Cypriot cuisine

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Cypriot cuisine Empty Cypriot cuisine

Post by kosovohp on Mon Nov 01, 2010 4:49 am

Halloumi cheese originated in Cyprus[99][100] and was initially made during the Medieval Byzantine period,[101] subsequently gaining popularity throughout the Middle-East. Halloumi (Hellim) is commonly served sliced, either fresh or grilled, as an appetiser.

Seafood and fish dishes of Cyprus include squid, octopus, red mullet, and sea bass. Cucumber and tomato are used widely in salads. Common vegetable preparations include potatoes in olive oil and parsley, pickled cauliflower and beets, asparagus and kolokassi(gölevez). Other traditional delicacies of the island are meat marinated in dried coriander, seeds and wine, and eventually dried and smoked, such as lountza (smoked pork loin), charcoal-grilled lamb, souvlaki (pork and chicken cooked over charcoal), and sheftalia (minced meat wrapped in mesentery). Pourgouri (bulgur, cracked wheat) is the traditional carbohydrate other than bread, and is used to make the Cypriot delicacy koubes.

Fresh vegetables and fruits are common ingredients in Cypriot cuisine. Frequently used vegetables include courgettes, green peppers, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape leaves, and pulses such as beans, broad beans, peas, black-eyed beans, chick-peas and lentils. The commonest among fruits and nuts are pears, apples, grapes, oranges, mandarines, nectarines, mespila, blackberries, cherry, strawberries, figs, watermelon, melon, avocado, lemon, pistachio, almond, chestnut, walnut, hazelnut.

Cyprus is also well-known for its desserts, including lokum, also known as Turkish Delight.[102] This island has protected geographical indication (PGI) for its lokum produced in the village of Geroskipou

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