Halloumi is an unripened brined sheep's milk cheese with no rind. It is often used in salads, kabobs, and mezze platters in Cypriot, Greek, and Egyptian cuisine. Because of these features, grilling or frying halloumi cheese is the best way to consume it. Halloumi is a Cypriot cheese that was invented on the island. It's a rare cheese that can tolerate high temperatures without melting and isn't generally accessible. The outside has a light white hue and a texture similar to mozzarella cheese. Because of the high melting point of this particular cheese, halloumi will not melt in the pan.

Ingredients:
8 ounces halloumi cheese,1 tablespoon olive oil,1 teaspoon lemon juice, optional - chopped mint or oregano

Instructions:

• Heat a grill pan over medium-high heat or heat a grill to medium heat.
• Slice the halloumi into 1/4 inch thick strips.
• Brush the halloumi slices with olive oil, coating both sides of the cheese.
• Place the halloumi on the grill pan or grill and cook on each side for 2 to 3 minutes or until grill lines form and the cheese has slightly melted.
• Once the halloumi has cooked, remove it from the heat and squeeze some lemon juice on it.
• Optional - sprinkle the cheese with fresh herbs, like chopped mint or oregano

Souvlaki, also known as Souvla, is a real blessing for everyone who likes grilled meat. Small (Souvlaki) and/or large (Souvla) slices of meat are marinated the night before the 'big' day and cooked outside for important events (bank and Greek Orthodox festivals). While family and close friends gather, meat is barbecued over an open flame. People frequently drink Ouzo (local liquor) or Zivania (traditional Cypriot spirit) and dance Sirtaki or Zembekiko while waiting for the souvlaki. Souvlaki may also be found in local 'fast-food' restaurants, where a serving of souvlaki in pita bread is served with salad, yogurt spread, and fried potatoes. If you visit Cyprus, expect to meet a lot of new people who will encourage you to try the greatest souvlaki in town.

Ingredients:

1/4 cup olive oil,1/4 cup red wine,2 tablespoons freshly squeezed lemon juice,1 tablespoon dried mint,1 tablespoon dried oregano,4 cloves garlic, smashed and finely mince,1 bay leaf, crumbled into tiny pieces,1 pound pork shoulder, fat trimmed and cut into 1 1/4-inch cube,Salt, Freshly ground black pepper, to taste,2 to 3 lemon wedges

Instructions:

• In a large nonreactive bowl, whisk the marinade ingredients together. Add the pork cubes, cover with plastic wrap and refrigerate for 2 to 3 hours.
• If using wooden skewers, soak these in a shallow pan filled with water while the meat marinates.
• Heat the grill to medium-high. Thread the meat onto the skewers (about 6 to 7 pieces per skewer). Season the pork with salt and freshly ground black pepper.
• Grill over medium-high heat for about 10 minutes, turning occasionally until they are cooked through. Squeeze some fresh lemon juice over the meat before serving.

Greek Moussaka is without a doubt the most popular and traditional meal in Greece! It's difficult to find a taverna that doesn't offer it or a family that doesn't make it on special occasions. Moussaka is as important to Cypriots as lasagna is to Italians. It is the main course made up of eggplants, spices, and cheese. All of the ingredients are carefully stacked on top of the oven foundation, then coated with Béchamel sauce and cooked until brown. Before beginning to cook the moussaka, it is critical to peel the eggplants and season them with salt. As a result, the salt neutralizes the harsh taste of the eggplant and causes it to become gentler and creamier when cooked.

Ingredients:
4 eggplant,3 potatoes,2 onion,0.8 pounds of ground beef,2 cloves of garlic,1 tablespoon of tomato paste,1/2 tablespoon of pepper paste,1 teaspoon of black pepper,1 teaspoon of salt,1 cup of strained yogurt,2 egg,1 cup of flour,1 cup of bread powder, sunflower oil

Instructions:

• Chop the potatoes and eggplants into rings.
• Then fry the potatoes in hot oil.
• Then dip the eggplants in the flour first, then the egg, then the breadcrumbs and fry them.
• While frying, cook the minced meat and onion in olive oil.
• Next, add garlic, tomato pepper paste, salt, and black pepper. Then continue cooking.
• Mix the strained yogurt, garlic puree and salt.
• In the last stage, put fried potatoes on the bottom, eggplant on it, 1 teaspoon of strained yogurt and roasted minced meat.

Pilafi Pourgouri is a classic Cypriot dish. It may be used to prepare a wide range of breakfast and side meals. Boiling pourgouri with semi-skimmed milk to form a mild porridge is one method to prepare it for breakfast. Sugar or honey can then be added. Cooking Pourgouri with tomato puree, onions, and chopped macaroni and serving it as a side dish with souvlakia, shieftalies, or shellfish is a favourite meal among Cypriots. One serving of pourgouri (130 grams) includes fewer than 150 calories and more than 8 grams of fiber, making it an excellent choice for individuals who wish to stick to their nutrition programs while on vacation!

