Kolokouthkia me t’afka - Zucchini with eggs

Traditional Recipes

Anathreka mushrooms with eggs

Anathreka mushrooms with eggs.

Traditional Recipes

Artichokes with eggs

Easy, quick and nutritious type of omelette.It is also served as an appetiser.

Foods

Avkòn - egg

An egg boiled for a short time (soft boiled) was called melàton or vouttetòn due to its runny yolk. On the other hand, an egg boiled for a long time (hard boiled), was called pektò or sfiktò. The…

Traditional Recipes

Beans with kolokíthi (sweet marrow)

Glykokóloko (sweet marrow) blends nicely with boiled beans. Another common combination in Cypriot cuisine is with blackeyed beans (louvi).

Traditional Recipes

Fried eggs with Halloumi

A type of omelette with cheese. Preferably eaten with freshly squeezed lemon juice to enhance the taste.

Traditional Recipes

Fried tremithies with eggs

Tremithies are the shoots of the terebinth tree. These are boiled and eaten with eggs as a tasty and original Cypriot omelette.

Traditional Recipes

Green beans with glykokoloko (sweet marrow)

This dish is considered quite light, and is usually cooked in the summer. At this time of the year, marrows are also ready for consumption.

Traditional Recipes

Keftedes - patties for fasting

A variation of the meatballs recipe, suitable for fasting periods or for vegetarians. Zucchini and carrots are used instead of minced meat.

Traditional Recipes

Keftedes - patties with butternut squash.

A vegetarian variation of the keftedes recipe, using butternut squash. The recipe comes from the monastery of Agia Irene in Limassol, and is related to the monastic diet in Cyprus.

Foods

Kolokopitta, kolokoti - butternut squash pie

Traditional Recipes

Kolokotes - Butternut squash pies

Usually, the preparation of kolokotes was and still is associated with the fasting period before Christmas and Easter, since they are a delicious, fasting dish.

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

Louvi (black-eyed beans) with butternut squash

A dish, which was prepared for financial reasons, when there was leftover food from the previous day's meal. The recipe comes from Yermasogia, a suburb of Limassol.

Traditional Recipes

Mallows with eggs

After they have been lightly sautéed, the mallows are fried in a mixture of beaten eggs and a little vinegar.

Traditional Recipes

Omelette with charlocks (wild mustard greens)

"We were able to make this recipe only in the winter, since the main ingredient of the recipe, the lapsanes (charlocks), only grow during this season." (Tasoula Hadjilambi, Komi Kepir Kyrenia)

Traditional Recipes

Omelette with pickled hare

Served as part of a mezé variety.

Traditional Recipes

Omelette with spring onion leaves

Served as an appetiser.

Traditional Recipes

Oven baked eggs

An easy and healthy way of cooking eggs.

Traditional Recipes

Pickled eggs

Pickled eggs are usually served as an appetiser.

Traditional Recipes

Potato salad with eggs

Boil the potatoes with their skin on. When cool, cut into pieces and mix with the boiled eggs and the rest of the salad ingredients.

Traditional Recipes

Potatoes yahni with zucchini and fennel

Sauté the onion, celery and fennel lightly. Dissolve the tomato paste in a glass of water and pour it over the potatoes and zucchini. (Kyperounda)

Traditional Recipes

Rabbit Amiantitiko

This particular dish stands out for its rich aromas, and the particular way it was prepared and presented. It was very popular in the community of Amiantos, hence its name, but was not known in the…

Traditional Recipes

Rabbit Avkoxithkia

Variation of the "xithkia" (stew), in which, along with vinegar, beaten eggs are added to the meat. The recipe comes from Kato Mylos in the area of Pitsilia (Limassol district).

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)

Traditional Recipes

Spoon sweets - Butternut squash

A delightful spoon sweet with its characteristic shape of a spring.

Traditional Recipes

Strouthouthkia me t’avka (with eggs)

“In a pan, bring the oil to a boil and add the strouthouthkia. Let them cook and then add the eggs..." ("Kyperounda")

Traditional Recipes

Stuffed vegetables - Gemistá

Many vegetables can be used for this dish: zucchini, bell peppers, artichokes, tomatoes, onions and eggplants are carefully emptied, stuffed with a mixture of minced meat and rice, and baked in the…

Traditional Recipes

Stuffed zucchini flowers (vegetarian)

Vegetarian variant of Cypriot stuffed vine leaves. The filling of the flowers is based on rice or a combination of rice and bulgur wheat.

Traditional Recipes

Tomatoes with eggs

"Wash the tomatoes and grate them. Remove the skin and add the juice to the pan." (Kyperounda)

Traditional Recipes

Tourlou tourlou

A summer dish that combines a variety of vegetables with a very tasty outcome. The ingredients are sautéed and then cooked in water. A recipe from Karavas.

Traditional Recipes

Vavatsinia-style eggs

The recipe originates from Vavatsinia village in the mountainous province of Larnaca and was a favourite food in that region.

Traditional Recipes

Wild aparagus with eggs

A traditional Cypriot mezé dish served mainly as an appetiser.

Traditional Recipes

Zamboúshes

Zamboushes are a type of boureki or pie of the Cypriot traditional cuisine. Depending on the season, they are filled with poppy shoots, fennel or yellow pumpkin.

Traditional Recipes

Zucchini flowers stuffed with mnouhari snails

Zucchini flowers stuffed with bulgur wheat and mnouhari (large) snails. An old recipe from the village of Tala in Paphos district.

Traditional Recipes

Zucchini with quinces

"Cut the zucchini into small pieces and add them in the pot. Pour the tomato juice, water, salt and diced quinces into the pot." (Georgia Neocleous and Rafaella Papaodysseos, Kyperounda)