Cypriot cuisine is closely related to both Greek and Turkish cuisine with influences from Byzantine, French, Italian, Catalan, Ottoman and Middle Eastern cuisines.

Frequently used ingredients are fresh vegetables such as courgettes, green peppers, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape leaves, and pulses such as beans (for fasolia), broad beans, peas, black-eyed beans, chick-peas and lentils. Pears, apples, grapes, oranges, Mandarin oranges, nectarines, mespila, blackberries, cherries, strawberries, figs, watermelon, melon, avocado, citrus, lemon, pistachio, almond, chestnut, walnut, hazelnut are some of the commonest of the fruits and nuts.

The best-known spices and herbs include pepper, parsley, arugula, celery, fresh coriander (cilantro), thyme, and oregano. Traditionally, artisha (cumin) and kolyandro/kolliandros (coriander) seeds make up the main cooking aromas of the island.

Mint is a very important herb in Cyprus. It grows abundantly, and locals use it for everything, particularly in dishes containing ground meat.

Pourgouri, the Cypriot name for bulgur, is the traditional carbohydrate other than bread. It is steamed with tomato and onion; a few strands of vermicelli pasta are often added to provide a texture contrast. Along with pourgouri, natural yogurt is a staple. Wheat and yogurt come together in the traditional peasants' breakfast of tarhana/trahanas, a way of preserving milk in which the cracked wheat is steamed, mixed with sour milk, dried, and stored.

Buying a Home in Cyprus

If you enjoy the drinks of Cyprus, why not buy a property in Cyprus as a holiday or permanent home, we have fabulous villas and apartments for sale in LarnacaPaphosPissouriLimassol and Famagusta.