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    RecipesManiac.com   >   National + Regional Cookbooks   >   Mediterranean   >   Cypriot

       
     

    How to Cook dishes from Cyprus


    Cyprus Cyprus is an island in the eastern Mediterranean. It is geographically part of Asia, as it to the South of Turkey, lies close to the Middle East, but has many cultural links with Europe, especially Greece.

    The island's links with Greece include the facts that the majority of Cypriots are ethnically Greek, worship at Greek Orthodox churches, and speak the Greek language. It is therefore no surprise to find that many Cypriot dishes are similar to those of Greek cuisine, and the two countries share many culinary traditions. However, it would be incorrect to say that Cypriot and Greek cuisine and the same. Cyprus also has its own distinct culinary traditions, and there are many dishes which are unique to, or at least originated on, the island. It should also be remembered that Cyprus is home to a large Turkish community, and was part of the Ottoman Empire for even longer than Greece was. It is for these reasons that the influence of and thus Turkish cuisine can be seen in many Cypriot dishes. Additionally, given the geographical proximity of Cyprus to Middle East, it is unsurprising to also find some influences from Middle Eastern cuisine have been adopted as well.

    Perhaps the most famous food product from Cyprus is halloumi, which is a type of cheese. The cheese is traditionally made from a mixture of sheep's milk and goat's milk, but when produced on a large industrial basis, cow's milk is often used as part of the recipe, or even as the main ingredient. Halloumi has a similar texture to mozzarella and has a salty taste.

    Halloumi

    Some popular Cypriot recipes and dishes include:
    • Baklava - A sweet pastry made from phyllo dough, filled with chopped nuts (pistachio nuts or walnuts).

      Baklava

    • Dips - often served with Pita (unleavened) bread - including: Hummus (chickpea dip), Melitzanosalata (eggplant dip), Skordalia (garlic sauce dip), Tahini (sesame paste dip), Taramosalata (carp roe dip) and Tzatziki (yogurt, cucumber and garlic dip).

    • Calamari - Squid rings fried in a light batter.

      Calamari

    • Dolmades - Stuffed grapevine leaves. The stuffings used are usually rice, vegetables or meat.

    • Grilled octopus - Marinated octopus, cooked on a barbecue grill.

    • Halloumi and lounza - Cypriot cheese (halloumi) with a slice of meat (usually smoked pork) or piece of sausage (usually lamb). The two are grilled together, and then eaten. Halloumi and lounza is also a popular sandwich filling.

    • Keftedes - Fried meatballs with oregano and mint.

    • Sheftalia - A traditional Cypriot sausage made from ground pork or lamb shoulder. It contains onions and parsley, as well as salt and pepper. Sheftalia are cooked on a barbecue grill, and sometimes eaten in pita bread.

    • Souvlaki - meat, fish or shrimp grilled on a skewer.

      Souvlaki Platter

    • Stifado - Beef and onion stew, flavored with red wine.

      Stifado

    • Village salad (this dish is usually known outside of Greece and Cyprus as "Greek salad") - A salad made from cucumber, tomato, bell peppers and red onion. Additionally, capers and olives are sometimes added. The salad is seasoned with salt, black pepper and oregano, and dressed with olive oil and vinegar. A lump (or some crumbled pieces) of feta cheese is often used to top the salad.
    Village Salad (Greek Salad)



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    "Mint, Cinnamon & Blossom Water" Flavours of Cyprus, Kopiaste!: Family Recipes

    By Ivy Liacopoulou

    CreateSpace Independent Publishing Platform
    Paperback (158 pages)

