10 Cypriot dishes that you should definitely try!!!

MEZE. Having ordered meze in one of the restaurants in Cyprus, you may refuse the following dishes. And not because it was not tasty, but because it was incredibly filling! Meze occupies a special place in the gastronomy of Cyprus. It is an appetizer of a dozen different dishes, which are excellent in each establishment. Sauces, pastes and other piquant consistencies are served at the table along with several types of meat or seafood. In some restaurants, meze is accompanied by an aperitif in the form of a shot of ouzo - a soft Cypriot aniseed vodka. Meze, perhaps, represents the entire Cypriot cuisine. It is best to try the appetizer in remote corners of Cyprus, which are deprived of the attention of tourists. There it is not "spoiled" by the great demand of foreign guests and is proudly called "mesedes" (mesedhes).

HALLOUMI. A unique cheese made from goat or sheep milk is a masterpiece of Cypriot cuisine and its celebrity. Many tourists, having fallen in love with the unusual taste of halloumi, take it home as a gift to their loved ones. It is truly worthy of this – special aging, a subtle taste of mint and a delicate aroma make it unique. It is served as a separate dish, usually with red wine and grilled before serving.

KEFTEDES. Juicy, small-sized cutlets are among the favorite dishes of the islanders. The dish, simple in ingredients, conquers with its delicate taste. Cutlets are served both hot and cold, deep-fried and complemented with yoghurt sauce tzatziki.

FUCKING SOUP. Most likely, you will find yourself in Cyprus in the height of summer. Although soups are not so popular in the summer heat, be sure to try trahana. This hot dish is prepared exclusively in Cyprus, since its main ingredient is wheat groats, which grow only in these lands. The soup is prepared with goat's milk, flavored with lime juice and includes such ingredients as chicken, mint, garlic. For an ordinary tourist, trahana is truly exotic. It is interesting that over time, the preparation of the soup has been modified. Previously, it was boiled, then dried and rolled into sausages. The resulting semi-finished product was poured with boiling water if necessary and turned into a traditional soup. Today it is prepared "in a hurry", but it is no less wonderful.

SEAFOOD DISHES. Seafood is given special attention in Cypriot cuisine. Cypriots consume twice as much of it as residents of neighboring Mediterranean countries (except Spain). That is why they have come up with all sorts of ways to prepare seafood delicacies. It is difficult to recommend any particular dish for tasting. They are all amazing, fresh and piquant, whether it is deep-fried calamari (squid), or oktapodi (octopus) stewed in wine, or grilled dorado.

SHEFTALES. These unusual sausages will delight the die-hard meat lovers. Similar to keftedes, they are made from a special lamb cut and lardons. The sausages are lightly seasoned with mint and cinnamon, which Cypriots particularly love, and are served fried with French fries.

SULAKIS. Soulaki is a must-have dish in Cypriot gastronomy. You can try it everywhere – in expensive restaurants, in modest taverns, and at snack stands on the street. Small kebabs are served directly on a skewer or in pita – hot thin bread resembling a flatbread. Soulaki meat is initially aged in a sour lemon marinade, and then served with lemon wedges.

MOUSSAKA. For those who like something more filling, Cypriot cuisine has prepared a nutritious moussaka. This dish resembles a multi-layered casserole cooked in béchamel sauce. The main ingredients of moussaka are eggplant, tomatoes, potatoes and minced lamb.

DOLMADES. Many have encountered this dish more than once. In Turkey and Egypt, it is widely known as "dolma". However, it would be a sin not to mention the Cypriot dolmades, which are ideal for vegetarians. Dolmades occupy an important place in Cypriot cuisine and, unlike the Arabic and Turkish versions, are prepared without minced meat, but from a mixture of vegetables and rice, which are placed in a grape leaf.

HORYATIKI SALAD. Horiatiki salad is known far beyond Cyprus. It is ranked first in the ranking of the most consumed salads in the world. Horiatiki is of Greek origin and is known on our table as "Greek", however, since it is prepared in its native lands - it is not prepared anywhere. The standard set of cucumbers, tomatoes and sweet peppers acquires a perfect taste with the addition of Cypriot feta, olives recently picked from the bushes and aromatic Mediterranean spices.

LUCUMADES. And for dessert – dessert! The hearts of those with a sweet tooth will be forever conquered by soft yeast doughnuts. The aroma of cinnamon gives these pastries a special charm. Loukoumades are served with honey syrup or walnut jam, which, by the way, also amazes with its unusual taste.