No visit to Cyprus would be complete without indulging in some of the island’s traditional dishes and delicacies.
From savory stews to sweet pastries, Cypriot cuisine is a delicious blend of Mediterranean flavors and influences from neighboring countries.
To truly experience the local culture and cuisine, make sure to sample at least a few of our handpicked list of Cyprus Traditional Dishes and Delicacies, listed below.
From the mouthwatering souvlaki to the sweet and syrupy loukoumades, each dish is a unique and unforgettable culinary experience that will leave you wanting more.
So come, sit back, and enjoy a taste of Cyprus!
Halloumi:
Semi-hard cheese is made from goat’s or sheep’s milk. Can be eaten raw, fried, or grilled, with salads, pitta bread, or fried eggs.
Sheftalia:
Small sausages wrapped in caul fat or omentum, the membrane that surrounds the stomach of pork or lamb.
Ground pork or lamb, with finely chopped onion, parsley, salt, and pepper, is the sausage’s ingredient. Lovely eaten grilled or on charcoal.
Afelia:
Marinate pork cubes (preferably tenderloin) in wine, and fry with coriander, bay leaves, salt, and pepper.
Koupepia:
Stuffed vine leaves with minced pork or beef, and fresh herbs cooked in tomato sauce.
Kolokasi:
A root vegetable is cracked into pieces in a distinct way.
Cooked in tomato sauce with onions, celery, salt, and pepper.
Pork cut into pieces can be cooked with kolokasi for a richer-flavored dish.
Moutzentra:
A healthy, nutritious vegan dish with lentils, rice, caramelized onions, and olive oil.
Lountza:
A popular Cypriot delicacy made from dried, smoked tenderloin, marinated in red wine and coriander seeds. Grilled lountza and halloumi cheese perfect combination in a Cypriot pitta.
Ravioles:
Pastry dough in a crescent shape.
Filled with a mixture of halloumi cheese, grated coarsely, peppermint, and eggs.
Cooked in boiling chicken broth.
Zalatina (Pork in vinegar):
Traditional, original Cypriot starter delicacy made of pork’s head and leg parts boiled.
The water is filtered and mixed with citrus juice, vinegar, and fresh rosemary.
The final product has a jelly appearance with pieces of meat.
Cracked olives:
The green olives are cracked and marinated in olive oil with coriander seeds, garlic, lemon juice, and salt.
Cypriot souvlaki:
Two or three skewers of grilled pieces of pork or chicken in a Cypriot pitta with pieces of tomatoes, cucumber, parsley, and onions.
A mixed pitta includes sheftalia as well. Very popular with Cypriots and tourists alike, cheap and filling, and available everywhere.
Tava:
Baked pieces of lamb with lots of onions, potatoes, olive oil, cumin seeds, whole tomatoes cut in chunks, salt, and pepper.
This dish is cooked slowly in the oven, and the result is delicious.
Tahini dip:
A dip made of grounded sesame seeds with lemon juice, garlic, water, olive oil, salt, and pepper.
Served with pitta bread, carrot, and other vegetable sticks and olives.
Souvla:
Large pieces of pork, lamb, or chicken are cooked slowly over charcoal on long skewers.
Firstly, the meat is placed as far away from the charcoal as possible.
Salt, oregano, other aromatics, and oil are sprinkled or brushed on the meat while being cooked.
Koupes:
A popular snack or finger food in Cyprus. They are made with cracked wheat and then filled with minced pork and beef, onions, olive oil, parsley, cinnamon, salt, and pepper.
They are deep-fried, then cut in half or just the top piece removed, and lemon juice is squeezed into the pieces.
Traditional Cypriot Sweets
Soutzoukos:
A string of nuts (almonds or walnuts) dipped in hot grape juice, sugar, or honey, several times, and then left in the sun to solidify.
Loukoumades:
Small deep-fried dough dipped and soaked in sugar syrup or honey.
Sprinkled with cinnamon or grated walnuts.
Pastelli (Nut Brittle):
Best-quality carob honey is used for this recipe with locally grown peanuts, almonds, and sesame seeds.
Is a delish, crumbly, healthy snack.
Ladies’ fingers:
Thin pastry shaped like a finger, filled with crushed almonds mixed with cinnamon, sugar, and blossom water. Fried, dipped, and sweetened in syrup or honey.
Flaounes:
An Easter-time delicious Cypriot savory and sweet pastry.
The dough covers the filling, leaving only a small area uncovered.
The filling is made of halloumi cheese, yellow cheese, eggs, mint, mahlab, and raisins.
Sesame seeds are sprinkled on the flaounes, which are baked in the oven. Great for breakfast with tea or coffee.