Food & Drink

Cyprus is an island with a great selection of local foods to choose from


If one word could sum up the Cypriot cuisine it would be "fresh".  Another fact about the Islands food is theres such a good variety to choose from.  Ranging from exotic meat dishes to delicate fresh fish.  This could be due to the Greek, Turkish and Middle Eastern influences over the years.
 

Meats grilled over charcoal are known as souvla, named after the skewers on which they are prepared. Most commonly these are souvlakia of pork or chicken and sheftalia, but grilledhalloumi cheese, mushrooms and loukaniko (pork sausages) are also served. They are typically stuffed into a pitta pocket or wrapped in a thin flatbread, along with a salad of cabbage, parsley, and raw mild onions, tomatoes and sliced cucumber. Although less popular than souvlakia and sheftaliagyros is commonly eaten. Gyros is grilled meat slices instead of chunks, and the taste is made different by the salad or dressings added. It is made from various cuts of lamb, pork, or occasionally chicken, and very rarely beef.

Pourgouri, the Cypriot name for bulgur, is the traditional carbohydrate other than bread. It is steamed with tomato and onion; a few strands of vermicelli pasta are often added to provide a texture contrast. Along with pourgouri, natural yogurt is a staple. Wheat and yogurt come together in the traditional peasants' breakfast of tarhana/trahanas, a way of preserving milk in which the cracked wheat is steamed, mixed with sour milk, dried, and stored. Small amounts reheated in water or broth provide a nourishing and tasty meal, especially with added cubes of aged halloumi. Pourgouri is also used to make koupes, the Cypriot form of kibbeh, where the pourgouri is mixed with flour and water to form a dough, which is formed into a cigar shape. A hollow is made through the cigar and a mixture of minced meat, onions, parsley and cinnamon is packed.

 

After sealing the meat mixture inside the cigar they are deep-fried before serving with lemon juice. For Greek Cypriots, there are many fasting days imposed by the Greek Orthodox Church, and though not everyone adheres, many do. On these days, effectively all animal products must not be consumed. Pulses are eaten instead, sometimes cooked in tomato sauce (yiahni in Greek) but more usually simply prepared and dressed with olive oil and lemon. On some days, even olive oil is not allowed. These meals often consist of raw onion, raw garlic, and dried red chili is munched along with these austere dishes to add a variety of taste, though this practice is dying out.



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