Loukanika / Pastourma
The traditional, spicy village sausages known as Loukanika and Pastourma are both cured in a similar fashion and both contain red dry wine, salt, garlic
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!
The traditional, spicy village sausages known as Loukanika and Pastourma are both cured in a similar fashion and both contain red dry wine, salt, garlic
The grape jelly of Palouze is a wonderfully traditional Cypriot dessert that takes advantage of the glut of grapes grown in the winemaking villages of
Delicious, sticky carob syrup may taste like it belongs in the dessert-section, but it is actually an extremely nutritious product made with locally grown carob
Ingredients: (Serves 4) ½ kg boneless pork (loin and belly pork), cut into cubes Salt & pepper to season Preparation: Thread the meat cubes
The island’s most famous cheese – Halloumi – is a delicious and versatile product that has a distinctive texture and is fantastic both cold and
The island has a long-standing tradition of winemaking that dates back to Ancient Greek, Roman and Egyptian times, as evidenced by archaeological finds of old