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Cyprus Meze
If you go to a Cyprus Taverna, you will be given the option of Meze. There are two kinds of Meze on offer, the Fish Meze and the Meat Meze.. Some places offer a combination of both.
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Traditionally Meze was served in seven stages in the tavernas
- Salads and appetisers
- Appetisers and salads
- Pasta and eggs
- Fish
- Cooked meats, dairy and game
- Meat and poultry
- Desert
Then, fruit and coffee to finish off.
Each of the seven stages can have any number of dishes
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| Stage 1. Salads and appetisers |
| Tsamarella |
A speciality produced mainly in mountainous regions of Cyprus. It is boned dried goats meat which is salted and cured with oregano. This is a great accompaniment to the local Zivania |
| Tomato and cucumber |
Served as a crudités |
| Char grilled Octopus |
Barbecued and cut into small pieces served drizzled with olive oil and freshly squeezed lemon juice |
| Pickled eggs |
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| Dried Nuts |
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| Salted Sardines |
Cured Anchovies or Sardines |
| Salmon salad |
Mashed salmon served with chopped parsley, onion, tomato and cucumber |
| Hiromeri |
Cured dried pork |
| Pegga |
Smoked dried kipper fillets, grilled or fried served with lemon juice |
| Feta cheese |
served chilled or grilled with lemon juice, tomato and oregano |
| Olives Tsakkistes |
Green cracked olives served with crushed coriander seeds, garlic, olive oil and lemon |
| Kaskavali cheese |
Served in thin strips or chunks |
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| Stage 2 - Appetisers and salads |
| Melitzosalata |
Egg plant dip |
| Talatouri |
Cucumber dip - yogurt mixed with finely chopped cucumber, dried mint and salt to taste (finely chopped garlic can also be added if desired). Served with a drizzle of olive oil |
| Hummus or Houmus |
Chick pea dip |
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Last Updated ( Monday, 26 November 2007 )
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