Food and Wine in Cyprus

Food traditions are, as anything in Cyprus, different on the south side and north side of the island. You will find Turkish inspired food in the north and Greek inspired food in the south.

By Camilla Kaas Stock

Because of its geography and warm climate, the island has better living conditions for sheep and goats, rather than cows, so you are more likely to be served lamb or goat meat. Fresh fish and wonderful salads make up a big part of the diet. Cyprus is also known for its fantastic fruit that the government protects by forbidding imports.

Cyprus, of course, has its own specialties that you can find where ever you go on the island.
Meze, a selection of hot and cold dishes that can be eaten as a starter or as a meal in itself, is very popular. Here you will find salads, yoghurt, hummus, grilled halloumi (a very popular Cypriot cheese), as well as meat and fish dishes. Kleftiko, lamb cooked in the oven, is a Greek dish, but it is also enjoyed in the Turkish part of the island.

Cultivating wine has long traditions stretching back in time. The climate and the soil conditions are excellent and 200 million kilos of grapes are being produced yearly, most of it going to wine production! Best known is Commandaria, a traditional sweet wine. The big vineyards are mostly found around Limassol, but smaller vineyards are to be found around on the Greek part of the island. Many of these are open to visitors and well worth a visit for some delicious wine tasting.

If you want a taste of Cyprus, why not try these recipes.

TRADITIONAL CYPRIOT RECIPES

Coban Salatsi
(serves 4)

This refreshing salad is one of the most popular in North Cyprus, and can be served as a starter or perhaps a light lunch.

Ingredients:

375gr big tomatoes - cut into thin segments

1/2 finely sliced onion

1/2 green pepper - cut into thin slices

1/2 cucumber - cut into slices

8 green or black olives

125gr halloumi cheese - cut into cubes (use mozzarella if you can't get halloumi)

1tsp dried oregano

5tbsp olive oil

Salt to taste

Mix all the ingredients and serve with bread to dip and catch all the juices.

Nicosia Baked Fish (serves 6)

Topping:

1/2 cup extra virgin oil

4 cloves of pressed garlic

1 pinch cayenne pepper

2tsp ground cumin

1tsp ground coriander

Salt to taste

3 cups of breadcrumbs

½ cup of fresh basil

Fish:

2 pounds white fish fillets

2 tomatoes

2 cloves of pressed garlic

½ cup fresh parsley

Juice from 2 lemons

Salt and coarsely ground pepper to taste

Lemon segments

Turn the oven on to 175C

Warm the oil in a frying pan and add the garlic and the spices. Heat for a few minutes, but be careful so it doesn't burn. Add the breadcrumbs and stir until they are covered by the oil and spices. When the breadcrumbs are golden, add the fresh basil, stir and put aside.

Clean the fish fillets in cold water and dry them with a paper towel. Lay them with the scales down in an oiled, ovenproof dish. Chop the tomatoes and spread them over the fish. Drizzle with the garlic, parsley and lemon juice. Add pepper and salt. Cover the fish with the breadcrumb mixture and bake in the oven for around 20 minutes. Decorate with lemon segments. Serve with rice and a green salad, perhaps Coban Salatsi.

Dessert:

Baklava

500gr filo pastry

300gr melted unsalted butter

2 cups of walnuts or pistachio nuts

Syrup:

500gr sugar

500ml water

Juice of ½ a lemon

Turn oven to 180C

Grease a 25cm by 30cm ovenproof dish. Cover dish with a layer of filo pastry and brush with the melted butter. Then cover with another layer of pastry, brush with butter and so on until you have used up half the pastry. Cover with the chopped nuts and then continue with the filo pastry in the same way until it's all used up. Brush the top with butter and cut diagonally with 10-8cm spaces between, creating diamond shapes. Bake in the oven until golden.

Syrup:

Pour water, sugar and lemon in to a pan and let it simmer for about 20 minutes while stirring. Pour the syrup over the baklava, let it cool and serve. Enjoy!

Any comments about this article, please post them on our forum page http://www.ipb-magazine.com/en/forum