The Cypriot food is amazing, from hearty meat dishes and specialty cheeses to unique desserts of carob and grape. The Cypriot cuisine is an exotic blend of Greek and Middle Eastern cultures, sprinkled with remnants of ancient civilisations. Heart-healthy olive oil, pulses, lean meat, local herbs and freshly grown fruits and vegetables, consists Cypriot cuisine an authentic Mediterranean cuisine. Synonymous with Cypriot cuisine is the ‘meze’ - a variety of small dishes that combine to create a feast, and a good starting point to become acquainted with the local dishes, such as moreish dips, braised, stewed and clay-cooked meats; local, freshly caught fish; pulses and legumes in various sauces; specialty cheeses and delicatessen cuts, and more unusual bites, all authentically prepared.
Locals and visitors enjoy and share the mouth-watering, fragrant and abundant everyday experience that Cypriot cuisine! Here you can find the most famous food and desserts of Cyprus..
Souvla is the Cypriot traditional food which is in many cases cubed charcoal meat (lamb, portk, chicken).
Souvlaki comprises cubes of meat, of which pork, chicken and lamb are the most popular, that are marinated and grilled on a skewer. The meat is usually tender and spiced to perfection and the most popular way to eat it is in a pitta, with salad and lemon.
Halloumi it’s a cheese made from a mixture of goat and sheep’s milk, and sometimes cow’s milk too. It’s made locally in Cypriot villages.
Kleftiko is a traditional Greek recipe that involves marinating lamb in olive oil, onion, garlic, and lemon and then cooking in greaseproof paper to make sure the meat takes all the flavor and moisture from the liquid. Cypriots make Kleftiko using a leg of lamb, which is very tender. Often, you will find that the dish comes with potatoes that have been cooked together with the meat and soaked up the delicious aromas and flavors from the cut.
Sheftalia is a simple but tasty sausage made with pork or lamb shoulder, or sometimes a bit of both. What really makes this dish special and different from a normal sausage, is the herbs and spices used.
Moussaka is a casserole or lasagna-type dish that’s made of layered minced meat and eggplant. The dish became very popular in Greece. In Cyprus, the minced meat is usually ground pork which is cooked with salt, pepper, and cinnamon. Moussaka is one of the most popular foods in Cyprus.
Koupepia are similar to dolmades, stuffed vines, or cabbage leaves. However, the Cypriots have changed the recipe slightly. In addition to the rice, minced meat, and spices that you find in dolmades, tomato paste, lemon juice, and onions are often added to make Koupepia.
Pourgouri is made from bulgar (wheat), tomato purée or sauce, and onion. It’s usually a side dish that goes well with souvlaki or sheftalies, and you’ll find it in many mezes. It’s a common food in Cyprus and one that locals make often.
Makaronia tou Fournou, or Cypriot Pastitsio, it’s made from macaroni pasta, minced meat, spices, and béchamel sauce. It’s an oven-baked dish that looks a little like moussaka when it’s done. The Cypriot version differs from the Greek version due to the use of halloumi cheese and mint which gives it a fresh and creamy taste. It’s a hugely popular food in Cyprus.
Loukoumades are small round doughnuts served with honey, syrup, cinnamon, nuts, or just plain in Cyprus. It’s one of my favorite dessert foods in Cyprus. A sign of good loukoumades is when they have a hard exterior and a soft, doughy inside. They are usually served as a dessert in local tavernas, but there are also shops and bakeries that sell them across Cyprus.
Flaounes are pastry filled with cheese and sometimes raisins and are garnished with sesame seeds. These are made during Easter.
Shioushioukko is a sweet made by dipping strings of almond nuts in heated grape juice until is solidifies.
Bourekkia are pastries filled with fresh anari cheese, cinammon and almond nuts, topped with sugar.
Machallepi is a rose cool refreshment for summer.