Cypriot Gastronomy 15/11/2017


 Gazing back through the centuries, one can explore Cyprus’ rich history in gastronomy with indigenous products and unique recipes that cannot be found anywhere else. Cyprus has a variety of authentic recipes for food and a variety of wines among which the most ancient wine in the world; Commandaria! Adding to the above, Cypriot cuisine, is a Mediterranean one, is one of the healthiest in spite of the fullness in flavors. 

Cyprus cuisine is famous well beyond the island, partly due to the unique mixture of Greek and Turkish traditions within the sole Mediterranean cooking culture with its love to olive oil and fresh natural ingredients. Every dinner on the island includes several types of cheese, olives, classical sauces, fresh bread, seafood and meat. 

GASTRONOMY DELIGHTS 

From the scorching heat of the coast to the cooler, sometimes snowy mountains, Cyprus’s diverse landscape yields an amazing wealth of ingredients, culinary treats and exotic flavours.  

Halloumi 


Source: https://www.fromthegrapevine.com/israeli-kitchen/recipes/crispy-halloumi-cheese-dates-walnuts-and-apples 

 
Halloumi is a wonderful cheese made from a mix of goat and cow’s milk. You can't visit Cyprus without tasting this cheese. Its texture is unique and delicious, lending itself to both sweet and savoury accompaniments. Try it with olives and village bread or with a refreshing slice of watermelon. It is magic for cooking as it holds its shape and does not melt, so ideal for barbecuing over hot coals. 

Pastelaki 


Source: https://www.196flavors.com/cyprus-pastellaki/ 

Pastelaki is a nut brittle originating from Ancient Greece. The great historian Herodotus made reference proclaimed it a wonderful tonic as well as a sweet delicacy. Made using locally grown peanuts and almonds with select sesame seeds, this snack is deliciously crisp, healthy and nutritious. 

Lountza 


Source: https://www.pinterest.ie/pin/513903007454372856/ 
 Lountza (Cured meat): is fresh pork fillet which has been matured in a mixture of village wine and coriander seeds for about 15 days, followed by a curing process of 20 days. It is one of the main ingredients in our national Cypriot sandwich, halloumi and lountza. Wonderful cubed as part of a meze platter. 
 

Anari 


Source: http://www.cyprusbeat.com/three-traditional-cheeses-cyprus/ 

Anari cheese is made from the whey produced when making Halloumi. Mild in flavour with a soft creamy texture and low in fat, it is the perfect addition to any healthy diet as part of breakfast or a snack. Available either salted or unsalted, Anari is delicious eaten freshly made. When hung to dry and harden it is excellent grated onto pasta or salads. 

Loukanika 


Source: http://www.visitcyprus.com/index.php/en/discovercyprus/food-drink/local-produce/item/327-loukanika-pastourma 

Loukanika, village sausages are made from selected fresh pork meat, wine, salt and spices. The meat is minced, marinated with coriander seeds, black pepper and salt, then left to mature in dry red wine for 7-15 days to absorb all the flavours. Delicious barbecued or fried, and enjoy with grilled halloumi topped with a fried egg for a great Cypriot breakfast. 

Koupa 

One of the locally-loved snacks is the ‘koupa’, and what makes it even more special, is that its introduction to Cyprus was in Larnaka many, many years ago! A koupa is a handheld snack, shaped like an American football, with a crust made of bulgur wheat, and stuffed with mince, onions, parsley and spices.  

Carob –  Carob honey 


Source: http://www.visitcyprus.com/index.php/en/discovercyprus/food-drink/local-produce/item/331-carob-syrup 

 Carob Ceratonia siliqua. The carob tree has been cultivated in Cyprus for almost 2,000 years.  Carob honey is extracted from the ground pulp of the carob. 

Loukoumi 


Source: http://cyprusfortravellers.net/en/review/traditional-cypriot-sweets-and-desserts 
Loukoumi is a very sweet, delicious delight made from many popular flavours including rose, lemon, mastic and bergamot; sometimes pistachio and almonds are added. The best varieties are produced without the need for additives, using only the finest ingredients to set it.  East of Paphos and near the mythical “Petra of Romiou” is the village Yeroskipou, a village whose history began from the ancient years. Historical clues show that the name comes from the words “Ieros Kipos” meaning Holly Garden. It is believed that from antiquity the area was filled with beautiful gardens dedicated to the goddess Aphrodite. 
The loukoumi of Yeroskipou is the first traditional product of Cyprus which is approved as a product of geographical indication according to the European Union rules.  
 

Shoushoukos 


Source: http://cyprusfortravellers.net/en/review/traditional-cypriot-sweets-and-desserts 

Shoushoukos is a grape-based gastronomic delight made by threading nuts...usually whole almonds or walnut halves...onto a string, then repetitively dipping into a liquid jelly made of grape must often flavoured with a little rosewater. If you are in Cyprus toward the end of the summer during the grape harvest, you will catch sight of strings of shoushouko hanging out to dry from many a village veranda. Thinly sliced, shoushoukos is the perfect accompaniment to a glass of wine or brandy.  

 

Glyka tou koutaliou 


Source: https://plus.google.com/+PissouribayCyp/posts/D3jKvP6njro 

Glyka tou koutaliou are sweet preserves served in a tiny spoon as a gesture of hospitality. These spoon sweets are made from unusual fruits and vegetables, like figs, cherries, watermelon peel, walnuts or almond stuffed l 

Zivania 


Source: https://www.pinterest.co.uk/pin/32791903510212247/ 

Zivania is a centuries-old local hooch common to all Cypriots. A pure white distillate produced from a blend of grape pomace and local dry wine, it has a distinct taste and aroma. Other than enjoying Zivania as an alcoholic drink, it is also used to treat wounds, massage aching bodies, and is a remedy for colds and toothaches. Warming too as a hot toddy during our cold winter months.... 

Cypriot Coffee 

Cypriot coffee is wonderfully strong and aromatic. Served in demitasse cups, it is taken sketo, no sugar, metrio, one sugar or gliki, very sweet! The sign of a good cup of coffee is the kaimaki its creamy frothy top layer. You should never drink to the bottom of the small cup else you will end up with a mouthful of bitter coffee pulp!  

 

Angela from Stayplanet

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