Table of Contents
Introduction
The eastern Mediterranean island of Cyprus is a land rich in history and culture. But beyond its past as an ancient crossroads and its diverse landscapes lies another treasure: its mouthwatering cuisine. Cypriot food offers a tantalizing blend of Greek, Turkish, Middle Eastern, and European influences, resulting in a remarkable culinary tradition with its own distinct flair. From grilled skewers of meat to small plates made for sharing, this gastronomic mosaic beckons travelers to pull up a chair and dig in. Exploring the foods of Cyprus provides a delicious window into the island’s heritage and hospitality. There are so many tempting flavors to discover in this sunny corner of the Mediterranean.
With fresh seafood along the coast, fruits and vegetables from its fields, locally produced cheeses and wines, and a culture of long, leisurely meals spent with family and friends, Cyprus is a rewarding destination for any food lover. Read on for a guide to the highlights of Cypriot cuisine and tips on savoring the island’s mouthwatering flavors. Opaa!
Unique Ingredients and Dishes
Halloumi Cheese
No list of iconic Cypriot foods is complete without halloumi cheese. This salty, semi-hard goat and sheep milk cheese has a high melting point, allowing it to hold its shape when cooked. Grilled or fried halloumi, with its golden exterior and soft interior, is a popular appetizer and snack across Cyprus.
Souvla
These large skewers of marinated lamb, chicken, or pork are slowly grilled over an open flame. Souvla are served with pita bread, salad, and yogurt-based tzatziki sauce for a quintessential Cypriot meal.
Sheftalia
Sheftalia are sausage skewers, typically made by combining minced pork or lamb with onion, parsley, and spices like coriander and cumin. Grilled alongside souvla, they make tasty additions to a Cyprus platter.
Moussaka
This hearty baked dish features layers of fried eggplant, potato, and spiced ground meat topped with béchamel sauce. It’s a beloved staple of home cooking across the island.
Tavas
For this oven-baked dish, cubes of lamb or beef are cooked in a clay pot along with tomato, onion, parsley, cinnamon, and other warm spices. Tavas is a specialty on the island of Kastellorizo.
Stifado
There are many variations of this stew throughout Cyprus, but it classically combines beef or rabbit with onions, tomatoes, red wine, vinegar, cinnamon, cloves, and bay leaves. Slow cooking renders the meat incredibly tender.
Avgolemono Soup
Avgolemono, meaning “egg-lemon” in Greek, is a beloved soup made by whisking eggs and lemon into chicken or vegetable broth until creamy. It’s the ultimate comfort food.
Meze Culture
Small plates meant for sharing, called meze in Cyprus, are an integral part of dining culture. Meze showcases the diversity of Cypriot cuisine, with each dish adding its own flavors to the table. Some popular meze selections include:
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Tzatziki: yogurt, cucumber, and garlic dip.
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Taramasalata: fish roe and olive oil spread.
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Hummus: chickpea dip.
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Tahini: sesame seed dip.
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Melitzanosalata: eggplant and olive oil dip.
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Halloumi: fried cheese.
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Lountza: smoked pork tenderloin.
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Loukaniko: pork sausage.
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Dolmades: stuffed grape leaves.
Meze plates rely on Mediterranean ingredients like olive oil, vegetables, cheese, and herbs. Sharing small dishes lets you taste a wide selection of flavors, and is a fun, social experience.
Desserts and Sweets
With a sweet tooth, you’ll feel right at home in Cyprus. Some local favorites include:
Lokum
These small, gelatin-based cubes flavored with rosewater or citrus are better known around the world as Turkish delight. Lokum is an excellent Cypriot treat.
Baklava
Layered phyllo dough, chopped nuts, and honey syrup make this sweet pastry a decadent way to end a meal. Baklava is popular across the Middle East, and Cyprus has perfected it.
Koubes
Koubes are crispy phyllo dough pastries stuffed with a spiced, minced meat filling and fried to golden perfection.
