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.
A type of pilaf made with lentils and rice combined with fried sliced onions.
Native edible wild greens. Italian bugloss.
Animal fat (mainly pork fat).
Pitta, fried in pork fat.
Edible wild greens.
A variety of small native potatoes.
A dish with cheese.
The wine which is used in Holy Communion.
Cypriot napy was regarded as renowned by Antiphanes.
Wild green
