- Thief (Cube)Kebab:
It is also called Kleftiko, which means “thief food” in Greek. Rather than hiding the lambs that they stole, the lamb thieves in Greece hastily cut and buried them in the ground and set fire to them. The lamb beneath the ground was slowly cooked under the influence of the fire that was burned on it, thus turning into a burglar’s feast.
- Halloumi Cheese:
Halloumi is brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, although these days cow’s milk is also used. Its texture is similar to that of mozzarella or thick feta, except that it has a strong, salty flavour imbibed from the brine preserve.
- Black-Eyed Peas (Louvi):
Louvi is a traditional Cypriot dish of black eyed peas, with onions, garlic, parsley and silverbeet or Swiss chard, seasoned with salt and pepper and served with extra virgin olive oil and lemon juic
- Pirohu Pastry:
Pirohu is a dish made from dough. But it is cooked in water, not oil. The Pirohu dish uses ingredients specific to Cypriot cuisine. The most important of these is hellim and the other is salt-free “nor”. The Pirohu dish resembles the ravioli dish in appearance and preparation.
- Peach Kebab:
It is a dish of sheep or goat’s inner membrane called banna or terb, mixed with minced meat, onion and parsley and wrapped in stuffed form and cooked on skewer or grill.
