Cypriots trace their gastronomic heritage to their long history and unique geography of Cyprus. Some key foods and dishes mentioned include halloumi cheese, lountza (smoked pork), trahanas (cracked wheat porridge), baklava, soujoukos (grape must rolls), spoon sweets, and recipes for koupepia (stuffed vine leaves), sieftalia (meat rolls), afelia (pork in wine), and antinaktes potatoes. The document provides an overview of traditional Cypriot cuisine and some iconic dishes that reflect the island's culture and location.

1. Cypriots trace their
gastronomic heritage to
their long turbulent
history and to the unique
geographical position of
the island

3. • Half a kilo of fresh vine leaves.
• Half a kilo of fresh minced beef or pork.
• ½ cup long grain white rice
• 1 medium onion
• 1 tin chopped tomatoes
• 1 tomato puree
• Juice of ½ lemon
• Season with salt, pepper, ground cinnamon

4. Use fresh vine leaves
• put them in a large bowl
• pour over boiling water to cover them
and leave them till they change colour

5. • Put the mince into a bowl and add the rice,
the onion, the tomato, the fresh mint and
seasoning.
• Add salt and lemon juice.
• Mix together.

6. • Take a vine leaf and place
about a tablespoon of the
mixture on the leaf.
• Fold the sides
oft. the leaf
inwards and the
bottom part up,
then roll up tightly
into a cylindrical shape

7. • In the saucepan, add little oil, the
tomato puree, the koupepia and cover with
a plate (to hold them all in place so that
they do not escape when boiling).
• Add water to the saucepan to come up
just above the plate.
• Put saucepan on to boil and
once it has started to boil,
bring down to simmer.
• Cook for 30 minutes.

9. SIEFTALIES
Ingredients:
• pork or lamb net fat, drained (panna)
• 1 Kg pork minced meat
• 1 cup coarsely grated onion
• 2 garlic cloves, grated
• 1/2 cup fresh parsley, finely chopped
• 1 teaspoon salt
• pepper

10. • Mix well the minced meat, onion, parsley,
garlic, salt and pepper kneed all together
until well combined.
• Cut the net fat into square pieces and put
a tablespoon of the meat mixture on each
piece.
• Close the two edges and roll.

11. • Cook sieftalia over glowing coals or under
grill and turn to brown on both sides.
• We often serve sieftalia with pita bread
and salad.

12. AFELIA (pork cooked in wine)

13. AFELIA
Ingredients:
 1 kg pork soft (wimp
or spoon) chopped
 1-2 cups dry red wine
 salt
 black pepper
 dry coriander seeds

14. AFELIA (pork cooked in wine)
• Put the meat with crushed coriander in a
container and pour wine to cover it.
Refrigerate for several hours.
• Cook the meat, pouring in all the wine
without oil and we cover the pot.
• When it boils, lower the heat until the
meat is cooked with the wine.
• Add the black pepper, salt
and a bit more coriander.

15. • Aphelia is accompanied with pourgouri
pilafi or antinaktes potatoes.

16. PATATES ANTINAKTES

17. POTATOES ANTINAXTES
Ingredients:
 1½ Kg of small fresh
potatoes in their barks
 1 cup dry red wine
 2½ spoon soup pounded
coriander
 salt
 pepper
 Olive oil for frying

18. POTATOES ANTINAXTES (CRUSHED)
•Wash the potatoes and crush slightly.
•Heat the oil well and pour the potatoes
to crust on both sides.
•Lower the fire and close the pan.
•At intervals we shake the pot with the
potatoes to absorb oil and get softened.
•When cooked, remove the oil and add
the coliander, the wine, the salt and
pepper.

19. Halloumi -cheese
Fantastic fried, grilled
or barbecued.
Added to salads or
served with vegetables.
Halloumi is often
served with chopped
mint to add flavour.
Its used also as a
stuffing in traditional
pies - pourekia

20. Lountza:
 Made from fresh pork fillet, matured in a
mixture of village wine and coriander seeds.
 The maturity period takes about 15 days and
is followed by a smoking process.
 Traditional smoked lountza is usually served
uncooked, sliced or cubed.

21. TRAHANAS
 Trahanas is a porridge
made from cracked
wheat and sourced goats
milk
 Wheat mixed with milk
has been used by the
Mediterranean people
since Neolithic times

23. They are dough balls which are first
deep fried and then soaked in sugar
syrup or honey.

24. • 14 gr fresh yeast
or 6 gr dried yeast
• 300 ml warm water
• 0,5 teaspoon sugar
• 230 gr plain flour
• 0,25 teaspoon salt
• 300 ml corn oil, for
frying
• 1,5 teaspoons
cinnamon

25. Syrup
120ml lukewarm
water
200g sugar
320g honey

26. Patties with Anari (cheese)

27. Patties with Anari (cheese)
For the filling:
 1 kg cream cheese
 4-5 tablespoons sugar
 1 teaspoon cinnamon
 3-5 tablespoons rosewater
For the dough:
 4 glasses flour
 a pinch of salt
 ⅔ glass oil
 ⅘-1 glass warm water
Oil for frying

28. Soujoukos (Grape must roll)
• This is the most
well known of all
grape juice
products.
• The product
contains almonds
or walnuts
• Soujoukos is the
favorite sweet at
Cyprus festivals
and fairs

29. Spoon Sweets
• A traditional and delightful Greek Cypriot
custom is the offering of spoon sweets to
guests as a symbol of hospitality.

30. • They are called spoon sweets because the
usual serving size is a well-filled teaspoon.
• Spoon sweets are popular in Cyprus and are
usually served with Greek coffee and a
glass of cold water.

31. Just a taste……
of some typical
Cyprus dishes
ONCE YOU TRY IT, YOU NEVER FORGET IT
GYMNASIO AGIOU VASILEIOU
NICOSIA
CYPRUS
COMENIUS 2012