Cyprus
Cyprus’s food is built around halloumi, charcoal souvla and meze culture blending Greek, Levantine and island traditions. Look for Halloumi (squeaky brined cheese, grilled or fried, often with watermelon), Souvla (large chunks of pork or lamb turned slowly over charcoal) and Brandy Sour (cypriot brandy with lemon squash, bitters and soda, long and pale). Semi-hard sheep-and-goat cheese folded with mint that squeaks and grills without melting; it gained Cypriot PDO protection in 2021. This atlas has 37 Cyprus dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Trahanas
Fermented cracked wheat and yoghurt soup with halloumi. Ready in 1 hr prep and 30 min cooking. About 1 kg…
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Tsamarella
Goat meat heavily salted, sun-dried and rubbed with oregano. A charcuterie & cured recipe from Cyprus.
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Ttavas
Lamb, rice, tomato and cumin baked slowly in a clay pot. Ready in 25 minutes prep and 2 hours 30…
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Xynisteri
Indigenous white grape making light, citrus-fresh Cypriot wines. A wine & spirit recipe from Cyprus.
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Zivania
Fiery grape-pomace spirit, served ice cold. A wine & spirit recipe from Cyprus.