Recipes › Cypriot
Cypriot cuisine
Every Cypriot dish we have, with the recipe for each — 17 of them, each one written for this site rather than adapted from anybody else's.
By protein
- Pork (2)
- Beef (1)
- Lamb (2)
- Egg (1)
- Vegetarian (5)
- Vegetables (1)
- Desserts (5)
- Pastes, sauces and basics (7)
By region
- Mediterranean recipes (750)
- European recipes (674)
Every Cypriot dish
- Afelia, sourced from Cyprus. The coriander seed cracked and not ground, so it stays as whole pieces in the sauce instead of turning it muddy. Pork.
- Anari, sourced from Cyprus. Made from the whey the halloumi was lifted out of, which is why the two cheeses are made in one afternoon or not at all.
- Apohtin, sourced from Cyprus. Kept submerged under wine rather than dried, so it never hardens and stays damp enough to slice thick. Pork.
- Daktyla, sourced from Cyprus. The ends pinched shut before frying, because the filling boils and will push its way out of an open one. vegetarian.
- Flaouna, sourced from Cyprus. The corners folded in to leave the top open, so the filling browns instead of steaming. Egg.
- Halloumi, sourced from Cyprus. The curd cooked in its own whey until it floats, which is what makes it squeak and stops it melting.
- Hellimli, sourced from Cyprus. The halloumi goes in cubed and cold, so it holds its shape in the crumb instead of melting out into the tin. Egg.
- Kolokasi with Lamb, sourced from Cyprus. The taro broken against the knife and never washed after peeling, because water turns the cut surface to slime. Lamb.
- Lâpa, sourced from Cyprus. Cooked far past the point where rice is done, because the collapse is the dish and not a fault.
- Lountza, sourced from Cyprus. Rolled in cracked coriander after the wine and before the smoke, so the crust is coriander and not salt. Pork.
- Moustalevria, sourced from Cyprus. Set with flour and nothing else — no gelatine, no cornflour, no egg. vegan.
- Shamishi, sourced from Cyprus. The custard set firm and chilled before it is wrapped, because a warm one tears the pastry from inside. vegetarian.
- Sheftalia, sourced from Cyprus. Wrapped in caul fat, which bastes the meat and then all but disappears — there is no skin and no casing. Pork, Lamb.
- Soutzoukos, sourced from Cyprus. The strung walnuts dipped and dried over and over, a dozen times, because one thick coat will not set. vegan.
- Tahinopita, sourced from Cyprus. Rolled thin, spread, and coiled flat like a snail so the layers separate rather than baking into one. vegan.
- Tatar Böreği, sourced from Cyprus. Boiled rather than fried or baked, which is what separates it from every other börek. Beef, Egg.
- Tsamarella, sourced from Cyprus. Goat sun-dried until it rattles, and the only one of the cured meats you must soak before you can eat it. Goat.