A FOOD TRADITION
Cypriot Cuisine
Cypriot cuisine combines Mediterranean ingredients and techniques with distinctive island specialties shaped by Greek, Turkish, Middle Eastern, and rural cooking traditions.
Dishes linked to this cuisine
1–12 of 39
Afelia
Afelia is Cypriot pork braised with red wine and coriander seed, often finished with olive oil and salt.
Anari
Anari is a soft, fresh Cypriot whey cheese that may be served fresh, salted, or dried.
Avgolemoni Soup
A Greek-Cypriot soup of egg and lemon emulsified into broth and commonly served with rice or another grain.
Bourekia me Anari
Sweet Cypriot pastries made from wheat dough and filled with fresh anari cheese, usually finished with sugar and cinnamon.
Cypriot Souvlaki
Cypriot Souvlaki consists of grilled seasoned pork served in or with pita alongside onion, tomato, and lemon.
Daktyla
Cypriot finger-shaped fried pastries filled with almond, walnut, sugar, and cinnamon and served with sweet syrup.
Eliopitta
Eliopitta is a Cypriot baked olive pie filled with chopped olives, onion, mint, and coriander in a wheat-flour dough enriched with olive oil.
Fasolaki
Green beans are braised with tomato, onion and olive oil until tender, sometimes with potato added to the stew.
Flaouna
Flaouna is a Cypriot savory Easter pastry made with a wheat-flour dough and an egg-bound cheese filling flavored with mint and often studded with raisins and sesame.
Gemista
Vegetables are stuffed with a seasoned rice filling and baked with olive oil, with some versions including minced meat.
Glyko tou Koutaliou
A traditional spoon sweet made by preserving fruit or other produce in a thick sugar syrup and serving it in small portions.
Halloumi
Halloumi is a firm Cypriot brined cheese traditionally made from mixed milk and commonly grilled, fried, or served fresh.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.