A journey in time Situated at the crossroads of Europe, Asia and Africa, the island’s cuisine reflects a diverse heritage shaped by conquerors and settlers. Olives, grapes and wheat were introduced by ancient Greeks and during the Roman and Byzantine periods, spices and cooking techniques were also imported. Lusignans and Venetians left their influence from the French and Italian cuisines, found in dishes like “ravioles” (ravioli traditionally stuffed with halloumi) and the use of pasta in dishes like “makaronia tou fournou” (traditional baked pasta). However, the Ottoman Empire was the most influential as culinary traditions such as kebab (“souvlaki”), meze (a selection of small dishes) and the use of yoghurt and legumes became a vital element of Cypriot gastronomy. From the heart of Cyprus One must not leave Cyprus before tasting: SAVOURY DISHES Souvla & souvlaki: Souvla consists of large chunks of meat (chicken, pork or lamb), cooked on a skewer over a charcoal grill called “foukou”. Souvlaki is smaller pieces of meat, served in Cypriot pitta bread with salad. Sheftalia: A meatball made from spiced minced pork or lamb wrapped in caul fat and grilled. Ofto kleftiko: Slow cooked lamb or goat, baked for many hours in a sealed clay oven until it becomes very tender. Koupepia: Vine leaves stuffed with minced meat, rice and herbs. Makaronia tou fournou: Oven baked pasta, with layers of macaroni, minced meat and creamy béchamel sauce. The island’s gastronomy is a mosaic of flavours due to its geographical location and the people who lived here. A TASTE OF CYPRUS
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