Ingredients:

150 gm / 1 scant cup course grain bulgur wheat – rinsed,Good drizzle of olive oil (3 tbsp),1 onion diced,30 gm vermicelli noodles – raw ,1 tbsp tomato paste ,300 ml / 1.25 cups stock,¼ tsp smoked paprika,1 tbsp dried mint, Teaspoon salt

Instructions:

• Gently fry the onion in the olive oil for 5 minutes until translucent
• Now add the vermicelli noodles and fry until just turning golden
• Add paprika, seasoning and bulgur wheat – stir through
• Add tomato paste followed by stock
• Cover and gently simmer on a low heat for 10 minute
• Turn off heat and let rest 10 minutes before serving
• Taste for seasoning, garnish with chopped coriander

Cypriot Pastitsio, also known as 'Makaronia Tou Fournou', is sometimes mistaken for 'Moussaka,' therefore keep a watch on the Béchamel sauce (it is whiter and puffier in the Pastitsio). Pastitsio is prepared by carefully stacking the following ingredients: macaroni, minced beef with seasonings, and Béchamel sauce. The masterpiece is then topped with halloumi cheese and placed directly in the oven. On weekdays, it can be served as a side dish (with a meat meze) or as a main dish. Children like this Cypriot baked-pasta meal because of its delicate texture, rich aroma, and delectable flavor!

Ingredients:
½ cup red wine(120 mL),4 garlic cloves, minced,¼ cup onion(40 g), diced,3 lb ground pork(1 kg),1 teaspoon cinnamon,6 tablespoons dried mint, divided,1 tablespoon black pepper,2 cups halloumi cheese(200 g), grated and divided,16 oz ziti pasta(450 g), cooked al dente,½ stick butter,½ cup flour(60 g),2 cups milk(470 mL),½ teaspoon paprika,1 cup fresh parsley(35 g), chopped

Instructions:

• Preheat the oven to 350°F (180°C).
• In a wok or large skillet, pour the red wine. Add garlic and onion, and sauté until tender.
• Add the pork, and cook thoroughly.
• Add the cinnamon, 2 tablespoons mint, pepper, and parsley, and mix together.
• In a small saucepan, melt butter.
• Add flour a little at a time, mixing constantly, until it forms a paste.
• Add milk a little at a time, whisking constantly, until fully combined.
• Add paprika, and stir until thickened.
• In a large casserole dish, lay down half the ziti. Sprinkle on 1 cup (50g) of halloumi and 2 tablespoons mint. Top with entire pork mixture, then the remaining halloumi, mint, and pasta.
• Top entire mixture with the sauce, and cover with foil. To prevent foil sticking to the sauce, place a toothpick in each corner of the dish to prop the foil up.
• Bake 45 minutes, then broil for 5-10 minutes. Let cool 15 minutes.

Tzatziki, one of Cyprus' most famous spreads, will acquire a particular place in your heart for its light and creamy taste. The spread contains white Greek yogurt, cucumbers, mint, olive oil, and a hint of garlic. It is frequently given with bread as an appetizer at local taverns, and if you don't like salad, it may be a great accompaniment to your souvlaki or sheftalies. It's also low in calories (approximately 15 calories per tablespoon), making it a wonderful alternative to halloumi cheese when spread on toast. In villages, it is sometimes referred to as "talatouri," therefore use this phrase if someone does not understand "tzatziki."

Ingredients:
1 cucumber,2 cloves of garlic, minced,1/4 of a cup extra virgin olive oil,500g strained Greek yogurt (18 ounces),juice of 1 lemon,2–3 tbsp chopped fresh mint,a pinch of salt

Instructions:

• To prepare this traditional Cypriot talatouri sauce recipe, remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes.
• Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water.
• Assemble the Talatouri sauce. In a bowl, add the cucumber, the minced garlic and olive oil, the yogurt, juice of 1
• lemon, mint, a pinch of salt and blend, until the ingredients are combined. Store in the fridge and always serve cold.
• Prepare this traditional Talatouri sauce for your friends and family and serve as a delicious dip with some warm pita breads aside, or as a sauce for Greek-style souvlaki

Another traditional Cypriot dish,sheftalies might become your all-time favorite if prepared correctly. This flavorful blend of spices and minced beef is wrapped in omentum and grilled on a grill rack. You may enjoy sheftalies with salad, lemon, and dips like 'tzatziki,' 'hummus,' or 'tahini salad.' Another alternative is to serve the meatballs with pickles and roasted veggies on the side. The word "sheftalia" is derived from Turkish and literally means "peach." This is hardly unexpected given that 'Sheftalies' resemble luscious peaches and taste best when eaten fresh!

Ingredients:

1.500 grams (3.30 lbs.) ground pork3 onions, finely chopped4 medium tomatoes grated1 cup of parsley, finely chopped1 tbsp salt½ tsp pepper½ tsp ground cinnamon1 kilo Caul fat, called panna or mpolia, in Greek*½ cup lemon juice

Instructions:

• Wash the caul fat well under running cold water and place it in a bowl, add the lemon juice and leave it for 10-15 minutes.
• Rinse and let it drain.In a large bowl mix the ground pork, onion, parsley, tomato, salt, pepper and the cinnamon.
• To prepare them, carefully unravel the caul fat and stretch it out over your work surface.
• Place a spoonful of the ground meat at the edge and fold in the outside edges and roll it once into a neat little package, shaping it with the palms of your hand, just as we wrap dolmades and cut it with a sharp knife.
• Thread sheftalia using two metal skewers, with 4-5 sheftalia lengthwise depending on the size of the skewers or place them inside a wire basket grill.
• Prepare a charcoal grill, same as for souvla or souvlakia. Do not place too close to heat as sheftalia must cook fairly slow, so that the inside is well cooked and the outside nicely browned without being burnt.
• Grill around twenty minutes, turning the grill frequently, until the outside is crispy and dark.