World Flavors Cookbook

Cyprus Recipes

Cypriot cuisine is a sun-drenched Mediterranean fusion where Greek and Middle Eastern flavors meet. It is world-famous for its "squeaky" halloumi cheese, succulent charcoal-grilled meats (souvla), and aromatic slow-cooked stews. The island's history as a crossroads of civilizations has created a rich, herb-forward culinary tradition that celebrates fresh, seasonal ingredients.

Recipes from Cyprus

• Souvlaki in Pita

  The ultimate Cypriot street food: skewers of grilled meat served in a large pita pocket with fresh salad and tzatziki.

• Grilled Halloumi

  Slices of Cyprus's famous "squeaky" cheese grilled until golden and served with lemon.

• Sheftalia (Cypriot Sausages)

  Traditional skinless sausages made from minced meat and herbs, wrapped in caul fat and grilled.

• Afelia (Pork in Red Wine)

  A classic Cypriot comfort dish of tender pork marinated and simmered in red wine and crushed coriander seeds.

• Koupepia (Stuffed Vine Leaves)

  Vine leaves stuffed with a savory mixture of minced meat, rice, and fresh herbs, flavored with cinnamon.

• Tavvas (Oven-Baked Lamb)

  A traditional clay-pot dish of lamb cubes baked with potatoes, cumin, and plenty of onions.

• Kolokasi (Taro with Pork)

  A unique and hearty winter stew made with taro root and pork in a tomato and celery sauce.

• Soutzoukakia (Cumin Meatballs)

  Oblong meat patties flavored heavily with cumin and simmered in a rich tomato sauce.

• Loukoumades (Honey Balls)

  Bite-sized fried dough balls drenched in honey syrup and sprinkled with cinnamon and nuts.

• Makaronia tou Fournou

  Cypriot style baked pasta layered with meat sauce and topped with a thick, cheesy bechamel.

• Trahanas Soup

  A traditional sour soup made from fermented cracked wheat and yogurt pebbles, served with halloumi.

• Pastichio

  Rich baked pasta with minced meat and bechamel, a Sunday staple.

• Kleftiko (Thieves' Lamb)

  Lamb and potatoes slow-roasted in paper until the meat falls off the bone.

• Daktyla (Ladies' Fingers)

  Crispy, almond-filled pastry rolls soaked in honey syrup.

• Pourgouri (Bulgur Pilaf)

  Cracked wheat pilaf cooked with vermicelli and onions in tomato broth.

• Pastelli (Carob Candy)

  Traditional hard candy made from the boiled juice of carob pods.

• Shiamishi

  Traditional deep-fried semolina custard pies flavored with mastic.

• Kypriaki Tiropita (Cheese Bread)

  A rustic yeast bread filled with cubes of halloumi and dried mint.

• Souvla (Charcoal Lamb)

  Large chunks of meat slow-cooked on a long skewer over charcoal.

• Kinnie (Bitter Orange Soda)

  Malta's iconic bittersweet soft drink, popular in Cyprus as well.

• Halloumi in Pita

  Grilled halloumi served inside a pita pocket with fresh herbs and tomatoes.

• Souvla Sandwich

  Pulled souvla meat in a large toasted pita with plenty of salad.

• Tiropitakia

  Mini cheese pies, a party-sized version of the larger tiropita.

• Glyko tou Koutaliou (Spoon Sweets)

  Whole fruits preserved in a heavy sugar syrup, served as a gesture of welcome.

• Flaouna (Easter Cheese Pies)

  Traditional Easter savory-sweet cheese pies with raisins and sesame seeds.