Some of the regional specialities are :
“Paskies” (a meat pie made from the dough of “flaounes” (Easter pastry) and lamb)
“Resi”-Lamb pilaf and coarse wheat cooked in a chicken, pork, and beef stock
“Pitta bread Pafitiki -Traditional Cypriot pitta bread used mainly to serve kebab (souvlaki)
“Pastelaki (Bars made of carob syrop),
“Trachanas- Cracked wheat cooked in soured milk and then dried – can be eaten as a soup
“Ta Pseftika” – Zucchini blossom stuffed only with rice -usually it is also stuffed with minced meat
“Koupepia” Yemista (Gemista)- stuffed vine-leaves. Even though it is not 100% of Pafos origin this dish was widely eaten particularly at all vine villages.
“Koulourouthkia me to epsimo”-small flour ring based biscuit in carob syrop
“Tsamarella” dry –salted /dry coat meat usually founded in the village of Panagia
“Pissa Pafitiki” - local chewing gum
“Loukoumia Yeroskipou” - Geroskipou delights
Agricultural products: The region is well known for its agricultural products such as bananas, citrus fruit, grapes, olives, olive oil and carobs.
