Cyprus Food - a Taste for the Natural and Wild

Food from the heart of Cyprus
Enjoy...Kali Orexi...

Food from the heart of Cyprus
h
Gazing back through the centuries, one can explore Cyprus’ rich history in gastronomy
with indigenous products and unique recipes that cannot be found anywhere else.
Cyprus has a variety of authentic recipes for food and a variety of wines among which
the most ancient wine in the world; Commandaria! Adding to the above, Cypriot cuisine,
being a Mediterranean one, is one of the healthiest in spite of the fullness in flavours.
The Cyprus Tourism Organisation in its attempt to further promote Cypriot gastronomy
has created this exceptional booklet with traditional recipes as well as variations with
a more gourmet essence. Of course, this would have not been possible without the
invaluable contribution of Tonia Buxton and her team, Vanessa Courtier and Wendy
Veale.
Enjoy your ride through Cyprus’ Flavours!

2
I am delighted to have been asked by the Cyprus
Tourism Organisation to write a gastronomy booklet
to showcase the finest cuisine in the world…that of
Cyprus.
I have reason, of course, to be a little biased, but I
do truly believe that this island is the prized jewel of
the Mediterranean. Steeped in a prolific culinary history
Cyprus has been gifted with its location, wonderful
climate and rich fertile land to grow in culinary delight!
On the crossroads between Europe and the Middle
East, along the path of the spice trading routes to China
and India, the Cypriot cook has had the world’s finest ingredients at her fingertips.
I have many wonderful memories about growing up in a Cypriot household and
particularly revolving around food, cooking with my mother and grandmother, sharing
food with friends and family. Anything of any importance in Cyprus always happens
around food!
Thanks to our bygone sea-faring explorers, wise ancient vintners, now today’s thriving
state-of-the-art wineries, traditional farmers working alongside exciting new artisan
producers, talented chefs...Cyprus from ancient to modern day has evolved without
losing its very essence and spirit.
This is where my love of our cuisine was born and I am proud to be able to share
my passion with you. What is just wonderful about Cypriot cuisine is that whilst a
gastronomic delight to eat, its styles and flavours, using quality fresh, local ingredients
are so very simple and delicious.
I hope you will enjoy this booklet...as a keepsake of your visit. Once back home
caught up in daily life, these recipes will be a sunny reminder of when time stood still
yet moved on, food revolving around festivals, family, friends....
Recipes from the heart of Cyprus for you,
onia xT
Filakia

4
h Gastronomic delights to try when in Cyprus
From the scorching heat of the coast to the cooler, sometimes snowy mountains,
Cyprus’s diverse landscape yields an amazing wealth of ingredients, culinary treats and
exotic flavours.
l Halloumi is a wonderful cheese made
from a mix of goat and cow’s milk. You
cannot visit Cyprus without tasting this
cheese. Its texture is unique and delicious,
lending itself to both sweet and savoury
accompaniments. Try it with olives and
village bread or with a refreshing slice of
watermelon. It is magic for cooking as it
holds its shape and does not melt, so ideal
for barbecuing over hot coals.
l Anari cheese is made from the whey
produced when making Halloumi. Mild in
flavour with a soft creamy texture and low in
fat, it is the perfect addition to any healthy
diet as part of breakfast or a snack. Available
either salted or unsalted, Anari is delicious
eaten freshly made. When hung to dry and
harden it is excellent grated onto pasta or salads.
l Carob Ceratonia siliqua
The carob tree has been
cultivated in Cyprus for
almost 2,000 years.
l Carob honey is
extracted from the ground
pulp of the carob.
l Pastelaki is a nut brittle originating from
Ancient Greece. The great
historian Herodotus made
reference proclaimed it
a wonderful tonic as
well as a sweet
delicacy. Made using
locally grown peanuts
and almonds with
select sesame seeds,
this snack is deliciously
crisp, healthy and nutritious.
l Lountza (Cured meat): is fresh pork
fillet which has been matured in a mixture of
village wine and coriander seeds for about
15 days, followed by a curing process of 20
days. It is one of the main ingredients in
our national Cypriot sandwich, halloumi
and lountza. Wonderful cubed as part of a
meze platter.
l Loukanika, our village sausages are made
from selected fresh pork meat, wine, salt
and spices. The meat is minced, marinated
with coriander seeds, black pepper and salt,
then left to mature in dry red wine for 7-15
days to absorb all the flavours. Delicious
barbecued or fried, and enjoy with grilled
halloumi topped with a fried egg for a great
Cypriot breakfast.
l Cypriot coffee is wonderfully strong and
aromatic. Served in demitasse cups, it is
taken sketo, no sugar, metrio, one sugar or
gliki, very sweet! The sign of a good cup of
coffee is the kaimaki its creamy frothy top
layer. You should never drink to the bottom
of the small cup else you will end up with a
mouthful of bitter coffee pulp!

