Traditional Cypriot cuisine including some recipes.

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№ 2018- 1 -
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 Traditional Cypriot Cuisine
Recipes

2. TRADITIONALFOOD
Cyprus is well
known for its
traditional
Mediterranean
cuisine. In our
dishes olive oil
is basic and it
promotes
healthy
nutrition.

3. TRADITIONAL FOOD
 Cypriot cuisine has
been influenced by
Byzantine, French,
Italian, Catalan,
Ottoman and Eastern
cuisines.
 Fresh vegetables like
tomatoes, zucchini,
aubergine, artichokes
and spices like
coriander, pepper and
cinnamon are
commonly used.

4. PULSES
 Pulses like beans
(fasolia), broad beans
(fasolaki), peas
(mpizelia), black-eyed
beans (mavrommatiko
louvi), chick- peas
(revithi) and lentils
(fakes) are part of our
daily diet. They are either
boiled and served with
olive oil, salt, tomato,
cucumber and lemon or
cooked with tomato
(yiahni) as it is called.

5. HALLOUMI
The name Halloumi derived
from the Greek word “almi”
which means salty. Halloumi
or Cyprus Cheese is part of
our daily eating habits. It is a
kind of soft cheese
traditionally prepared from
sheep's milk.
It can be eaten raw or it can
be grilled, barbecued or
grated. Moreover it can be
fried as well since it does not
melt.

6. LOUKANIKA
 Loukanika are traditional,
spicy village sausages
made with pork meat.
They contain red dry
wine, salt, garlic and
spices, including
coriander seeds and
black pepper.
 Locals love to eat them
as part of a meze, or in a
barbecue, or fried with
Halloumi and eggs.

7. TRAHANAS
 Trahanas is
made from cracked
wheat flour and a goat
milk curd that is
fermented. Then it is
formed into small oval
patties and is sun-
dried. It has a sour
taste and it is used for
making soup.

8. MEAT
 Meat is also part of our
diet. We consume pork,
beef, lamb or chicken.
Large pieces of meat
grilled over charcoal are
known as souvla,
whereas smaller pieces
of meat on a skewer are
commonly known as
souvlakia. Souvlakia are
typically stuffed into
a pitta bread along with
a salad of parsley,
cabbage, thinly sliced
onions, tomatoes and
sliced cucumber.

9. SHEFTALIES
 Sheftalia is a traditional
Cypriot food. It is a type of a
sausage without skin, that
uses caul fat (the
membrane that surrounds
the pig’s or lamb’s stomach)
to wrap the filling. The filling
is made of ground pork
mince or lamb mince mixed
with finely chopped onion,
parsley, salt, and pepper
and formed into small round
balls. Sheftalies are then
grilled, preferably on
charcoal until golden brown.

10. Poster
prepared by
the students
of the
Erasmus
Team with
the recipe
written in
Greek.

11. MAKARONIA TOU FOURNOU
 Makaronia tou Fournou
otherwise known as
pastitsio, is one of the
favourite dishes in
Cyprus. It is often served
as a main dish and it is
prepared during all
celebrations. It is pasta
baked in the oven with
lots of halloumi in it
mincemeat and
Béchamel sauce.

12. POURGOURI PILAFI (BULGAR WHEAT)
 In the old days the farmers
used to wake up very early
in the morning- even before
the sunrise. Their breakfast
had to be something which
would provide the organism
with all the necessary
nutrients. That was bulgar
wheat. Nowadays pourgouri
is used as a side dish with
meat. It is considered as
one of the cheapest as well
as tastiest delicacies of the
Cypriot cuisine.

13. TRADITIONAL RECIPES
TRAHANAS SOUP
 Ingredients:
 1 1/2 cup trahana
 6 cups of chicken broth
 250gr of halloumi
(traditional Cypriot cheese)
 Directions
 Place trahanas in a bowl
with water from the
previous evening to
soften.
 Heat the chicken broth
and add trahanas, stirring
occasionally until it
dissolves.
 Add salt, as well as
halloumi and boil for
about 30 minutes.
 Serve very hot.

14. POURGOURI PILAFI (BULGAR WHEAT)
Ingredients
 1/3 cups of oil
 1 small onion
 30gr of Vermicelli noodles
 2-3 tomatoes cut in fine
pieces
 2 ½ cups of hot water
 2 cups of bulgar wheat
 Salt according to taste.
Directions
Sauté the oil with the onion
until it turns golden brown.
Add the tomatoes and stir
occasionally for a few minutes.
Add water and when it boils
add the bulgar wheat and salt.
Cook until all the liquids are
absorbed.

15. PATATES ANTINAHTES
(TOSSED POTATOES)
 Patates antinahtes are
baby potatoes cooked
with wine. They have
taken that name from
the way they are
cooked, since they are
tossed in the saucepan
with spices like
coriander, cinnamon
pepper and wine

16. PATATES ANTINAHTES
(TOSSED POTATOES)
 Ingredients:
 1 kilo of baby potatoes
 2 tablespoons of crashed
coriander seeds
 ½ cup of red dry wine
 Olive oil for the saucepan
 Salt according to taste
 Freshly ground black pepper
 Cinnamon
 Directions
 Wash the baby potatoes well and
remove any soil residues.
 Hit them with a mallet to crack. (This is
done in order to absorb all the flavours).
 In a large saucepan add about 2 cm
olive oil and fry them, turning them
occasionally until they have a golden
colour.
 Then remove the excess oil from the
saucepan and add the crashed
coriander seeds, salt, pepper and wine.
 Place the lid on the saucepan and toss
them occasionally until the potatoes
have become soft inside and have
absorbed the aromas of the coriander
seeds and wine.


17. AFELIA
Ingredients:
 1 kg of pork diced meat
 1 cup of red wine
 2 tablespoons of
coriander seeds
 ½ cup of olive oil
 Salt and pepper
Directions:
 Place the diced meat in a bowl
which contains the coriander
seeds and wine and leave
overnight.
 Then remove the meat and
place it in a colander.
 Add the oil in a pan and wait until
it heats up. Then add the meat.
 When it the meat turns golden
add the wine marinara.
 Add salt and pepper and cover
the pan.
 The afelia are ready when the
meat turns soft.