Koupepia is a national dish of Cypriot. Koupepia are dolmades stuffed with rice, ground pork or beef, fresh herbs and seasoning, cooked in a tomato sauce. They can be served as part of a meze platter or salad plate, eaten as finger food or as a main dish.

A spin-off from the famous Greek fast food dish, the Cypriot style souvlaki consists of small chunks of charcoal-grilled meat on a skewer, and a large amount of fresh salad filling. The pita bread used is thinner and larger than the Greek version, and usually contains a pocket to hold the ingredients, rather than wrapping the filling in the traditional way.

Sheftalia is a traditional Cypriot type of crépinette, or sausage parcel. The filling is usually composed of parsley.

Oven Macaroni is a traditional ish of Cypriot made with Cheddar cheese.

Loukoumades are made by deep frying dough balls, soaking them in honey and then coating them generously in crushed nuts, sesame seeds or cinnamon. Often referred to as honey doughnuts, these sweet treats have a light and spongy texture and are best enjoyed under the shade of a village tree in the heat of a balmy Cypriot summer.

This vegetarian dish oozes with protein and comprises fried onions, rice and brown lentils.

Louvi is a simple and healthy traditional dish of Cypriot made with black-eyed beans, chard, salt, pepper, olive oil, spinach.

Koupes is a torpedo-shaped croquette found as street food in Cyprus. It is served as a snack, party finger food or as part of a mezes dish. Koupes is made of bulgur wheat, flour, oil, salt, spices and onion and stuffed with ground meat, lots of onions, parsley and spices. are basically a torpedo-shaped croquette.