Cypriot Food: the Cuisine of Cyprus

Share | Print | +

Buzz

Delicious

Digg

Facebook

Google

Propeller

reddit

StumbleUpon

Twitter

Yahoo!

Cypriot Food: the Cuisine of Cyprus

Cypriot cuisine has had many different influences throughout history; local recipes now have more than just a typical Mediterranean influence. Greek, Turkish and British occupations of the island have all left their mark.

When dining out in Cyprus there are the inexpensive local bars serving local dishes and tavernas offer a Cypriot banquet but in a relaxed atmosphere. Luxury restaurants tend to be in the tourist areas and offer more traditional European cuisine. The major coastal tourist resorts have restaurants serving Chinese, Asian, Italian and British foods, while further inland the cuisine is more typically traditional Cypriot.

The key to Cypriot cooking is the use of fresh local produce. As with most Mediterranean cuisine, olive oil is a key ingredient along with fresh herbs and vegetables. Along the coast fresh local fish is readily available while further inland pork, lamb and goat meat is more commonly used in main dishes.

Starters

The mezedhes/meze are a selection of traditional starters that are shared amongst those at the table. The meze is a selection of hot and cold snacks and sometimes includes soups. A chunk of bread is served with the food. Many of these dishes are served as a light snack or small meal as well as a starter.

Included in a mezedhes are:

• Halloumi: grilled goats cheese
• Koupepia: vine leaves stuffed with lamb rice and herbs
• Hummus: chick pea dip
• Tahini: sesame sauce
• Grilled peppers, aubergine and tomatoes
• Tzatziki: yoghurt and cucumber dip
• Cypriot Salad

Main Courses

The meat or fish course is traditionally cooked on a charcoal grill or a stone oven.

Meat Dishes

Moussaka is a baked dish made from minced lamb with aubergines and sometimes courgettes (each cook has their own variation) but it is almost always topped with sliced aubergines and a creamy cheese sauce. Some restaurants serve a vegetarian moussaka although this is a break with tradition.

• For a traditional Cypriot Moussaka recipe: Click here

Sheftalia, spicy pork sausages served with pita bread and olives.

• For more information from Wikipedia on the skinless sausage: Click here 

Afélia is a pork casserole with a red wine herb sauce with coriander seeds. A traditional Cypriot dish.

• For a recipe: Click here

Souvlaki is the traditional Cypriot kebab, it has Greek origins and is often known as Greek fast-food. It can be served with rice, vegetables and a choice of sauces. Modern influences have made souvlaki available in chicken or fish varieties but originally it was a pork or lamb dish.

• The history of souvlaki from Wikipedia: Click here 

Kléftiko is a traditional Cypriot stew served in many restaurants and tavernas. It is a knuckle of lamb baked in an airtight oven (or casserole) with garlic and vegetables. Legend says that this dish was cooked by either thieves or Cypriot freedom fighters (depending on whom is telling the tale) when they were hiding in the hills they would bake the dish in airtight ovens so it could not be seen or smelt by anyone. Now a days it is a traditional Cypriot dish served in many restaurants and tavernas.

• For a traditional Greek Kléftiko recipe: Click here 

Yemista are stuffed vegetables that sometimes accompany a main dish or are served as a main dish. They are usually stuffed with rice, meat and herbs.

Cyprus potatoes are one of the most important produce exported from the island and served with many meals.

Desserts

Cypriot desserts use local produce; sweet pastries are often served with fruit and almonds.

Loukoumades are fried sweet dough (similar to a doughnut), dusted with sugar or served with sweet fruit syrup or with almonds and nuts.

Bakláva, introduced into the Cypriot tradition from the Middle East culture, is a sweet pastry layered with grapes and honey.

• For the history of bakláva from Wikipedia: Click here 

Cyprus Delight is the politically challenged version of the famous Turkish delight. It is made from either gelatine or cornstarch mixed with sugar, honey and fruit juice and then coloured pink or green. When set it is chopped into small squares and dusted with icing sugar. There is a sweet factory in the village of Yeroskipou, where Cyprus delight is made. It is known as loukoumi in Greek, and Greek Delight in Greece.

Further Information

• Wikipedia page on Cypriot cuisine