23 Traditional Foods of Cyprus You Will Love

A gastronomic odyssey with its most cherished traditional foods of Cyprus is hard to avoid on your next adventure to this enchanting island. Despite its size, Cyprus showcases diverse culinary dishes, influenced by its tumultuous history at the crossroads of three continents.

From Greek-inspired moussaka to Turkish-influenced kebabs, and Arabic-infused sweets like baklava, every dish reflects the island’s cultural heritage. Fresh seafood, olive oil, and locally sourced produce form the cornerstone of the Mediterranean diet, while centuries of culinary exchange with neighbouring regions have added depth and flavour to Cypriot cuisine.

Hope you enjoy this guide on must-try typical Cypriot foods for your next trip. The island yields a profusion of crops throughout the year, so you are guaranteed to enjoy delicious local fare regardless of whether you travel to Cyprus in winter or summer. You will not leave the island hungry that’s for sure!

Traditional Cypriot Meze and Appetizers

Cypriot Village Salad

Cypriot Village Salad, or “Choriatiki,” embodies Cyprus’s agricultural heritage. This fresh dish typically includes tomatoes, cucumbers, onions, olives, and feta cheese, drizzled with olive oil and seasoned with herbs. Often served with crusty bread, it’s a staple in Cypriot households and pairs perfectly with grilled meats or fish. Its simplicity celebrates the Mediterranean’s bounty.

Halloumi

Cypriot Halloumi, a hallmark of the island’s culinary tradition, is a versatile cheese cherished for its salty notes and unique texture.

Grilled to perfection, it stars in dishes like halloumi souvlaki, and salads or served with caramelized orange glaze. A firm favourite for me was the sesame-crusted fried halloumi with a luscious honey glaze – a perfect blend of savoury, sweet and nutty crust.

Like many, I often refer to halloumi as ‘squeaky cheese’ to describe the noise as you bite into it, but this characteristic was less so in the premium Cypriot halloumi. The fresh halloumi on the island is in a different league than the more rubbery halloumi back home.

Anari Cheese

Cypriot Anari cheese, a fresh and mild cheese similar to ricotta, is a staple ingredient in Cypriot cuisine. Made from whey leftover from halloumi production, it boasts a creamy texture, slightly salty, and subtle sweetness.

Pressed Anari undergoes additional processing to remove excess moisture and create a firmer texture. It pairs well with traditional Carob Syrup or Cypriot thyme honey, which is popular for breakfast.

Traditional Cypriot Dips

Traditional Cypriot dips present a feast for the senses and will be served with all types of meals from mezes, snacks, and main courses.

Creamy hummus made from chickpeas, vibrant tzatziki, a yogurt-based dip infused with cucumber and dill, and nutty tahini crafted from sesame seeds, all offer a harmonious blend of Mediterranean tastes. Taramasalata adds a briny note, while talattouri, with mint and yogurt, provides a refreshing contrast.

Kolokythokeftedes (Zucchini Balls)

Kolokythokeftedes, beloved in Cypriot cuisine, are zucchini balls bursting with taste. Grated zucchini (courgette) mixed with herbs, cheese, and sometimes onion or garlic form the base. Rolled into balls and lightly fried to a crispy golden brown, they offer a delightful contrast of textures.

Served as appetizers or meze, these tasty fritters are a must-try for anyone exploring the traditional foods of Cyprus.

Cypriot Potatoes

Cypriot potatoes are renowned for their exceptional taste and texture, attributed to the island’s unique climate and nutrient-rich soil that develops a flavourful profile.

The thin skin on Cyprus Potatoes allows for a tasty crispiness to coat the fluffy interior when roasted or fried. Believe me when I tell you that you can expect the best chips when dining in Cyprus. Their superior quality makes them a favourite among chefs and foodies worldwide.

Loukaniko (Cypriot Sausage)

Loukaniko, traditional Cypriot village sausages, boast a spicy kick with cured pork, dry red wine, garlic, and a blend of coriander seeds and black pepper.

