Cyprus 365
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Cyprus 365
12 traditional dishes, from grilled halloumi and a long souvla over charcoal to slow-baked kleftiko and a full meze spread, each with the story, the ingredients, and where to taste it right.
Cyprus's semi-hard, springy cheese that grills and fries without melting. A protected designation of origin product, eaten fresh, fried or on the barbecue.
Large pieces of pork, lamb or chicken slow-cooked on a long skewer over a charcoal brazier. The classic Cypriot weekend and celebration meal.
Lamb or goat sealed in an oven and slow-baked for hours until it falls off the bone. A Cypriot signature, traditionally cooked in a clay oven with potatoes.
Cypriot sausages of minced pork or pork and lamb with onion and parsley, wrapped in caul fat and grilled. Juicy, crisp-edged and served in pitta.
Light, deep-fried dough balls soaked in honey or syrup and sprinkled with cinnamon, sometimes walnuts or sesame. A festival sweet and street treat.
An amber sweet dessert wine from villages near Limassol, made from sun-dried Xynisteri and Mavro grapes. Described as the world's oldest named wine still in production.
Cured Cypriot pork loin, marinated in red wine, rolled in coriander seed and smoked. Sliced thin for meze or grilled with halloumi in a sandwich.
Vine leaves rolled around rice, minced pork and herbs, simmered in a tomato sauce. The Cypriot dolmades, served warm or at room temperature on meze.
Pork marinated and braised in red wine with crushed coriander seed, a pairing at the heart of Cypriot cooking. Served with bulgur and yoghurt.
Tell us where you're headed and what you love to eat. We'll point you to the food trucks, local eateries, and markets where these dishes taste the way they should.