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l Recipe notes:
Although these recipes are in metric, we
Cypriots tend to measure ingredients
throughout using a cup or glass of approx.
200ml ...or as my aunts will say, when I
revert back to a frustrated North London
Cypriot....‘oso sikosi’ which means ‘as
much as it will take’ or ‘sto mati’ roughly
translating to ‘use your eyes to see if it
looks ok’! For electric fan ovens reduce
the temperature by 20°C or refer to
the manufacturer’s manual. Use level
tablespoons unless stated. Herbs are
fresh, organic vegetables peeled unless
stated. Medium sized eggs are free-range.
Season with sea salt, freshly ground black
pepper. When frying, do not leave the pan
unattended.
l Glyka tou koutaliou are sweet preserves
served in a tiny spoon as a gesture of
hospitality. These spoon sweets are made from
unusual fruits and vegetables, like figs, cherries,
watermelon peel, walnuts or almond stuffed
l Zivania is a centuries old local hooch
common to all Cypriots. A pure white
distillate produced from a blend of grape
pomace and local dry wine, it has a distinct
taste and aroma. Other than enjoying Zivania
as an alcoholic drink, it is also used to treat
wounds, massage aching bodies, and is a
remedy for colds and toothaches. Warming too
as a hot toddy during our cold winter months....
baby aubergines. They are often flavoured
with cinnamon or pelargonium leaves. A
wonderful sweet treat enjoyed with a Cypriot
coffee or a glass of cold water.
l Loukoumi is a very sweet, delicious
delight made from many popular flavours
including rose, lemon, mastic and bergamot;
sometimes pistachio and almonds are added.
The best varieties are produced without
the need for additives, using only the finest
ingredients to set it.
l Shoushoukos is a grape-based
gastronomic delight made by threading
nuts...usually whole almonds or walnut
halves...onto string, then repetitively dipping
into a liquid jelly made of grape must often
flavoured with a little rosewater. If you are
in Cyprus toward the end of the summer
during the grape harvest, you will catch sight
of strings of shoushouko hanging out to dry
from many a village veranda. Thinly sliced,
shoushoukos is the perfect accompaniment
to a glass of wine or brandy.

7
h
Elderly ladies sitting on their verandas embroidering Lefkara
lace, men gathered around tables at the local café playing
backgammon; peep into a courtyard, watch, listen to ladies
sitting, rolling both their tongues and Koupepia, stuffed vine
leaves for the family dinner, inhale the waft of bread baking.
The beautiful landscape of our sea, ancient ruins, donkeys
carrying their wares up craggy mountain paths, all this can still
be seen in Cyprus today. But most traditional and long-lasting
of all is the warmth and hospitality of our people.
Traditional
Cyprus

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Meze is part of our daily life...a traditional way to enjoy our favourite food, slowing down the pace of
fast food in a modern world. Meze can be a snack, even breakfast for some hardy locals, or the start
of a family celebration meal. Wonderful to graze and nibble on with drinks as the sun goes down,
meze is a selection of tasty little dishes, spicy or savoury, cooked or raw, hot or cold but always
best enjoyed when sharing, chatting and embracing the warmth of Cypriot life. If serving meze for
4 people I suggest 5 or 6 of your favourites such as houmous or tahini dip, grilled halloumi, olives,
ravioli, kalamari, beans, aubergine, koupepia, keftedes accompanied with village bread or warm pitta...
so kopiaste, ke kali orexi, enjoy our very social way of eating…..
h Meze
l To make Tahini dip use an electric
blender to blitz together 2 heaped tbsp tahini
paste, 4 -5 cloves garlic, juice 2-3 lemons,
4-5 tbsp olive oil.
Blend in just enough cold water to form a
consistency similar to thick pouring cream.
Season with salt, cover and chill well.
When ready to serve sprinkle with parsley,
sometimes paprika and drizzle with olive oil.
l For Talattouri, coarsely grate or finely
chop a firm cucumber into a bowl. Leave to
stand for a short while then blot up or drain
away any excess water.
Finely chop several plump garlic cloves,
add to the cucumber then crumble in a
handful of our sweet pungent dried mint or
use freshly chopped mint if preferred.
Now fold in some thick Greek yoghurt to
make the perfect consistency and finish with
a drizzle of olive oil and some chopped mint
to garnish.
l For a quick way to prepare Elies Tsakistes,
rinse and pat dry some cured Greek green
olives, lightly crush them to allow flavours to
seep in.
Place in bowl, squeeze on some lemon
juice, add quartered lemon slices, a generous
sprinkling of crushed coriander seeds, lots of
garlic slithers, enough olive oil to lightly dress.
Fold together, cover and leave at room
temperature ideally for a couple of hours
to marinate before enjoying. Covered and
refrigerated, they will keep for at least 3 months,
tasting better as the flavours develop.
l For the Koupepia or cigar-shaped stuffed
vine leaves, delicacies are served as part of a
meze at many of our wedding feasts.
2-3 tbsp olive oil
2 onions, finely chopped
1 kg coarsely minced pork
400g can of chopped tomatoes
½ bunch parsley, finely chopped
a handful of dried Cypriot mint, crumbled
1 tsp ground cinnamon
200g pudding rice
salt and pepper to taste
1 bunch of fresh vine leaves, destalked
(or use canned leaves in brine, drained)
juice of 1 lemon
Heat the olive oil in a pan, add the onions
and cook gently to soften but not brown.
Crumble in the pork, cook gently for 5
minutes or until the pork has coloured. Stir in
the tomatoes, parsley, mint, cinnamon and
rice. Season well and cook for a few minutes
more.
Have ready a stack of the vine leaves,
vein side up, the pork mixture and a shallow
circular ovenproof dish ready to put the
dolmades in.
To form koupepia place 1 tsp of the filling
up from the centre base of the leaf, fold the
leaf over the mince from the base then fold
in the left and right side of the leaf. Now
roll up, not too tightly, to make a little cigar
shape.
Continue making until all the koupepia are
packed in the dish. Squeeze on the lemon
Clockwise from bottom: Tahini dip, Talattouri, Elies Tsakistes

