Cypriot cuisine is characterized by a variety of different cultures. Turkish, oriental and British influences have left their mark on Cypriot eating habits to this day. Often there is the well-known moussaka as well as dolmades (vine leaves stuffed with minced meat and rice) and also kebabs, which here are more commonly called souvlaki - usually lamb, accompanied by country salad with feta cheese. Chicken and omelets are also very popular dishes in Cyprus, while fish dishes are rather rare and reduced to a few species of fish. As a friend of sweets, you can look forward to baklava (thin layer of dough filled with nuts and dipped in honey) or loukoumades (the deep-fried pastry ball with honey). Not to be forgotten is the traditional Cypriot cheese, called "Halloumi" - This is characterized mainly by the fact that it does not melt under heat and squeaks between the teeth when eaten.
Cypriot food specialties
- Afélia - marinated pork roasted in red wine
- Chirométri - cured goat meat
- Choratiki saláta - peasant salad with olives and feta cheese
- Dolmádes - vine leaves stuffed with rice and minced meat
- Halloumi - Cypriot sheep and goat cheese
- Humús - puree of chickpeas, garlic and oil
- Kléftiko - lamb or kid baked in clay oven
- Kúpes - dough balls made of coarsely ground wheat, stuffed with minced pork and onions
- Lúndsa - smoked pork
- Paidákia - lamb chops
- Scheftaliá - grilled sausages made of minced pork in lamb belly skin
- Seftaliés - minced meat grilled in pork net
- Stifádo - pork, beef or rabbit goulash in specially seasoned tomato sauce
- Súvla - large grilled spit
- Suvláki - grilled skewer
- Tachini - popular appetizer: sauce made of sesame seeds, oil, garlic and lemon
- Taramosaláta - red puree of fish roe and potato puree
Popular Drinks in Cyprus
- Five Kings - Cypriot brandy
- Filfar - bitter orange liqueur
- Commandaria - desert wine
