Foods
Pieces of pork, fried and cooked in wine and coriander, often served with pilaf bulgur with yoghurt.
Traditional Recipes
Afelia is a typical Cypriot pork dish with wine and coriander. They are often served with potatoes or pilaf bulgur with yoghurt.
Traditional Recipes
A variation of the traditional recipe for afelia, in which wine and coriander are replaced by lemon juice and oregano, respectively. The recipe comes from occupied Morphou.
Foods
Edible sumac, the seeds of which are used as a spice in many Mediterranean countries, is native in Cyprus.
Traditional Recipes
A dish with pork and potatoes in a rich wine and tomato sauce, with aromatic herbs and spices. The recipe comes from Agios Theodoros in the mountainous region of Solea.
Traditional Recipes
Local variation of a widespread traditional dish with meat and potatoes. The meat used is pork, or goat.
Traditional Recipes
"Put the taro in a bowl and squeeze half of the lemon on top. Cut the meat into small pieces, [...] and sauté until golden brown. Then add the onion, celery and tomato and simmer until cooked' ('…
Foods
Pork sausages produced from coarsely minced pork, soaked red wine, to which various spices are added and smoked.
Traditional Recipes
In this recipe the several-day process of making lountza is simplified. The pork is fried, then cooked in wine and coriander.Cyprus lountza is a type of cured ham made from pork tenderloin matured in…
Traditional Recipes
A distinctive and particularly popular way of cooking meat in Cypriot cuisine is barbecuing. Barbecued meat is usually accompanied by potatoes and various salads.
Foods
Animal fat (mainly pork fat).
Traditional Recipes
The chops are marinated overnight in wine and coriander. The marinade ingredients are later used during cooking, forming a delicious sauce.
Traditional Recipes
Traditional Cypriot ingredients, such as wild asparagus and smoked hiromeri, accompany this modern pork dish.
Traditional Recipes
The dish has the characteristic red colour of the beetroot, which is also used to colour all the other ingredients. It used to be cooked with onion and celery at weddings in the area of Pitsilia.
Traditional Recipes
Pork and spinach are sautéed and then cooked in tomato sauce. The recipe comes from the occupied Eftakomi in Karpasia (Famagusta district).
Traditional Recipes
Baby potatoes and lountza style pork meat fried and cooked in wine and dry coriander.
Traditional Recipes
A typical meat mezé of the modern Cypriot cuisine. Sheftalies are often served in pitta, combined very well with souvlakia and accompanied with potatoes, salad and yoghurt.
Traditional Recipes
Pork cold cut, cured in a mixture of vinegar, wine and coriander.
Foods
Meat grilled on charcoal.
Traditional Recipes
Recipe from the village of Lysi. Before being barbecued on the charcoal, the meat is marinated in wine and spices.
Traditional Recipes
"In a pot, sauté the spare ribs until they are golden brown. Add the tomato juice, salt, pepper and the potatoes and let them simmer." (Ourania Christodoulou, Kyperounda)
Traditional Recipes
Traditional Cypriot ingredients, such as lountza, halloumi, dried figs and sausage, accompany the pork fillet in a modern dish. Stuffed pork tenderloin is a similar dish (see recipe).
Traditional Recipes
A contemporary recipe with pork stuffed with halloumi, dried figs and rockat and served with a rich commandaria sauce. Pork is often used in Cypriot cuisine while commandaria, a red sweet wine…
Traditional Recipes
A modern recipe that draws inspiration from international cuisine in its conception and presentation, yet maintains the local flavour through the variety of traditional Cypriot ingredients.
Traditional Recipes
Many vegetables can be used for this dish: zucchini, bell peppers, artichokes, tomatoes, onions and eggplants are carefully emptied, stuffed with a mixture of minced meat and rice, and baked in the…
Foods
Every part of the animal, even the theoretically useless parts, such as the ears, the intestines and the feet were important and useful.
Traditional Recipes
“We fry the titsiries and then add parsley and lemon. We put them on the skewers and eat them as souvlaki (kebab)”. (Iphigenia Eleftheriou, Kyperounda)