Cypriot islanders, like many other people on the Mediterranean coast, love, appreciate food and know about it. The concept of a good rest for the people is inextricably linked with a delicious meal and an abundance of dishes on the table. Cyprus cuisine combines the traditions of Arabic, Turkish, Armenian and, of course, Greek cuisines. Also it should be said that the English chefs left their imprint in the national cookery.
Favorite foods and dishes of Cypriot national cuisine
The basis of many recipes is fresh fruits and vegetables, vegetable fats and meat, so nutritionists of the Cypriots are boldly referred to as healthy. Despite the proximity of the sea, in the diet of the islanders there are not many fish and seafood, as they are brought to the state from other countries.
Cyprus is famous all over the world for citrus fruits. Of the local varieties of grapefruits, oranges, lemons and mandarins produce delicious juices, because the abundance of heat makes the fruit incredibly juicy. Juices are made without the addition of sugar and other preservatives.
Sweets and drinks
Cyprus sweets originate in the eastern kitchen. Among the most popular delicacies "halvas" - eastern cookies, "kadayf" - sweet vermicelli, "baklavas" and "lukumi" - an island version of baklava and lukuma. An unusual taste and unforgettable aroma is Cyprian honey.
Even in ancient times Cyprus was known to the whole world for the production of wines, there were pink, white, red varieties, and also made various drinks based on grapes. Only in Cyprus you can enjoy the traditional dry white wine "Alkeon", try the dessert "Commandaria" or the white "Nefali".
Lunch Meze - a highlight of the cuisine of Cyprus
If you consider yourself a gourmet, then you will get the maximum impression about Cypriot cuisine with a complex dinner - meze. It can be ordered in any cafeteria or restaurant, the meze consists of 20 dishes that the waiter serves in a certain order. Which recipes will be included in the lunch meze, the cook himself decides, but the order of the dishes and their set remain unchanged.
To approach to a meze it is necessary with the special responsibility, first of all, it is necessary to wake up a brutal appetite, and then measuredly and with pleasure try all dishes in small portions, otherwise you risk overloading your stomach. First of all, salads, cheese sliced, snacks( cold and hot) of meat and vegetables appear on the dinner table, after which the main meat dishes are served. All the feast ends with fruit desserts and sweets.
All dishes provided by the culinary expert in the meze menu are served in turn, replacing each other. When the guests are satisfied, the waiter, as a rule, brings a small cup of oriental coffee and a glass of brandy or liquor of local winemakers. The main feature of a comprehensive dinner is that a tourist can get a full range of impressions about the wonderful kitchen of Cypriots. Among the minuses, many gourmets call a huge assortment of Mesa dishes, which can not be tried at a time.
The profession of a culinary expert on the island is considered prestigious, since the ancient times. Culinary knowledge and subtleties in the family are passed from the older generation to the growing up, so a true professional chef is valued, like a gold bar.