The Cypriot cuisine
Cypriot cuisine lies at the intersection of Greek, Turkish and Middle-Eastern (mostly Lebanese) culinary traditions. The focus is primarily on meat and fish, with grilling being a big part of the culture, combined with a plethora of fresh, local vegetables and fruits. An in every Mediterranean cuisine, olive oil is always at the forefront, and herbs such as parsley, mint and Estragon are also quite popular. Thanks to the Turkish influences, but also the British occupation, Cypriot also like to cook with spices and are particularly fond of ginger and curry.
Cyprus is a cornucopia of fruit production, with its citrus fruit (mainly oranges and grapefruit) being one of its most important staples. The warm climate also favours banana trees, whereas the mountainous areas are perfect for olive trees and nuts. There are also several grape varieties local to Cyprus, putting the island on the winemaking map since antiquity. There are many vineyards in the mountains, where anything from crisp whites to robust reds are being produced. The most famous Cypriot wine, Commandaria, is delightful and reminiscent of a Vinsanto ' and has been around since the 8th century BCE!
Living in Cyprus means you will get to savour many local dishes. Some of the things you should definitely not miss out on are: kotopoulo me kolokassi, a chicken dish cooked with faro instead of potatoes; kleftiko, made from lamb's legs; sheftalies, small patties wrapped in caul fat and grilled, fried or roasted like sausages; afelia, pork braised in red wine with coriander; koupepia, stuffed grape leaves. You should also try the halloumi; the famous Cypriot cheese served fried or grilled.
