Due to Cyprus's unique geographical location at the crossroads of Europe, Africa, and the Middle East, its cuisine has acquired an exotic flair. The local food is characterized by the use of fresh, locally sourced ingredients, an emphasis on herbs and spices, and a touch of natural olive oil, creating the distinct Mediterranean flavor profile that defines authentic Cypriot cuisine. Friends who have immigrated to Cyprus can enjoy authentic Mediterranean delicacies.
If "freshness" is a key factor in Cypriot cooking, then "meze" is another. It is short for Mezedes, or "small appetizers." A Meze consists of up to 30 small plates of food, ranging from condiments and vegetables to a wide variety of fish and meat. Meze often forms the core of a meal. In some restaurants and taverns, you can choose between a Fish Meze or a Meat Meze.
Meat Meze: loukanika (coriander-flavored sausage—a sausage soaked in red wine and then smoked), koupepia (stuffed vine leaves—minced meat and rice wrapped in grape leaves), lountza (smoked pork), often served with halloumi (a delicious, milky, Cypriot-exclusive cheese) in a sandwich, usually with added peppermint; stifado (a stew of beef or rabbit in a casserole with vinegar, wine, garlic, and other spices); and ofto kleftiko (chunks of lamb cooked in a sealed clay oven with various spices).
Fish Meze: Calamari, octopus in red wine, barbouni (red mullet), and sea bass. Some common vegetable preparations: potatoes with coriander, olive oil and celery, pickled cauliflower, beets, zucchini, kolokasi (a root vegetable similar to sweet potato), and asparagus.
There are also classic Greek dishes such as taramosalata (fish roe dip mixed with mashed potatoes, coriander, lemon juice, and chopped onions), talattouri (a refreshing dip with mint, garlic, and pickled cucumbers), and various types of Greek tzatziki.
Salad (horiatiki salata) ingredients include: tomatoes, lettuce, bell peppers, white soft cheese, green olives, and local herbs; moussaka is a traditional Greek-Cypriot dish containing minced meat and eggplant with a creamy béchamel sauce; there are also souvlakia and kebabs made of pork, lamb, and chicken.
Cypriot desserts usually consist of fresh fruit, served alone or with sweet pastries or fruit preserves. These include loukoumades (Cypriot honey-soaked fried dough rings); daktyla (crispy pastries topped with almonds, walnuts, and cinnamon); and shiamali (semolina cake cut into small pieces). In some cafes, popular snacks include: kolokoti (a triangular pastry stuffed with red pumpkin, wheat, and raisins), pastellaki (a sweet treat made with sesame seeds, peanuts, and honey syrup), and galaktoboureko (a custard-filled pastry). There is also a local block-shaped confection flavored with rose water and dusted with sugar called loukoumia.
Dishes are generally paired with local beer or an excellent Cypriot wine, produced by local wineries. Sherry and brandy are very popular here, as is Commandaria, one of the oldest sweet wines in the world.