Cyprus, a Mediterranean island nation located in the crossroads of three continents has a rich and fascinating culinary history and culture. In every Cypriot food, the country’s deep rooted tumultuous but interesting history is reflected. Countries from three continents like Greece, Turkey, Lebanon, Egypt etc. influenced and shaped the cuisine of the island nation for centuries. Locally sourced ingredients like olive oil, fresh vegetables, meat and seafood lay the foundation of flavourful Cypriot culinary. From the rustic grilled meat souvla to delicate flavoured moussaka to renowned village sausages known as Loukanika – every Cypiot food is a celebration of culture and tradition of the country.
It was 8 days of flavourful journey experiencing popular and less known Cypriot food through the length and breadth of the country. Needless to say we indulged and treated ourselves to delicious Cypriot meze platter and ate to our hearts delight. This is our list of 25 must-try traditional and mouthwatering dishes from Cyprus.
Kleftiko (Slow cooked lamb meat)
Kleftiko is a simple, popular and rustic traditional Greek and Cypriot lamb dish which is slow cooked dish. The lamb (on the bone) is marinated with olive oil, garlic, onion and lemon. Potatoes are added and these are wrapped in parchment paper to seal in the flavour and moisture.
The name of the dish comes from the Greek word ‘Klephti’ which means ‘to steal’. It is believed that the Greek bandits known as the klephts used to steal lamb or goats from the farmers to feed themselves. Klephts used to dig a large pit and slow cook the stolen meat in a sealed pot inside the pit from the residual heat of a fire they used to make inside the pit. The pit used to be covered while the meat is cooking to trap the heat and also to hide the smoke and aroma coming out of the food.
The meat of perfectly cooked Kleftiko tends to be moist, soft and falls off the bone and the potatoes are buttery soft and melts in the mouth.
Souvla
Souvla is a very popular dish throughout the island and mainly served during family gatherings, weddings and festivals. While Greek souvlaki is made from small pieces of meat or chicken on skewers, Cypriot Soulva is made from large chunks of meat cooked over charcoal in a slow rotating long spit.
These large chunks of meat are marinated with olive oil, lemon, oregano or thyme, salt and pepper and passed through a long spit and grilled slowly over charcoal fire. Souvla is mainly served with pitta bread and a bowl of fresh salad. Souvla is mainly made using lamb, goat or pork, however chicken souvla can also be found in Cyprus
Stifado (Beef stew in red wine)
Stifado is a traditional Greek Cypriot slow cooked rich and flavourful beef stew. Food historians believe that the name of this dish comes from the Italian word ‘Stufa’ which means oven and the dish has its roots in Italy and brought to Greece during 15th century. This adds up to the fact that before the discovery of slow cooking utensils, slow cooked dishes used to be cooked in ovens in bakeries.
Stifado is cooked in a broth of beef stock, spices like cinnamon and cloves and red wine. The main characteristic of stifado is the use of small whole onions. Apart from beef, in many places in Greece and Cyprus, rabbit meat is also used to make this dish.
Afelia (Braised Pork in red wine and coriander seeds)
In general food in Cyprus is heavily influenced by Greece and Turkey, however this pork dish is something that can be called truly Cypriot. Small pieces of pork are first marinated and then cooked with red wine and crushed coriander seeds. Afelia is usually served with small whole potatoes fried and cooked in red wine or with bulgur. Afeila, was served with fries at the restaurant in Village of Lefkara where we ate.
Ttavas Lefkaritikos
Ttavas Lefkaritikos is a traditional one pot flavourful dish made from lamb or goat meat and rice and few other ingredients and is associated with Cyprus’s most beautiful village Lefkara where this dish originated. As the name suggests, the dish is made in a clay pot or tavas. Pieces of meat, rice, chopped onion and tomato and slices of potato are placed in layers inside the pots, seasoned with salt and pepper, and spices like cumin and cinnamon are added. It’s topped up with olive oil and water and the pot is sealed and cooked for 3 to 4 hours. During the cooking, the rice and potato absorbs the fat from the meat and juices from the tomato. As the pot is sealed, the dish holds all moisture when fully cooked.
We tried this dish in a taverna in the village of Lafkara and we were not disappointed. Simple and rustic, but with layers of flavours in it.
