Cyprus
Cypriot cuisine is a rich and diverse culinary tradition that reflects the island's unique geographical position and its history of cultural intersections. Located in the Eastern Mediterranean, Cyprus has been influenced by various civilizations over the centuries, including Greek, Turkish, Middle Eastern, and British, among others. This blend of influences has led to a vibrant food culture that emphasizes fresh ingredients, bold flavors, and time-honored cooking techniques. At the heart of Cypriot cuisine are meze, a variety of small dishes served as appetizers or as a complete meal. Meze can include a wide range of items such as dips, salads, cheeses, grilled meats, and seafood. Common dips feature ingredients like tahini, yogurt, eggplant, and chickpeas. Tzatziki, a yogurt-based dip with cucumber and garlic, and hummus, made from chickpeas and tahini, are particularly popular. Salads often incorporate fresh vegetables, olives, and local cheeses like halloumi, which is a semi-hard, brined cheese made from a mixture of goat's and sheep's milk, often grilled or fried. Meat plays a significant role in Cypriot cuisine, with lamb, pork, and chicken being the most commonly used. Souvla, large chunks of meat slow-cooked on a rotisserie, is a traditional favorite, often enjoyed during family gatherings and celebrations. Kebabs, or souvlaki, are smaller pieces of marinated meat grilled on skewers. Another popular dish is kleftiko, slow-cooked lamb marinated with garlic and lemon, baked in a sealed clay oven to retain its juices and flavors. Seafood is also prominent, given Cyprus's island geography. Fresh fish, octopus, and calamari are frequently grilled or fried and served with lemon and herbs. Fish meze, a selection of small seafood dishes, is a popular way to enjoy the variety of the island’s marine offerings. Vegetable dishes are abundant, often prepared with olive oil, garlic, and herbs.