Enjoy loukaniko grilled at barbecues or fried alongside halloumi and eggs, these sausages offer a tasty twist to breakfast.

Fresh fish

Being an island, the staple in a Cypriot diet is fresh fish, and an assortment will be served up on a fish meze along with all the side dishes of salads, olives, dips, and potatoes. Common catches like sea bream, sea bass, and red mullet grace menus, are often grilled or baked with Mediterranean herbs and olive oil.

Halloumoti (Cypriot Halloumi Bread)

Halloumoti (Hellimli or Cypriot Halloumi Bread), is a delicious culinary creation that combines the slightly tangy notes of the Halloumi and the hearty warmth of freshly baked bread. 

Made from simple ingredients like halloumi, flour, water, yeast, salt, mint, and sometimes olive oil, the dough is typically kneaded by hand. Generous chunks or slices of Halloumi cheese are then folded into the dough, which sits to infuse with its distinctive flavour. 

The dough is rolled into different shapes for loaves, or rolls, then coated with sesame seeds. Once baked to golden perfection, Hellimli emerges with a crusty exterior and a soft, flavourful crumb. Traditionally, the Halloumi Bread would be baked in a wood-fired stone community oven exemplifying the warm hospitality of Cypriot village life.

Spanakopita

Spanakopita, a beloved Cypriot spinach pie, blends flaky pastry with a savory spinach and feta filling. This traditional dish reflects Cyprus’s culinary heritage, drawing from Greek and Middle Eastern influences.

Layers of buttery filo dough envelop a tasty mixture of spinach, onions, herbs, and tangy feta cheese. Baked to golden perfection, Spanakopita never fails to delight.

Carob Syrup

Cypriot carob, dubbed “black gold,” is a staple in traditional Cypriot cuisine. Commonly made into carob syrup, this gluten-free, caffeine-free ingredient serves as a natural sweetener and flavour enhancer. Renowned for its health benefits, it aids in combating insomnia and depression and supports gut health to name just a few.

The carob tree is native to the Mediterranean region and is widely cultivated for its edible pods. These trees tolerate a dry climate and can be seen growing wild whilst exploring the countryside trails of Cyprus.

Traditional Foods of Cyprus

Chicken Commandaria

Chicken Commandaria intertwines with the Cypriot ancient winemaking legacy. It comprises marinated chicken cooked in Commandaria wine, infused with local herbs and spices.

Named after the Commandaria region near Limassol, this sweet wine, a vital ingredient of this Cypriot dish, is crafted from sun-dried Xynisteri and Mavro grapes cultivated on the slopes of the Troodos Mountains.

stifado (beef stew)

Stifado traces its origins back to the Middle Ages in Italy. Originally named stufato, meaning stew, it evolved through Venetian influence before reaching Cyprus and Greece. In Cyprus, it underwent further refinement, incorporating influences from Turkish and Middle Eastern cuisines.

This saucy Cypriot dish features tender meat slow-cooked with onions, tomatoes, and aromatic spices like cinnamon and cloves. Beef Stifado remains the most common meat but many regional variations reflect its culinary evolution.

Moussaka

Moussaka has come on a real journey over the centuries to become the Mediterranean classic we know and love. Variations abound throughout the Middle Eastern, North African, and Balkan worlds, each with its unique twist and name.

Aubergines, a staple in Middle Eastern cuisine, were introduced to Greece and Cyprus during Ottoman rule. The modern moussaka, popularised by Greek chef Nikolaos Tselementes in 1910, evolved from an aubergine casserole with a meat and yogurt base. Tselementes elevated it by substituting yogurt with thick béchamel sauce.

Thus, the typical Greek Cypriot moussaka was born featuring layers of aubergine, potatoes, and spiced ground meat, usually lamb or beef, topped with a creamy béchamel sauce. and is now one of the most popular foods in Cyprus.