Kolokouthkia Me Ta Avga (courgettes with eggs)
Kolokouthkia me ta avga or in simply courgettes with eggs is a simple dish made with very few ingredients and can be found in almost all family run restaurants in Cyprus. Usually, part of the large mezze platter, Kolokouthkia is made with thinly sliced courgettes and chopped onions which are fried with salt and paper and then scrambled eggs are added into it. The dish is finished with a squeeze of lime. Though part of mezze platter, Kolokouthkia is also eaten as breakfast in the island nation of Cyprus.
Horta Me Avga – Wild green with Eggs
Horta me avga means wild green with eggs and has its origin in Greek cuisine. Like Kolokouthkia me ta avga, Horta me avga is also made with eggs, but instead of courgettes the dish is made with wild greens. Horta meaning wild greens which can be wild spinach, fennel leaves, poppy leaves, dandelions and many more that grow in abundance on the hills and fields of Cyprus. Horta me avga is a popular breakfast dish and can also be part of the meze platter.
Moussaka (Eggplant with meat and potato)
This traditional dish came to Cyprus from Greece and the Cypriot version uses potatoes. It’s an oven baked casserole dish of layered fried or sautéed slices of potatoes, eggplants (aubergine) and minced meat (lamb or beef). The layer of minced meat generally goes in the middle in between layers of potato and eggplants. Thick layer of béchamel sauce and cheese (myzithra or graviera cheese) are then added on top and baked in the oven till the top layer turn golden brown.
Macarounia dou forno (Cypriot Baked Pasta)
Macarounia dou forno or ‘pasta baked on the oven’ is an oven baked casserole layered pasta dish originating from the similar Greek recipe called pastitsio and is one of the most popular staple dish in Cypriot kitchen. The difference between Macarounia dou forno and pastitsio are some of the ingredients including the cheese and some herbs. Macarounia dou forno is a layered pasta dish where the bottom layer is made up of any tubular pasta bonded with cheese and egg, the middle layer consists of minced meat sauce where minced beef is used in most cases and mixed with fresh chopped tomato, parsley, cinnamon and mint. On top of the meat goes another layer of pasta and lots of Béchamel sauce with grated halloumi cheese. This multilayered pasta dish then goes in the oven and baked till the top layer turns golden brown.
Sheftali (Cypriot Lamb and Pork Sausage)
Sheftali (Shefralia as singular), is a truly authentic and traditional Cypriot sausages made from minced pork meat, wrapped in caul fat and grilled over charcoal. Though traditionally minced pork is used for making sheftali, 50-50 mix of minced pork and lamb is also used. Whichever way the meat is used, it should be high in fat to make sheftali juicy and moist once grilled. The minced meat is mixed with salt, pepper, chopped mint and parsley and chopped onion and then wrapped in caul fat and small oval shape sausages are made.
It’s believed that the name sheftali comes from the Turkish word şeftali which means kebab. Like kebab, sheftali is also grilled over charcoal and the meat used in sheftali is mixed with a number of herbs and spices like kebab.
The secret of good quality sheftali is caul fat which is called as panna in Cyprus. It is the membrane lining of the stomach of a pig or lamb. Use of caul fat is important in making sheftali as during the grilling process, the fats melt away to give a crispy outer coating to the sheftali. Mainly served as an appetizer and as part of Cypriot meze platter, sheftali can be found in almost all traditional tavernas across the island.
Pastourma (Spicy cured Beef Sausage)
Pastourma is a traditional Cypriot spicy cured beef sausage that came to the island of Cyprus and in Greece via Asia Minor centuries back. Originally this sausage used to be made from camel meat which was later replaced with beef in this region. The minced beef is mixed with dry red wine, salt, pepper, garlic, chilli, paprika and coriander seeds. In Cyprus, many villages in Tetra mountains produce this sausage and it is a local speciality. There is a Turkish version of this sausage which is prepared without the use of red wine.
Pastourma is usually prepared by grilling over charcoal fire or can be fired as well. It’s a very popular item for the meze and is also eaten for breakfast with fried eggs and halloumi.
