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In Cyprus appetizers can constitute a full meal in themselves. So many appetizers exist that the famous Meze meal can start with up to 10 appetizers. Meze or in Greek Mezedes date back Hundreds of years and was a slow-meal process of local food to follow a drinking session among friends and relatives. At the time when people used to finish working on their farms and vineyards, they would meet with friends at home for a drink, to talk and have something to eat.

 
 
 
 
 
As time goes by tradition gives its’ place to a faster lifestyle, customs change, but the Traditional Meze has very strong ties with the Cypriots. The Real Meze includes at least up to 20-30 dishes of local food, any less than that or a plate service of all dishes on one plate is not the real Meze.
 
Zivania is the most popular drink in Cyprus. Triple-distilled with Alcohol levels of 40-80% makes it a true “fire-water”, served in small shot glasses. The Mediterranean climate of Cyprus helps in the production of an ideal wheat for Beer. Local producers of beers in Cyprus are Carlsberg, Keo and Leon. Commandaria, the sweet-wine of Cyprus is used for the communion and is a very popular equivalent to Port in the rest of the Mediterranean.
 
 
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Tzatziki Dip
Cucumber, Olive Oil, Garlic and Yogurt.

Greek Salad
Tomatoes, Cucumber, Onions, Feta Cheese
and Lettuce are the main ingredients,
variations may also include Peppers, Olives, Oregano and Capers.

Tahini Dip
Derived from crushed Sesame Seeds,
narrowed and blended with Garlic and Olive Oil.

Halloumi Cheese
A must taste Cypriot Cheese made from goats milk and served either fried or grilled.

Anari Cheese
Similar to Ricotta, this soft Cheese is mainly used as a dessert along with Carob Syrup or Honey. When this Cheese becomes mature it is used as a grated cheese for Pasta.

Hiromeri
Leg of Pork which is marinated and spiced
usually with red wine.

Green Olives
Olives with dressing of Lemon, Garlic, Herbs, Coriander Seeds and Oil.

Octapus in Wine
Pieces of Octapus in Wine Sauce and
Bayleaves with Onion slices.

Kalamari
Fried Squid marinated with flour.

Seftalia
Grilled Pork Rissoles with Pepper and Onions.

Lountza

Smoked Pork Fillet soaked for days in Wine and Oregano and also other spices such as Pepper, preserved with Salt and when dry fried or grilled.

Moussaka
Aubergines or Courgettes sliced lengthways, Potatoes, Onions, Minced Beef or Lamb,
Red Wine, Tomatoes, Oregano and Olive Oil. Finished with thick cream on top with grated Cheese topping.

Afelia
Pork diced, cooked in Wine and crushed Coriander.

Kleftiko
Lamb, usually cooked for many hours in a clay oven that has been pre-heated, is covered with net and aluminium foil and placed in the oven for 5-6 hours

Galatoboureko
Made with Filo pastry and Milk Cream filling all soaked in Syrup.

 
   
         
   
 
         
   
   
         
 
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