Cyprus Food - Top Three Cyprus Delicacies
We explore three of the top Cyprus delicacies with holiday experts On The Beach
The food of Cyprus is a flavoursome mixture between Greek, Turkish and Middle Eastern cuisines. For example, hummus is taken from Lebanon, moussaka from Greece and dolma from Turkey. Ingredients are fresh, cooking is traditional and the diet is healthy. Common vegetables include courgettes, green peppers, artichokes, cucumbers, carrots and tomatoes. Pulses, particularly broad beans, chickpeas and lentils are used to add thickness and herbs such as mint, cumin and coriander flavour the island. The most widely used meats are lamb, goat and pork. Yoghurt and cheese are commonly used in side dishes and desserts and Cypriots have a rather sweet tooth so sugary desserts are common.
Cypriots are proud of their traditional foods and like to show them off to tourists on holiday in Cyprus. The food is cheap, fresh and tasty so tourists generally eat local food rather than Anglicised cuisine. Book one of On The Beach’s all inclusive holidays to Cyprus and sample Cypriot food for yourself. Below is a tastier of what to expect.
Halloumi is the national cheese of Cyprus. It is a soft cheese and made in layers but it has a very high melting point. These properties mean it is often eaten cooked rather than raw. Generally it is grilled over a coal grill and browned on both sides. It is served with fruits such as watermelon in the summer and with tossed in herbs and spices and served with sausages during the winter. It is also used in pasta dishes to add flavour or to form a crispy topping.
Halloumi kebabs by Mark Drasutis
Cyprus Delights are protected by the European Union – to be called a Cyprus Delight it must be made in Cyprus. Cyprus Delights are like Turkish delights. A gel is made using starch and sugar and flavour is added with lemons, dates, pistachios, hazelnut, walnuts or rose water. They can be clear, golden or pink in colour and are incredibly sweet and moreish.
Sheftalia are traditional Cypriot sausages. They are made from minced pork or lamb leg or shoulder. The meat is mixed with parsley and seasoning formed into small balls. The balls are then lined up and covered in caul fat, which is the membrane that surrounds a pig or lamb’s stomach. These encase the meat and forms it into sausage shapes. These little sausages are then put onto skewers and grilled over a charcoal grill. They are usually served in pita bread with salad and some form of dip or sauce such as tzatziki.
Get more information about Cyprus on the Visit Cyprus official tourism website.
TMUK apologise for the repetition of some place or proper names with different
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