Loukaniko (Spicy cured Pork Sausage)
Loukaniko is a traditional spicy cured sausage like Pastourma, where beef is replaced with mined pork. It’s believed that Loukaniko is rooted in Cypriot and Greek cultures and dates back to the 4th century.
Like Pastourma, Loukaniko is also prepared by mixing minced pork with dry red wine and similar spices. Eaten as an appetizer, it is prepared by grilling over charcoal or fried.
Keftedes (Meatballs)
Keftedes are meatballs mainly made from minced pork. Though in some cases minced beef is also mixed with pork. However, the main difference of this Cypriot meatball from others is the use of grated potatoes in it. The minced meat is mixed with lots of mint and chopped parsley, chopped onion, cinnamon and eggs. These are shaped into small balls and deep fired until golden brown. Keftedes can be enjoyed hot or cold with yogurt dip, salad and pitta. These can be eaten as appetizers or as the main meal and is also part of meze platter in Cypriot tavernas.
Hiromeri – Smoked ham
Hiromeri is preserved meat which is a delicacy of Cyprus. It is the Cypriot version of cured or preserved meat and is served as nibbles with drinks. Hiromeri is prepared from pork leg. The process of preparing Hiromeri is a lengthy one. First the meat is rubbed with lots of salt and marinated or matured in red wine for a period of 3 to 4 weeks. Once marinated, the meat is pressed to drain out extra juices. After that the meat is smoked slowly in burning wood for several times in a period of two to three months. The process ends with smoking the meat. It is then sliced and ready to be devoured!
We tried Hiromeri in a small family run restaurant in the tetra mountain during a rainy afternoon. The lovely old couple served us a plate of Hiromari with slices of bread while we waited for our food to arrive. The meat was slightly salty but had deep flavours and smokiness to it, prefect with a glass of wine.
Koupepia (Grape leaves stuffed with minced meat)
Koupepia is the Cypriot version of Greek dolmadakia and is a popular food across the island which can be eaten as part of a meze, as an appetizer or as a main dish. Koupepia are prepared by cooking minced pork, rice, onions, tomatoes, herbs (parsley and mint), lemon juice and cinnamon which are stuffed inside vine leaves. The vine leaves are rolled in the shape of cigars and further cooked in lemon and tomato juice and cinnamon and can be eaten hot or cold.
Gemista or Yamista (Stuffed vegetables)
Gemista or Yamista is a traditional Greek-Cypriot dish of stuffed vegetables. Vegetables such as large tomatoes, peppers, courgettes, aubergines etc. are used to make this dish. The filling is made of rice, chopped onions, chopped tomatoes, olive oil, herbs like parsley and mint and minced pork and/or beef. Vegetarian options of Gemista is also available. The rice for filling is first gets cooked with all ingredients. Once the rice and meet are cooked, it’s stuffed into the cavity of the vegetable used to made Gemista. Once vegetables are stuffed its baked with a sauce which is made from chopped tomatoes, tomato puree, seasoning, white wine and seasoning. Pieces of potatoes are also added in the baking tray in between spaces between the vegetables to absorb juices and flavours from the vegetable while baking.
We tried Gemista made of tomatoes, peppers and courgettes a couple of times and found the dish very flavourful and refreshing.
Spanakopita (Cheese and Spinach Pie)
Spanakopita is the most popular Greek pastry that has found its way into the island of Cyprus. Spanakopita is a delicate and flaky pie made of a mixture of spinach, feta cheese, onion and herbs like dill and parsley. These are then enclosed within layers of filo (phyllo) pastry, brushed with melted butter and then baked in open until it becomes crispy and golden brown. We tried spanakopita for breakfast a few times during our trip to Cyprus.
Grilled Halloumi
Halloumi is a cheese made from a mixture of goat’s milk and sheep’s milk, and is salty, firm in texture with a high melting point which makes it a perfect cheese for grilling. Grilled halloumi is a very popular appetizer and is also part of the Cypriot meze platter. Perfectly grilled halloumi should have a slightly firm and chewy outer coating with soft inside and paired with salads or served with drizzle of honey. During out trip to the island of Cyprus, we enjoyed grilled halloumi at almost every meal.
