Cuisine Focus – Cypriot – Tasteful Duality

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In Eastern Mediterranean lies the island of Cyprus-the very home of Cypriot cuisine. Weather, geography and history have influenced the totality of this cuisine ranging from its basic ingredients to major components. A so called fusion between two other known cultures, namely Turkish and Greek, have attributed to Cypriot’s existence. The locals have said to improve the quality and overall taste of these cuisines, by simply incorporating local flavors and tastes. In addition, other known influences include Anglo-Saxon, Italian, French and Lebanese.

Food preparation comprises of the best and naturally grown ingredients. Natural produce such as vegetables and fruits make up the cuisine along with herbs and spices. The availability of these items likewise represents the people’s preference for aromatic flavors and seasonings, which are given further life by spices such as pepper, roka, oregano, thyme and parsley. Generally, Cyprus’ main aromas are coriander (kolliandros) and cumin (artisha). Mint is another important herb. In fact, locals have been using mint in many of its dishes, particularly ones with ground meat.

Grilling has always been a popular method in cooking. Locals are most adept in grilling food items such as pork sausages, mushrooms, olives, kebabs, Halloumi and other types of cheese. Kebabs, on the other hand, are a popular item whose selection offers an array of varieties. This includes Souvlaki or Shish Kebab, Gyros and Sheftalia. Kebabs are primarily made of meat cuts including lamb, pork, beef and chicken. It is also served with pita or flatbread, along with a bowl of salad consisting of mild onions, tomatoes, cucumber, parsley and cabbage. There is also a difference in preparing this type of dish. The Souvlaki of the Greek Cypriots are usually made of pork while the Turkish (Cypriots) make use of lamb. The marinades used in their kebabs are also different since the Turkish Cypriots prefer a spicier marinade.

Staples include bread and Pourgouri, which is considered a traditional carbohydrate. It is cracked wheat, mixed with tomato and onions, steamed and is sometimes mixed with vermicelli. Trahanas, on the contrary, is made from cracked wheat and yogurt; a dish that is once referred to as ‘peasant’s breakfast.’

Ingredients Utilized in Cypriot Cuisine

Meat:

Lamb, Pork, Chicken, Beef

Seafood:

Squid, Cuttlefish, Red Mullet, Sea Bass, Gilt-head Bream, Salt Cod, Herring

Vegetables:

Cyprus Potatoes, Celery leaves/stalks, Coriander leaves, Parsley, Tomatoes, Cucumber, Cabbage, Summer Purslane, Dandelion leaves, Artichokes, Garden peas, Okra, Cauliflower, Gourd, Aubergines, Courgettes, Green Beans, Carrots, Tomatoes, Lettuce, Grape leaves, Chickpeas, Lentils, Black-eyed Beans, Green Peppers

Fruits:

Apples, Oranges, Pears, Mandarines, Lemon, Blackberries, Strawberries, Figs, Watermelon, Melon, Alligator Pear (avocado), Nectarines, Cherry

Nuts:

Pistachio, Walnuts, Hazelnuts, Almonds, Chestnuts

Dairy:

Cheese, Yogurt

Beverages and cheeses are also major components of Cypriot Cuisine. Halloumi or Cyprus’ national cheese is often sliced and is consumed fresh, fried or grilled. Aged Halloumi is also used as a complimentary item for pasta dishes and are popular due to its distinct texture and taste. Another type of cheese is Whey cheese, which is very comparable to Ricotta. This is made from goat or sheep’s milk and comes in salted and unsalted varieties. Meanwhile, the locals also make use of other ingredients to come up with other cheese varieties. Typical examples would be whey cheese with carob syrup or honey.

Beverages, on the other hand, are grouped into two categories-the alcoholic and non-alcoholic. Non-alcoholic drinks include Ayrani, which is a yogurt-based drink. Another great beverage is the Triantafylon or syrup made from the very extract of Cyprus (Damascus) Rose. As for alcoholic drinks, traditional choices include wine, brandy and beer.

To sum it up, Cypriot cuisine speaks of two distinct worlds-the Greeks and Turkish. With its people combining their preferences and expertise, Cyprus has again proved that in the culinary world, there is no such thing as discrimination and biases but only cultures shared.

Authentic Cypriot Recipes

Melitzanosalata / Eggplant Salad

Recipe Source: windowoncyprus.com

Ingredients:

Four medium size eggplants/aubergines
Three garlic cloves
1/2 cup of olive oil

Method:

Put the eggplants in the oven, and cook until they feel very soft(about 40 minutes in a normal oven). Using a sharp knife, slice in half, and using a spoon, remove the inside ‘meat’ and place in a bowl. If the eggplants are well done, the inside should come out very easily. Put the garlic cloves in a garlic press and spread the garlic on top of the eggplant. Using a fork, start mixing the garlic and the eggplants together, and spread the oil a little at a time. When the oil is absorbed, the salad is ready. Put in a fridge to cool and serve with sprinkled parsley. Eggplant salad (also called poor man’s caviar) is eaten with pita bread

Kleftico (Can be made with Lamb or Beef)

Recipe Source: flavoursofcyprus.com

Ingredients:

1.5 kg Lamb in Chunks. Any piece will do but I prefer leg or shoulder
Few bay leaves
Oregano
Little Olive oil
Salt and Pepper (freshly ground pepper is nicer)
Approx 2 glasses of water

Method:

Kleftico can be made in a terracotta pot, a large casserole dish with a tight fitting lid, or if neither of these are available tightly seal lid of pot with aluminium foil.

Mix all ingredients except for the water and leave to marinate overnight.

Next day, you can prepare this dish in two ways.

Either,
(1) Put all ingredients into the pot with the water.
Or
(2) Wrap each piece of meat individually with aluminium foil and a small piece of bay leaf, and then pour over the water.

Now cover pot with a tight fitting lid or another layer of aluminium foil and make sure it is tightly sealed.

Bake in a medium oven for 2 – 3 hours until tender. It is advisable to check the water about half way through to make sure it doesn’t go dry. The meat should fall off the bone when ready.

Best Served with roast potatoes, or a rice or wheat pilaf, yogurt and salad; It’s also very nice with jacket potatoes.

Note: Normally lamb is fatty so if you don’t like too much fat simply trim it off before cooking or choose leaner meat.

Image Credit: food-easy-recipes.webseomasters.com

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