Cuisine of Cyprus

Affelia

Affelia is a pork-based dish and traditionally prepared in a traditional earthenware vessel called tava. The dish has just a few ingredients such as cubed port, dry red wine, and crushed coriander seeds. The dish turns out with a combination of sweet and sour flavors.

Cyprus Village Salad

It is a delicious salad that is prepared with tomatoes, cucumber, bell pepper, white onion, and feta cheese, all tossed and dressed with olive oil and red wine vinegar. Oregano can be sprinkled on top.

Kleftiko

Kleftiko is a traditional Cypriot dish made primarily with lamb, marinated and slow-cooked to achieve tenderness and rich flavor. It is often prepared with herbs like oregano and thyme and traditionally cooked wrapped in parchment or a closed pot to retain moisture.

Koupepia

Koupepia is a stuffed grape leaf dish. The grape leaves are stuffed with minced pork or beef, rice, onion, parsley, mint, and spices. This dish is often slow-cooked in a tangy tomato and lemon sauce, making it a beloved staple in Cypriot cuisine.

Magarina Bulli

Magarina bulli is a traditional Northern Cyprus dish made with chicken. The dish consists of chicken, pasta like penne or macaroni, stock, salt, pepper, lemon juice, halloumi cheese, parsley, onions, olive oil, and mint. The onions, garlic, and half a lemon are placed in the cavity of the chicken, and then it's drizzled with olive oil and seasoned with salt and pepper. After roasting, the chicken is carved and mixed with prepared pasta. The dish is sprinkled with grated halloumi.

Makaroni tou Fournou

Makaronia tou Fournou is a traditional Cypriot baked pasta dish, often made with macaroni, spiced minced meat, and a creamy topping of halloumi cheese. It  features aromatic spices like cinnamon and allspice, giving it a distinctive taste.

Moussaka

Moussaka is a traditional Cypriot dish that features layers of eggplant, minced meat, and béchamel sauce, resembling a casserole. It is believed to have originated from Arabic cuisine, reaching Cyprus through Turkey and Greece.

Patate me Avga/Potatoes and Eggs

Patates me avga is a simple Cypriot-Greek dish of potatoes and eggs. It is prepared with cubed potatoes fried in olive oil while adding beaten eggs, The eggs are mixed in with the potatoes and seasoned with salt and pepper.

Sheftalia

Sheftalia is a traditional Cypriot sausage that consists of a mix of minced pork and lamb, chopped red onion, and parsley wrapped in caul fat. The meat is seasoned with salt, pepper, and cinnamon, then formed into small sausages, skewered, and grilled. They are usually served in a pita, topped with salad, and tzaziki, a sauce made with yogurt, cucumber, and olive oil.

Souvla

Souvla is a delicious Cypriot-style barbecue dish. It is prepared with seasoned and marinated lamb, pork, or chicken. The meat is placed on a long skewer and slow-roasted over an open fire. When done, the meat is spritzed with freshly squeezed lemon juice and accompanied by baked potatoes and a salad.

Spanakopita

Spanakopita is a traditional Cypriot dish, often recognized as a savory pie made with layers of flaky phyllo pastry filled with a mixture of spinach and feta cheese. It is typically made by layering phyllo dough, which is brushed with olive oil or butter, creating a crispy texture.

Stifado

Stifado is a hearty Greek one-pot stew. It consists of large amounts of onions, tomatoes, wine or vinegar, and garlic. The meat used is goat, rabbit, wild hare, snails, tripe, or octopus, according to taste. The stew includes mushrooms and spices such as cinnamon, cloves, and allspice.

Ttavas

Ttavas is a traditional Cypriot dish known for its rich flavors and slow-cooked preparation, typically made with lamb or pork, potatoes, tomatoes, and spices like cumin.