The main goal of the CFM is to collect, preserve, organize, and present the rich culinary heritage of Cyprus through a comprehensive, accessible database. Explore more in this detailed archive dedicated to Cypriot food culture.
The cream that forms on the surface of milk.
A fried pitta with kafourin i.e. milk cream.
A preparation that includes eggs.
The thin and viscous layer that forms on the surface of whipped or boiled milk. The dense foamy layer that forms on the surface of coffee.
A drink made in the wine villages of Limassol by boiling wine and peppers.
Varieties of apricots.
Wild green.
A type of pasta with minced meat.
Cinnamon.
Hemp seeds.
Almond praline.
Roasted wheat and corn grains in satžin and sprinkled with sugar.
Kavourmas.
Kapamas.
According to Galinos, capers grow abundantly in Cyprus
Toasted bread /roasted pork.
Snail.
A dish with lountza, sausages, garlic, onion and vegetables in a pan
Fruit and nuts.
