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Travel Guide 2   >   Europe   >   Cyprus   >   Recipes

   
 

Cypriot Recipes


Cyprus has a long association with Greece, and the majority of Cypriots not only speak Greek, but are ethnically Greek, and share a common culture with Greece.

As you might therefore expect, Cypriot cuisine has much in common Greek cuisine, although it also has unique features of its own. Freshness is very important in Cypriot food - and the cuisine also shows influences from Turkey, and further afield, reflecting the island's unique positon at the crossroads of Europe, Africa and the Middle East.

One particular food that is indigenous to Cyprus is halloumi. Halloumi is a cheese with salty flavor, similar in texture to mozzarella, traditionally made using a mixture of goat's and sheep's milk, although nowadays cow's milk is sometimes used as well, especially when producing halloumi in industrial production. Halloumi is often garnished with mint, and is frequented fried or grilled. Perhaps the most popular Cypriot dish with halloumi is halloumi and lounza which is simply halloumi grilled with either a slice of smoked pork or a lamb sausage.

Halloumi

Some popular Cypriot dishes include:
  • Baklava - A sweet dish made from filo pastry and nuts, sweetened using syrup or honey.

  • Bamies - Okra cooked with tomato and olive oil.

  • Calamari - Squid in batter, cooked by deep-frying.

  • Village Salad/Country Salad (usually known outside of Cyprus and Greece as "Greek Salad") - This salad is based on tomato, cucumber, bell peppers and red onion. It is seasoned with salt, black pepper and oregano, and then dressed with olive oil and perhaps red vinegar. It is usually topped with some grated or crumbled feta cheese, and olives are often added as well.

    Village Salad

  • Dolmades - Grapevine leaves stuffed with meat, rice or vegetables.

  • Glyka - Fruits and nuts preserved in sugar.

  • Halloumi and lounza - A slice of halloumi (Cypriot cheese) with a piece of lamb sausage or a slice of smoked pork. The meat and cheese are grilled together and then eaten. Additionally, halloumi and lounza is often used as a sandwich filling.

  • Hummus - A dip or spread made from mashed chickpeas with tahini (ground sesame seed paste), lemon juice, and olive oil. Eaten with pita bread.

  • Keftedes - Meatballs.

  • Loukaniko - Pork sausages.

  • Loukoumades - A sweet dish: fried dough balls in syrup.

  • Loukoumia (Cyprus Delight) - A sweet made from gel of starch, with sugar, and flavored with lemon, rose water, or fruit, etc. Chopped dates or nuts may be added to the gel.

  • Moussaka - Layers of meat and eggplant, topped with white sauce, and baked.

  • Octopus - Octopus. It is cleaned, marinated, and then cooked on a barbecue grill.

  • Sheftalia - A sausage made from ground pork or lamb shoulder. It also contains onions, and is flavored with parlsey and seasonings. Sheftalia is usually cooked on a barbecue grill and then eaten with pita bread.

  • Skordalia - Potato and garlic dip.

  • Soujoukos - A sweet made from boiled grape juice.

  • Souvlaki - A skewer with meat or fish, cooked on a barbecue grill.

    Souvlaki platter prepared for takeaway

  • Stifado - A beef and onion stew which is flavored with red wine.

    Stifado


  • Tahini - A dip or spread made from ground sesame seeds. It can be eaten with pita bread, or used as an ingredient in other dishes (for example: hummus).

  • Taramasalata - A dip made from cod or carp roe mixed with bread crumbs or mashed potato, lemon juice, vinegar, and olive oil. Eaten with pita bread.

  • Tzatziki - A dip made from strained yogurt with cucumber, garlic, salt, and olive oil.
Below are some recipe books and cookbooks for Cypriot food.


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Books about Cypriot Cooking and Recipes


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Cyprus Cooking for Friends: Traditional and Modern Recipes from Cyprus Including Taverna Meze and Sweets

By Sandra Lysandrou

Nicosia
Paperback (150 pages)

Cyprus Cooking for Friends: Traditional and Modern Recipes from Cyprus Including Taverna Meze and Sweets
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Product Description:
COOKBOOK

Foukou Rotisserie BBQ - A Guide to the Cyprus Barbecue

By Nicholas Georgiou

Released: 2014-06-20
Kindle Edition (40 pages)

Foukou Rotisserie BBQ - A Guide to the Cyprus Barbecue
 
Product Description:
A useful handbook for anyone thinking about investing in a Cypriot Foukou rotisserie barbecue. This eBook comes highly recommended at minimal price as a starting point for learning about Foukou BBQ.