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juice and cover with any remaining vine
leaves, like a blanket. Place an inverted plate
on top of the vine leaves. Carefully pour
boiling water in around the edge of the dish
to come up to just touch the plate. Cover with
foil, cook in a preheated oven 200°C /Gas 6
for 30 minutes, then reduce the heat to 180°C/
Gas 4 and cook for a further 30 minutes.
Serve warm or cold.
l For the fried Kalamari This is such a
simple dish, popular as part of a meze.
Whilst much of our food can be prepared in
advance I strongly recommend this has to
be freshly cooked, eaten crisp and hot with
lashings of lemon juice and tahini dip.
4 small kalamari
1 egg, beaten
plain flour seasoned with salt and pepper,
for dusting
groundnut oil for deep frying
Wash the kalamari, slice the body into rings,
the final ring attached to the tentacles. Dip
into egg then toss into the flour. Lightly shake
off surplus flour.
Pour enough enough oil into a heavy
based deep saucepan to fill to 1/3. Heat
until hot. Test by dropping a cube of day-old
bread into the oil, it will float to the surface
and brown in seconds if the oil is ready. Now
carefully fry the kalamari, a few at a time, for
around 3-4 minutes or until crispy golden.
Remove with a slotted spoon or long tongs,
transferring onto kitchen towel to drain whilst
you cook the remaining kalamari. Wonderful!
l For the Keftedes Delicious, big and oval
served with lemon wedges for squeezing,
yogurt and a Greek salad. Or as part of a
meze make small circular balls and serve
with hummous, pitta bread, olives, capers
too...
1 kg coaresly minced pork or use 50/50
pork and beef
1 kg potatoes, grated
2 large onions, finely chopped
¼ loaf stale bread, made into fine
breadcrumbs
1 large bunch flat leaf parsley, finely
chopped
1 small bunch fresh mint leaves, finely
chopped
3 eggs, beaten
Olive oil or groundnut oil, for frying
In a large bowl mix together all the
ingredients. Flatten the mix into the bowl
then pour on a thin film of oil. Cover and
chill for 30 minutes.
Refer to previous recipe for heating up oil.
Scoop up some meat mixture and use both
hands to shape as required. A bowl of cold
water nearby to dip your hands into stops
them from getting sticky. Carefully slide a few
Keftedhes at a time in the hot oil to cook.
For larger oval Keftedhes fry for around 10
minutes on each side, for meze size, around
5 minutes or until golden brown. Drain onto
crumpled kitchen towel. Serve hot, at room
temperature or chilled, it makes no different,
they are delicious however!
Clockwise from topleft: Koupepia, Kalamari, Keftedes
Olives, Tahini, Talattouri: Rosé; Mavro & Grenache Linos Winery, Lemesos. White; Vouni Panayias,
Spouritiko, Vouni Panayias Winery, Panayia, Pafos. Koupepia: White; Keo- Xynisteri, Mallia Winery,
Lemesos Kefthedes: Red; Organic Red, Mavro & Cabernet Sauvigon, Lambouri Winery, Kato
Platres, Lemesos. Kalamari: White; Ayioklima, Xynisteri,Constantinou Winery, Pera Pedi, Lemesos.

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l Sift the flour and salt into a large bowl or
food processor. Work in just enough warm
water to form a dough. Turn out onto a lightly
floured board, knead well until smooth and
elastic. Leave to rest for 20 minutes.
l Set aside 2 tbsp grated halloumi and mint
for garnishing. Mix the remaining ingredients
for the filling adding just enough beaten egg
to bind. Divide the dough into 4. Roll each
out on a floured board into a long strip about
8cm wide.
l Place 1tsp of filling every 4cm along the
length of each strip, slightly off centre. Brush
water along the edges of the dough, fold and
seal well. Cut the filled dough into crescent
shapes. Cypriot women use the rim of a
small wine glass to stamp out this shape.
Use fork prongs to crimp and seal the edges
of the ravioli.
l Bring a large saucepan of lightly salted
water to a rolling boil. Cook the ravioli, in
batches, for around 10 minutes or until
the crescents float up to the surface, a sign
that the dough is cooked through. Remove,
draining thoroughly with a slotted spoon.
l Serve bowls of ravioli with a spoonful
of the starchy cooking water to moisten.
Sprinkle with the reserved halloumi and
mint to garnish.
h White: Melapsopodi, Sauvignon Blanc,
Tsalapatis Winery, Polemi, Pafos
h Halloumi ravioli
In Cyprus ravioli is very much a Lenten dish made in kitchens around Carnival week. It is delicious
scattered with crumbled dried Greek mint, enjoyed as part of a meze or supper.
Makes approx. 24
Dough
425g plain flour and extra for dusting
pinch of salt
Filling
3 dry halloumi cheeses (around 500g),
grated
2 tbsp dried Greek mint
3 eggs, beaten

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l Heat the oil in a large pan, lightly fry the
onion and celery until softened. Stir in the
tomatoes, butter beans, fresh beans, parsley
and seasoning. Cover and simmer for 20
minutes or until thickened and the beans are
tender. Adjust the seasoning to taste, then
ladle into bowls. Serve with village bread and
tahini dip or thick yoghurt.
To make into a lamb stew add 1kg
boneless lamb shoulder, cut into 5cm chunks
to the onion and celery, stir and cook until
browned then add the tomatoes. Cover and
simmer for 1 hour before stirring in the rest
of the ingredients.
h Fasolaki yiahni
The Mediterranean diet uses lots of pulses and beans, ideal during Fasting. This stew is delicious with
feta cheese crumbled in just before serving. Good also as part of a meze with a selection of little
tasting dishes. There is a variation below with lamb too.
Serves 4-6
3 tbsp olive oil
1 large onion, chopped
1 stalk celery, chopped
2 x 400g cans chopped tomatoes
400g can butter beans, drained
1kg fresh green beans, trimmed
1 tbsp freshly chopped parsley
a good pinch each ground cinnamon,
sugar, salt and pepper
h Rosé: Aes Ambelis, Lefkada
and Maratheftiko, Aes Ambelis
Winery, Kalo Chorio
Orinis, Lefkosia.

