Foreword This collection of traditional recipes is a tribute to the enduring culinary heritage preserved and shared across generations in Cyprus. The foundations of this volume were first laid in Greek years ago by the Department of Agriculture, with the purpose of documenting and celebrating timehonored methods and flavours. Recognising the cultural and historical value of this work, the Press and Information Office translated and published the first English edition in 2012, ensuring that this rich legacy could reach a wider audience. For the current edition, our goal was to ensure the recipes remain both authentic and accessible. The Press and Information Office undertook a careful revision with some recipes added, some removed and others refined, to better reflect the variety of Cypriot culinary tradition. Each recipe has been carefully tried and tested by the Academy of Hospitality and Tourism, within the School of Tourism Management, Hospitality and Entrepreneurship at the Cyprus University of Technology, to ensure authenticity and practicality for the modern kitchen. Where needed, measurements have been clarified, methods streamlined and textures balanced, with respect for the integrity of the original dishes. The accompanying photography, carried out by the Press and Information Office, captures the spirit and presentation of these traditional meals with care and respect. To honour the origins of this cuisine, the recipes retain their original names, transliterated into Latin characters, while accent marks -as in “Kolokotés”- indicate the stressed syllable, guiding the reader towards a more natural pronunciation. We invite you to view this book, not just as a collection of instructions, but as a gateway to the flavours and traditions of Cyprus – hoping that through the preparation of these timeless dishes, their legacy will endure for generations to come.
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