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     >   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.


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


    • 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.


    • 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.


    • 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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    Cypriot Cookbooks

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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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    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. Kopiaste!

    My favorite Cypriot recipes: Blank book for great recipes and meals

    By A Recipe Journal

    Independently published
    Paperback (96 pages)

    My favorite Cypriot recipes: Blank book for great recipes and meals
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    In this 6x9 blank recipe book, you can write down the best meals from Cyprus.

    The first three pages are lined that can be used as a table of content or for notes

    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
    List Price: $35.00*
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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

    Paperback (150 pages)

    Cyprus Cooking for Friends: Traditional and Modern Recipes from Cyprus Including Taverna Meze and Sweets
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    Three Famous Soup Recipes From Cyprus: Independent Author

    By Swan Aung

    Released: 2019-09-05
    Kindle Edition (7 pages)

    Three Famous Soup Recipes From Cyprus: Independent Author
    Product Description:
    This book provides simple and easy to follow three famous Soup Recipes from Cyprus for readers. This book shows you how to make famous soups from Cyprus easily in your own kitchen.

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