A MELTING POT OF CYPRUS FLAVOURS
A FOOD LOVER'S PARADISE
EXPLORING TRADITIONAL CYPRIOT CUISINE
There is an abundance of flavours to try when exploring the rich culinary heritage of Cyprus, and Cypriot cuisine remains at the forefront of Cypriot culture. Whilst it is said that each traditional Cypriot dish has a story to tell, a certainty is that each one showcases unique Cypriot flavours and culinary traditions that have been passed down through each generation through the centuries.
A DELIGHTFUL FUSION OF FLAVOURS
The island’s must-try dishes often derive from a delightful fusion of Eastern Mediterranean influences. Cypriot cuisine, as a result, encompasses Italian, Greek, Turkish, and, in some cases, Middle Eastern influences with an additional Cypriot twist. Ultimately, this offers an abundant culinary melting pot of flavours that are just waiting to be explored across the island.
AN ABUNDANCE OF FLAVOURS TO TRY
Cypriot cuisine ultimately provides something for every palate. Embracing both simplicity and quality ingredients, the Cypriot culinary world provides a whole range of bold, hearty meat and seafood-based meals. These feature meat-based stews, souvlaki, SHEFTALIA, octopus, and calamari that are also regularly complemented by several flavourful vegetarian options that can also be used to form a meal. These include a whole range of unique pasta-based offerings and salads. As well as this, there are also a whole host of unique DESSERTS. These are also complemented by a full range of delicate CYPRIOT WINES and spirits.
A FULL RANGE OF SWEET & SAVOURY DELIGHTS
Unique savoury pastries and some mouth-watering desserts also feature. These include ‘LOUKOUMADES’ and ‘GLYKO’, which both offer an irresistible sweetness amongst several Cypriot desserts. KOURAPIEDES, along with MELOMAKAROUNA are biscuit-based treats that come to the forefront during festive celebrations.
A HUGE SELECTION OF OFFERINGS
A full range of unique beverages includes some quality traditional CYPRIOT WINES and spirits. For some, the infamous Cyprus ZIVANIA adds an extra alcoholic touch to some meals. This is also the case for the island’s very own KEO BEER. Cyprus Brandy, along with locally made OUZO, also features and complements most of the island’s culinary experiences. Soft drinks also feature, and these include the famous CYPRUS ROSE CORDIAL.
CYPRIOT CULINARY CREATIONS
Cyprus has often been labelled a food lover’s paradise, and this small selection of must-try Cypriot dishes represents a fraction of the Cypriot culinary creations that currently exist. The unique combination of flavours, which tell stories of the island’s history, its Mediterranean influences, and the love and care that goes into the preparation of each dish, goes hand in hand with Cypriot hospitality. These foods also represent a unique culinary experience for anyone wanting to indulge in Cypriot cuisine. Whilst this selection forms a good base of ideas to try, to fully appreciate the depth and diversity of Cypriot food culture, one must explore beyond the selections above!
A SELECTION OF CYPRIOT CULINARY DISHES
The representation below includes a good selection of must-try traditional Cypriot dishes that will satisfy most tastes.
Tavas
This rustic oven-based dish features braised lamb or goat that is slow-cooked on a bed of potatoes, onions, tomatoes, and rice. all in a light tomato-based sauce. The oven-based cooking method allows the meat to absorb all the savoury juices, resulting in tender, fall-off-the-bone meat that is cooked to perfection. Tavas is normally served straight from the pot with a salad, along with some crusty local bread.
Yemista
Vibrant and bursting with flavours, YEMISTA is a dish that celebrates the bounty of the Mediterranean. Although colourful bell peppers are preferred, almost any vegetable can be used to create this refreshingly wholesome meal. YEMISTA sees vegetables stuffed with a mixture of rice, minced meat, herbs, and spices. They are then oven-baked until they are juicy and fragrant.
Souvlaki
Souvlaki is a popular Greek dish that consists of small pieces of boneless meat. Chicken, lamb, or pork is meticulously skewered and then grilled to perfection over open coals. This infamous dish is usually served with chips, a side salad, local pita bread, and tzatziki sauce.
Souvla
Souvla is similar to souvlaki but consists of larger chunks of meat that often include the bone. Large chunks of marinated chicken, pork, or lamb are placed on a skewer and then slowly horizontally roasted over open coals. This results in a series of smoky, juicy bites of perfection. This beloved Cypriot speciality is often served with oven potatoes, chips, rice or salad, along with tzatziki sauce and some local pita bread.
