Food and drink
Kleftiko - a traditional and stolen lamb dish

Kleftiko - a traditional and stolen lamb dish

The name "Kleftiko" indicates what is being said; it was traditionally a case of stolen meat. Legends will have it that the thief sneaked into an area outside a village where there were lambs, stole an animal and cooked the meat for hours over hot coals in a hole in the ground that was sealed with clay to prevent smoke and vapors escaping, which could alert shepherds. Legend o... read more
Vasos Manolis on how to find good wines in Cyprus

Vasos Manolis on how to find good wines in Cyprus

There are many wine producers on the island and you need a bit of time to find the really good ones - trial and error! The best of the Cyprus wines are outstanding and an obvious method for finding the good ones is to seek a bit of help from an expert. We talked to Vasos Manolis (picture) who was "Sommelier of the year" in 2009 in Cyprus and is recognised as a real “wine ... read more
Halloumi - a Cyprus delicacy

Halloumi - a Cyprus delicacy

This cheese takes its name from Greek, Turkish and Arabic. “Halloumi” does supposedly mean "cheese" and it certainly does not look very exciting. You can buy it in any grocery store on the island, wrapped in plastic, white and unsexy with consistency similar to an eraser, and quite salty. There are so many great dishes you can make with this iconic Cyprus cheese and... read more
The Troodos trout – a delicacy for many occasions

The Troodos trout – a delicacy for many occasions

For seasoned anglers, Cyprus and the Troodos mountains would most likely not qualify to be on the list of attractive fly fishing venues to visit and experience. But for the rest of us, we can assure you, there are delicious trout dishes to be had in the Troodos villages. You will certainly find trout on many menus in Cyprus restaurants, but nothing beats a fresh trout lunch up ... read more
Zivania - good for many things

Zivania - good for many things

Zivania or zivana is a Cypriot pomace brandy produced from a mixture of grape pomace and local dry wines made from Xynesteri and Mavro grapes. Zivania stills are similar to those used for tsikoudia in Crete. Zivania is colorless and alcoholic with a light aroma of raisins. Its alcohol content varies, with 45% by volume being the typical value. Zivania c... read more
How to cook pork or lamb Souvla - Cyprus style

How to cook pork or lamb Souvla - Cyprus style

Souvla is one of the most popular dishes in Cyprus. It consists of large pieces of meat cooked on a long skewer over a charcoal barbeque. It differs from the popular Greek dish souvlaki in that meat cuts are much larger and slow cooked for a much longer period at a greater distance from the hot coals. Traditional souvla is made from the neck and shoulder of lamb, pork and/or c... read more
How to make Tzatziki - the delicious Mediterranean sauce or dip

How to make Tzatziki - the delicious Mediterranean sauce or dip

A firm favourite at summer picnics, al fresco dinner parties and smoking barbecues across the island, there’s more to making the much-loved dip tzatziki that many may realise – it’s not just a case of combining cucumber with yoghurt. This staple in Cyprus cuisine is used to accompany mezze and warm bread, served as a more liquid sauce alongside grilled meats ... read more
Very tasty and easy to make Keftedes - Cyprus meatballs

Very tasty and easy to make Keftedes - Cyprus meatballs

You will find meatballs on the menu in most countries, and Cyprus is no exception. The Cyprus Keftedes is a delicious dish and very easy to make. - Place all the ingredients (except the oil) in a bowl and mix together well. Leave to stand at room temperature for 30 minutes, then form tablespoons of the mixture into football shapes (you should have enough to make about 16 Kefted... read more