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
25–36 of 39
Louvi
A traditional Cypriot stew of black-eyed peas cooked with vegetables and olive oil, often finished with lemon.
Mahallepi
A Cypriot milk pudding set with cornstarch, sweetened with sugar, and commonly scented with rose water.
Makaronia tou Fournou
A Cypriot baked pasta dish layered with pasta, seasoned minced meat and a creamy béchamel-style topping.
Moussaka
A layered Greek bake of eggplant, usually with a seasoned beef and tomato filling, finished with a creamy béchamel topping.
Palouzes
A Cypriot grape-must pudding thickened with flour and often scented with rose water and served with almonds.
Pourgouri
A Cypriot bulgur pilaf simmered with onion, tomato, and oil until the wheat kernels are tender.
Ravioles
Cypriot ravioles are pasta dumplings filled principally with salty cheese and mint, then boiled and served warm.
Sheftalia
Sheftalia is a Cypriot sausage made from seasoned minced pork with onion and herbs, traditionally enclosed in pork caul fat and grilled.
Soutzoukos
A Cypriot sweet made by coating strings of almonds in thickened grape must and repeatedly drying the resulting layers.
Stifado
A Greek stew of meat or rabbit slowly cooked with abundant onions, tomato, warm spices, and wine or vinegar.
stuffed squash
Explore the dish and its connections.
Tahinopitta
A Cypriot sweet spiral or folded pastry made from wheat-flour dough layered with tahini, sugar, and cinnamon.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.