Souvla

Similar in look to souvlaki but different in taste is souvla, comprising large chunks of meat slow-cooked on a large skewer over a charcoal barbeque, called foukou in Greek. The meat is neck and shoulder of either pork, lamb, or chicken. This food is seen as the king of meat dishes in Cypriot cuisine, as it’s very common that a group of friends gather to cook souvla, while drinking beer, snacking and chatting as it takes a good hour or two. It’s a popular meal eaten on Easter Sunday to celebrate the end of fasting and can be accompanied with a range of other dishes, usually potatoes and salads.

Kolokouthkia me ta afka (courgettes with eggs)

This dish often comes along with a dozen other mezze dishes, and consists of fried courgettes with scrambled eggs, sprinkled with salt. Most tradition eateries and restaurants serve this, and it’s considered to be a very simple and typically Cypriot dish to accompany any other main.

Makaronia tou fournou

Popularly known in Greece as pastitsio, the Cypriot version differs for its use of cheese, which is no other than halloumi, sprinkled with dry mint. Large pasta tubes, béchamel sauce and a tomato-y minced pork are the main ingredients used. Thin curls of cheese are often sprinkled on the top to give it a crispy crunch. The dish is usually prepared in a large oven pan. When served as a main dish, this Cypriot delicacy usually comes with a side of salad.

Ttavas

Ttavas means “clay pot”, referring to the receptacle in which it is customary to prepare and serve this traditional meal. Chunks of lamb, rice, vegetables and potatoes are cooked together in the pot, along with cumin which gives it a tangy flavour. Its origin can be traced back to Lefkara village, a place that holds a lot of cultural heritage due to its internationally-recognised lace.