Page 65 - Erasmus Let's be Eco-sustainAble, towards 2030 Dissemination Activity book

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.

65