Kleftiko is a typical Greek dish that is commonly prepared at festive events and celebrations, consisting of a succulent piece of lamb or goat meat that is wrapped in foil and baked in airtight ovens. Also spelled as klephtiko, the name comes from the Klephts, mountain rebels from the Greek Revolution who cooked the food underground, so that no aromas or steam could escape, as it could reveal their positions.

The cooked food was typically stolen, as klepht is also the root of the word kleptomaniac, describing a person with the urge to steal. Today, the meat is slowly cooked in a bowl so that it remains juicy and falls off the bone. Kleftiko is usually cooked with potatoes that soak up some of the flavorful meat juices. 

This Cypriot-style barbecue dish is made with seasoned and marinated meat, typically lamb, pork, or chicken, which is placed on a long skewer and slow-roasted over an open fire. The marinating process makes the meat incredibly tender and succulent, and the meat is basted as it roasts, improving the texture and flavor even further.

There is also a number of local varieties of the dish, and the best-known variety is known as Lysiotiki souvla from the village of Lysi. The dish is typically prepared for Christmas and Easter, but is also served on other festive occasions. 

This traditional Cypriot sausage is made from a mixture of minced pork and lamb, chopped red onion, and parsley wrapped in caul fat, a thin fatty membrane that lines the stomach of cows, sheep, and pigs. There are two theories as to how the dish got its name – either from the Turkish word şeftali, which means peach, most likely as a reference to its texture, or from the name of the street vendor who is credited with having invented it.

The meat mixture is seasoned with salt, pepper, and cinnamon, and then formed into small sausages which are skewered and grilled. As the meat cooks, the caul fat renders, giving the sausages a crispy, caramelized exterior while keeping the meat on the inside tender and juicy. 

Halloumi is a cheese made in Nicosia, Limassol, Larnaca, Famagusta, Paphos, and Kyrenia since ancient times. It is made from fresh, full-fat sheep's or goat's milk or a mixture of both, with or without the addition of cow's milk (traditionally, cow's milk is not added).

The milk comes from local breeds of goats and sheep or their cross-breeds and cows that were brought to the island in the last century. The curd is folded to be easier to fit in the containers of whey. The mint leaves are placed between the curd layers during the folding process, allowing the mint to give its typical aroma to the final product. 

Stifado is a hearty Greek one-pot stew that is ideal for a cold winter's day. Although the ingredients vary from region to region and from cook to cook, the essential ones are large amounts of onions, tomatoes, wine or vinegar, and sometimes garlic.

Depending on the region, meat such as goat, rabbit, wild hare, snails, tripe, or octopus can be added to the stew, but it is mostly made with beef. Others like to add mushrooms or warming spices such as cinnamon, cloves, and allspice. The usage of those spices points to a possible Levantine influence, while the name of the dish is a clear indicator of Italian influence, derived from the word stufato, meaning stewed in Italian. 

Kefalotyri is a traditional Greek-Cypriot cheese made from goat’s or sheep’s milk. It has a firm and flaky texture with irregular eyes and a strong, rich aroma, while the flavors can best be described as salty, strong, tangy, sharp, and spicy.

It is believed that kefalotyri is the predecessor of most hard Greek cheeses, since it dates back to the Byzantine era. There are two main varieties – young kefalotyri, aged for a minimum of 2-3 months, and aged kefalotyri, which is aged for at least one year and has a much stronger flavor. 

This internationally known, decadent, and sugar-packed dessert is usually made with a mixture of flour, sugar, yeast, and salt, which is deep-fried and then bathed in syrup or honey. The origin of lokma fritters is ancient but often debated. It is presumed that they first appeared in Greece or Turkey, though some suggest Arabic origin.

The dish is considered to be one of the oldest recorded desserts in Greek history. It is said that the pastries were even given to winning Olympians as a treat and were called honey tokens. Loukoumades, or loukmades in Cyprus, can be found throughout the streets of Greece, in shops selling nothing else but this caloric dessert. 

Creamy texture and mild flavor are the main attributes of labneh; a traditional Middle Eastern strained yogurt that is prepared with yogurt and salt. No strict guidelines are used to produce it; plain full-fat yogurt is mixed with salt and left to strain for twelve to twenty-four hours.

During straining, the yogurt whey separates, and what is left is a thick and firm cheese-like product. Its texture can vary from creamy to dense, but it always has a relatively mild and slightly salty flavor. The name labneh is native to the Middle East, but strained yogurt varieties are found in numerous other countries and regions such as Greece, Turkey, Cyprus, Central Asia, the United States, Mexico, and the United Kingdom. 

Outside of Greece, loukaniko is typically described as a pork sausage that is generously seasoned with orange zest and fennel. However, in Greece and Cyprus, the term encompasses fresh, smoked, or cured sausages that are prepared with different types of meat such as pork or lamb, and a variety of regionally influenced ingredients such as leeks, red wine, coriander, and typically orange zest and fennel.

Most commonly, loukaniko is grilled and enjoyed as an appetizer or a meze dish.