Mahalepi
This velvety pudding is made by cooking mastic resin, milk, rice flour, and rosewater. Mahalepi has a subtle floral aroma.
Galatopoureko
Custard pie layered with phyllo dough, this dessert is sweetened with syrup or honey. Galatopoureko means “milk pudding” in Greek.
Wine and Spirits
Cyprus has a notable winemaking tradition dating back thousands of years. Today you can sample excellent local varietals like:
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Commandaria: sweet dessert wine said to be the world’s oldest named wine still in production.
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Zivania: clear spirit distilled from grape pomace, with flavors ranging from fruity to savory.
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Cyprus Brandy: smooth, aged spirits made from zivania. Brandy accompanies coffee or concludes a meal.
Wine and zivania production are centered in the Troodos Mountains, while Cyprus brandies come from the island’s south. Sip local wines and spirits to complement a Cypriot feast.
Regional Cuisines
While the island’s small size means certain dishes are ubiquitously Cypriot, regional variations still shine through.
Along the coastline, fresh seafood takes center stage. Fish like sea bass, bream, and snapper are simply grilled with lemon and olive oil or simmered into hearty stews and soups.
Rural villages in the mountains serve comfort foods that make the most of seasonal produce. Hearty casseroles, roasted meats, foraged mushrooms and herbs, cheeses, eggs, fresh-baked breads, and produce from the garden or orchard fill the table.
Urban Nicosia offers a cosmopolitan dining scene. You can find refined restaurants cooking Cypriot classics alongside fusions with global flavors. Cafes, bars, and meze-style eateries encourage a relaxed approach to dining and socializing.
Where to Sample Cypriot Cuisine
Restaurants
For an authentic taste, visit a local tavern or family-run restaurant. Look for classic dishes, foods grilled over a charcoal fire, and meze service. In cities like Nicosia, Limassol, and Larnaca, upscale restaurants also put a contemporary spin on Cypriot cooking.
Food Markets
Try snacks and finger foods from market stalls. Bakeries, cheese shops, butcher counters, and produce stands offer more ingredients to sample. Nicosia, Limassol, and Larnaca all have excellent markets.
Cooking Classes
Learn to make Cypriot specialties firsthand through a cooking class or food tour. These interactive experiences provide recipes, tips, and background to empower you to recreate the island’s mouthwatering dishes.
Conclusion
With fresh, high-quality ingredients, mouthwatering grilled meats, diverse regional specialties, and a culture built around sharing flavorful food, Cypriot cuisine offers an unforgettable culinary adventure. Meandering through the cobblestone streets of Nicosia, dining by the sea in Limassol, or joining a family feast in the mountains, savor the chance to try Cyprus’s own take on Mediterranean cuisine. The island’s unique identity shines through in each bite. Opaa!
FAQ:
1. What are some iconic Cypriot dishes?
Some iconic Cypriot dishes include halloumi cheese, souvla (grilled meat skewers), sheftalia (sausage skewers), moussaka, and stifado stew. Cypriot cuisine also features small meze plates for sharing.
2. Where can you find the best Cypriot food?
You can find excellent Cypriot food at restaurants and food markets across the island. Some of the best places are in Nicosia, coastal cities like Limassol, and mountain villages. Food tours and cooking classes are also great ways to sample Cypriot cuisine.
3. What ingredients are commonly used in Cypriot cooking?
Common Cypriot ingredients include olive oil, lemon, garlic, herbs like oregano and mint, vegetables like tomatoes and eggplant, lamb and pork, halloumi cheese, yogurt, and phyllo dough.
4. What are some typical Cypriot desserts?
Baklava, lokum, koubes, mahalepi, and the custard pie galatopoureko are beloved Cypriot desserts. Many feature phyllo dough, nuts, honey, and citrus flavors.
5. What should you drink with Cypriot food?
Cyprus produces excellent wines like Commandaria and spirits like zivania (brandy). Cyprus brandies are also popular to pair with Cypriot dishes or enjoy after the meal.