Cyprus - Food - Typical Meze

Tahini - Sesame seeds are the key ingredient of this dip, ground with garlic, lemon juice, olive oil and cumin and garnished with flat parsley.

Skordalia - This garlic dip is often served as an accompaniment to batter-fried cod and other fish dishes.

Karaoli Yahni -  Tiny wild snails are a prized Greek Cypriot delicacy. In this dish they are served stewed in tomato sauce.

Zalatina - is usually served with a relish of capers and a wild spiny pickle called Kapari.

Moungra -  Pickled cauliflower is another mete favourite to accompany meat snacks, especially in winter.

Ochtapodi Krasato - A seafood favourite, chunks of octopus are marinated then simmered in red wine and spiced with cumin and coriander.

Barbouni - Tiny red mullet are bony but delicious and served fried.

Haloumi Cheese - Grilled haloumi cheese has a chewy texture and is strongly flavoured. It usually accompanies smoked pork, sausages or meat rissoles.

Loukanika ~ Bite-sized smoked sausages are a must with virtually every meze meal.

Bourekia - If you can find room for dessert, these tiny pastries stuffed with curd cheese and honey will fill the last corner