A MELTING POT OF CYPRUS FLAVOURS
EXPLORING TRADITIONAL CYPRIOT FOOD
Cypriot cuisine remains at the forefront of Cypriot culture, and when it comes to exploring the rich culinary heritage of Cyprus, there is an abundance of flavours to try. It is said that each traditional Cypriot dish has a story to tell, and each one goes on to showcase the unique flavours and culinary traditions that have been passed down through each generation. The island’s must-try dishes often derive from a delightful fusion of Eastern Mediterranean influences. These include Greek, Turkish, and Middle Eastern influences. These all offer 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. It embraces both simplicity and quality ingredients. The Cypriot culinary world provides a whole range of meat-based dishes, along with several unique seafood options. These are also regularly complemented by several flavourful vegetarian-based dishes that also form a good base for Cypriot cuisine. Other Cypriot delicacies include a whole host of savoury pastries, some unique mouth-watering desserts, hearty stews, salads, and some unique pasta-based recipes. Cyprus also offers a whole range of unique beverages. These include a whole range of traditional Cypriot wines and spirits. For some, the infamous Cyprus ZIVANIA also adds an extra alcoholic touch of enjoyment to most of the island’s culinary experiences.
A SELECTION OF CYPRIOT CULINARY DISHES
The representation below includes a good selection of must-try traditional Cypriot dishes that will satisfy most tastes.
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.
A FOOD LOVER'S PARADISE
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 and represents a unique culinary experience for anyone wanting to indulge. Flavours range from the savoury delights of souvlaki and sheftalia to the irresistible sweetness of several Cypriot desserts, such as ‘LOUKOUMADES’ or ‘GLYKO’. Cypriot cuisine has something to satisfy every palate, offering bold, hearty meals, as well as, sweet and delicate WINES, and DESSERTS, it is obvious that to fully appreciate the depth and diversity of Cypriot food culture, one must explore beyond the selections above!
