Shamishi
These fried semolina pastries often come hand-in-hand with Loukmades (honey donuts) as they tend to be made by the same vendors, mainly at traditional festivals
The ritual of sharing good, fresh local cuisine is an important part of the island’s culture, and is intrinsically linked with every social event, from family gatherings and special occasions to religious festivals… each marked with its own distinct delicacies and recipes. 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 such as indigenous Roman root vegetables or old Phoenician delicacies. And it is no secret that the ‘Mediterranean diet’ is considered to be of the healthiest, thanks to its abundance of heart-healthy olive oil, pulses, lean meat, local herbs and freshly grown fruits and vegetables. Add to this the favourable climate – that gives the fresh produce its intense flavour – and a celebration around every corner, complete with special treats, and you will find a big gastronomic adventure awaits on this tiny island!
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.
And if you are visiting the island during a festival or holiday period, an amazing array of treats and dishes unique to the event appear to mark the occasion, often made by the women of the family, who gather together on specific days to share in the traditions passed down from generation to generation…
…and that remain today so that both locals and visitors alike can continue to enjoy, savour and share the mouth-watering, appetising, fragrant and abundant everyday experience that Cypriot cuisine!
These fried semolina pastries often come hand-in-hand with Loukmades (honey donuts) as they tend to be made by the same vendors, mainly at traditional festivals
Cyprus coffee is a characteristic part of the island’s coffee-shop culture, and preparing this strong brew takes a little skill to perfect! Made of finely
Ingredients: (serves 4) • 2 bunches (300g) wild asparagus cut and trimmed • 4 eggs • ½ cup olive oil • Juice of one lemon
The national cocktail of the island is undoubtedly the famous Brandy Sour, and although it is also enjoyed in other parts of the world, the
A Kolokoti is simply a delicious pumpkin pie – enjoyed as a handheld snack and widely available from the local 24-hour bakeries. The pastry is
Ingredients: (Serves 4) 4 tbsp tahini paste 2 cloves garlic, crushed with salt Juice of 2 lemons 4 tbsp olive oil Cold water to thin