When it comes to travel, I’m not one of those people who says stuff like, “You can’t visit Cyprus without trying [fill in the blank].” I know that everyone’s “must-try” lists are going to be a little different depending on their personal preferences, and trying to impose my idea of what they should try is like trying to fit a square peg in a round hole." Which is why it’s hard for me to sit down and write a list of the 10 things that everybody will enjoy, so this is not a must try list because I said so, if something on this list doesn’t appeal to you, please don’t try it. Same goes with any list.1. Meze - which means lots of small dishes.One of the best ways to try most of the Cypriot cuisine. You can order fish, meat or mixed meze and comes with all the salads and trimmings. Normally is minimum for 2 persons or more and it comes in 25 different dishes, to enjoy this you will need a couple of hours and is advisable to skip breakfast and lunch. Price wise in a nice local restaurant is 15euros to 20 per person. In the tourist area you may pay a lot more. I am not trying to scare you or keep you away from the tourist areas but i just want to make you aware that it maybe a difference in prices and maybe sometimes quality.
Some of the Cyprus meze dishes below:
Pita Bread : soft bread for dips
Afelia: A Cyprus specialty made from pork, red wine, mushrooms, potatoes and coriander seeds.
Calamari - Fried squid. Calamari in Cyprus is tender and especially tasty with fresh lemon juice.
Halloumi -A Cypriot cheese made from sheep or goat milk. It has a high melting point and is usually fried or grilled.
Horiatiki Salata - A Greek or country salad. It is made of tomatoes, cucumbers, green peppers, feta cheese, olives, olive oil, and vinegar - but no lettuce.
Hummus - A dip made from chickpeas and tahini. This is nearly always served as part of a meze
Sheftalia - A grilled Cypriot sausage made of pork, lamb, onions & parsley.
Souvlaki - Literally, little skewers of meat. It is can be served either as a sandwich in a pita or on the skewers. In Cyprus, the souvlaki is usually pork, but could be also be chicken or lamb.
Stifado - A beef stew with onions, tomatoes, and herbs.
Tzatziki - A dip made from Greek yoghurt, cucumbers, and either dill or peppermint.
Yemista – all kinds of stuffed vegetables such as: peppers, tomatoes, onions, courgettes, aubergines or stuffed courgette petals.
Koupepia - The famous stuffed grape leaves.
2. Zivania is a Cypriot alcoholic beverage and is produced from a mixture of grape pomace and local dry wines .It contains no sugars and has no acidity. (No hangovers and a good diet alcoholic drink). It is colorless with a light aroma of raisins. Its alcohol content varies around 45% . Serve cold as a shot. Best way to drink it is to accompany it with nibbles of food and to drink it very slow. The first shot will fill strong after that you will be ok. After the 10th shot maybe a “baby on the way.”
3. Commandaria is an amber-coloured sweet dessert wine made in Cyprus on the foothills of the Troƶdos mountains. Is made from sun-dried grapes. While often a fortified wine, through its production method it often reaches high alcohol levels, around 15%, already before fortification. It represents an ancient wine style documented in Cyprus back to 800 BC and has the distinction of being the world's oldest named wine still in production, with the name Commandaria dating back to the crusades in the 12th century. Opportunity not to be missed.
4. Keo is a Cypriot beer. It is a light straw-colored lager with a thick head, and is sometimes compared to a pilsner in taste. Currently, its ingredients include malted barley, maize, and hops, but maize is a new addition.The beer won the 1987 brewing industry world bottled lager competition Gold Medal.The beer is brewed in Limassol, in Cyprus and the owners of the brewery is the wait for this … (Greek Orthodox church )
5. Brandy sour is a Cyprus cocktail normally served in the summer as is very refreshing and the deal is after drinking two, they say you fall in love.
6. Avgolemeno is a egg lemon soup normally eaten at easter , i will assure you it taste better that it sounds.
7. Soutzokkos is made of nuts mostly almonds or walnuts, dipped in palouze a form of Cyprus grape jelly.You can buy this normally at the villages fete.
8. Loukmades otherwise called honeyballs, is a traditional Cypriot recipe for classic snack of yeasted dough doughnuts. They are soaked in cold syrup before serving and dusted with cinnamon. You can buy this on the side of the roads normally or in the villages.
9. Fresh Fruit - fruit is often served as a dessert. Local fruits are watermelon, oranges, strawberries, grapefruit, tangerines, melons, apples, pears, prickly pears, cherries, apricots, figs, pomegranates, bananas, plums, grapes and dates. These are generally served fresh, in season and possibly straight off of the restaurants owners own trees! Can't get any better!
10. Sitaropoula otherwise call corn on the cob, you will find this in any tourist area with people selling it on the side of the road, its cooked on the charcoal and lightly seasoned with butter and salt. My english wife thought we are crazy cooking in it this way but now she cant get enough of it.
LINK (Finding a good Restaurant in Cyprus)http://ifoundcyprus.blogspot.co.uk/2014/02/finding-good-restaurant-in-cyprus.html
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