8509 Magazine - 2024 edition - Magazine - Page 33
Cyprus Cuisine
We highlight some of the local delicacies & drinks
that you can't leave the island without tasting.
CYPRUS COFFEE: Thick and strong enough
to wake the dead. Often served with a
glass of water.
FRAPPE: A cold coffee with plenty of froth,
perfect for that caffeine kick on a hot
summer's day.
FISH: The local fresh fish is normally sea
bass, sea bream and rainbow trout from
Troodos. Usually served grilled in most
tavernas.
CALAMARI: Served deep-fried in batter, or
grilled, it is normally super fresh and makes
for the perfect starter or meze dish.
COMMANDARIA: This amber-coloured
sweet dessert wine is a must try. It is the
world's oldest wine still in production!
ZIVANIA: Normally served after dinner, this
is the local firewater!
BRANDY SOURS: Best served cold, alcoholic
cocktail containing Cyprus brandy, lemon,
& angostura bitters - very refreshing.
HALLOUMI CHEESE: The most famous
cheese product of Cyprus. Served for
breakfast, lunch or dinner - grilled or fried.
SOUVLAKI: Small pieces of lamb or pork
grilled on skewers & served in pitta with
cucumber, tomatoes & onion.
SHEFTALIA: Traditional Cypriot sausage
made from mince meat, onion, pepper &
parsley.
LAMB KLEFTIKO: Tender leg of lamb
cooked in clay ovens. Mostly served with
potatoes cooked in the juice of the meat.
MOUSSAKA: Oven dish made up of layers
of eggplant, mince meat, veg, topped with
bechamel sauce.
MEZE: No trip to Cyprus is complete
without sitting down to a meal consisting
of many small traditional courses.
Paphos
The Independent option on Aphrodite Hills since 2003
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