Cyprus Traditional cuisine

Cuisine of Cyprus is a Mediterranean and Eastern origin, with some traces of British influence. Both the Greek and Turkish cuisine bears the imprint of the East and therefore prefers strongly flavored with oils and spices, and very sweet dishes. Of course, the big hotels and meals can be ordered so-called "international" cuisine, they are often listed in the menu in English. In these hotels offer full English breakfast, and during walks around the city you can taste dishes of both local and any kitchen. Purely Cypriot dish, involving not just an isolated dish, but a special gastronomic ritual is the meze (Turkish-mezeler or through-ler). If the Greek meze served only as a snack with drinks, then Cyprus is - the whole menu, so to speak, a set of signature dishes of a restaurant. That this includes, not precisely defined. But in most cases, 8.10 among different members of the meze dishes are bound to have tallaturi (cucumber salad with garlic in yogurt), melindzanosalata (eggplant salad) and hummi kopanisti (mousse yellow peas with olive oil and parsley), various meats, and on the coast and fish dishes. Mixed salad of tomatoes and cucumbers, olives and sheep cheese as part of the meze.

Kitchen is divided: the north - Turkish, and in the Republic - Greek. But wherever you go, you'll see "kleftiko" (roast lamb) and "mezedes" (sauces, salads, snacks). Cyprus is famous for its fruit, which the state defends the ban on importation. Enjoy the local strawberries, peaches, melons, prickly pears, citrus fruits and grapes.

Typical of the Cyprus cuisine are soups from egg yolks, herbs and lemon juice. Soups are very popular in the winter season: chicken (tavuk suyyu), Solanaceae (yayili chorbasy), lentil (merdzhimek chorbasy), soup with thyme (ishkembe chorbasy), noodle soup (shehriye chorbasy). Main dishes often prepared in sunflower oil, sometimes in mutton fat, but, unlike the Greek, are served at the table hot. For salads use olive oil. In the north you can get to order food from pork, but they are never shown in the menu, but locals shun them for religious reasons: the Koran forbids pork.

Some dishes Cypriot cuisine.

Musakas: potatoes, minced meat, eggplant and other vegetables, well seasoned with spices, then baked in a souffle with eggs and grated cheese.

Kebab or suflakiya: lamb, roasted on a spit over smoldering charcoal. Served in the form of thin slices between two tortillas. Onions, red peppers, herbs and salt, give the dish a spicy taste.

Dolmades - kupepia: rice, fried in olive oil with onion, black pepper, tomatoes, salt and lemon juice, wrapped in steamed grape leaves and served, usually served hot.

Tavasiev: meat dish with onions and other vegetables served straight from the oven in the hot pots.

The restaurants on the coast you can sample delicious fish dishes. Enjoys great popularity smoked sheep cheese halloumi. Dinner ends with a cup of coffee. With plenty of honey and almonds are prepared oriental sweets, such as delight, baklagas - flaky pastry with nut filling, sprayed with honey and syrup, halvas - kind of sweet biscuit and kadayf - baked sweet vermicelli.

Drinks.
Cyprus wines have been famous in ancient times. Of the wines of high grades may be called "Aphrodite" - dry white wine, "Keo Hawk - Semi-dry white wine," Hotel-lo "- a light red wine, similar to Burgundy, and the Domain d'Ahera - dry red wine. Only in Cyprus, you can try sweet dessert wine "Commandaria, dry white wine" Alkeon "white wine" Nefeli "sweet red" Kparet-62 "and, finally, dessert sweet muscat" Limassol ".