Culinary guide to Cypriot cuisine

Mediterranean cuisine is known to be one of the healthiest in the world. Research has found that a Mediterranean diet improves longevity and goes a long way in preventing obesity and high blood pressure. The diet includes a combination of locally available fresh ingredients such as grains and pulses, fruits, vegetables, herbs, lean meat, seafood and olive oil. 
Cypriot delicacies form an integral part of Mediterranean cuisine thanks to its strategic location at the intersection of Europe and the Middle East. Every table on the island includes several types of cheese, olives, bread, and fish fresh from the sea and succulent meats.
The menu boasts a number of dishes that offer local twists made on traditional dishes from neighbouring Greece, Lebanon and Turkey. The art of grilling and use of ingredients such as parsley, garlic and yoghurt, came to Cyprus from these countries. However, Cypriot dishes have their own distinguishing characteristics that set them apart.
The meals are prepared from fresh products with lots of vegetables, delicious dips and marinated meats that are seasoned with light spices, which make them flavoursome as well as healthy. Herbs such as mint, parsley, dill, cumin, and cinnamon, among others, are lavishly used. 
The cooking methods include baking, roasting, grilling and deep-frying, all with copious amounts of olive oil. A traditional method of cooking involves roasting meat and vegetables over coals or sealed in an oven. Barbecue dishes are an integral part of the cuisine and popular meat dishes include souvlaki (skewers of chicken or lamb) and sheftalia (barbecued lamb dish served with pita bread).
A breakfast would typically comprise fresh bread, olives and cheese, along with tomatoes and cucumber. Snacks include a variety of dips such as hummus, and tzatziki (yoghurt with cucumber, mint and garlic) and are consumed with pita bread. Street food includes decadent meals such as tiropita (cheese pies) and spanakopita (spinach pies). Some of the other staples include moussaka, a traditional dish of minced meat and eggplant topped with béchamel sauce and pastitsio, a baked pasta dish.
One way to sample different authentic dishes all at once is by tasting mezedes at the many authentic tavernas (restaurants) across the country. Similar to meze served in Lebanese restaurants, mezedes is an assortment of around 20 appetisers and includes the choriatiki salad with feta cheese and peppers, as well as hot meat and fish dishes. Some of these include cracked green olives with coriander seeds, koupepia, (stuffed vine leaves with minced meat and rice), taramosalata (fish roe dip), grilled halloumi cheese, and kleftiko (lamb baked in a clay furnace). The plates are small, but the variety makes sure you have a fulfilling meal. The locals are known to relish the mezedes siga siga (slowly) and don't like to rush.
The desserts are indulgent and include a number of jams, cakes and pastries that prominently feature honey, fruits, and nuts as ingredients. Local favourites include loukoumades (similar to the Emirati luqaimat), small doughnuts served with honey and kalo prama, a semolina cake. Tahinopita, a cake flavoured with sesame paste, and anari cheese, with its mild sweet creamy taste and drizzled with honey, are also much loved. A spoon of glyko, a preserved fruit in syrup is customarily offered with coffee or a glass of water.
The unforgettable taste and variety of dishes are tempting enough to give the country a top spot on your upcoming travel itinerary!
The home of halloumi 

Halloumi cheese originated from Cyprus and has become a popular snack all around the world. The cheese is unique, as it does not melt when cooked. The semi-hard, un-ripened, brined cheese is made from a mixture of goat, sheep and sometimes cow's milk, and mint. The cheese has a high melting point and can easily be fried or grilled. The texture is similar to mozzarella and has a salty flavour. The cheese is widely used as an independent dish as well as in salads. It is also often served with vegetables, seafood or sausages. Grilled halloumi is crispy on the outside and chewy on the inside and makes for a great appetiser. When hot, it goes well with watermelon and makes for a great teatime snack when paired with honey and nuts.
Standout dishes to try
Moussaka 

It is a baked lamb and eggplant casserole covered with a thick layer of béchamel sauce and grated cheese that becomes crusty when baked. It can be made with other ingredients such as beef, zucchini or potatoes. The Cypriot version sometimes uses anari or halloumi cheese, with cinnamon sprinkled on top. The dish is decadent but delicious! 
Koupepia

The filing is made of minced meat, rice, onions, tomatoes, cinnamon and a mixture of herbs, which is wrapped in fresh vine leaves. It is served cold and can be consumed as part of the meze, a salad or can be eaten as a main dish.
Souvlaki 

The dish is often referred to as 'healthy fast food'. It is made of pieces of chicken passed on a wooden skewer, which is grilled. It is served with pita bread, cucumber, tomatoes, parsley, onions, and dips such as tzatziki or yoghurt. Slices of lemon are always served with the dish, as they are with all meats in the country.
Kleftiko 

A leg of lamb is sealed and roasted slowly along with garlic, lemon and herbs, and potatoes to create this succulent dish. Kleftiko means 'stolen' and the cooking method dates back centuries when the meat would be cooked for several hours in a hole in the ground, sealed with mud. 
Loukoumades

These are made by deep frying dough balls, soaking them in honey and then coating them with crushed nuts or sesame seeds. The dessert has a light and spongy texture, crispy on the outside, gooey on the inside, making it the perfect sweet treat to end a meal.
- deepa@khaleejtimes.com