Popular food in Cyprus

Published on 11th of October, 2024

Cyprus, known for its beaches, cultural heritage, and hospitality, is also famous for its rich culinary tradition. Cypriot cuisine is a unique blend of Mediterranean and Middle Eastern flavors, influenced by the many cultures that have passed through the island. In this article, we’ll explore the most popular dishes and drinks in Cyprus that you simply must try.

Traditional Dishes of Cyprus

Meze

Meze isn’t just one dish, but a whole assortment of small portions of various appetizers, hot and cold dishes, perfect for sampling the range of Cypriot cuisine. Usually served with 20–30 small dishes, it includes olives, halloumi cheese, pickled vegetables, seafood, and meat dishes like souvlaki and koupepia. Meze represents the communal nature of Cypriot meals, where food is shared among friends and family. You can find meze in nearly every restaurant on the island, and it showcases the diversity of local ingredients.

Souvlaki

Souvlaki is one of the most popular meat dishes in Cyprus. It consists of tender pieces of meat (usually pork, chicken, or lamb) skewered and grilled. Souvlaki is typically served in pita bread, accompanied by vegetables like tomatoes, cucumbers, onions, and yogurt-based sauce. The simplicity of souvlaki combined with its rich flavor makes it a favorite for both locals and visitors.

Kleftiko

Kleftiko is a dish with deep historical roots. The name "kleftiko" means "stolen" in Greek. Legend has it that this dish was first cooked by Cypriot rebels who secretly roasted meat in underground pits to avoid detection from smoke. Kleftiko is slow-cooked lamb, traditionally prepared in clay pots over low heat for several hours. The result is tender, juicy meat that melts in your mouth.

Stifado

Stifado is a traditional Cypriot stew made from meat (usually beef, rabbit, or pork), simmered with onions, red wine, garlic, and spices such as bay leaves and cinnamon. This aromatic and hearty dish is perfect for winter, served with potatoes or bread, offering comfort and warmth.

Halloumi

Halloumi is perhaps the most famous Cypriot product. This semi-hard cheese, made from sheep’s and goat’s milk, has a high melting point, making it ideal for grilling or frying. When grilled, halloumi develops a crispy crust on the outside and a soft texture inside. It pairs wonderfully with salads, sandwiches, or simply served with watermelon in the summer months.

Louvi

Louvi is a dish made from black-eyed peas, mixed with olive oil, lemon, and greens. It is often served as a part of a healthy and hearty lunch or dinner and is an excellent option for vegetarians. This dish is popular for its nutritional benefits and is an integral part of the Cypriot diet.

Koupepia

Koupepia is the Cypriot version of stuffed grape leaves. The leaves are filled with a mixture of rice, minced meat (usually pork or beef), herbs, and spices, then steamed or simmered. Koupepia is similar to dishes found in the Balkans and Greece, like dolma, but with a distinct Cypriot twist.

Makaronia tou fournou

Makaronia tou fournou is the Cypriot version of the famous Greek pastitsio. This is baked pasta with minced meat, béchamel sauce, and a hint of cinnamon, baked until golden brown. It is a hearty, satisfying dish, perfect for family meals or festive gatherings.

Baklava

Baklava is a traditional dessert made of thin layers of filo pastry soaked in syrup and filled with nuts. Each layer of the pastry is filled with crushed nuts (usually walnuts or pistachios), then baked to a crispy texture. Baklava is a symbol of Mediterranean and Middle Eastern sweetness, often served with a cup of Cypriot coffee after a meal.

Traditional Drinks of Cyprus

Commandaria

Commandaria is a unique Cypriot dessert wine, believed to be one of the oldest wines in the world, with its production dating back over 2000 years. This sweet wine, rich with aromas of dried fruit and caramel, is made from sun-dried grapes of the Mavro and Xynisteri varieties. Commandaria is perfect for concluding a meal or pairing with desserts.

Zivania

Zivania is a traditional strong alcoholic beverage of Cyprus, made by distilling the remnants of grape pressings. This potent and clear spirit is similar to grappa or rakija and is often served as an aperitif or digestif. It’s especially popular during the cold winter months to warm both body and soul.

Cypriot Wines

Cyprus has a rich winemaking history, and the island is known for its high-quality wines. Popular wines include dry whites and reds made from local grape varieties such as Mavro and Xynisteri. Cypriot wines are gaining international recognition due to their unique flavor profiles and high production standards. Wine regions like Limassol and Paphos offer excellent opportunities for wine tasting and vineyard tours.

Cypriot Coffee

Cypriot coffee is a significant part of daily life for locals. It is brewed in small copper pots over sand or a gas stove and served in tiny cups with a thick foam on top. Coffee can be ordered sweet (glyko), medium (metrio), or without sugar (sketo). It’s meant to be sipped slowly, accompanied by conversation with friends or a peaceful moment of relaxation.

Conclusion

Cypriot cuisine is not just about food—it’s a cultural heritage that brings people together. The local dishes and drinks embody the island's traditions and history, as well as its hospitality. Whether it’s the hearty meat dishes like souvlaki and kleftiko or the sweet indulgence of baklava, Cypriot cuisine offers a diverse range of flavors for every food lover. Don’t forget to end your meal with a glass of Commandaria or a strong cup of Cypriot coffee to fully immerse yourself in the spirit of Cyprus.