Cypriot cuisine

Cypriot cuisine offers a delightful blend of flavors and traditions, drawing from Arab, Greek, and Turkish influences while also showcasing similarities with Italian and French culinary styles. The cuisine is characterized by the use of fresh vegetables, legumes, fruits, nuts, and a variety of herbs and spices such as mint, coriander, thyme, and oregano.

Meat enthusiasts will relish Cypriot specialties such as souvla (grilled meats) and sheftalia (a type of sausage), along with traditional favorites like afelia (marinated pork) and psito (roasted meat). Seafood also plays a significant role in the diet, with popular dishes including calamari, octopus, and red mullet. Staples like potatoes, artichokes, okra, and eggplant are integral to many recipes.

Pasta dishes have their place in the cuisine as well, with makarónia tou foúrnou (a baked pasta dish) and magarına bulli (traditional pasta) being particularly cherished. A unique dining experience in Cyprus is the meze, a selection of small dishes that offer a variety of tastes and textures.

When it comes to desserts, Cypriots have a penchant for sweets. Favorites include loukoumades (honey-soaked doughnuts), loukoum (similar to Turkish delight), ravani (a semolina cake), and the ever-popular baklava. Confections made from local fruits such as figs, walnuts, and watermelon are also enjoyed.

Cheese is another highlight of Cypriot cuisine, with halloumi being the most renowned. This semi-hard, brined cheese made from goat and sheep milk is a must-try. Other cheeses like anari and halitzia also hold significant prominence.

In terms of beverages, traditional drinks such as ayran (a yogurt-based drink), rose cordial, and brandy are popular. Cyprus has a rich history of wine production, with Commandaria being one of the oldest wines still made today. Zivania, a potent grape distillate, is another local favorite. For beer enthusiasts, local brews like KEO and Carlsberg are widely enjoyed, with Efes being particularly popular in Northern Cyprus.