With this in mind, we were interested to learn more about how traditional Cypriot dishes differ from what you may typically find in the UK:
Have you ever come across this dish before? We hadn’t, and we were intrigued. They consist of deep fried spiced meat in a crispy bulgur wheat coating. They appear to be a pretty standard snack available on the island.
You can find them with a variety of different centres, such as lamb or beef. Alternatively, you can make a vegetarian version, using fillings such as mushrooms.
Travel blogger Cypriot and Proud has commented on how these are not necessarily difficult to make, but can take a bit of time to prepare. Looking at the end result, they appear to be worth it!
These are honey doughnuts. Are you salivating? Because we’re salivating. We could eat an entire plate to ourselves. These little balls of fried dough are flavoured with citrus zest and juices, then smothered in a honey syrup.
If you decide to make your own, the main tip we came across was to make sure that you leave the dough balls to rise before frying, in order to give them the best chance of coming out a good puffy shape.
We found a recipe for them on the Kopiaste.. to Greek Hospitality website, as well as some information about where they got their name from. Apparently, the term comes from the Arabic word luqma, which translates as morsel or mouthful.
Makaronia tou fournou
When we first saw this one, we recognised it as something similar to a lasagne. However, instead of sheets of pasta, the recipe uses tubes – unsurprisingly, like macaroni.
It can largely be compared to the Greek dish pastitsio, the main difference being that in Cyprus they include cheese. But not just any cheese – halloumi! Possibly the ingredient that Cyprus is most famous for, people all over the world are mad about this cheese, and we are no exception! Interestingly, the cheese is grated for this dish.
The name Makaronia tou fournou means oven-baked macaroni. Want to give it a go yourself? Yummy Cyprus has a delicious looking recipe.
This pudding is a popular choice in Cyprus, and also shares its origin with Turkey. It’s a bread-based dessert, soaked in a honey and citrus syrup. It’s also often served with clotted cream.
For a bit of variation in texture, it seems that some recipes like to include crushed nuts, such as pistachios or walnuts.
We couldn’t find a recipe claiming to be of Cypriot origin, but this one from Ozlem’s Turkish Table looks delicious. In all the recipes we came across, they call for dry or dehydrated bread, rather than to bake it yourself. We assume this is to do with it absorbing the syrup better than freshly baked bread may do.