Traditional Recipes
A soup full of flavour that combines chickpeas with tahini.
Traditional Recipes
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
Fasting vegan meatballs with oriental aroma. Served with tahini and parsley or green salad.
Traditional Recipes
Fillotá are envelope-shaped pastry sheets which have been brushed with oil and sprinkled with sugar and cinnamon. The recipe comes from Agios Georgios of Kyrenia.
Traditional Recipes
Flaoúna, a traditional Cypriot pie, is the most characteristic Easter delicacy prepared and/or consumed in all households in Cyprus. This recipe, which was developed in more recent times, is…
Traditional Recipes
Traditional, large Christmas bread. Gennopitta was usually decorated with raisins or various "plumia" (designs, patterns). The most characteristic 'plumí' was the cross, which was made with dough…
Foods
Christmas bread. Genopitta was round shaped, slightly larger than bread and decorated with small leaves, small crosses, etc.
Traditional Recipes
A variation of the typical syrupy cake made with semolina and replacing yoghurt with tahini, suitable for fasting.
Foods
Thin pitta containing seeds from bushes.
Traditional Recipes
A special variation of a well-known and beloved Cypriot pies with butternut squash. In Marathasa, kolokotes were usually savoury.
Traditional Recipes
Laggopittes were traditionally prepared in Rizikarpaso on 29th of August every year which was the day of St. John the Baptist, and especially on the 14th of September, the day of the Holy Cross. Both…
Foods
Laggopittes were baked on the 'plakan', a slab about 3 cm thick, which was rounded and smooth and placed on the charcoal.
Traditional Recipes
"We used to make laopittes when we had a surplus of pork fat and especially during Christmas when the whole family would gather." (Marina Kattou, Vouni Limassol)
Traditional Recipes
A contemporary recipe with pitta cooked on a non-stick pan (in place of the traditional satži) combined with cream and spoon sweets.
Traditional Recipes
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
Wild greens are added to a bread dough to form small round flatbreads (pittes).
Foods
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
The dough is rolled into a sheet, covered with oil, sugar and cinnamon, rolled and twisted.
Traditional Recipes
In this modern recipe, anari cheese is combined with dried figs, cinnamon, sugar and almonds. Rolled, syrupy pitta is quite “typical” in Cypriot tradition and is found in many variations,…
Traditional Recipes
A recipe from Rizokarpason regarding a type of very thin and crispy pitta containing seeds from the šinnos plant (Pistacia lentiscus).
Traditional Recipes
Pitta with olive oil, sugar and cinnamon and syrup. The recipe comes from Agios Ambrosios of Kyrenia, where it was made throughout the year and exclusively with locally produced olive oil.
Traditional Recipes
A more modern version of Tahinopitta, quite easy to prepare… just add tahini and almonds to ready made puff pastry! Served for breakfast or in the afternoon with coffee or tea.
Traditional Recipes
Tashí is consumed as an appetiser or as an accompaniment to other dishes.
Traditional Recipes
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…