15
h Village pasta
My ‘take’ on a truly delicious fresh pasta dish. If you do not have any sklilitzi or river reeds to form
this pasta once back at home you might want to buy similar ready prepared ‘Trofie’ shaped pasta.
For the zucchini or courgette sauce
2 zucchini or courgettes, around 300g,
cut into fine strips
3 tbsp olive oil
pinch of salt
leaves from ¼ bunch of fresh mint
To finish
1 zucchini or courgette, cut into matchsticks
1 tbsp olive oil
shavings of anari cheese
l Plunge the zucchini into boiling water
for 1 minute to cook. Drain thoroughly then
blend with the remaining ingredients to
make a smooth sauce.
l Cook the pasta in boiling water for 10-12
minutes. Fry strips of raw zucchini in the olive
oil then add the zucchini sauce. Simmer for a
few minutes then toss in the pasta. Remove
from the heat, stir in the pesto and
serve garnished with the anari cheese
shavings..
Serves 4-6
600g village flour (plain flour)
400g fine semolina
200ml warm water
1 pinch salt
1 tbsp olive oil
l Work everything together, kneading
smooth to a firm pliable dough. Cover and
leave to rest for 2 hours. Take a river reed
and roll pinches of pasta around it to form
into the desired little shapes.
For the Pesto anari
leaves from 1 big bunch of fresh basil
50g pine nuts
125ml olive oil
100g dry anari cheese, grated
l Mix everything in the blender.
h White: Ayios Chrysostomos, Xynisteri, Ezousa Winery, Pafos

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l Bring a large pan of lightly salted water to
the boil. Add the pasta and cook until just
‘al dente’ then drain thoroughly and toss with
1 tbsp olive oil.
l In another pan heat 3tbsp of olive oil
and gently cook the onions until translucent.
Add the minced meat and parsley, cook until
browned and crumbly. Season with salt and
cinnamon to taste. If using tomatoes, add
at this stage.
l Make the sauce by heating ¾ of the milk
in a pan. Mix the remaining milk with the
cornflour in a large bowl to make a paste.
Beat in the eggs. Now briskly beat in some of
the hot milk then add this egg mixture back
into the remaining hot milk. Heat, stirring all
the time until the sauce becomes smooth
and thickened.
l Assemble the makaronia tou fournou.
First pour a thin layer of sauce in the base
of a large rectangle ovenproof dish, then
cover with half of the pasta. Now spread on
the meat mixture, followed by another layer
of pasta. Finally cover with the remaining
cheese sauce and top with grated cheese.
l Cook in a preheated oven at 180°C/Gas4
for 40–45 minutes or until golden brown on
top. Leave to cool a little before cutting into
generous square portions.
h Makaronia tou fournou
This dish is a family favourite, delicious eaten hot or cold. All it needs is a fresh village salad and a
hearty Cypriot appetite.
Serves 8
500g makaroni (ideally no.1 long tubes)
1kg minced pork or beef
4 tbsp olive oil
3 onions, finely chopped
a bunch of flat leaf parsley, chopped
400g can chopped tomatoes, optional
1tsp ground cinnamon
salt and pepper to taste
For the sauce
2 litres fresh milk
3 eggs, beaten
3 tbsp cornflour
100g grated halloumi or kefalotiri cheese
h Rosé: Olympos, Cabernet Sauvignon,
Olympus Winery, Lemesos.

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l Heat the olive oil in a large heavy based
pan and brown the cubed meat in batches.
Then add the shallots, cooking gently to turn
golden and caramelise. Now add the garllic,
vinegar, spices and tomatoes. Season well.
l Stir in a 200ml glass of water. Cover
tightly and simmer for 1½ -2 hours or until
the meat is tender and the sauce richly
thickened.
h Stifado
Beef stew Cypriot style, wonderfully robust. This is good served with cracked wheat, pourgouri, and
a crisp green salad. The name Stifado refers to any meat that has been cooked with shallots and
aniseed.
Serves 6-8
100ml olive oil
1.5 kg lean beef, cubed
1.5 kg shallots, peeled
4 cloves garlic, chopped
5 tbsp red wine vinegar
3 pieces cinnamon bark
2 bay leaves
1 tsp whole cloves
1½ tsp aniseed or fennel seeds or
2 whole star anise
3 x 400g cans chopped tomatoes
salt and pepper
h Red: Tsangarides, Mataro, Tsangarides Winery,
Lemona, Pafos.

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h Afelia
Home-produced pork marinated with aromatic coriander seeds and red wine...this is traditionally
served with steamed cracked wheat we call pourgouri. Simplicity at its best!

19
l For the pourgouri, heat the olive oil in a
saucepan and cook the onion until softened
but not coloured. Crush the vermicelli into
the pan, add some seasoning then the
cracked wheat.
Serves 6
For the Afelia
1kg (shoulder) pork, cubed
4 tbsp olive oil
½ bottle or 350ml Cypriot red wine
(if possible marinate from the night
before)
3 tbsp coriander seeds, crushed
For the pourgouri
2 tbsp olive oil
1 large onion, chopped
1 nest dried vermicelli or angel hair
pasta
200g cracked wheat or pourgouri
2 x 400g cans chopped tomatoes,
optional
salt and freshly ground black pepper
l In a large pan, heat the oil then fry the
pork in batches until browned all over. Add
the wine, let it bubble for a minute, add the
coriander seeds and a pinch of salt.
l Part-cover the pan and gently simmer for
30 minutes or until the pork is just tender.
Do not over-cook or allow it to dry out, add a
splash more wine, if necessary. As the sauce
reduces it will become intensely rich.
h Red: Gerani, Maratheftiko, Kalamos Winery, Amargeti, Pafos
l For the
pourgouri, heat the
olive oil in a saucepan and
cook the onion until
softened but not coloured.
Crush the vermicelli into the
pan, add some seasoning
then the cracked wheat.
l Add 400ml of hot water, stirring
over a low heat for 2-3 minutes
or until all the water
has been absorbed.
If using tomatoes, stir in
at this point. Adjust the
seasoning, to taste.
l Remove the pan from
the heat, cover with a clean tea
towel and let it stand for 10
minutes to allow the pourgouri to
finish cooking to perfection.
l Ladle the pork Alfelia onto a
bed of steaming pourgouri. This is
good topped with a dollop of thick
Greek yogurt.
l Add 400ml of hot water,
stirring over a low heat for
2-3 minutes or until all the
water has been absorbed.
If using tomatoes, stir in
at this point. Adjust the
seasoning, to taste.

