Cyprus enjoys 320-340 sunny days a year, with abundant sunshine allowing for the year-round harvest of fruits and vegetables. Over 3,000 years of foreign rule and the arrival of merchants from all over the world have introduced diverse cooking techniques. By absorbing flavors from Greece, Turkey, Albania, Lebanon, Syria, Italy, France, the United Kingdom, and beyond, Cypriots have created their own unique culinary culture. Below are some traditional Cypriot dishes, drinks, and desserts that friends who are immigrating to Cyprus might want to taste.
"Meze" is a common set meal in Cypriot restaurants. You do not need to order individual dishes; the chef will serve dishes based on the number of people and the fresh ingredients available that day. The portions are small but varied, typically including vegetable salads, vegetarian platters (mushrooms, eggplant, peppers, Halloumi cheese), grilled meats (pork, chicken), lamb chops, and French fries. Some restaurants may also serve rabbit, snails, etc.
"Souvlaki" is a type of Cypriot grilled meat. Selected pork or chicken with a balance of fat and lean meat is skewered and grilled over charcoal. Once cooked, it is sprinkled with Maiganou (the vegetable shown in the image above), salt, and a little lemon. Some Cypriot restaurants offer takeout, where a Pita (a type of flatbread) is sliced open, stuffed with grilled meat, sliced fresh tomatoes, cucumbers, and shredded cabbage, and then wrapped for sale.
"Seftalia" is a common food on the Cypriot table. It is a meatball-like dish made from minced meat, onions, and herbs, often grilled in a mix with Souvlaki.
"Halloumi" is a unique Cypriot cheese, usually made from sheep's milk. The common cooking method is deep-frying or pan-searing, and it can be eaten alone or tucked into a Pita with tomatoes. Cypriots are accustomed to eating Halloumi with red wine.
"Horiatiki salad" is a common Cypriot vegetable salad consisting of tomatoes, cucumbers, green peppers, onions, Feta (a type of Greek cheese), and pickled olives, typically dressed with olive oil, fruit vinegar, and salt before serving.
"Cyprus potatoes" are Cypriot fries. Due to the long hours of sunshine in Cyprus, the potatoes here have a higher starch content. When deep-fried in hot oil, the fries turn golden, melt in your mouth, and have a slightly sweet flavor.
"Souvla" is a must-have for home gatherings in Cyprus. The meat can be pork, chicken, or lamb. It is marinated overnight with red wine, spices, and salt, then grilled over charcoal for one and a half to two hours the next day. It is sprinkled with spices again when taken off the grill. The meat is thoroughly infused with red wine and becomes very tender; combined with the flavor of the spices, it is absolutely delicious.
"Ofto Kleftiko" is my favorite summer Cypriot delicacy. This dish is only available in restaurants during the summer, but it also frequently appears on family tables during holidays and gatherings. Olive oil is evenly spread over the lamb, then sprinkled with cinnamon powder and coriander powder. Bay leaves are placed above and below the meat, and it is roasted in an oven for 2.5 hours (locals usually cook it in a special kiln).
"Moussaka" is a home-cooked Cypriot dish. Sauté minced meat and onions with a little olive oil until fragrant (10-15 minutes), then add salt, pepper, and tomatoes, mixing well (cook for another 20 minutes or so). Slice eggplants and potatoes and pan-fry until golden. Grease the bottom of a baking dish, layer the eggplants and potatoes at the bottom (eggplant first), add a layer of the cooked meat sauce, then another layer of vegetables, followed by another layer of meat sauce. Finally, pour a sauce made from milk, flour, and cream over the top, and sprinkle with 3-4 tablespoons of grated cheese and nutmeg. Place in the oven (180°C-200°C) for 45-60 minutes.
"Gemista" means "stuffed vegetables" in Greek. Originating from Greece, it is a very popular summer vegetarian dish. Wash fresh zucchini, tomatoes, or green peppers and hollow them out, keeping the tops of the vegetables (like a teacup). Sauté onions in a pan with a little olive oil until fragrant, add raw rice, salt, pepper, a little chopped mint, and raisins, then add the previously scooped-out tomato pulp and mix well (about 5 minutes). Stuff the rice into the vegetables until 3/4 full (do not overfill, as the raw rice needs to expand). Place the stuffed vegetables in a baking dish and add some cubed potatoes. Pour the remaining oil and tomato juice from the pan into the baking dish (no extra water needed), preheat the oven (180°C), and bake for about 1 hour and 30 minutes.
"Koupepia" is a home-cooked Cypriot dish made with grape leaves. Wash the grape leaves and soak them in warm water until they soften. Sauté onions and minced meat in a pan with a little olive oil, then add rice, pepper, parsley, mint, and tomato paste, mixing well. After the mixture cools, wrap it in the grape leaves, place them in a pot, pour water (or chicken broth) and lemon juice over them, and cook for 30 minutes.