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.
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.
Edible green.
A species of small native potatoes.
Walnuts.
Cooking method of aubergines.
“We used to toast katsoura on the charcoal, dip it in olive oil and season it with salt” (Lazarou 2004, 29).
A sweet made with four dough.
Bread crust.
Wild artichoke.
Freshwater crabs that used to live in rivers and small ponds.
A Cypriot version of fried meat balls.
As there were no special machines in butcher shops to produce minced meat, it was done by housewives using two large knives (Oral testimony of Anthoula Aristodimou, 72 years old,…
