Culinary traditions of Cyprus
Part of a series on the |
Culture of Cyprus |
---|
![]() |
History |
People |
Languages |
Mythology and folklore |
Cuisine |
Festivals |
Religion |
Literature |
Music and performing arts |
Sport |
Monuments |
Symbols |
Cypriot cuisine is the culinary traditions and practices originating from Cyprus. Cypriot cuisine is part of the broader, diverse family of Mediterranean cuisine.[1]
See also
- Anari (cheese)
- Ayran
- Brandy sour
- Carlsberg Group
- Commandaria
- Cured pork tenderloin (Lountza)
- Cyprus brandy
- Cyprus wine
- Flaounes
- Greek cuisine
- Keo beer
- Skordalia
- Taramosalata
- Ttalattouri
- Turkish cuisine
- Zivania
References
- ^ Carol Helstosky, Food Culture in the Mediterranean (Greenwood: 2009), p. 25.
Further reading
- Sitas, Amaranth (1995) Kopiaste: the cookbook of traditional Cyprus food. Limassol: K. P. Kyriakou (Books & Stationery) Ltd ISBN 9963-76170-4 (first published by the author in 1968; published by Kyriakou since 1986)
- Hadjittofi Petroula (2019) Street food: From the past to the present (2019). Nicosia: Cyprus Food and Nutrition Museum. ISBN 9789925757701
External links
Breads | |||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Cheeses | |||||||||||||
Dried meats | |||||||||||||
Dishes |
| ||||||||||||
Desserts | |||||||||||||
Drinks | |||||||||||||
Sovereign states |
|
---|---|
States with limited recognition | |
Dependencies and other territories |
Sovereign states |
| ||||
---|---|---|---|---|---|
Dependencies and other territories |
Regions |
| |||||||||||||||||||||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Staples | ||||||||||||||||||||||||||||||||||||||||||||
Shared | ||||||||||||||||||||||||||||||||||||||||||||
Exemplars | ||||||||||||||||||||||||||||||||||||||||||||