Kleftiko (Slow-roasted Lamb)

Kleftiko holds a rich history steeped in the Greek tradition. It is said to be named after the Klephts, who were a group of insurgents fighting Ottoman rule in Greece from the 14th to 19th century. Originating from the necessity to cook meat discreetly to evade detection, this succulent lamb dish is slow-cooked with garlic, lemon, and herbs, retaining its tender texture and aromatic flavors.

Whilst Kleftiko is a renowned Greek dish, it has earned its place as a typical food of Cyprus. Quite frankly, Kleftiko just oozes with flavour, and one you must try on your travels through the region.

Traditional Cypriot kebabs

Skewered and grilled over an open flame, kebabs are marinated chunks of lamb, pork, or chicken, and are adapted to create traditional Cypriot foods with a flavour-forward approach.

Souvlakia are tender kebabs served in a warmed pitta accompanied by onions, tomatoes, and tzatziki sauce which remains a popular restaurant staple and street food in Cyprus.

Şeftali kebab, a Cypriot speciality, has seasoned minced meat wrapped in caul fat and grilled and resembles short, sausages without the skin. They are a succulent treat that will be present in any meat meze and one of the traditional Cypriot dishes you should try whilst visiting the island.

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Traditional Cypriot Desserts + Snacks

Portokalopita (Orange Cake)

Portokalopita is derived from the Greek words “portokali” for oranges and “pita” for pie or pastry. This treasured Cypriot dessert was originally a way to use the remaining filo flakes that were leftover when making traditional pies such as Spanakopita.

The Portokalopita recipe features dried crumbled filo pastry soaked in fragrant orange and cinnamon syrup to ensure this cake stays beautifully moist. Served with a scoop of creamy vanilla ice cream, is the best way to end a meal in Cyprus!

Loukoumi

Loukoumi, commonly known as “Cyprus Delight,” bears a resemblance to soft, sugary cubes. Believed to have originated from Persia or the Arabian Peninsula, it is flavoured with rose water or citrus, offering a sweet and chewy delight enjoyed in Cyprus and beyond.

Baklava

Baklava, a cherished Mediterranean dessert, intricately layers flaky filo pastry with chopped nuts, often walnuts or pistachios, then drenched in sweet syrup or honey. Enhanced with cinnamon and cloves, its indulgent sweetness makes it a satisfying treat enjoyed in moderation.

Soutzoukos

Soutzoukos, a traditional Cypriot delicacy, features strings of nuts, often almonds or walnuts, coated in grape must or carob syrup and left to dry. Once solidified, it’s sliced into bite-sized pieces, offering a blend of sweetness and nuttiness. For me, the flavour seemed a little bland and preferred the sweetness of Palouzes, a grape juice pudding.

Loukoumades 

Loukoumades, little Greek and Cypriot doughnuts, are deep-fried, then drizzled with honey and sprinkled with cinnamon or chopped nuts.

These fluffy treats offer a contrast of crispy exterior and soft, airy interior, making them irresistible indulgences for any occasion. Needless to say, I’m a big fan of the yummy loukoumades – a Cypriot dessert you need to try!

Pitta Satzis

The name “Pitta Satzis“, a cherished Cypriot delight, stems from the cooking vessel, a round metal utensil resembling a dome, known as a “Satzi.”

Pitta Satzis are crafted from simple ingredients: flour, olive oil, and water. Shaped into circles or squares, the dough is cooked to create this traditional Cypriot pastry. It is then filled with a sweet mixture of honey, cinnamon, and occasionally icing sugar, adding to its irresistible appeal.

Bourekia me Anari

Bourekia me Anari are Cypriot pastries filled with unpressed Anari cheese, wrapped in thin dough, baked, and sprinkled with icing sugar. The Bourekia pies have additional ingredients to make them sweet such as cinnamon and rose water or orange blossom water. They are a popular snack, and common on the breakfast table too.

Honestly, the Cypriot Bourekia pastries are a little addictive. Their petite size makes them easy to pop in your mouth!

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NOTE: I experienced the traditional foods of Cyprus on a press trip with Jet2 Holidays and Visit Cyprus. All opinions are my own.