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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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Cooking from Cyprus; the Island of Aphrodite, including recipes of Taverna Meze by Nearchos Nicolaou (Nicolas) (1988-12-01)

Vrakas Publishing,Cyprus; 8th Revised edition edition (1988-12-01)
Paperback

Cooking from Cyprus; the Island of Aphrodite, including recipes of Taverna Meze by Nearchos Nicolaou (Nicolas) (1988-12-01)
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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

Taste of Cyprus: Seasonal Look at Cypriot Cooking

By Gilli Davies

Interworld Publications
Paperback (208 pages)

Taste of Cyprus: Seasonal Look at Cypriot Cooking
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Ancient Cookware from the Levant: An Ethnoarchaeological Perspective (Worlds of the Ancient Near East and Mediterranean)

By Gloria London

Equinox Publishing
Hardcover (338 pages)

Ancient Cookware from the Levant: An Ethnoarchaeological Perspective (Worlds of the Ancient Near East and Mediterranean)
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Product Description:
Ancient clay cooking pots in the southern Levant are unappealing, rough pots that are not easily connected to meals known from ancient writings or iconographic representations. To narrow the gap between excavated sherds and ancient meals, the approach adopted in this study starts by learning how food traditionally was processed, preserved, cooked, stored, and transported in clay containers. This research is based on the cookware and culinary practices in traditional societies in Cyprus and the Levant, where people still make pots by hand.Clay pots were not only to cook or hold foods. Their absorbent and permeable walls stored memories of food residue. Clay jars were automatic yogurt makers and fermentation vats for wine and beer, while jugs were the traditional water coolers and purifiers. Dairy foods, grains, and water lasted longer and/or tasted better when stored or prepared in clay pots. Biblical texts provide numerous terms for cookware without details of how they looked, how they were used, or why there are so many different words. Recent studies of potters for over a century in the southern Levant provide a wealth of names whose diversity helps to delineate the various categories of ancient cookware and names in the text.Ancient Cookware from the Levant begins with a description of five data sources: excavations, ancient and medieval texts, 20th century government reports, early accounts of potters, and ethnoarchaeological studies. The final section focuses on the shape, style, and manufacture of cookware for the past 12,000 years. For archaeologists, changes in cooking pot morphology offer important chronological information for dating entire assemblages, from Neolithic to recent times. The survey of pot shapes in Israel, Palestine, and Jordan presents how different shapes were made and used.

Top 10 Cyprus (Eyewitness Top 10 Travel Guide)

By DK Travel

DK Eyewitness Travel
Released: 2017-02-21
Paperback (144 pages)

Top 10 Cyprus (Eyewitness Top 10 Travel Guide)
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  • DK Eyewitness Travel
Product Description:

True to its name, DK Eyewitness Travel Guide: Top 10 Cyprus covers all the region's major sights and attractions in easy-to-use "top 10" lists that help you plan the vacation that's right for you.

This newly updated pocket travel guide for Cyprus will lead you straight to the best attractions these cities have to offer, from the Paphos Archaeological site to scenic beaches to wine-growing regions. Find the best hotels, food, and attractions for every budget.

Expert travel writers have fully revised this edition of DK Eyewitness Travel Guide: Top 10 Cyprus.

   • Brand-new itineraries help you plan your trip to these areas of Cyprus.
   • Expanded and far more comprehensive, new laminated pull-out map now includes color-coded design, public transportation maps, and street indexes to make it even easier to use.
   • Maps of walking routes show you the best ways to maximize your time.
   • New Top 10 lists feature off-the-beaten-track ideas, along with standbys like the top attractions, shopping, dining options, and more.
   • Additional maps marked with sights from the guidebook are shown on inside cover flaps, with selected street index and metro map.
   • New typography and fresh layout throughout.

You'll still find DK's famous full-color photography and museum floor plans, along with just the right amount of coverage of history and culture. A free pull-out map is marked with sights from the guidebook and includes a street index and a metro map.

The perfect pocket-size travel companion: DK Eyewitness Travel Guide: Top 10 Cyprus.

Recommended: For an in-depth guidebook to Cyprus, check out DK Eyewitness Travel Guide: Cyprus, which offers a complete overview of the city; thousands of photographs, illustrations, and maps; and more.

Series Overview: For more than two decades, DK Eyewitness Travel Guides have helped travelers experience the world through the history, art, architecture, and culture of their destinations. Expert travel writers and researchers provide independent editorial advice, recommendations, and reviews. With guidebooks to hundreds of places around the globe available in print and digital formats, DK Eyewitness Travel Guides show travelers how they can discover more.

DK Eyewitness Travel Guides: the most maps, photographs, and illustrations of any guide.

"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!


 
 
 

 
 
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