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Home / Traditional elements of Cyprus / Recipes



  • 1 kg of pork meat chopped in cubes
  • ½ glass of oil (groundnut oil or corn oil)
  • ½ glass of water
  • 1 glass of red wine
  • 1 soup-spoon of grinded coriander
  • 1 soup-soon of oregano
  • Salt and Pepper

Cooking guidelines:

  • Allow the oil to heat and then add pieces of meat in the stock pot to sauté.
  • Add water and shut the stock pot with the lid. Cook over low fire until the meat is soft and has absorbed its fluids.
  • Add salt, pepper, coriander and wine. Allow 5 more minutes of cooking and it’s ready.

We can serve this dish with fried potatoes and groat.



  • Fresh vine-leaves
  • 1 kg of minced meat
  • ½ glass of oil (groundnut oil or corn oil)
  • 1 cup of grated tomato or tomato juice
  • 1 cup of rice
  • 1 large onion (finely chopped)
  • Some Parsley (finely chopped)
  • Lemon juice (3 lemons)
  • 2 cubes of chicken stock
  • Pepper
  • Cinnamon
  • Spearmint

Cooking guidelines:

Preparation of the vineleaves:

  • Wash the vineleaves.
  • Fill the stock pot with water and place it above the fire until the water boils. Next, put the vine-leaves in the boiled water and leave them until they change colour.
  • Drain the leaves and wait until they are strained.

Preparation of the stuffing:

  • Sauté the finely chopped onion with very little oil.
  • Add the minced meat and paddle continuously until all fluids are absorbed.
  • Add the grated tomato or tomato juice, the rice, the salt, the pepper, the cinnamon, the spearmint, the chicken stock cubes, the juice from the 2 lemons and the finely chopped parsley. After 2-3 minutes, remove the stock pot from the fire.

The wrapping procedure of ‘Koupepia’:

  • Take a leave and place it in such a way that its fine surface is on the outside part of the ‘koupepi’.
  • In each leave place one spoon of stuffing. Next, fold the side parts of the leaves and then wrap the leave like a small roll, but not too tightly.
  • Place the ‘koupepia’ in the stock pot, the bottom of which should be covered with vine-leaves.
  • Add some tomato juice, some olive oil, the rest of the lemon juice and some water.
  • Cover the ‘koupepia’ with vine-leaves and a plate.
  • Once they are boiled, lower the fire and let them cook for about 30 minutes.



  • 1 kg of small potatoes
  • 1 glass of white wine
  • ½ glass of oil (groundnut oil or corn oil)
  • 1 teaspoon of dry coriander beans (threshed)
  • Salt
  • Pepper

Cooking Guidelines:

  • Peel the potatoes and scratch them with a knife on both sides.
  • Fill the frying pan with oil and once it boils, put the potatoes in the pan.
  • Once the potatoes obtain a reddish colour, cover the pan with a lid and shake well until the potatoes are cooked.
  • Remove the oil, place the pan on fire and add some wine to finish cooking.
  • Add salt and pepper.
  • Allow 2 or 3 more minutes so that the wine evaporates.
  • Finally, add the coriander.



  • Suet: pork or lamb
  • 1 kg of minced meat
  • 1 large onion (finely chopped)
  • Some tomato (grated)
  • Some parsley (finely chopped)
  • Salt
  • Pepper

Cooking Guidelines:

  • Wash the suet thoroughly.
  • Rinse with wine vinegar and water.
  • Mix all the ingredients and mash thoroughly until the mixture becomes creamy.
  • Next, cut the suet in small square pieces.
  • In each piece, place a spoon of our mixture.
  • Fold the two sides inwards and wrap creating a small roll.
  • Cook the Shieftalies, preferably on coal.



  • 2½ glasses of bulgar wheat
  • 1 glass of vermicelli
  • 1 glass of tomato juice
  • ½ glass of olive oil
  • 10 glasses of water
  • 2 cubes of chicken stock
  • 1 large onion (finely chopped)

Cooking Guidelines:

  • Put the olive oil in the stock pot and sauté the finely chopped onion until it acquires a reddish colour.
  • Add the vermicelli and leave it to sauté.
  • Add the water, the tomato and the 2 cubes of chicken stock and allow them to boil. Once they are boiled, add the bulgar wheat.
  • Lower the tension of the fire and shake regularly for 3-4 minutes.
  • Remove the stock pot from the fire and wait for 5 minutes until the ‘pilafi’ absorbs its liquor. Once the liquor is absorbed, the ‘pilafi’ bulgar wheat is ready to be served.

We can serve this dish with ‘afelia’.

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