Sheftalia
SHEFTALIA is a type of homemade flavourful sausage made from either or a mixture of minced beef, pork or lamb. Marinated with onions, olive oil, lemon juice, aromatic herbs, and parsley, the mixture is then formed into sausage shapes, which are then wrapped in caul fat to form sausage parcels. Each sausage is then usually grilled to perfection on open coals. Their smoky aroma and juicy goodness create a rather unique Cypriot meal that is typically served with chips, rice or salad, which are then complemented with some tangy tzatziki sauce and local pita bread.
Kleftico
Kleftico is considered a true Cypriot traditional delicacy that consists of shanks of melt-in-your-mouth lamb, slow-cooked with garlic, lemon juice, and a selection of aromatic herbs. The marinated lamb is slow-cooked for hours in a traditional clay oven with potatoes on a very low flame. The lamb then reaches a level of tenderness that allows for a succulent, melt-in-your-mouth, slide off of the bone, experience that is often bursting with flavour. Kleftico is often served with oven potatoes, rice or salad along with some crusty local bread.
Stifado
STIFADO was originally known as ‘Stufato’, meaning stew, in Latin. With this in mind, the quintessential Cypriot dish traces its origins back to Italy. The Venetians brought their version of STIFADO to Cyprus in the 15th century, where it underwent further refinements. The dish would later incorporate influences from Turkish and Middle Eastern cuisines. This saucy Cypriot dish features tender meat slow-cooked in a vinegar and wine-based sauce with onions, tomatoes, and aromatic spices that include cinnamon and cloves. STIFADO is often served with oven potatoes, rice or salad along with some crusty local bread.
Kioftedes
Often deep-fried or oven-baked, these savoury meatballs, which have become a staple of Cypriot cuisine, are often made from either or a mixture of minced beef, pork or lamb, onions, aromatic herbs, and breadcrumbs. They are then served with some oven potatoes or chips, rice or salad. They are also sometimes complemented with some tangy tzatziki sauce and local crusty bread, or incorporated into other Cypriot pasta-based dishes.
Koupepia
KOUPEPIA, Also known as dolmades, these unique little parcels of savoury goodness offer a delightful balance of flavours and textures that exemplify Cypriot culinary practices. Bursting with flavour, tender vine leaves, wrapped around a delicious filling of rice, minced meat, and herbs, are usually simmered in a delicate lemon-based tomato sauce. Koupepia are often served with oven potatoes, rice or salad along with some crusty local bread.
Halloumi Cheese
Halloumi is a type of cheese that is made from a mixture of sheep and goat’s milk. It has a unique texture that is firm and slightly rubbery and it has a salty flavour. Halloumi is often grilled or fried and served as a side dish or as a vegetarian main course.
Makaronia Tou Fournou
Makaronia tou fournou is a classic Cypriot oven-baked pasta dish made with macaroni, béchamel sauce, and minced meat. It is typically topped with grated cheese and baked in the oven until golden brown. This oven-baked pasta dish has been described as the Cypriot equivalent of lasagne, but with the absence of a tomato base. It consists of several layers of macaroni, minced meat, grated cheese, and béchamel sauce, resulting in a heavenly, creamy oven-baked delight. The crispy golden top adds an irresistible texture to this hearty and satisfying dish. It is typically served on its own or with some oven potatoes or salad, along with some local crusty bread.
Afelia
Afelia is a traditional Cypriot pork-based dish that is marinated in red wine and whole coriander seeds. The pork is then lightly fried and then stewed in a light tomato and wine-based sauce. The aromatic spices and the richness of the wine then infuse the tender pieces of pork. This often creates a symphony of unique flavours that offer melt-in-your-mouth deliciousness. Afelia is often served with oven potatoes, chips, rice or salad along with some crusty local bread.
Koupes
KOUPES are a traditional Cypriot street food that is made from a mixture of ground meat, bulgur wheat, and spices. The mixture is shaped into small, oval-shaped balls, stuffed with seasoned meat and then deep-fried until golden brown. They are typically taken with fresh lemon.
Loukoumades
LOUKOUMADES are a traditional Cypriot dessert that is similar to doughnuts. Also known as ‘Honeyball’, they are small, round, and deep-fried until golden brown. They are then coated in honey and sometimes sprinkled with toppings, such as cinnamon.
