Cypriot cuisine is rich and diverse, sharing a broad array of dishes with Greek cuisine. It is characterized by the use of fresh ingredients such as olives, cheese, vegetables, and fish, which are combined into rich and varied dishes.
Among the most famous types of food is meze, a collection of small appetizers served at the table either together or in several waves. It typically includes halloumi cheese, olives, eggplant spread, and various types of meat, including sheftalia sausages. Meze is not just about flavors, but also about the social experience, where people come together and share food. In Cyprus, there are restaurants specialized in meze, which are definitely worth trying.
Halloumi is undoubtedly the most famous Cypriot food worldwide. This mildly salty cheese withstands high temperatures well, allowing it to maintain its shape when grilled. Halloumi is often seasoned with mint leaves or parsley. Sheftalia is another popular Cypriot dish. It consists of small sausages made of minced meat, wrapped in a membrane from the diaphragm. Afelia is a traditional stewed dish made from pork marinated in red wine.
Tahinopita is a traditional Cypriot pastry made from dough filled with a mixture of tahini (sesame paste), sugar, and sometimes raisins. Tahinopita is especially popular during fasting periods, as it contains no dairy or eggs. Flaounes is a pastry traditionally prepared during Easter. Flaounes are generously filled with a mix of cheese (usually a combination of halloumi and anari), eggs, and mint leaves. The surface of flaounes is sprinkled with sesame seeds.
(The article is in progress, it will be expanded.)