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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Μπιζέλια με καρότο γιαχνί. <br/> Πηγή: Μαρκέλλα Καλλή.

Peas with koupepia and artichokes

A yahni dish with peas, artichokes, carrots and koupepia - stuffed vine leaves cooked in tomato sauce.

Χυμός και φλούδα πορτοκαλιού χαρίζουν πλούσιο άρωμα στο κρέας. <br/> Πηγή: http://www.pexels.com/photo/healthy-fruits-morning-kitchen-2994/

Periani

The goat is seared and then cooked in white wine, orange juice and orange peel, aromatics and seasonings.

«Αμπελοπούλια» <br/> Πηγή: Γ. Γρούτας

Pickled blackcaps

A favourite dish of the past. They were usually served pickled or boiled.** Blackcaps are a strictly protected species of wild birds in Cyprus; their killing/hunting and…

«Αβγά ορτυκιού, ιδανικά για ξιδάτα» <br/> Πηγή: Ιστοσελίδα Facebook

Pickled eggs

Pickled eggs are usually served as an appetiser.

Φασολάκι ξιδάτο. <br/> Άδεια δημοσίευσης: Υπουργείο Γεωργίας.

Pickled green beans

" Clean and wash the green beans. Cut them in half and put them in the vinegar." (“Kyperounda")

Πιπέρια ξιδάτα. <br/> Πηγή: https://en.wikipedia.org/wiki/Friggitello#/media/File:Fefferoni.jpg

Pickled green chillies

Green chillies, like various other greens and vegetables, are preserved in vinegar and served as an appetiser or as an accompaniment to other dishes.

Ξίδι, το απαραίτητο συστατικό για τη διατήρηση του λαγού. <br/> Πηγή: https://pixabay.com/en/vinegar-cleaning-cleaner-clean-768948/

Pickled hare

The hare meat is boiled and then soaked in vinegar to preserve it.

Μανιτάρια ξιδάτα. <br/> Πηγή: https://commons.wikimedia.org/wiki/File:Pickled_mushrooms_4.JPG

Pickled mushrooms

Mushrooms, like various other greens and vegetables, are preserved in vinegar and served as an appetiser or as an accompaniment to other dishes.

«Ελιές ξιδάτες» <br/> Πηγή: Στάλω Λαζάρου

Pickled Olives

“Close the container and leave them for 40 days, but stir them daily. After 40 days, if the olives have too much water, remove the excess. Add the olive oil and vinegar” (Eleni…

Τριμιθιά. <br/> Πηγή: Στάλω Λαζάρου.

Pickled tremithies

Tremithies are the shoots of the terebinth tree. "... boil them and let them cool. Put them in a bottle with vinegar, water and salt." ( Panayiota Mikkeli, Kyperounda)

«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.