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Cypriot Food Glossary: 25 Terms in English, Turkish and Greek

Flaouna and pilavuna, sheftalia and şeftali kebabı, anari and nor are the same things. 25 core terms of Cypriot cooking with their English, Turkish and Greek names.

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House Chef Cyprus Editorial Team
5 min read
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What is this page for? In Cyprus the same dish often goes by different names in the island's two communities and on tourist menus: flaouna and pilavuna, sheftalia and şeftali kebabı, anari and nor are the same things. This glossary brings together 25 core terms with their English, Turkish and Greek names and short, verifiable definitions. Terms with a recipe on this site are linked.

Cypriot food terms

English Turkish Greek What it means
Halloumi Hellim Χαλλούμι (hallúmi) A semi-hard cheese of goat's, sheep's and/or cow's milk; the curd is poached in its own whey and salted. Its high melting point lets it keep its shape on the grill and in the pan. Protected Designation of Origin (PDO) in the EU since 2021.
Anari Nor Αναρή (anarí) A fresh or dried whey cheese made from the whey left over from halloumi production. Used in flaouna and sweet pastry fillings.
Flaouna Pilavuna Φλαούνα (fla-úna) An Easter pastry filled with halloumi, anari, egg and mint, coated in sesame seeds and scented with mahlep and mastic.
Sheftalia Şeftali kebabı Σεφταλιά (sheftaliá) Minced lamb or pork mixed with parsley and onion, wrapped in caul fat and grilled over embers. The name has nothing to do with peaches; it refers to how the fat is wrapped.
Kleftiko Kleftiko Κλέφτικο (kléftiko) Lamb slow-cooked for hours in a sealed clay pot or parcel until it falls off the bone.
Molokhia Molehiya Μολοχία (molohiá) A thick stew of dried jute (Corchorus) leaves, usually with chicken or lamb; a signature dish of Turkish Cypriot cooking.
Colocasia (taro) Kolokas Κολοκάσι (kolokási) Taro root, cooked in Cyprus with tomato and meat, often with celery. Traditionally it is snapped rather than cut through with a knife.
Kolokotes Kolokoti Κολοκότες (kolokótes) A fasting-season pasty filled with pumpkin, fine bulgur and raisins in an olive-oil pastry.
Tsakistes Çakıstez Τσακιστές (tsakistés) Green olives cracked with a stone, soaked to remove bitterness, then dressed with lemon, garlic and coriander seed.
Samarella Samarella Σαμαρέλλα (samarélla) Salted, air-dried goat or sheep meat — the traditional way to keep meat without refrigeration. Soaked before use to draw out the salt.
Lalangia Lalangi Λαλάγγια (lalángia) Yeasted dough fried in hot oil and finished with honey or syrup and cinnamon; a savoury halloumi version is also made.
Cypriot ravioli Piroh Ραβιόλια (raviólia) Pasta parcels filled with halloumi, anari and mint, boiled — often in chicken stock — and finished with grated halloumi and dried mint.
Makaronia tou fournou Magarına bulli Μακαρόνια του φούρνου Layered baked pasta with mince and béchamel; the Turkish Cypriot chicken version is known as magarına bulli.
Koupes Bulgur köftesi Κούπες (kúpes) Oval fried croquettes with a fine bulgur shell and a spiced mince filling — Cyprus's take on kibbeh.
Koupepia Kupepya Κουπέπια (kupépia) Vine leaves stuffed with mince and rice, simmered in lemony liquid.
Afelia Afelya Αφέλια (afélia) Pork or lamb marinated in red wine with plenty of crushed coriander seed, then braised.
Stifado Stifado Στιφάδο (stifádo) A slow-cooked stew of beef or rabbit with small onions, vinegar and cinnamon.
Tavas Tava Ταβάς (tavás) Lamb, potato and onion baked with cumin in an earthenware dish.
Caul fat Seftalya yağı Μπόλια (bólia) The lacy fat membrane around an animal's organs, used to wrap sheftalia; it cracks over the fire unless softened in warm water first.
Spoon sweets Macun Γλυκό του κουταλιού Fruit such as walnut, bitter orange, watermelon rind or fig cooked in syrup and served to guests with a glass of water.
Soutzoukos Ceviz sucuğu Σουτζούκος (sutzúkos) Strings of walnuts dipped repeatedly in thickened grape must (palouzé) and dried.
Trahanas Tarhana Τραχανάς (trahanás) A soup base of bulgur kneaded with soured milk or yoghurt and dried. Unlike Anatolian tarhana it is bulgur-based rather than flour-based.
Mahlep Mahlep Μαχλέπι (mahlépi) Ground kernels of the St Lucie cherry (Prunus mahaleb), with a scent between almond and cherry; used in flaouna and festive breads.
Mastic Damla sakızı Μαστίχα (mastíha) Resin of the mastic tree. Crush it with a pinch of sugar before adding to dough; crushed alone it sticks and clumps.
Zivania Zivaniya Ζιβανία (zivanía) A strong, unflavoured Cypriot spirit distilled from grape pomace; it holds a protected geographical indication in the EU.

Same dish, different names

Cypriot dish names usually share a common root; what changes is spelling and pronunciation. Pilavuna (Turkish Cypriot) and flaouna (Greek Cypriot) are the same Easter bread. The same goes for molehiya and molokhia, kolokas and kolokasi, tava and tavas. If you meet an unfamiliar word on a menu, the Turkish and Greek columns will usually get you to the dish.

Protected products

Two Cypriot products are protected in the European Union: halloumi holds a Protected Designation of Origin (PDO) and zivania a protected geographical indication. Both must be produced in the defined area using the defined method.

Using this glossary as a source

You are welcome to link to this page from your article, menu or guide. Definitions are reviewed regularly; if you have a correction, please get in touch through our contact page.

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Frequently asked questions

Pilavuna ile flaouna aynı şey mi?

Evet. Kıbrıslı Türkler pilavuna, Kıbrıslı Rumlar flaouna der; ikisi de hellim ve nor dolgulu Paskalya çöreğidir.

Şeftali kebabında şeftali var mı?

Hayır. Adı, kıymanın gömlek yağına sarılış biçiminden gelir; meyveyle ilgisi yoktur.

Nor peyniri nedir?

Hellim yapımından kalan peynir altı suyundan elde edilen taze ya da kurutulmuş lor peyniridir; Rumca adı anaridir.

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