Also known as: Strapatsada This dish is a shining example of Cypriot cuisine, celebrating the queen of fruits: the fresh, ripe and juicy tomato, along with silky halloumi cheese, and eggs. Some variations include onions, adding an extra layer of flavour to this mouth-watering dish. It’s best enjoyed in the summer when tomatoes are at…

Also known as: Koulourouthkia with grape juice or carob syrup Tertsellouthkia are a pretzel-like delicacy that is prepared using strong flour, sourdough (optional), a bit of salt, olive oil and water. During fasting periods, they are often prepared without olive oil to adhere to dietary restrictions. In the Karpasia region, they were also known as…

One plant that flourishes in Cyprus—nurtured by its sun-drenched climate and the dedication of farmers who water it daily—is the courgette and its many varieties. With their prolific flower production, courgette blossoms are frequently gathered and prepared in various delicious ways. My grandmother had her own special recipes: she would fry them in a light…

Also known as Kreatokoloko. This unique variety of courgette features light green skin, white to yellowish flesh and small, edible seeds. Thriving in warm environments with abundant water, it is typically planted in April and May and harvested in the peak summer months of July and August. Well adapted to Cyprus’s climate conditions, it requires…

This beloved soup has been a staple of traditional Cypriot cuisine for generations. In the past, families raised their own animals – mainly goats and chickens – while those who could afford it also kept sheep. Fresh milk, essential for making this soup, was and still is collected daily. Those without livestock bought milk from…

Chewy, sweet, and slightly tangy, kkiofterka are simply palouse that has been slowly dried to perfection. They are enjoyed as a snack or served as part of a meze (a selection of hot and cold dishes served as appetizers or snacks), offering a unique balance of richness and subtle tartness.

Sousoukos is made by dipping different types of nuts into palouse (see article for palouse). To prepare sousouko, almonds or walnuts are threaded onto a string using a needle, then tied to a wooden stick for easy handling and hanging. Some choose to soak the nuts in water for a few hours beforehand to soften…

In order to make palouse, grape juice from red or white varieties is used. Once the grapes are crushed and their juice is collected, it is strained through a cheesecloth into a large cauldron and brought to a simmer. This traditional cauldron, known as charjin in the Cypriot dialect, is made of tinned copper.  …

I had the privilege of participating in the preparation of these traditional bagels with Mrs. Stavroulla Tziaouri from Trikomo, whom I interviewed, and her daughter, Mrs. Elena Chambiaouri. These bagels have been a cherished part of Cypriot cuisine for generations, typically baked for Christmas and Easter. The process begins three days before baking, as the…