20
h At the bakery
When you first walk into a Cypriot bakery you will be overwhelmed with the amazing
smell of freshly baked bread neatly lined up, rack after rack of huge village loaves.
There is everything you could ever desire let alone eat...try sweet koulouraki swirls with
a sesame top, perfect for dunking into a bitter Cypriot coffee, or savoury sticks which
are great dipped into olive oil.
Glass cabinets filled with desserts and cakes, baklavas...some with almonds some
with pistachios, delicious galaktoboureka...are deep filled custard pies wrapped in crisp
filo pastry, all scented with rose water or orange blossom water.
There is so much to see and taste in a Cypriot bakery, it is worth making time for a visit.
Aside from bread and cakes, you will find mince and parsley filled koupes or halloumi
filled bourekia...you won’t walk out empty handed!

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l For the filling mix together the almonds,
sugar, cinnamon, cloves and rosewater.
l Carefully separate the filo sheets, line
half the sheets in the dish, brushing each
sheet with the olive oil. Now spread on the
filling, cover with the remaining filo, layering
and oiling as before, including the top sheet.
Score the top to form diamond shaped slices.
l Bake in the middle of the oven for 20-30
minutes. Increase the heat for the last 5
minutes to give the pastry a light golden colour.
l Remove from the oven.
Whilst still hot pour the cooled
syrup all over the pastry. Leave
to stand for at least 1 hour before cutting
through and serving.
h Baklava
Makes approx.15-16
For the syrup
300g caster sugar
1 tbsp lemon juice
3 tbsp rosewater
1 piece cinnamon bark
For the Baklava
250g filo pastry sheets
400g chopped almonds
75g caster sugar
¼ tsp ground cloves
150ml rosewater
200ml olive oil
l To make the syrup place all the
ingredients in a heavy based saucepan with
200ml water. Then bring to a steady boil
over a medium heat for 5 minutes until
syrupy. Leave to cool.
l Preheat the oven to 180’C/Gas 4. Brush
the sides and bottom of a 23cm x 33cm
shallow ovenproof dish with a little oil.
Syrup-drenched pastries like Baklava are so Greek...sticky, sweet, steeped with flavours I love so much,
aromatic rosewater and my favourite of spice, cinnamon. Enjoy with thick yoghurt.
h White: Vlasides, Xynisteri,
Vlasides Winery, Koilani,
Lemesos

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h White: semi-sweet, Ayia Irini, Xynisteri and Semillion, Fikardos Winery, Pafos
h Bourekia me Anari
Your house will fill with the heady scent of cinnamon and rosewater when cooking these wonderfully
delicious sweet cheese puffs...the essence of Cyprus. If you cannot purchase anari then the best
substitution is unsalted ricotta cheese.
l Place 1tsp of filling onto each circle.
Makes approx. 24
1kg plain flour
200ml groundnut oil plus extra for frying
pinch of salt
For the filling
800g unsalted anari cheese
1 heaped tsp ground cinnamon
3 tsp caster sugar or to taste
rosewater
icing sugar
l For the dough mix together the flour,
oil and salt. Work in enough cold water,
kneading well, until you have soft pliable
dough. Wrap in cling film and chill for 30
minutes to allow the dough to relax.
l For the filling lightly mash the anari
cheese in a bowl. Add the cinnamon and
enough rosewater to make a smooth but
spoonable mixture. Stir in sugar, to taste.
l To make the Bourekia roll the dough out
onto a floured surface, nicely thin yet strong
enough to support the cheese.
l Use a wine glass to stamp out rounds of
pastry. Brush a little water around the edges.
l Fold the dough over the mixture, pressing
to seal along the edge. Use a fork to crimp
and seal securely.
l Deep-fry the Bourekia in batches. First
make sure the oil is hot enough by dropping
in a small piece of dough; if it bubbles and
turns golden brown instantly the oil is ready.
Carefully slide a few Bourekia into the hot
oil, cooking until golden on all sides. Remove
from oil onto crumpled kitchen towel
to drain.
l When cool, arrange on a pretty serving
dish dusting liberally with icing sugar
and cinnamon. They taste wonderful
hot or cold

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Jasmine-scented nights, street-lined cafés, bars, young people
pouring out, laughing, chatting, texting. Lush green golf courses,
gourmet restaurants, minimalist interiors, beach bars, banana
plantations, fashion events, art exhibitions.
Modern wineries, jewellery studios...Cyprus is erupting with
new young talent. Swirl a glass of Commandaria over rocky ice,
take in the wonderful aroma of grilled halloumi wafting through
the balmy air, listen to the word Kopiaste buzzing all around.
hModern
Cyprus

