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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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