Our Recipies

1. Pafos Meze

It is a meal consisting of a selection of local dishes, from delicious dips and vegetables to a variety of fish and meats. As a main meal the Meze usually comprises between 20 and 30 plates of food so even the fuzziest of eaters will not fail to find something to their liking.

Below, is a description of some of the dishes which are included in a Meze meal. Taramosalata: Fish roe blended into a creamy pink dip of pureed potatoes with olive oil, parsley, lemon juice and finely chopped onion.

Houmous: A dish combining crushed chic peas, sesame paste, olive oil and finely chopped parsley.
Crushed Olives: Crushed green olives with coriander, garlic and fresh lemon.
Tzantziki: Mixture of yogurt with finely cut garlic, cucumber, olive oil and a little pepper.
Tahini dip: Crushed sesame seeds with olive oil, lemon and garlic.
Pickled Green Olives: Marinated green olives in vinegar and olive oil.
Loukanika: Pork sausages soaked in red wine and smoked seasoned with coriander and red pepper.
Koupepia: (Also known as Dolmades) Grape leaves stuffed with minced meat and rice seasoned with mint, onions and spices.
Lountza: smoked pork soaked in red wine.
Halloumi: White soft cheese (usually grilled when served as part of a Meze) made from either goat or sheep milk and sometimes spiced with peppermint.
Souvlaki: Cypriot Kebabs. Served either as succulent lamb cutlets, pork fillets, grilled chicken or as a combination of any or all of these.
Sheftalia: Grilled fresh sausage made of minced pork, chopped onions, bread crumbs, chopped parsley, white pepper and salt.
Keftedes: Deep fried crispy & spicy meatballs cooked in olive oil.
Afelia: Pork cubes marinated in wine and coriander.
Moussaka: Popular dish made of layers of sliced aubergines, courgettes, potatoes and minced meat topped with creamy bechamel sauce, baked in the oven.
Stiphado: Beef or rabbit stew casseroled with wine, vinegar, onions and spices.
Ofto kleftiko: Chunks of lamb cooked in a sealed clay oven and seasoned with pepper and bay leaves.
Fried Zucchini: Mixed with scrambled eggs and fresh parsley.
Fried Eggplants: Eggplants dipped in flour, fried and served hot.
Village Salad: Made of cabbage, lettuce, rugola, coriander, celery, spring onions, cucumbers, capers, olives, green peppers and feta cheese with a dressing made of olive oil lemon juice and salt.