Cuisine
Cyprus
Cypriot cooking combines Greek, Turkish and Middle Eastern traditions. Meze rule the table – sometimes a dozen or more small dishes served in turn – along with grilled meats, halloumi, rice-stuffed vegetables, taro, citrus and fresh herbs. Long weekend family lunches and outdoor grilling play an important part.
- 6 dishes
- Main dishes: 2
- Snacks and street food: 2
- Desserts and sweets: 1
- Drinks: 1
- vegetarian: 3
-
snack · vegetarian
Grilled halloumi
A semi-hard, salty cheese of sheep's and goat's milk that browns beautifully on the grill instead of melting.
-
main dish
Moussaka
A bake of fried aubergine layered with meat in tomato sauce under a fluffy béchamel topping.
-
snack
Souvlaki
Grilled skewers of marinated pork with lemon and oregano, served in pitta with tzatziki.
-
dessert · vegetarian
Baklava
Dozens of layers of paper-thin pastry with walnuts or pistachios, baked in butter and soaked in syrup.
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drink · vegan
Turkish coffee
Very finely ground coffee brewed slowly in a small pot and served with a thick foam, the grounds and a glass of water.
-
main dish
Dolma
Vine leaves or vegetables stuffed with meat, rice and herbs, slowly braised and served with yoghurt.
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