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As most people know, Cyprus
has many links with
Greece.
These links include the fact that the majority of Cypriots are ethnically
Greek, share a common culture and religion with
Greece,
and speak the
speak Greek language.
Thus, it is no surprise to find that Cypriot cuisine shares is very much like
Greek cuisine.
However, it would be wrong to simply equate Cypriot cuisine with
Greek cuisine, Cypriot food also has
its unique flavors, traditions and influences.
Cyprus is
also home to a large Turkish community, and was part of the Ottoman Empire
for even longer than
Greece was,
and thus Turkish influences can also be seen
in Cypriot cuisine. Furthermore,
Cyprus lies in a unique
position, geographically part of the Middle East, but
with strong links to
Europe, and this
too has influenced Cypriot food.
Perhaps the most famous food from
Cyprus
is halloumi, Halloumi is a form of cheese, with a similar texture to
mozarella, a salty taste, and often garnished with mint.
Halloumi is highly suitable for cooking, and can be grilled or fried.
Traditionally, it is made from
a mix of sheep's and goat's milk, but in recent years, increasingly cow's milk is used
as well or instead, especially when the cheese is produced on
an industrial scale.
Visitors to
Cyprus are sure to
encounter probably the most popular halloumi dish, known as "halloumi and lounza".
This dish is simply a slice of meat, typically a slice of smoked pork or a piece of lamb sausage,
grilled with a piece of halloumi.
So why not discover Cyprus' food?
On this page, you'll find a great selection of Cypriot Cook Books.
Related pages on this site:
By Nicholas Adam Nicolaou
TASTY GREEK PUBLICATIONS
Paperback (160 pages)
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By Sara Jenkins
Houghton Mifflin
Hardcover (352 pages)
 | List Price: $35.00
Lowest New Price: $23.10
Not yet published
(As of 23:50 Pacific 15 May 2008 More Info)
Click Here | Product Description:
By the time she was a teenager, Sara Jenkins had lived all over the
Mediterranean. Learning at the elbows of grandmothers and chefs
from Tuscany to Beirut, she gained an easy familiarity with the region's
cuisines and their principles. In Olives and Oranges, this accomplished
cook, who is "inspired by tradition but never limited by it" (New York
Times), shows how an understanding of flavor can produce great dishes
from even the most humble ingredients. The recipes are startlingly simple,
but each one has a unique touch.
~ Roasted Red Peppers with Celery Leaves and Garlic
~ Pear, Basil, and Pecorino Salad
~ Bacon- and Herb-Rubbed Salt-Baked Chicken
~ Spicy Lemon Chocolate Ganache Torte
Flavor notes throughout the book explain the effect of techniques or
ingredient combinations on flavor so cooks can follow their own instincts
and create memorable dishes. |
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By Sue Lennane
Zeno Publishers
Paperback (88 pages)
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By Nearchos Nicolaou
s.n.]
Unknown Binding (127 pages)
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By Sue Lennane
By Author
Spiral-bound
| Lowest Used Price: $29.50
(As of 23:50 Pacific 15 May 2008 More Info)
Click Here |
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