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 thin cream made from reduced grape must and flour.
The main types of traditional Cypriot charcuterie are loukanika (sausages), lountza, hiromeri, zalatina, posyrti (bacon), tsamarella and apohti.
A wild green served as an appetiser or snack, ideal for fasting periods.
Accompanying dish after a meal.
The offering of this bread was considered necessary, since it was believed that the couple should eat and drink something together.