Halloumopitta or Halloumoti (Halloumi Pie)
Halloumopitta or Halloumoti is a traditional Cypriot pie which is very popular in the island and can be found in almost all bakeries. It’s made with bread dough halloumi cheese and dried mint. The bread dough is filled with halloumi cheese and dried mint and baked in an oven until golden brown. With the shape of a small baguette, this pie tastes best when hot and fresh.
Talatouri (Yoghurt and cucumber dip)
Talatouri is a traditional yogurt based dip which is very similar to Greek Tzatziki and is part of the meze platter and ideal with grilled meat. This thick dip is made from creamy yogurt, lots of finely chopped cucumber, lots of chopped garlic, lemon juice and finely chopped fresh mint. All ingredients are mixed together and served with a dash of extra virgin olive oil on top. Just with a piece of warn and fresh pitta this dip tastes heavenly. All meze platter we tried in Cyprus came with a bowl of this refreshing dip.
Tirokafteri (Spicy feta cheese spread)
Tirokafteri is a creamy, spicy-tangy, smooth cheese dip native to Greece, and also widely consumed in the island of Malta. It goes perfectly with fresh warm pitta bread, this dip is also a part of the meze platter in all traditional Cypriot taverna. The name Tirokafteri has been derived from two different word, ‘trios’ which means cheese and ‘kaio’ which means flame or burn. So ‘cheese that burns’. This burn can be attributed to the hot green peppers used to make the dip. The colour of the dip can be while to light pink. Itis made from five ingredients – feta cheese, pepper, olive oil, vinegar and salt.
We tried this dip a couple of times – once as part of a meze and another time ordered separately as a dip for fresh warm pitta. Both occasions we found the dip creamy yet somewhat hot!
Koupes
Koupes is a very popular street food in Cyprus and consumed as a snack throughout the day and can also be part of a meze platter. It’s believed that Koupes has been deeply rooted to Cyprus for centuries and has been influenced by Turikish and Middle Eastern cultures. This is why similarities between Koupe sans Kibbe or Kubba (Turkish and Syrian minced meat croquette) can be found in terms of ingredients and cooking method.
Koupes is small tubular shared deep-fried croquette where the outer casing is made from bulgur wheat and a mixture of minced meat (pork, lamb or beef), onions, parsley, cumin and cinnamon is stuffed inside and fried till golden brown and served hot.
Loukoumades or Lokmades (Greek honey balls)
Loukoumades or Lokmades as in Cypriot dialect, are sweet round shaped deep fried dough balls soaked in sugar syrup and glazed with honey before serving. Though equally popular in Greece and Cyprus, Lokmades originated in Turkey where it’s called Lokma which means mouthful in Arabic. It’s believed that cooks at the royal palace in Ottoman empire used to cook this for sultan.
The dough of Lokmades is made by mixing plain flour, yeast, sugar and salt. Small balls of the dough are then deep fried in oil till they are golden brown. Once fried, these are soaked in sugar syrup for a short amount of time which makes the inside soft while the outside remain crispy. Lokmades are then served with drizzle of honey.
Tahinopita or Tahinopittes
This traditional Cypriot sweet pie is very famous among the locals and can be found in almost all bakeries in the island. Tahinopita which means tahini pai is a sweet bread which is made with phyllo dough and the dough is filled with a mixture of tahini, sugar and cinnamon and given a swirl shape and baked in the oven till golden brown. Freshly made Tahinopita are crunchy and flaky outside and soft and sweet inside. This sweet bun is mainly eaten during breakfast and pairing it with a cup of coffee makes Tahinopita more enjoyable. We tried this sweet bun a number of times during breakfast during our visit to Cyprus.
Halvas or Halouvas
Halvas or Halouvas is a traditional Greek Cypriot sweet which is mainly eaten during the months of lent. Our visit to Cyprus was just before the Easter, the time when halvas is available in restaurants as well. Halvas is made from semolina, butter and sugar. Halvas is similar to semolina based sweets found in Turkey and Middle East. First semolina is roasted with butter and once sufficiently done, sugar and water are added and the mixture is cooked until the semolina turns soft and absorbs water. Resins are also added in the mixture while cooking. Once cooked, halvas can be served hot or cold with a sprinkle of chopped almonds.
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