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.
Sea fennel.
Bitter orange fruit.
Dried ppalouzes (made from grape must) and cut into pieces.
Chargrilled meat.
The word 'kleftikon' refers to lamb or goat meat that has been slow-cooked, usually in a sealed oven.
A raw/unripe fig or other fruit.
A variety of wild mushrooms.
Thin pitta containing seeds from bushes.
A Cypriot writer records a method of hunting the jackdaw.
Kolokasi Sotiras is a registered PDO since 2016.The earliest reference to kolokasi in Cyprus dates back to 1191 AD; according to this reference, kolokasi was served at a dinner to…
The tuber of the plant Helianthus tuberosus. Jerusalem artichoke.
Coarsely ground wheat with which they would prepare ‘konaropittes'.
Brandy.