    "Mint, Cinnamon & Blossom Water" Flavours of Cyprus, Kopiaste!: Family Recipes
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    Product Description:
    Cypriot cuisine is shaped by the island's Mediterranean climate, geography, and history. The majority of its recipes are based on Greek cuisine and the Mediterranean Diet, which is one of the healthiest in the world, using fresh, wholesome ingredients. Cyprus’s strategic location in the Eastern Mediterranean, situated between the crossroads of three continents, had brought to the island many conquerors and thus its cuisine has evolved into an amalgamation of diverse tastes and textures, with an unmistakable mark that makes it undeniably Cypriot. You will see influences from the Ottomans and its neighbouring Middle Eastern countries but there are also remnants of French, Italian, and Anglo-Saxon influences stemming from the island's occupation by the French Lusignans, the Venetians, the Ottomans and the British. The cookbook is a collection of over 150 of the best traditional Greek-Cypriot recipes, fully revised and updated with a fresh, modern new look, a brief history of the recipe, clear instructions, useful tips and over 160 mouthwatering pictures. The recipes are written both in the U.S. and the metric system and substitutes are given for local ingredients. Cypriots are Orthodox and almost half of the year is fasting period, so a lot of the recipes are nistisima (vegan). Mediterranean food is delicious, easy, inexpensive and, of course, healthy. In the cookbook you will find a lot of recipes, which reflect on the simplicity of the Mediterranean style of eating, ranging from the classic makaronia tou fourniou (pastitsio) and moussakas, sheftalia, ravioles, koupepia, bourekia, flaounes, kolokotes, daktyla, loukoumia (delights), mahalepi, to more complicated recipes such as bombari, zalatina, pastitsia (almond cookies), shiamishi, loukoumia tou gamou and more. The author has included a small sample of her own recipes, always based on the traditional principles of the Mediterranean diet, such as louvanosalata, a dip with yellow split peas, galeos marinatos (marinated tope fish), moussakas and pastitsio nistimo (vegan), sykotakia me lahanika (chicken giblets with vegetables), caramelized spiced dry fruit in wine. The cookbook is not only addressed to the lovers of Greek food in general but is also a handbook to all the Greeks of “diaspora” who will not only get back to the simple hearty fare of their childhood by recreating the recipes of their ancestors but will also come closer to their culture and heritage. http://kopiaste.org Kopiaste!

    Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond

    By Sara Jenkins

    Rux Martin/Houghton Mifflin Harcourt
    Released: 2008-09-08
    Hardcover (384 pages)

    Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond
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    By the time she was a teenager, Sara Jenkins had lived all over the Mediterranean, from Italy and France to Spain, Lebanon, and Cyprus, in cosmopolitan cities and in rural hamlets. The family eventually put down roots in a ramshackle farmhouse in a small Tuscan village, where she learned how to make ragu and handmade pasta at the elbow of her Italian “grandmother” on the nearby farm. Meals came from the garden and the surrounding pastures, not the supermarket, and Jenkins grew up schooled in the tradition of cooking from what was on hand.
    In Olives & Oranges, Jenkins shares the simple, striking dishes she learned at the source. Many, like Peppery Braised Short Ribs and Classic Tuscan Eggplant Parmesan, are favorites from childhood. Others, like Short Pasta with Mushrooms and Mint and Spicy Lemon–Chocolate Ganache Tart, have a contemporary sensibility. Jenkins shows how understanding the Mediterranean “language of flavor” can help you follow your instincts and make your own great meals based on what you have, too. You’ll see how salt and lemon juice bring out the natural sugar in Carrot Salad with Lemon, Sea Salt, Parsley, and Olive Oil, and how to use the same technique with lime, salt, and a Moroccan condiment called harissa for a completely different effect in Tunisian Raw Turnip Salad.
    The opening chapter introduces “small plates”— easy, versatile dishes that can preface a dinner or be grouped together for a small feast, from Roasted Red Peppers with Garlic and Celery Leaves to Chicken Liver Crostini. Soups are spontaneous and flexible, whether they are cooling purées like White Almond Gazpacho or sturdy full bowls like Rich Chicken Soup with Greens. The incomparable pastas encompass fast every-night selections (Spaghettini with Burst Cherry Tomatoes) to complex celebration affairs like Braised Rabbit Ragu and Homemade Lasagna.
    Fish, poultry, and meat chapters feature rustic preparations: roasted scallops capped with a pale green butter seasoned with parsley and garlic; an impressively big-flavored chicken smeared with a mixture of bacon and herbs and baked in a salt crust; and a spectacular staple of Roman trattorias, veal cutlets wrapped in prosciutto and sage and crisp-fried. Desserts range from fresh Strawberries with Prosecco to a sumptuous Coffee Cardamom Crcme Caramel to the rich but light Lemon Olive Oil Cake.
    Each of the recipes in the book is identified as “Quick-Cook” or “Slow-Cook” so you can choose which fit best into your schedule. “Flavor Tips” throughout the book suggest ways to modify the dishes so you can use what’s freshest and most available.