The eBook contains the following sections of detailed information:
- Introduction
- Why get a Foukou Barbecue?
- Souvla Style Barbecue
- Souvlakia Style Barbecue
- Equipment
- Meat Preparation
- Charcoal Preparation
- Cleaning and Maintenance
- Recipes for Souvla and Souvlakia Style barbecues

Cooking from Cyprus

By Nearchos Nicolaou

Vrakas Publishing,Cyprus
Paperback (143 pages)

Cooking from Cyprus
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"Mint, Cinnamon & Blossom Water" Flavours of Cyprus, Kopiaste!: Family Recipes

By Ivy Liacopoulou

CreateSpace Independent Publishing Platform
Paperback (158 pages)

"Mint, Cinnamon & Blossom Water" Flavours of Cyprus, Kopiaste!: Family Recipes
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Product Description:
Cypriot cuisine is shaped by the island's Mediterranean climate, geography, and history. The majority of its recipes are based on Greek cuisine and the Mediterranean Diet, which is one of the healthiest in the world, using fresh, wholesome ingredients. Cyprus’s strategic location in the Eastern Mediterranean, situated between the crossroads of three continents, had brought to the island many conquerors and thus its cuisine has evolved into an amalgamation of diverse tastes and textures, with an unmistakable mark that makes it undeniably Cypriot. You will see influences from the Ottomans and its neighbouring Middle Eastern countries but there are also remnants of French, Italian, and Anglo-Saxon influences stemming from the island's occupation by the French Lusignans, the Venetians, the Ottomans and the British. The cookbook is a collection of over 150 of the best traditional Greek-Cypriot recipes, fully revised and updated with a fresh, modern new look, a brief history of the recipe, clear instructions, useful tips and over 160 mouthwatering pictures. The recipes are written both in the U.S. and the metric system and substitutes are given for local ingredients. Cypriots are Orthodox and almost half of the year is fasting period, so a lot of the recipes are nistisima (vegan). Mediterranean food is delicious, easy, inexpensive and, of course, healthy. In the cookbook you will find a lot of recipes, which reflect on the simplicity of the Mediterranean style of eating, ranging from the classic makaronia tou fourniou (pastitsio) and moussakas, sheftalia, ravioles, koupepia, bourekia, flaounes, kolokotes, daktyla, loukoumia (delights), mahalepi, to more complicated recipes such as bombari, zalatina, pastitsia (almond cookies), shiamishi, loukoumia tou gamou and more. The author has included a small sample of her own recipes, always based on the traditional principles of the Mediterranean diet, such as louvanosalata, a dip with yellow split peas, galeos marinatos (marinated tope fish), moussakas and pastitsio nistimo (vegan), sykotakia me lahanika (chicken giblets with vegetables), caramelized spiced dry fruit in wine. The cookbook is not only addressed to the lovers of Greek food in general but is also a handbook to all the Greeks of “diaspora” who will not only get back to the simple hearty fare of their childhood by recreating the recipes of their ancestors but will also come closer to their culture and heritage. http://kopiaste.org Kopiaste!

Patrick Skinner's Cyprus Kitchen: Home Cooking from the Mediterranean and One or Two Other Places

By Patrick Arthur Lahee Skinner

Cyprus Mail,Cyprus
Paperback (220 pages)

Patrick Skinner s Cyprus Kitchen: Home Cooking from the Mediterranean and One or Two Other Places
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Traditional Greek Cooking from Cyprus and Beyond

By Julia & Xenia Chrysanthou

Olive Tree Books
Hardcover (176 pages)

Traditional Greek Cooking from Cyprus and Beyond
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Taste of Cyprus: Seasonal Look at Cypriot Cooking

By Gilli Davies & P. Lavithis

Interworld Publications
Paperback (208 pages)
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Product Description:
An original and exciting book which brings out Cypriot food in all its splendour and richness. An easy-to-follow seasonal look at the island's varied tastes. It is supplemented by colour photographs showing different food products and numerous black-and-white illustrations.

A Taste of the Greek Islands

By Pamela Westland

New Holland Publishers Ltd
Paperback (144 pages)
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Product Description:
Looks at the food, the life and the landscape of the Greek Islands. More than 70 recipes are included using the simple, seasonal, fresh ingredients - particularly herbs, fruit, vegetables and fish - that are characteristic of island cooking.


 
 
 

 
 
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