A Taste of Cyprus: Discovering the Richness of Cypriot Cuisine
A Taste of Cyprus: Discovering the Richness of Cypriot Cuisine
Cyprus, the island where East meets West, is not only known for its golden beaches and ancient history but also for its incredibly rich and diverse cuisine. Influenced by Greek, Turkish, Middle Eastern, and Mediterranean traditions, Cypriot food is a harmonious blend of flavors, spices, and techniques. From hearty meat dishes to fresh seafood and vegetarian delights, Cyprus offers something for every palate.
Whether you're visiting the lively tavernas in Kyrenia or enjoying a beachside lunch in Limassol, exploring Cypriot cuisine is a key part of the island’s cultural experience.
What Makes Cypriot Cuisine Unique?
- Cultural fusion: A mix of Greek, Turkish, Arab, and Levantine influences, shaped over centuries.
- Fresh ingredients: Local vegetables, herbs, olive oil, halloumi, and seafood are staples.
- Simple, hearty meals: Traditional recipes focus on flavor, not complexity.
- Seasonal eating: Most dishes reflect what’s fresh and available during the season.
- Family-style dining: Meals are meant to be shared, often over several hours.
Must-Try Cypriot Dishes
Meze
Perhaps the most iconic way to experience Cypriot food. A meze is a long, leisurely meal consisting of up to 20 small dishes.
- Includes dips like hummus, taramasalata, tahini, and tzatziki
- Grilled halloumi, olives, and fresh bread
- Small meat and seafood portions such as sheftalia, grilled octopus, or lamb kebabs
- Seasonal vegetables and legumes
- Best enjoyed with a glass of Cypriot wine or ouzo
Kleftiko
A classic lamb dish slow-cooked in a sealed clay oven with garlic, herbs, lemon, and potatoes. The meat becomes so tender it falls off the bone.
- Traditionally cooked for hours underground
- Served with village-style potatoes or pilaf
- A celebration dish often served at family gatherings
Sheftalia
A delicious type of Cypriot sausage made from minced pork or lamb, onion, parsley, and spices, wrapped in caul fat instead of casing.
- Grilled over charcoal for smoky flavor
- Usually served in pita with salad and yogurt
- Commonly found in local tavernas and takeaways
Souvla
A favorite for outdoor grilling, souvla is similar to kebab but uses larger chunks of meat (usually lamb or pork) cooked on skewers over open flame.
- Slow-roasted and juicy
- Often prepared during festivals and family events
- Best enjoyed with a cold beer and pickled vegetables
Halloumi
Cyprus is the birthplace of halloumi cheese, a semi-hard, brined cheese made from sheep and goat milk.
- Grilled or fried until golden and crispy outside
- Served with watermelon, tomato, or in salads
- Also eaten raw in sandwiches or breakfast plates
Moussaka
A layered oven-baked dish made of eggplant, minced meat, and béchamel sauce.
- Often includes potatoes and courgettes
- Rich and creamy comfort food
- Served as a main course in both North and South Cyprus
Molehiya
Popular in Northern Cyprus, this stew is made from jute leaves, slow-cooked with garlic, coriander, and meat (usually chicken or lamb).
- Served with rice or bulgur
- A Middle Eastern-inspired Cypriot dish
- Nutritious and packed with earthy flavors
Stifado
A slow-cooked beef or rabbit stew with onions, red wine, cinnamon, and tomatoes.
- Rich, warm and slightly sweet
- Best enjoyed during winter or in the mountain villages
- Often served with crusty bread or bulgur
Seafood Specialties
Cyprus, being an island, has no shortage of fresh seafood. From grilled fish to octopus and calamari, there’s something for every seafood lover.
- Grilled octopus: Marinated in olive oil and lemon
- Calamari: Fried or grilled, served with salad and lemon
- Sea bream or sea bass: Served whole, with herbs and olive oil
- Shrimp saganaki: Prawns baked in tomato sauce and feta cheese
Vegetarian Delights
Many Cypriot dishes are naturally vegetarian due to the use of legumes, herbs, and vegetables.
- Fasolada: A white bean soup with tomato and herbs
- Kolokouthkia me afka: Courgettes with scrambled eggs and mint
- Louvia: Black-eyed beans with chard or green beans
- Gemista: Stuffed vegetables (like tomatoes or peppers) with rice, herbs, and sometimes raisins
Traditional Sweets and Desserts
Loukoumades
Deep-fried dough balls soaked in syrup or honey and topped with cinnamon or nuts.
Soutzoukos
A long, chewy sweet made from grape juice and nuts, typically served during festivals.
Baklava
Layered filo pastry filled with nuts and soaked in syrup. Found throughout Cyprus with regional variations.
Turkish Delight (Lokum)
Flavored with rosewater, citrus, or pistachio. A soft, chewy sweet enjoyed with coffee or tea.
Drinks and Beverages
- Cyprus Coffee: Similar to Turkish coffee, served in small cups with thick grounds at the bottom.
- Brandy Sour: A Cypriot cocktail made from brandy, lemon cordial, and soda water.
- Zivania: A traditional Cypriot spirit made from grape pomace—strong and served cold.
- Cypriot Wines: Try Commandaria (a sweet dessert wine) and local red or white varieties like Xynisteri and Maratheftiko.
Dining Culture in Cyprus
- Meals are social: Food is about sharing, conversation, and relaxation.
- Portions are generous: Don’t be surprised if you leave full and satisfied.
- Tavernas are everywhere: Traditional restaurants found in cities and villages alike.
- Slow-paced dining: Take your time—it’s part of the experience.
Final Tip: Eat Like a Local
If you truly want to explore Cypriot cuisine, go beyond hotel buffets and tourist spots. Venture into small villages, coastal towns, or local markets and try what’s in season. Speak to the locals, ask for their favorite dish, and enjoy the hospitality that comes with every plate.