26
h Fresh salad with carob dressing, pomegranate and shaved
kefalotiri
Known as Cyprus’s Black Gold, Ceratonia siliqua or the carob tree has been
cultivated in Cyprus for over 2,000 years and was one of the islands most fruitful
exports. It is well known that Cypriot carob is the best in the world. Whilst an
aquired taste to many, the syrup is simply delicious so do try it drizzled over
vanilla ice cream, as a salad dressing or even on your morning porridge.
For the dressing
1tbsp carob syrup
2 tbsp olive oil
1 tbsp apple cider vinegar
½ tsp wholegrain mustard
1 garlic clove, finely chopped or grated
l Place all the dressing ingredients in a
small screw top jam jar and shake to form
the dressing. Keep refrigerated until required.
Do try the unusual flavour of carob as a salad dressing, deliciously sweet with the likes of peppery
fresh rocket, or your favourite mixed leaves...I like to then add crunchy pomegranate seeds and
Cypriot cheese for a bowlful of vibrant colours and flavours.
l For the salad, mix your freshly picked
leaves and herbs in a large bowl, scatter
on shavings of kefalotiri cheese and fresh
pomegranate seeds and toss altogether with
a good drizzle of the dressing.
h Red: Methi, Cabernet Sauvignon,
Vasilikon Winery, Kathikas, Pafos
h Carob

28
l Heat half the oil in a large frying pan. Fry
the cheese for 3-4 minutes on each side
or until golden brown and almost crusty.
Remove from the pan and keep warm.
l Add the chicory and onions to the hot
pan, stir-fry until slightly wilted and coloured.
Transfer onto absorbent kitchen towel.
l Heat the remaining oil. Add the peach
wedges and fry for a minute or two, until
softened, lightly coloured but still retaining its
shape. Combine all the ingredients together
then pour on the dressing. Spoon onto
individual plates, sharing out fairly!
h Warm halloumi and peach salad
Serves 6 as a meze or 2 as a main
3 ripe but firm peaches, halved and
stoned
250g block halloumi cheese
2 tbsp olive oil
3 red chicory, root intact, quartered
lengthways
1 bunch salad onions, trimmed, cut into
2cm lengths
For the dressing
1red chilli, deseeded, finely chopped
½ large bunch fresh coriander, leaves and
stalks roughly chopped
5 tbsp white wine vinegar
3 tbsp clear honey
l Make the dressing by mixing everything
together in a small bowl. Cover and set aside.
Cut each peach halves into wedges, cut
the halloumi into 1cm thick slices.
Traditional meets Modern. This delicious salad is a marriage made in heaven, salty halloumi, sweet
honey and sun-ripened fruit. Enjoy as a meze or main meal.
h White: Kyperounta, Chardonnay,
Kyperounta Winery, Lemesos.

30
This sweet wine is steeped in a rich history dating back to the time
of the Ancient Greeks. In 800BC, poet Hesiod first described a dried
grape wine from Cyprus as ‘Cypriot Manna’. In the 11th century,
during the Crusades, this was the same wine Richard the Lion
Heart favoured, declaring it at his wedding as “the wine of kings
and the king of wines”.
Commandaria is the oldest ‘appellation d’origine’ wine in the
world. Made from the indigenous Mavro and Xynisteri grape
varieties, it spends a minimum of two years in oak barrels. To be
called Commandaria it has to be produced from grapes grown in
the fourteen villages within the perimeter of the Commandaria
region.
There are now other Cypriot sweet wines produced based on the
foundations of Commandaria but with a more contemporary feel.
Anama, Agia Mavri and Menargos winery are to name but a few.
h Commandaria mushrooms
Serves 6-8 as a meze
500g white button mushrooms
75g unsalted butter
200ml Commandaria
1 tbsp demerara sugar
3 sprigs fresh rosemary
salt and freshly cracked black pepper
A very modern take using our historic wine. Very little else is needed other than time to savour the
rich flavours and maybe chunks of bread to mop up the delilcious sauce.
l Scoop out the mushrooms, now add
all the remaining ingredients and allow to
bubble, stirring occasionally for 5 minutes
or so. The sauce will start to caramelise and
thicken. At this point return the mushrooms
to the pan to soak up the flavours before
serving. Drizzle over any remaining sauce
and garnish with sprigs of rosemary.
h White: Makkas, Chardonnay, Makkas
Winery, Statos-Ayios Fotios, Pafos.
h Commandaria, the wine of Kings
l Melt the butter in a deep frying pan and
toss in the mushrooms cooking to soften for
a few minutes.

32
It is so worth getting up early to wander down to
the local harbour, taking in the fresh morning air
and the colourful sight of the little fishing boats
returning with their fresh haul, their livelihood.
We are fortunate - our seas are rich with fish, so
many to choose from...sparkling little whitebait to
then dust in flour and deep fry, and delicious red
mullet, vibrant in colour, so sweet simply cooked
in olive oil. We are lucky enough to have great
catches of sea bream and sea bass – so fresh
and flavoursome that nothing more is needed
than a hot grill to cook and an emulsion of olive
oil and freshly squeezed lemon to dress.
Catch sight too of the weathered fisherman,
deftly massaging and beating an octopus against
the rocks or quayside to tenderize it before
delivering to a local restaurant to be grilled or
cooked in a red wine stew.
Early summer is the time for schools of tuna
to pass by through our warm Mediterranean
waters. The local tavernas will chalk up this
popular catch on the ‘specials’ board whilst
chefs at the growing number of sushi bars will
work their artistic skills to present a modern way
with fish.
But however you like to eat fish, when in
Cyprus one thing is for certain...locally caught
fish, simply cooked will be a taste you will
always remember but rarely replicate!
h Fish

