Food in Cyprus

Cyprus, a gem in the Mediterranean, beckons travelers with its rich history, picturesque landscapes, and delectable cuisine. The island's unique position at the crossroads of Europe, Asia, and Africa has created a culinary tapestry that is as diverse as it is flavorful. Whether you're a food enthusiast or simply looking to indulge in the local culture, Cyprus offers an array of dishes that embody the essence of Mediterranean cooking. Prepare to savor traditional Cypriot specialties and learn about the must-try foods that make a trip to Cyprus a gastronomic adventure for every visitor.

Cypriot Dishes

Meze

Meze is an assortment of small dishes served as appetizers or as a meal itself. A typical Cypriot meze includes a variety of dips like hummus and tzatziki, grilled halloumi cheese, olives, and an array of meat dishes such as lountza (smoked pork loin), sheftalia (grilled sausage), and souvlaki (grilled meat skewers).

Kleftiko

Kleftiko is a traditional Cypriot dish of slow-cooked lamb. The meat is marinated in a mix of herbs and spices, then wrapped in parchment paper and baked in a clay oven for several hours, resulting in tender and flavorful meat that falls off the bone.

Halloumi

Halloumi is a semi-hard, unripened brined cheese made from a mixture of goat's and sheep's milk. It has a high melting point, making it perfect for grilling or frying. Halloumi is often served with a squeeze of lemon, a sprinkle of dried mint, and fresh watermelon.

Moussaka

Moussaka is a hearty layered casserole made with sliced potatoes and eggplants, minced meat (usually lamb or beef), and topped with a creamy béchamel sauce. It is baked until golden and bubbly, offering a rich blend of flavors and textures.

Souvlaki

Souvlaki consists of small pieces of meat (often pork or chicken) that are marinated in a mixture of olive oil, lemon juice, and Greek herbs, then threaded onto skewers and grilled. They are typically served in a pita wrap with salad and sauces or on a platter with sides.

Sheftalia

Sheftalia are Cypriot sausages made from a mixture of minced pork or lamb, onions, and parsley, wrapped in caul fat, which renders and crisps up during grilling. These flavorful sausages are often enjoyed as part of a meze platter or in a pita with fresh salad.

Koupepia

Koupepia, also known as stuffed vine leaves, are a popular dish in Cyprus. They are made by wrapping a mixture of minced meat, rice, onions, and herbs in tender grape leaves, then cooked in a lemony broth. Koupepia can be served as an appetizer or a main course.

Afelia

Afelia is a traditional pork dish marinated in red wine and coriander seeds, then cooked until tender. It's typically served with bulgur wheat pilaf or potatoes and is known for its unique, aromatic flavor.

Cypriot Desserts

Baklava

Baklava is a sweet pastry made of layers of filo dough filled with chopped nuts, sweetened with syrup or honey. It is a popular dessert in Cyprus and is often served during festive occasions.

Galatopoureko

Galatopoureko is a rich and creamy dessert that consists of a custard made from semolina, sugar, and milk, sandwiched between layers of phyllo pastry. The whole is then baked and drenched in lemon-scented syrup.

Loukoumades

Loukoumades are small, round doughnuts that are deep-fried until golden and crispy, then soaked in honey syrup and sprinkled with cinnamon and crushed nuts. They are a popular treat often enjoyed at local festivals and fairs.

Soutzoukos

Soutzoukos is a traditional Cypriot confection made from grape must, nuts (usually almonds or walnuts), and flour. The nuts are threaded onto a string, dipped into thickened grape must, and then dried to form a chewy, sweet treat.

Flaounes

Flaounes are savory pastries that are traditionally prepared for Easter. They are made with a special Cypriot cheese, mint, and sometimes raisins, enclosed in a yeast dough that is folded into a square or triangular shape, and then baked until golden.