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Cypriot cuisine - Old Town of Larnaca


   Cypriot cuisine is the culinary traditions and practices originating from Cyprus. It is heavily influenced by Arabic, Greek and Turkish cuisines,
   whilst also sharing similarities with the cuisines of Italy and France.


                                                                                Frequently used ingredients are fresh vegetables such as zucchini, 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,
                                                                                chickpeas 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, cumin and 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. For example, the Cypriot version of pastitsio (locally known
                                                                                as macaronia tou fournou or makarna fırında) contains very little tomato and

                                                                                generous amounts of mint. The same is true of keftedes or köfte (meatballs), which
                                                                                are sometimes laced with mint to provide a contrast with the meat. For Turkish

                                                                                Cypriots potato is also often used in making keftedes. Fresh coriander or cilantro
                                                                                (commonly known as kolyandro or kolliandros on the island) is another commonly
                                                                                used herb. It is often used in salads, olive breads, spinach pies (spanakopita or

                                                                                ispanak böreği) and other pastries. In some regions of the island it is also used to
                                                                                flavour hot dishes, particularly tomato-based ones, such as yiachnista.



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