Just for fun: Food culture in Cyprus

1.1 Loukoumades (lokmades)

Loukoumades are made by deep frying dough balls, soaking them in honey and then coating them generously in crushed nuts, sesame seeds, cinnamon. Often referred to as honey doughnuts, these sweet treats have a light and spongy texture and are best enjoyed under the shade of a village tree in the heat of a balmy Cypriot summer. Available in specialty coffee shops throughout the country, the dessert is so delicious it has sparked great dispute as to where it actually originates from – Greece, Turkey and Egypt all adamantly lay claim to the dish

1.2 Souvlakia and sheftalia

A spin-off from the famous Greek dish, the Cypriot-style souvlaki consists of small chunks of charcoal-grilled meat on a skewer, and a large amount of fresh salad filling. It's a very popular meal, as many locals catch up over a pitta of souvlakia. The pitta bread used is thinner and larger than the Greek version, and usually contains a pocket to hold the ingredients, rather than wrapping the filling in the Greek way.

The meat is commonly pork or chicken and can be accompanied by sheftalia. These are spiced sausage parcels with herbs, minced pork or lamb that are grilled. Alternatively, there are vegetarian options too, with mushroom and halloumi.

1.3 Halloumi

Halloumi is probably Cyprus' most famous product, with its popularity extending to many countries throughout Europe and the Middle East. Distinguishable by its mild salty flavour and rubbery texture, the delicacy has become a favourite for chefs across the globe, appearing in dishes as diverse as lamb roast and halloumi fries.

The cheese is produced by combining a mixture of goat's and sheep milk, before being set with rennet. This is an unusual practice due to the absence of acid-producing bacteria in any part of the process, a standard for most dairy products. Halloumi's high melting point means it can be easily fried or grilled, or served cold alongside freshly sliced watermelon; the perfect summer dinner.

2 Souvla

Similar in look to souvlaki but different in taste is souvla, comprising large chunks of meat slow-cooked on a large skewer over a charcoal barbeque, called foukou in Greek. The meat is neck and shoulder of either pork, lamb, or chicken. This food is seen as the king of meat dishes in Cypriot cuisine, as it's very common that a group of friends gather to cook souvla, while drinking beer, snacking and chatting as it takes a good hour or two. It's a popular meal eaten on Easter Sunday to celebrate the end of fasting and can be accompanied with a range of other dishes, usually potatoes and salads.

Koubes

Koubes originate from the Levant region, and are basically a torpedo-shaped croquette. The outer shell is made of bulgur and encases a filling of minced meat infused with middle-eastern spices. These tasty bites are served with lemon wedges, with the zingy zest of the fruit really bringing out the filling flavour. Koubes can be purchased in bakeries throughout the island.

3 Usually Lountza smoked ham, Halloumi, Bread, olives,  but it can vary

4.1 Stifado

Another hearty meat dish that's a favourite in Cyprus is the moist stifado, prepared with onions and drenched in red wine. Beef is usually cooked alongside cinnamon sticks and cloves that give it a sweet kick. It is believed that the Venetians brought the recipe over and Cypriots added tomatoes in the 16th century when the fruit reached Europe. Stifado is cooked for several hours and is served with rice or bulgur (pilaf).

4.2 Kleftiko

This dish comes with a fascinating back story. Kleftiko gets its name from the word “stolen”, as historically people would steal meat and bury it to be slow-cooked in covered holes in the ground, so that no smoke would give away the location of the thieves. Today, it's cooked in traditional round, white ovens for many hours, flavoured with bay leaves, oregano and red wine. The dish is accompanied by soft oven potatoes or bulgar wheat cooked in an onion and tomato sauce. Have it with a side of yoghurt to refresh each bite.

4.3 not forgetting Cyprus Meze a veritable feast of 20-30 dishes including olives, bread, tsatsiki, taramasalata, humus, pitta, cyprus sausage, chicken kebab. pork kebab, sheftalia, halloumi. lountza, salad with feta cheese tomatoes lettuce cucumber onion, couscous/spaghetti, pasta, and more

Cypriot cuisine defined by good food combined with great cypriot family hospitality and atmosphere. and of course fine wines oh Zivainia & Ouzo  - or of you prefer Keo or Leon beers