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Cypriot cuisine
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- 2. Introduction Influenced by: Greece +Turkey - Grilling - Parsley, garlic, yoghurts Italy - Herbs - mint, cardamon, estragon Cyprus is well known for: oranges and grapefruit, olives, olive oil, nuts, vineyards
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- 5. Kleftiko (stolen meat”Souvla Main courses
- 6. Stifado Kotopulo meKolokassi Main courses
- 7. Other typical dishes Loukanikois a long thin pork sausage popular in Greece and South Italy. Kefalaki is quite a recherche dish: it is a lamb’s head with potatoes stewed in a crock for the whole night. Sheftalies are small patties wrapped in a caul fat. These sausages can be grilled or coal roasted. Moussaka is an eggplant-based dish with lamb, mushrooms or potatoes under the bechamel sauce Loukaniko Kefalaki Sheftalies Moussaka
- 8. Seafood dishes localtuna, rockfish, sword fish, fangri, mullet, prawns, calamari, oysters, mussels and octopuses. Cooking methods: roasting with olive oil, grilling and deep fat frying. Fish dishes are traditionally served with half lemon for squeezing.
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- 10. Brandy Sour Zivania BdCommandaria Drinks
- 11. Thank you foryour attention Ďakujeme za pozornosť Merci pour votre attention Bedankt voor je aandacht Σας ευχαριστώ για την προσοχή σας Made by Slovak group
Editor's Notes
- #3 Cyprus cuisine was affected by Greece and Turkey. Grilling and such ingredients as parsley, garlic and yoghurts came to the island from these countries. Hot spices are less widespread in Cyprus than in Turkey, but such Italian herbs as mint, cardamom, arugula and estragon are extremely popular here. The mild climate and fertile soil allow Cypriots to grow vegetables and fruit. The island is known for its oranges and grapefruit; even bananas are grown not far from Paphos. Troodos mountains create a perfect setting for nut and olive trees cultivating. Most of Cyprus vineyards are also located in the mountains.
- #4 Traditional Cypriot meze plates are a great way to try a dozen dishes during a single dinner. Most restaurants offer salad, meat, seafood, vegetarian and mixed meze, which are served in small plates with «one bite» of each dish. It does not mean you will stay hungry after 15 or 20 meze dishes. One meze selection can show all the diversity of Cypriot cuisine and include tahini and other sauces, dolmades, stifado, caperberries, mushrooms, keftedes, kleftiko, souvlaki, grilled octopus and much more.
- #5 Halloumi is famous Cypriot cheese made from a mixture of goat's and sheep's milk, Tzatziki is a traditional sauce made from yoghurt, fresh cucumber and garlic. Tirokafteri is a spicy appetizer made from Feta cheese, chilli, yoghurt, lemon juice, garlic and spices. It is traditionally served with a warm pita, new potatoes or as a beer snack. Dolmades It is grape leaves stuffed with rice and meat.
- #6 Kleftiko is a famous Cypriot dish which is usually made from a lamb’s legs. The name of the dish can be translated from Greek as «stolen meat». As the legend has it, once shepherds decided to steal and eat a goat. They hid it in the hole and made a fire above this hole. The meat that had been cooked in the ground turned out to taste so good, that this way of preparing soon became well-known, and the dish got its name — kleftiko. Of course, modern chefs do not cook kleftiko in the ground. Instead, they use mud stoves (the taste is still perfect). It is also possible to prepare meat in the baking oven. Kleftiko is served with potatoes baked in the same oven and splashed with lemon juice. You can find a cooking recipe at the end of this chapter. Souvla is another popular meat dish which looks very much like Russian shashlik. The difference is simple: before cooking souvla you do not have to do anything with lamb or pork (just cut meat into big portions, salt and roast on the open fire for an hour and a half), while the meat for shashlik needs to be marinated first. Souvla is usually served with raw vegetable salad, fried pita bread and Halloumi cheese.
- #10 Pasteli is traditional Cypriot sesame seed candy which is usually made from carob fruit syrup, which tastes and looks almost exactly like caramel. Palouze is another Cypriot dessert based on grape juice with nuts, it has jelly texture and can be served both warm and frozen. Kidonopasto is a dessert made from quince, a mysterious fruit that is barely eaten raw. This dessert has a strong quince flavor and will be likely appreciated by those who are seeking for unusual and new tastes.
- #11 Brandy Sour is regarded as something of a national cocktail. Cyprus brandy in itself is rather light, with an alcohol content of around 32%, and a slightly sweet aftertaste. Commandaria A sweet dessert wine It is enjoyed (like port) as an after-dinner wine, and is fabulous with good strong cheese and fresh fruit. Zivania Not for the faint-hearted, this local ‘firewater’ is a potent distillation of the leftover grape skins and residue (pomace) from winemaking. Mighty strong stuff that locals are really proud of, a few swigs of this tipple will leave you feeling on top of the world. For the brave and the brave at heart, this white spirit contains a whopping 45% alcohol and is usually enjoyed as an ice cold shot.