Traditional Recipes | Cyprus Food Museum

Cypriot Recipes: From Then to Now

Explore traditional recipes from Cyprus that are closely tied to the island’s heritage and history — and maybe even try making a few yourself!

Traditional Recipes

Traditional Recipes

Traditional Recipes

Traditional Recipes

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«Αγρέλια και μανιτάρια σοταρισμένα, συνοδευτικά στοιχεία του πιάτου» <br/> Πηγή: babe_kl, https://www.flickr.com/photos/babeinthecitykl/3349837549/

Pigeon in Commandaria sauce with yellow split peas

Pigeon in Commandaria sauce and pigeon liver served with luvana (yellow split peas) purée with wild asparagus and mountain mushrooms. A contemporary recipe using traditional…

«Τιτσιρίδες πιλάφι» <br/> Πηγή: Χριστόφορος Γουλιέλμος - Μαγειρεύω Κυπριακά 2014

Pilaf bulgur with titsiri(d)es

Fatty titsiries added to pilaf pourkouri give a special taste and aroma.

«Πιλάφιν πουρκούριν» <br/> Πηγή: Χριστίνα Γρηγορίου

Pilaf pourkouri (with bulgur wheat)

A pilaf made with bulgur wheat cooked in tomato juice.

Πισίες ή πισιήδες. <br/> © Μουσείο Κυπριακών Τροφίμων και Διατροφής.

Pishíes

The pastry sheet is sprinkled with cinnamon and coarsely ground almonds and rolled into a long roll. Small pieces of the roll are then flattened to form the round pishíes.

Πισίες δερυνειώτικες (Μαγειρεύω Κυπριακά 2014). <br/> Πηγή: Κατερίνα Λαζάρου.

Pishíes from Deryneia

Pishíes was one of the main traditional sweets served on festive occasions. In the old days, they used to prepare pishíes mostly when they had pork fat available so they could fry…

Πισιήδες Κακοπετριάς (Μαγειρεύω Κυπριακά 2014). <br/> Πηγή: Στάλω Λαζάρου.

Pishíes from Kakopetria

The dough is covered with almonds and cinnamon, rolled out and cut into pieces. After frying, the pishíes are dipped in honey syrup.

Πισία μαραθεύτικη. <br/> Κυθραιώτου 2013, 69.

Pishíes from Marathasa

In Marathasa, fried pishíes are served with honey or epsima (petimezi).

Πισίες παραλιμνίτικες (Μαγειρεύω Κυπριακά 2014). <br/> Πηγή: Κατερίνα Λαζάρου.

Pishíes from Paralimni

These pishíes are made with potato in the dough mixture. They are crescent-shaped and contain sugar and cinnamon.

Πισίες μονές. <br/> © Μουσείο Κυπριακών Τροφίμων και Διατροφής.

Pishíes from RIzokarpaso

These pishíes are rolled out to the size of a plate, fried and sprinkled with sugar or honey. They are folded 2-3 times or rolled.

Πισίες Βουνίου Λεμεσού. <br/>Πηγή: Ζηνοβία Χαραλάμπους.

Pishíes from Vouni village - Limassol

In the old days, when there was a wedding, the bride's mother and maid of honour would make pishíes to treat the guests who would come to congratulate the couple.

Πίττα της σάτζιης, κατά το ψήσιμο. <br/> Πηγή: Στάλω Λαζάρου.

Pitta (satži) served with cream and spoon sweets

A contemporary recipe with pitta cooked on a non-stick pan (in place of the traditional satži) combined with cream and spoon sweets.

Ρυζιαστές πίττες (Μαγειρεύω Κυπριακά 2013-2014). <br/> Πηγή: Στάλω Λαζάρου.

Pittes riziastes

The rice filling also contains fried onion, fennel and sugar. These large pittas are served hot, with a drizzle of honey on top.

Ζύμωμα σε παραδοσιακή, ξύλινη σκάφη (βούρνα). <br/> Πηγή: Μαρία Συμεωνίδου.

Pittes with sorrel leaves - Xiniatópittes

Wild greens are added to a bread dough to form small round flatbreads (pittes).

Αυγά και αλεύρι χρησιμοποιούνται για την παρασκευή του χυλού. <br/> fishermansdaughter, https://www.flickr.com/photos/fishermansdaughter/6337471987/in/photostream/

Pittouthkia - small pittas

These pitas are made with a fried batter containing flour and eggs, and are served with honey or sugar. The recipe is from Agros village in the mountainous district of Limassol.…

Κυπριακό πουμπάρι με σάλτσα λεμονιού, πατάτες αντιναχτές και σοταρισμένα χόρτα (Μαγειρεύω Κυπριακά 2015). <br/> © Μουσείο Κυπριακών Τροφίμων και Διατροφής.

Pombári (or Poumbári)

The mixture for the pombari filling consists of rice, minced meat, parsley and onion.

Κοτολέτες χοιρινές. <br/> Πηγή: https://commons.wikimedia.org/wiki/File:Pork_chops_167541218.jpg

Pork chops in wine

The chops are marinated overnight in wine and coriander. The marinade ingredients are later used during cooking, forming a delicious sauce.

Χοιρινό φλαμαντζέρι με θυμαρίσιο μέλι (Μαγειρεύω Κυπριακά 2012-2013). <br/> Πηγή: Στάλω Λαζάρου.

Pork pancetta with thyme honey

Traditional Cypriot ingredients, such as wild asparagus and smoked hiromeri, accompany this modern pork dish.

Παντζάρια με χοιρινό (Μαγειρεύω Κυπριακά 2015). <br/> © Μουσείο Κυπριακών Τροφίμων και Διατροφής.

Pork with beetroot

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…

Σπανάχι κομμένο, βασικό υλικό της συνταγής. <br/> Πηγή: http://www.pdpics.com/photo/1895-spinach-tray/

Pork with spinach yahni

Pork and spinach are sautéed and then cooked in tomato sauce. The recipe comes from the occupied Eftakomi in Karpasia (Famagusta district).

Χοιρινό γιαχνί. <br/> Πηγή: Frank Farm, https://www.flickr.com/photos/frankfarm/356474330

Pork with zucchini and potatoes yahni

The pork, zucchini and potatoes are sautéed separately, then cooked together in a tomato sauce. Recipe from Choirokoitia in Larnaca district.