasions and served with sugar, honey or carob syrup.

Traditional Recipes

Pishíes

The pastry sheet is sprinkled with cinnamon and coarsely ground almonds and rolled into a long roll. Small pieces of the roll are then flattened to form the round pishíes.

Traditional Recipes

Pishíes from RIzokarpaso

These pishíes are rolled out to the size of a plate, fried and sprinkled with sugar or honey. They are folded 2-3 times or rolled.

Traditional Recipes

Pittes riziastes

The rice filling also contains fried onion, fennel and sugar. These large pittas are served hot, with a drizzle of honey on top.

Traditional Recipes

Pittes with sorrel leaves - Xiniatópittes

Wild greens are added to a bread dough to form small round flatbreads (pittes).

Foods

Pittes zymotes - pies

Traditional pittes (pies) made from bread dough (and similar in size to bread - round or long) contained one or more additional ingredients of olives, greens, halloumi, meat derivatives and animal…

Traditional Recipes

Pork with spinach yahni

Pork and spinach are sautéed and then cooked in tomato sauce. The recipe comes from the occupied Eftakomi in Karpasia (Famagusta district).

Traditional Recipes

Rocket and lettuce salad

"Cut the rocket and lettuce into a bowl, along with the tomato, cucumber and onion. Add the capers." (Panagiota Savva, Agros)

Foods

Sakopittes, pittes tis satz̆is

Traditional Recipes

Salad with pággalous (sea hollies)

… put them in boiling water and cook them for 5 minutes. Remove them from the pot, dry them and then serve them with oil and lemon." (Emilia Kouppi, Kyperounda)

Traditional Recipes

Spinach with eggs

In a bowl, beat the eggs well. When all the water has evaporated, add salt and add the eggs." ( Yiota Kyriakidou, Kyperounda)

Foods

S̆s̆epastés, Shshepastés

Traditional pittes (pies) with a butternut squash or wild greens filling.

Traditional Recipes

Tripites

In the old days, they would use sourdough in this recipe and would cook the tripites in gastra, a thin stone which they would place on wood fire. The recipe comes from Kathikas in the district of…

Traditional Recipes

Twisted spanakopitta

Vegetarian pie suitable for fasting with a filling of wild spinach, onion, vermicelli and bulgur wheat.

Foods

Vavtžin

It is the name Cypriots give to the wild carrot.

Foods

Volvoi orchideon /kyklaminon

In some areas orchid and cyclamen bulbs were eaten raw or cooked.

Traditional Recipes

Wild greens with bitter orange

Dish with wild greens from Cypriot nature. Served hot or cold.