MAIN COURSE
Souvla , large pieces of pork , lamb or chicken cooked on a long skewer over a charcoal barbecue , garnished with oregano , lemon and salt .
Souvlaki is Souvla with smaller pieces of meat , grilled bread as an option , more garnishes and sauces as well as fried potatoes . For tourists , souvlaki may be made with meat such as lamb , beef , chicken and sometimes fish ( especially swordfish ) and typically stuffed into a pitta .
Gyros is grilled meat slices instead of chunks , using different salads or dressings .
Sheftalia is a traditional Cypriot crépinette , a sausage without skin , using caul fat , or omentum , the membrane that surrounds the stomach of pig or lamb , to wrap the ingredients rather than sausage casing and grilled like a kebab .
Kleftiko
Kleftiko is a traditional lamb dish that ’ s prepared baked in a kiln and cooked for a minimum of 24 hours in the clay oven while it marinates in a mixture of lemon juice , and cinnamon .
Stifado is a traditional and fragrant stew is made with rabbit ( and sometimes beef ) that ’ s simmered in wine , vinegar , onions , and popular Greek spices , like garlic and oregano .
Loukoum
Commandaria wine
Moussaka is a widely enjoyed casserole , baked in layers of eggplant and lamb , covered in béchamel sauce , a white sauce white sauce made with butter and flour cooked in milk .
Loukanika , a meal of pork sausages soaked in red wine , seasoned with coriander and pepper .
DESSERTS ALCOHOL
SOUPS
The go-to Cypriot dessert is soutzoukos , a chewy delight made from grape juice ; Palouzes , a jelly made out of grape juice ; Glyko , preserves of almond , date , apricot , cherry , quince or grapes ; Loukoumades , very sweet , small , Cyprus style doughnuts with honey , Kadeifi , Baklava and Galaktoboureko , very rich , sweet cakes made with honey and a plate of mixed fresh fruit .
SEAFOOD
The most traditional fish is çipura , baked in outdoor beehive ovens with special lemon souse . Popular seafood dishes include calamari , cuttlefish , red mullet ( parpouni / barbun ), sea bass ( lavraki / levrek ), and Octopus is also favoured , but as grill or stifado ( stew ) with red wine , carrots , tomatoes , and onions .
• 2018 EDITION
Traditional Brandy and Zivania are most popular on the island , followed by beer Ouzo and Raki are also imbibed frequently . A real treat , however , will be to try out Cyprus ’ finest , the legendary Commandaria wine , a sweet dessert wine that is the pride of Cyprus .
COFFEE
Coffee in Cyprus is an intricate part of the island ’ s culture , and this makes it a unique experience when compared to other parts of Europe . Made from freshly ground Brazillian coffee beans grown on the island , the brew is strong and heady , boiled to form a frothy cream known as “ kaimaki ” on the top . Most locals drink it in tiny demitasse cups with dissolved sugar (“ glikis ”) or medium sweet (“ metrios ”); a brave few drink it unsweetened (“ sketos ”).
Trachanas soup is a staple and part of Cypriot tradition , an all year round soup . Trachanas are crumbly solid cakes prepared by processing soured goat ' s milk boiled with crushed wheat and salt , added to appropriate stock and heated to get a creamy porridge-like consistency . A handful of small cubes of halloumi cheese are added in the final stages , along with seasoning .
If you are a fan of chicken , then be sure to try out Avgolemono , a classic soup with tender chicken , orzo ( rice ) pasta and a delicious bright lemon flavour . The chicken version of Avgolemono soup is preferred over beef and fish-base versions .
Happen to be in Cyprus around Easter ? Then you should stick around for our Easter special , the Magiritsa , a mouth-watering soup that is made from lamb offal and tripe . It is traditional to the Greek Orthodox churches as the meal that breaks the 40-day fasting period before Easter .
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