Here you will find our selection of healthy recipes based on the Mediterranean diet together with cultural information, cooking tips and even a Cyprus travel guide
Keftethes are a Greek form of meatballs which probably originated from the Ottomon or Middle-Eastern kofta. The term originated from Persia and means ground or beaten refering to the meat or vegetable ingredients in the meatballs. They are usually rolled in balls or cigar shapes and egg and breadcrumb mix is used to bind the mixture together.
Here is a recipe that's more in line with the Greek or Cypriot version and which may form part of a delicious meze meal.
Here's a healthy little snack that can satisfy anyone with the munchies. Halloumi is a cheese made from sheeps milk and is now available almost everywhere. Its a salty cheese and when fried has a succulent chewy texture that is a great alternative to meat. Pitta bread is made for souvlaki - when grilled they puff up and can be cut or sliced in half and filled with grilled pork or lamb with salad. Both halloumi and pitta bread can be kept in the freezer for when you need them.
For a more hearty snack you can add slices of lounza as well. Lounza is a smoked loin of pork which matured in wine - another Cypriot speciality.
Well... its a not a two minutes dish, so I really didnt understand why to bother with it but its soo popular that i thought: it must be worth it! And yes! Its definitely worth to try it. You will end up doing it every now and then. It looks cool, its something special and its good to impress anyone. Koupepia is a traditional Cypriot dish that can be served as an appetizer, part of a meze or even as a main dish. In Greece, they are known as ‘dolmades or ''dolmadakia'' (the Greeks love to call everyhting ''small'' and ''aki'' at the end of a word means small). You can serve it warm as part of a meal but its also very nice served cold with mint on a hot summer evening with some white wine. When served warm, you can use avgolemono which is a sauce made of eggs and lemon. It is at its best in spring when the young leaves are at their freshest and most tender. In winter, cabbage leaves are sometimes used as a substitute. Check also the Lebanese version by Chris!
If you can pronounce it, you will be able to make them too! Kolokithokeftedes (zucchini balls) is very easy, fast and something important: you won’t make your whole kitchen untidy. I first saw it in Santorini, together with tomatokeftedes and I just loved them!!! (Keftedes means balls) I was happy to see that here in Cyprus its almost always part of a meze. This one is easier to make. Ideal for vegetarians or as side dish for meateaters.
Asparagus grows wild all over Cyprus during the spring and shops and market stalls start selling bunches of fresh asparagus at this time. Here's a quick and simple way to sample asparagus either wild or cultivated.
You will find this dish in the whole Mediterranean area cooked in different ways. Sometimes as main dish, sometimes as meze. It is one of the Greek recipes which is hard to screw up. You can even put it in the refrigerator and keep it for the lonely nights.... well... as its main element is bean, it’s not exactly user friendly but still so delicious that sometimes I cannot resist...
Keftethes are a Greek form of meatballs which probably originated from the Ottomon or Middle-Eastern kofta. The term originated from Persia and means ground or beaten refering to the meat or vegetable ingredients in the meatballs. They are usually rolled in balls or cigar shapes and egg and breadcrumb mix is used to bind the mixture together.
Here's a healthy little snack that can satisfy anyone with the munchies. Halloumi is a cheese made from sheeps milk and is now available almost everywhere. Its a salty cheese and when fried has a succulent chewy texture that is a great alternative to meat. Pitta bread is made for souvlaki - when grilled they puff up and can be cut or sliced in half and filled with grilled pork or lamb with salad. Both halloumi and pitta bread can be kept in the freezer for when you need them.
Well... its a not a two minutes dish, so I really didnt understand why to bother with it but its soo popular that i thought: it must be worth it! And yes! Its definitely worth to try it. You will end up doing it every now and then. It looks cool, its something special and its good to impress anyone. Koupepia is a traditional Cypriot dish that can be served as an appetizer, part of a meze or even as a main dish. In Greece, they are known as ‘dolmades or ''dolmadakia'' (the Greeks love to call everyhting ''small'' and ''aki'' at the end of a word means small). You can serve it warm as part of a meal but its also very nice served cold with mint on a hot summer evening with some white wine. When served warm, you can use avgolemono which is a sauce made of eggs and lemon. It is at its best in spring when the young leaves are at their freshest and most tender. In winter, cabbage leaves are sometimes used as a substitute. Check also the Lebanese version by Chris!
If you can pronounce it, you will be able to make them too! 
You will find this dish in the whole Mediterranean area cooked in different ways. Sometimes as main dish, sometimes as meze. It is one of the Greek recipes which is hard to screw up. You can even put it in the refrigerator and keep it for the lonely nights.... well... as its main element is bean, i