/ traditional table fare /
Cyprus
Cuisine,
an unforgettable taste
RELISH CYPRUS… LIVE EVERY FLAVOUR
Cypriot cuisine is as incredibly diverse as its multi-faceted
history, with its own distinctive persona of soups, appetizers,
main dishes along with delicacies and salads, desserts and
traditional Cypriot coffee and other beverages brewed on the
island. This is true of its alcoholic drinks as well!
APPETIZERS DELICACIES SALADS
Hot appetizers could include;
Halloumi grill, a traditional Cypriot
recipe which consists of grilled
spongy brined cheese made from
goat and sheep milk. Lountza is a Cypriot delicacy of salted smoked
pork loin that is marinated in red wine and
smouldered with twigs and wood from aromatic
trees or bushes. Horiatiki salad is a staple of the
Mediterranean diet, containing vegetables,
tomatoes, cucumber, peppers, red onions,
protein from the feta and olives and olive
oil, which is the main fat used.
Dolmades a stuffed vegetable
dish made with fresh vine leaves,
minced pork or beef, rice, tomatoes
and some cinnamon or pepper
seasoning.
Mussels Skhara, half-boiled kiwi
mussels with olive oil and lemon
juice.
Feta Saganaki, roasted Feta cheese
with sesame crust, on chilli thyme
honey.
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Tsamarella is a crunchy treat from Cypriot
traditional cooking which involves sun-roasting
salted goat meat covered in dry oregano. It is
usually served with wine or Zivania.
Another savour-packed tasty dish is Chiromeri, a
yummy Cypriot meal made with smoked pork ham
doused in red wine. It is usually served as Mezedes.
Originally served as an appetizer, Zalatina is
made from the trotters of a pig, and could just end
up being your main course.
Snails may be slow, but they don’t waste time to
impress the senses and taste buds when smoked or
fried with onions and some seasoning.
Cypriot Grain Salad uses lots of exotic
ingredients like deseeded pomegranate,
currants, freekeh, at times, quinoa.
Cypriot-style potato salads are also a big
hit, when served with grilled fish, meat, or
as part of a big spread. Lemon juice, extra
virgin olive oil, olives, capers, coriander
leaves and finely sliced spring onions add a
tang to the dish.
The tomato salad uses sliced beefsteak
tomatoes, local oregano or rigani which
has a musky essence, halloumi, olive oil
and vinegar.
• 2018 EDITION