    The daughter of the noted food authority Nancy Harmon Jenkins, SARA JENKINS has earned raves at all the New York restaurants where she has been the chef, including 50 Carmine, Il Buco, I Coppi, and Patio. Her newest venture, Porchetta, is located in New York City’s East Village. This is her first book.

    Cyprus Cooking for Friends: Traditional and Modern Recipes from Cyprus Including Taverna Meze and Sweets

    By Sandra Lysandrou

    Nicosia
    Paperback (150 pages)

    Cyprus Cooking for Friends: Traditional and Modern Recipes from Cyprus Including Taverna Meze and Sweets
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    COOKBOOK

    The Tasty Greek Recipes of Cyprus

    By Nicholas Adam Nicolaou

    Tasty Greek Publications
    Paperback (160 pages)

    The Tasty Greek Recipes of Cyprus
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    Traditional Greek Cooking from Cyprus and Beyond

    By Julia & Xenia Chrysanthou

    Olive Tree Books
    Hardcover (176 pages)

    Traditional Greek Cooking from Cyprus and Beyond
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    Last Minute Christmas: A survival guide of easy recipes for a last minute Christmas by the The Cookery School Cyprus

    By Tracey L Dyer

    Sarah J Linley
    Released: 2015-12-12
    Kindle Edition (90 pages)

    Last Minute Christmas: A survival guide of easy recipes for a last minute Christmas by the The Cookery School Cyprus
     
    Product Description:
    If you are anything like me, before you know it Christmas Day is looming and you have nothing planned.

    The following menu and recipes are my favourites from years of successful last minute Christmas Day lunches. I have also included many tips and tricks learnt as my years as a chef. Of course, you could buy already prepared meals, however why would you, when home cooked food tastes so much nicer, costs less and is healthier for you. If you are not keen on all of the cooking, or want to make it a fun, family event then get everyone helping. Kids love to cook!

    I would love to see photos of your last minutes Christmas success stories, so please post on my Facebook page or email me(tracey@thecookeryschoolcyprus.com), and let me know if it is OK to use in this or future books.

    Just a little about me, for those of you that don’t already know!

    My passion for food and cooking began when I was a little girl growing up in South Africa, inspiring me to do a Cordon Bleu Diploma Course when I finished high school. From there on, there was no stopping me. I went on to run my own restaurant, manage hotels, be a Contract Catering Manager and then a regional Quality Manager, open my own private catering business and eventually culminating in lecturing Cookery Skills and Restaurant Management at Manchester University in the UK.

    There is nothing I love more than to entertain friends and colleagues around the kitchen table, cooking, eating and tasting fine wines. Seasonal ingredients in Cyprus inspire me to cook a wide range of international foods, with Italian being my favourite.

    I have, for as long as I can remember, wanted to teach children and adults alike – to cook in a fun and informal environment. To me, food and cooking are the perfect way to bring family and friends together, so the opening of The Cookery School was a dream come true!

    Tracey

    Cooking from Cyprus

    By Nearchos Nicolaou

    Vrakas Publishing,Cyprus
    Paperback (143 pages)

    Cooking from Cyprus
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    Good condition paperback with some wear to cover such as creasing to spine. Contents are clean and bright throughout with no markings.

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