33
h Kolokasi with tiger prawns
Serves 4
500g kolokasi
6 tbsp olive oil
1 spring onion, chopped
1 tbsp finely chopped parsley
2 firm tomatoes, deseeded and diced
1 tsp coriander seeds
a large pinch of ground cumin
16 fresh tiger prawns, de-veined
juice of 1 lemon
1 tbsp finely chopped coriander
salt and freshly ground black pepper
Kolokasi or Taro is a speciality in Cypriot cuisine, a root vegetable often stewed in tomato sauce with
pork. Apparently, Kolokasi was brought to Cyprus by the Romans who would cook it in a sauce of
pepper, cumin, rue, vinegar, oil and liquamen which is a fish-based sauce they used as a condiment.
Here is a modern take on using Kolokasi....a delicious work of art!
l Steam or cook the kolokasi for 45
minutes or until just tender. Peel and cut into
small cubes. Pan-fry in 2tbsp olive oil
until lightly coloured. Transfer to a bowl …and
add the spring onion, parsley, tomato,
coriander seeds and cumin, salt
and pepper to season.
l Sauté the prawns in the pan with a little
extra olive oil as required. Keep warm. Now
add the remaining olive oil to the pan with
the lemon juice and chopped coriander. Swirl
the pan around to blend into a dressing.
l Season and divide the kolokasi salad
between four plates, topping each with 4
prawns. Drizzle on the dressing.
h Rosé: Oenanthi, Grenache, Gaia
Oinotechniki, Ayios Amvrosios,
Lemesos.

34
h Lamb Kleftiko
Serves 4
4 x 400g lamb shanks
450ml lamb stock
freshly chopped thyme, oregano and
rosemary plus sprigs for garnish
1 clove garlic, chopped
8 baby carrots, scrubbed
8 new potatoes, halved
200g baby courgettes, thickly sliced
8 fresh asparagus spears, trimmed
8 spring onions, trimmed
8 cherry tomatoes
2 red onions, quartered
150g feta cheese, cubed
olive oil
A modern twist on this classic dish.
l Heat 2 tbsp oil in a roasting dish, brown
the shanks on all sides. Add stock, herbs
and garlic, cover with foil to seal. Cook in a
preheated oven 160’C/Gas 2 for 2 hours or
until tender.
l Blanch the carrots and potatoes in boiling
water for 4-5 minutes. Drain and refresh
under cold running water. Drain thoroughly.
Blanch the courgette and asparagus for 30
seconds, drain and refresh as before.
l Increase the oven to 200’C/Gas 6,
remove foil, scatter in the red onion and
roast the shanks for 15 minutes, basting with
the jus. Lift the shanks to a warm plate, let
the remaining pan juices bubble to reduce to
a sauce consistency. Adjust the seasoning.
l Quickly sauté the blanched vegetables
in olive oil to colour and complete cooking.
Either pan-sear the feta cubes to brown on
one side. Divide the vegetables between 4
dishes, add the shank ,some juice and
garnish with the grilled feta and
some sprigs of fresh herb.
h Red: Zambartas, Maratheftiko, Zambartas Winery, Ayios Amvrosios,
Lemesos.

35
h Red: Hadjiantonas, Cabernet
Sauvignon, Hadjiantonas Winery,
Parekklisia, Lemesos.
h A way with Halloumi
l For even the most adept of cooks,
perhaps a dish you would rather have placed
in front of you to masterly disassemble and
enjoy rather than attempt to make? Leave
this to one of our many top notch chefs
working their Cypriot magic!
l But a nice touch which you can easily
replicate at home is to use our malleable
halloumi cheese as a moist savoury cheese
crust for lamb or chicken, pork ..good too
topped onto stuffed peppers and tomatoes.
l So...mix together grated halloumi and as
much crumbled dried Greek mint as you
fancy with enough beaten egg white to bind.
Press an even layer over fillet of pork, lamb
or chicken breasts, lamb cutlets, and cook to
a golden brown crust.
The picture of this wonderful recipe speaks for itself....a very modern, more complex twist on all that
we love in Cyprus...so many of our favourite ingredients making an appearance without wishing to out
do one for the other...flavoursome lamb, earthy root vegetables, our love of bright, shiny sun-ripened
aubergine, tomato and courgette, pumpkin too...fragrant mountain thyme and rosemary, always garlic
and olive oil in abundance and some trading influences have sneaked in from our neighbouring
Middle Eastern countries...couscous, raisins and cumin.

36
h Pears poached in red wine with cloves
Serves 8
8 firm dessert pears
2 bottles of quality red wine preferably
Maratheftiko variety.
350g caster sugar
a good handful of cloves
2 beetroots, for colour, cut into chunks
pared rind and juice of 1large orange
l Peel the pears leaving the stalks on. Pour
the wine into a saucepan, stir in the sugar,
then add the pears, making sure they are
submerged in the wine.
l Add the cloves, beetroot, orange peel and
juice. Cover and gently simmer for around
30-40 minutes until the pears are just soft.
Use the tip of a sharp knife or skewer to
test....poaching time will vary depending
on the ripeness of the pear. Use a draining
spoon to carefully lift out the pears.
Ripe pears yearn to soak up a robust Cypriot wine like Maratheftiko...just delicious! And whilst gently
poaching there is an added benefit ...the whole house fills with an amazing aroma of orange, wine
and cloves. Serve the pears warm or chilled; they also taste wonderful sliced and offered as part of
a cheese plate.
l Bring the red wine to a steady simmer
reducing to a syrupy consistency. Strain into
a large bowl, cool then add the pears. Cover
and chill before serving.
l Enjoy with a dollop of Greek yoghurt, or
masticha ice-cream.
h Sweet white: Muscat of Alexandria,
Nicolaides Winery, Anogyra, Lemesos.

