Cuisine and Wines

Cuisine

The food of Cyprus is a blending of many cultures that happened over time, giving the best of each culture until it became uniquely Cypriot. What makes the food of Cyprus even more interesting is that you have a definite divide between north and south Cypriot food and the food differs from region to region. This all means that you can literally eat your way across Cyprus in a gastronomical tour and never get bored. Meals in Cyprus are never hurried; sharing food is a coming together for people and a social time, and you savour each dish at leisure with lots of conversation and laughter.

Cyprus is known for their lovely fruit and to promote this the government has put a ban on imported items. Cyprus produces large amounts of melons, stone fruit, prickly pear, citrus, strawberries and grapes.

Coffee plays an important part in Cypriot cuisine. Turkish coffee was introduced by the Ottomans and has become an integral part of Cypriot life. Turkish coffee is made in three different ways; sade which is unsweetened, orta which is moderately sweet or sekerli that is very sweet. It is etiquette to ask a guest which of the three they would like before the coffee is brewed. The coffee is in a fine powder form and brewed with sugar to a foam and then served in small coffee cups. Traditionally the coffee is served with a glass of cold water and it is custom to sip water after drinking coffee. Once the coffee has been finished, there is a ritual that is Turkish in origin; they tell your fortune in the coffee grains and the ladies especially excel at this. You have to turn your cup upside down and set it on the saucer. Once the grains have run down the side, the expert scrutinises the grains and your future is revealed amidst laugher and ominous looks around the table.

The Mediterranean, Southern European and Middle Eastern cuisine has had a profound influence on the Turkish-Cypriot cuisine. The Mezes are famous throughout Cyprus; these hot or cold hors d'oevreus consists of a myriad of meats, salad, vegetable and fish dishes that is served as appetizers or as a main course

Many of the Arab and Turkish dishes have been integrated into Turkish-Cypriot cuisine and you find delicious Yalanci Dolma, Sish Kebab and Doner Kebab as well as Musakka.

Greek-Cypriot cuisine permeated to Cyprus from Greece mainland; this means with the Greek influence also came Italian, Balkan and Middle Eastern influence, and goat meat and mutton take precedence over beef, hence beef dishes are a rarity. Fish also plays a significant part in Cypriot cuisine. Phylo pastry and olive oil and many other Greek delicacies are now part of the normal Cypriot dinner table. Food in Cyprus is served warm instead of hot, as traditionally it is considered unhealthy to eat food too hot.

The following dishes are at the top of the Cypriot list of delicacies:

• Brandy sours are considered the drink of Cyprus; a combination of local brandy mixed with Cyprus lemons served over a glass of ice cubes.
• Macaroni Pastitsio is loved by old and young and eaten as soon as it comes out of the oven. Cypriots prefer this dish with Halloumi cheese, béchamel sauce, cinnamon and nutmeg.
• Barbecued Halloumi cheese is considered a speciality dish. Slices of Halloumi cheese is grilled until golden blown and then served on a hot plate with a dressing poured on top. This is then eaten with toasted pita bread.
• Grape tart is an all-time favourite for the younger generations. The tart is usually baked in very large quantities for serving to a crowd and always served well chilled.
• Kalimeras Halloumi is often served to guests as a delicacy. The Halloumi cheese is fried or grilled until brown and served with crisp lettuce, fresh tomatoes, radish and a Greek dressing with bread as optional and fresh orange juice to wash it all down.
• Melomakarona honey-soaked buns are made with huge amounts of honey in the dough for a sweet and sticky bun and dredged with ground almonds just before serving.

Wines of Cyprus

Wine is synonymous with Cyprus. The vines are unique and the origins of the Cyprus vines are lost in ancient history. Speculation puts wine making as being active on the island in the 2nd millennium B.C. Mosaics dating from the Roman times in the 3rd century A.D. show that wine was at that time already an important part of Cypriot daily life, and during the Middle Ages the Templar Knights further carried the fame of Cypriot wines to other countries. Legend has it that the Turkish Sultan Selim II captured Cyprus in 1571 because of the wonderful sweet Cyprus wines.

Wine is not only important for the local population but is a major export item. Appromimately 70% of the grape production of the island goes into wine making and other wine products, ranging from dry red and white wines to medium sweet and dry wines, brandies, cherries and the world famous Commandaria sweet wine. This wine has been in production since the 12th century and is still produced today and specifically cultivated in the Kolossi area. It is still produced in the same traditional way. This wine is known as the pioneer wine for the label 'appellation of origin'.

In the south of Cyprus, the wine industry is concentrated in and around Limassol with many small wineries found spread across the area. These wineries are worth a visit and always open to visitors.

In the north of Cyprus, wine making is not predominant and the imported Turkish wines are preferred here. Restaurants in the northern half of Cyprus have a choice of local and imported wines on offer.