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.
Coarsely ground wheat with which they would prepare ‘konaropittes'.
Brandy.
A sweet with wheat or poppy seeds.
A slice of bread.
Registered as Protected Geographical Indication (PGI) since 03/03/12.
Astringent almonds, completely unripe almonds, apricots, etc.
Rusks made at Easter time / Grated bread fried in oil.
A type of sweet pasta.
Kohlrabi.
Very small buns made to be thrown to the bride and groom at the wedding ceremony during the 'dance of Isaiah'.