37
Cyprus was one of the first countries to start producing wine between 5000BC-4000BC.
Its wine was legendary throughout the Ancient world. In those days they were unable
to seal the clay vessels that transported wines so most early wines were sweet.
Cyprus is one of the few phylloxera-free wine producing countries in the world and
because of this, many renowned wines of the world are made from vines brought to
Europe from Cyprus after the Crusades. Champagne is said to have originated from a
cutting taken from Mount Olympos in Cyprus.
Our long, sunny Mediterranean summer produces beautifully ripened full-flavoured
fruit. All types of grapes are grown in Cyprus but for a true Cypriot flavour
search out some of our indigenous varieties like Mavro, Maratheftiko,
Ofthalmo or Lefkada for red wines, Xynisteri or Spourtiko for white wines.
All the wines used in this booklet are award winning winery wines either locally or internationally.
Cyprus has many fabulous wines, the suggestions here are just a taster to whet your appetite.
h Cypriot wines

38
h Feta cheese parcels with honey and sesame
Makes 4
8 leaves filo pastry
5 tbsp olive oil.
8 tbsp Greek thyme honey
2 tbsp sesame seeds
4 x 100g pieces feta cheese
3 tbsp ouzo
l Pre-heat the oven to 180’C/Gas 4. Place
one sheet of filo pastry on a large baking
sheet, brush all over with olive oil then lie
another sheet directly on top.
l Lay a little slab of feta in the centre of the
pastry, drizzle on 1tbsp honey then sprinkle
with some sesame seeds.
l Fold over the filo pastry, wrapping the
cheese, making a secure parcel. Brush with
some more oil. Repeat to make
the four parcels now evenly
spaced out on the tray.
Bake for around 20-30
minutes or until
golden.
Serve these delicious cheese pies as part of a meze or as a starter...they can also be made with
unsalted anari cheese which is similar to ricotta cheese...then a delicious dessert we eat with
masticha ice-cream.
l Heat together the remaining 4tbsp honey
and ouzo with 3 tbsp water in a small pan
until just hot. Transfer each cooked parcel
onto individual plates, cutting in half then
drizzling on the warm honey sauce and
a final scattering of sesame seeds. Serve
immediately.
l Enjoy with a dollop of Greek yoghurt, or
masticha ice-cream.
h White: Argyrides, Chardonnay,
Vasa Winery, Lemesos.

39
Serves 6
450g dried or semi-dried figs
175g shelled walnut halves
2tbsp clear Greek honey
6 tbsp Commandaria sweet wine
l Alternate the figs and walnuts in a 15cm
circular baking dish to make a compact single
layer.
l Gently heat together the honey and
cinnamon in a small pan, just to dissolve.
Stir in 150ml water, bring to the boil. Remove
from the heat then add the Commandaria.
l Pour the honey syrup evenly over the
figs. Cook, uncovered in a preheated oven,
180’C/ Gas 4 for 30-35 minutes or until
most of the liquid has been absorbed.
l Leave the figs to cool in the dish then
cover and chill until required.
h Fig, walnut and Commandaria compote
A match made in Heaven! I enjoy this with a generous spoonful of creamy thick Greek yoghurt – a
perfect breakfast to set me up for another busy day.
h Sweet Anesperi: Commandaria,
Coop Orinis Pitsilias, Kalo Chorio,
Lemesos.

40
h Mahalebi
Serves 8
1.2 litre cold water
200g corn flour
100ml rosewater
To serve
rose cordial
sugar to taste
very cold water, sometimes ice too
l In a pan gently heat all the ingredients
together being very careful not to burn the
bottom of the pan. Stir all the time until
the mixture turns from cloudy white to a
transparent glue-like consistency. Very slowly
bring to the boil, stirring for approximately
10 minutes.
This is a wonderfully refreshing dessert and goes well with triantafilo, our rose-flavoured ice cream.
Look out for the Mahalebi vendor selling his wares, walking along the beach or sea front ladling out
these heaped little squares topped with icy water.
l Pour into individual saucers, which is the
traditional way, or into one big dish to cool
and set.
l Cut the Mahalebi into cubes, place a few
into a dessert dish, pour over 1 tbsp of rose
cordial, sprinkle with sugar and add ice cold
water, sometimes crushed ice. Mmm, so
refreshing!
h Sweet Red: Anama,
Xynisteri and Mavro, The
Anama Cellar, Lythrodontas,
Lefkosia.

CYPRUS
CYPRUS TOURISM ORGANISATION
19, Leoforos Lemesou
P.O. Box 24535, CY 1390 Lefkosia
Tel.: +357 22 691100, Fax: +357 22 331644
E-mail: cytour@visitcyprus.com
UNITED KINGDOM
CYPRUS TOURIST OFFICE
17, Hanover Street London W1S 1YP
Tel.: 0207 569 8800, Fax: 0207 499 4935
E-mail: informationcto@btconnect.com
Production: Cyprus Tourism Organisation
Photos & Design: Vanessa Courtier
Food Stylist: Wendy Veale
Adaptation: inbox design consultants
Contributors: The Aphrodite Hills Intercontinental Resort, Pafos | The Elysium Beach Resort,
Pafos | The Four Seasons Hotel, Lemesos | The Palm Beach Hotel and Bungalows, Larnaka |
Archontiko Papadopoulou restaurant, Kornos | Ta Piatakia restaurant, Lemesos | Pirillos bakery,
Larnaka
Printing: Konos Press Ltd
English 5/2013

www.visitcyprus.com
Project co-funded by the European Regional Development Fund (ERDF)
201.01.13
EUROPEAN UNION REPUBLIC OF CYPRUS

Cyprus Food - a Taste for the Natural and Wild

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