Cypriot Cuisine: The Cypriot cuisine has typical characteristics of the Mediterranean cuisine, it's a cuisine similar to the Greek with Middle Eastern influences, mainly Turkish, Armenian, Syrian and Lebanese. The Cypriot cuisine, is a tasty cuisine, but that is light enough, is famous for its appetizers, méze, 15-25 starters courses based on cheese, meat, fish and vegetables, which are served with a rich series of sauces. Dishes originating from the Turkish and Greek cuisines are the Kebab (slices of pork or lamb in pita, typical bread), and the Greek Mosaka (minced meat with vegetables). Among the specialties of cheese is the halloumi, a sheep's cheese curd white and hard. Among the main courses are ram and lamb, but fish it is also good. Among the meat specialty is tavas (stewed lamb or beef with tomatoes, onions and cinnamon) and stifado, a stew of lamb or rabbit cooked with onions, wine and vinegar. Other typical dishes from the Cypriot cuisine are spanakopita (spinach, feta and eggs wrapped in a very thin batter), kouperia (stuffed grape leaves of rice or meat), yemista (stuffed vegetables cooked in the oven), midye tavasi (batter mussels fried in oil), dolmades (stuffed grape leaves), pourgouri (crushed wheat, steam cooked with fried onions), moussaka (a mess of eggplants, potatoes, mince meat, cheese and bechamel sauce), hummus (a mess of chickpeas, sesame oil, olive oil and lemon). The desserts remind the Turkish sweet pastry, are typical of the island the Kadeifi (honey cake), Halvas (honey based) and Soujoukko (sweet made of almonds immersed in hot grape juice, then left to dry sun). The typical bread is pitta, a flat shape not risen baked in the oven stone. Famous are the wines of Cyprus including sweet wine Commandaria, grappa Zivania, ouzo or raki (liquo aniseed based), and the Turkish coffee.