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
13–24 of 39
Halloumopitta
A traditional Cypriot savory cheese pie combining wheat-flour pastry with halloumi, mint, and sometimes egg.
Hiromeri
Hiromeri is a Cypriot pork leg cured in salt and wine, often smoked, and served chilled in thin slices.
Karaoli
Karaoli is a Cypriot snail dish in which snails are simmered with tomato, onion, garlic, and oil until tender.
Kattameria
A Cypriot layered pan-fried pastry made from wheat dough and commonly filled with halloumi cheese and mint.
Kleftiko
A Cypriot slow-baked lamb dish traditionally cooked with potatoes, onion, garlic, lemon, olive oil, and oregano until tender.
Kolokasi me Hoirino
Taro root is braised with pork, tomato, celery, onion, and lemon to produce a tender, savory Cypriot stew.
Kolokotes
A traditional Cypriot pumpkin pastry filled with pumpkin, cracked wheat, raisins, and cinnamon inside an olive-oil wheat-flour dough.
Kolokouthkia me ta Avga
A Cypriot preparation of zucchini cooked with onion and olive oil, then combined with beaten eggs.
Koupepia
Vine leaves are filled with seasoned rice and minced meat, then simmered with tomato, onion, herbs, and lemon until tender.
Koupes
Cypriot bulgur shells filled commonly with seasoned minced meat and onion, then shaped and fried until crisp.
Loukanika
Cypriot Loukanika are seasoned pork sausages flavored with coriander, garlic, salt, and traditionally red wine before cooking.
Loukoumades
Greek fried dough balls made from a yeast-raised wheat batter and commonly served with honey or sugar syrup.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.