THE ESSENCE OF CYPRIOT CUISINE
Although there are many shared elements between Cypriot and neighboring countries’ foods due to typical Mediterranean and Levantine influences, the island has developed its own distinct culinary. Meal practices on the island revolve around meze culture, a variety of small dishes served simultaneously, the use of fresh local ingredients, a love for mint and olive oil, and a focus on slow-cooked dishes. Cypriots also love their bread, sausages, and halloumi cheese, a staple throughout breakfast to dinner.
GRAINS IN CYPRIOT CUISINE
Different types of grains are popular in Cyprus. Although wheat is the most used grain, there is a more varied consumption, with greater involvement of barley, corn, and rice in everyday dishes. Wheat is crucial for breads, especially pita, an inland staple – a thick, typically oval-shaped, oven-baked, rather than grilled on a skillet. Bulgur wheat pilaf is common.
Cultivation and use of barley is quite significant, unlike in other Southern European Mediterranean neighbors. Barley is more drought-resistant and can thrive in the Cypriot climate with less water than wheat. Barley cultivation was historically more subsidised to ensure stable production even in less-than-ideal weather conditions. Barley features traditional soups and breads; for example, hearty, nutritious, and crispy barley rusks (crispy bread).
Corn in Cypriot cuisine as an alternative flavor and texture to wheat breads. Polenta is sometimes served as a side dish. Rice pilafs are a staple, sometimes cooked with vermicelli, pine nuts, and raisins. Rice is also a common filling for stuffed vegetables (koupepia and dolma).
PRODUCE IN CYPRIOT CUISINE
While Cypriot cuisine is rich in vegetables, it also heavily features meat, dairy, and grains, which might balance or sometimes outweigh vegetable consumption. Vegetables are stillloved in salads, stews, and as grill accompaniments – chopped, sliced, and dressed with lemon and olive oil. The usual summer salad consists of celery leaves, stalks, parsley, coriander, tomatoes, and cucumber. Summer purslane is very popular, as are wild dandelion leaves.
The distinctive red clay soil of Cyprus is good for growing potatoes. However, the shortage of proper land and a need for irrigation meant that the potato’s importance declined. Cyprus potatoes are usually oval-shaped and have a unique, earthy taste; locals bake them in the indoor or outdoor oven fourno; many add salt, cumin, oregano, and sliced onion.
Cypriots observe numerous fasting days designated by the Orthodox Church. Although not everyone follows these guidelines, many do. On these days, the consumption of animal products is prohibited, so people typically eat pulse dishes instead. These dishes are sometimes cooked in tomato sauce with vegetables, like fasolada, but more commonly, they are simply prepared and dressed with olive oil and lemon.
Staple fruits in the Cypriot diet are citruses, grapes, and figs. Cyprus is known for its extensive preservation: pickles (even unusual produce like walnuts, watermelon rinds, and unripe grapes) jams, jellies, dried and fruit preserves (eg. glyka tou koutaliou – slowly boiled fruit in sugar till it becomes a syrupy preserve).
MEATS IN CYPRIOT CUISINE
Livestock farming has long been an important part of agriculture, and crucial element in the local diet, however, prior to Cyprus urbanisation, meat was traditionally reserved to be eaten on weekends and during gatherings and celebrations. Nowadays meat is frequent on everyday tables.
Pork is the most popular meat, from traditional charcoal grilling to sausages and preservation with smoke and wine. Red wine, actually, is a characteristic flavor in most of the charcuterie on the island.
Poultry is the second in popularity; it is found in Cypriot meze, grilled kebabs, and the protein of choice in pitas and pies. Lamb and goat feature slow-cooked hearty dishes and are appreciated for their robust flavor. Beef does feature Cypriot cuisine, but it is not as widespread as others.
FISH AND SEAFOOD IN CYPRIOT CUISINE
As for the island on the Mediterranean Sea, the traditional cuisine must include seafood – and it does. Octopus, squid, sea bream, and red mullet make frequent appearances in local dishes, usually grilled and accompanied by lemon and sea salt. Cypriot meze features an oceanic parade, where small dishes like fish roe salad, squid, and small fried fish are served in succession. Cypriots rank third in the world in terms of cephalopod consumption (squid, octopus, cuttlefish, and others) (after South Korea and Portugal).
EGGS AND DAIRY IN CYPRIOT CUISINE
Milk, as well as dairy products, are significant role in Cyprus. Perhaps the most famous dairy product is halloumi, a semi-hard, unripened, brined cheese made from a mixture of goat’s and sheep’s milk, although cow’s milk is also used. Halloumi is notable for its high melting point, allowing it to be grilled or fried without losing shape. Another cheese, anari, is a soft whey cheese, like ricotta, that can be used in both savory and sweet dishes and often paired with honey.
Yogurt is a staple in Cypriot cooking, both as an ingredient and as a side alongside rich, meaty stews. Trachanas (or Tarhana) is a traditional dish, one of the oldest in Eastern Mediterranean, made from cracked wheat, fermented with yogurt or buttermilk. It is prepared as a soup with chicken broth, mainly in winter months, providing a comforting nutrition. It is somewhat surprising that cooks in rustic places don’t usually put trahana on their menus, but modern chefs do.
OILS, NUTS AND DESSERTS IN CYPRIOT CUISINE
Cyprus aligns with the broader Mediterranean cuisines, which emphasize plant-based foods, healthy fats, and lean proteins. Olive oil is a staple used in salads, grilled veggies, meats, and bread dippings and is the primary source of fat. Some seed oils are also used, like sunflower oil, but to a lesser extent. Pistachios and almonds are popular dessert ingredients.
Although olive oil is commonly used, animal fat is still present in our diets through the consumption of meat and dairy products. Rendered pig fat, known as lard, has traditionally been used for cooking and preserving food. Because of its high fat content and ability to solidify when cool, it was used to preserve meats by covering them in lard and sealing them off from the air.
Cypriot desserts reflect the island’s cultural crossroads, blending Greek, Turkish, Middle Eastern, and Byzantine heritage. Many sweets incorporate native carob syrup, grape must, local cheeses, nuts. Traditional Cypriot sweets often feature anari cheese, honey, almonds, walnuts, and palouze (boiled white grape juice).
