The Royal Apollonia in house magazine (issue 3, summer 2017) (issue 3, summer 2017) | Page 38

H E A VE N L Y DISHES
The
Cuisine
of the Kings
Cyprus being an island in the eastern part of the
Mediterranean Sea, has been influenced by many
different cultures. Roman, Greek, Italian and Ottoman to name
a few, which can be seen as a direct reflection in the diversity in
Cypriot food. Being formed by an assortment of different societies
throughout history the cuisine has developed it’s own personality.
Soups
• Avgolemono Soup or Egg- Meze
• Tahini is a delicious dip made Delicacies
• Lountza is a pork tenderloins
Lemon: You can’t go into a Cyprus
house without this being part of it.
Traditionally enjoyed around Easter,
Avgolemono has a frothy lemon flavoured
broth. Egg-Lemon Soup is prepared
with many different meats including;
Lamb, Beef, Chicken, and even fish. The
chicken version is preferred.
• Fasolada: Fasolada translates
to “bean”. This is a Greek bean soup
which comes prepared with dry white
beans, olive oil, celery, carrots, tomatoes,
parsley, onion, and bay leaf. Lima beans
are sometimes substituted for white beans.
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with sesame seeds, garlic, lemon juice,
cumin and olive oil. This is served with
a Kosher meat meal as a dairy-free
alternative to a cream sauce
• Halloumi Cheese is the island’s
most famed cheese. When part of the
Cyprus Meze, this rich-flavoured cheese
is served grilled. Grilled halloumi is
perfect with a piece of spicy village
sausage and pitta bread.
• Souvlaki is everything you think
of in a Pork Kebab, served with a salad
and a pickle. Souvlaki is a smaller
version of Souvla.
soaked in brine and marinated in red
wine. After the marinade, the pork is
then smoked and dried until it becomes
hard and full of flavour.
• Tsamarella is goat’s meat that is
salted and cured for preservation.
• Zalatina is a gelatinous boiled
pork dish. Traditionally cooked with a
pig’s head.
Salads
• Horiatiki Also known as “village
salad” is the focal point of the Mediter-
ranean diet. It has protein from the feta
T H E R O YA L A P O L L O N I A M A G A Z IN E • 2017 summer edition