Cyprus enjoys 320-340 sunny days a year, with abundant sunlight allowing for year-round harvesting of fruits and vegetables. Over 3000 years of foreign rule and the influence of merchants from around the world have brought various cooking techniques to the island. After absorbing flavors from Greece, Turkey, Albania, Lebanon, Syria, Italy, France, and the United Kingdom, the Cypriots have created their own unique culinary culture. Below, we will introduce some traditional local desserts to our Cypriot immigration friends, which are absolutely delicious!
“Souzouko” is a traditional Cypriot dessert made primarily from almonds, walnuts, and grape juice. Almonds and walnuts are strung together with thread to form a core, which is then repeatedly dipped in a mixture of flour, grape juice, rose water, cinnamon powder, and sugar syrup. After cooling, it forms a strip that is both elastic and sweet from the grape juice, with a nutty aroma. Importantly, the texture of Souzouko varies slightly depending on the type of grapes used.
“Loukoumi,” commonly known as Turkish delight, is one of the oldest candies in the world. It originated in the Ottoman Empire and the West in the 19th century. The history of Loukoumi production in Cyprus dates back to the late 19th century when a Cypriot returning from Turkey brought the technique to a small village near Paphos. In 1895, a workshop was established in the village for mass production, and it has been over 100 years since then. This soft candy is sold in souvenir shops across various cities in Cyprus (both Southern and Northern Cyprus) and at airports. The candy is very soft, with a fruity fragrance, reminiscent of the sorghum candy we enjoyed in our childhood. It is typically packaged in hexagonal boxes, often adorned with images of Cypriot landmarks, and is reasonably priced, making it a great value souvenir for travelers.
“Mahalepi” is a simple and easy-to-make Cypriot dessert. It is made by cooking starch with water in a pot, pouring it into a container to cool, and then adding a large amount of water (just covering the pudding) before refrigerating. When served, it is placed in a bowl with drops of rose water and rose syrup.