Cypriot Specialties
Halloumi (Χαλλούμι / Hellim)
The national cheese of Cyprus—known worldwide, but nowhere as good as on the island itself. Halloumi is a semi-firm, un-melted cheese made from goat's and sheep's milk (industrially also cow's milk), which does not melt when grilled but develops a golden-brown crust. In Cyprus, it is served everywhere: grilled, fried, raw, in sandwiches, in salads, as a side to watermelon (yes, the combination is divine!).
Tip: Halloumi from local producers (e.g., at the market in Limassol or Paphos) tastes completely different from the supermarket version.
Kleftiko (Κλέφτικο)
The national dish: lamb, slow-cooked for hours in a clay oven (or underground) until it literally falls off the bone. "Kleftiko" means "stolen"—allegedly, cattle thieves hid the stolen lamb in earth pits and cooked it slowly overnight so the smoke wouldn't give them away. Perfectly seasoned with bay leaves, cinnamon, and garlic.
Souvla (Σούβλα)
Large pieces of meat (pork, lamb, or chicken) on a rotisserie over charcoal—not to be confused with Greek gyros! Souvla is a Cypriot obsession: on weekends, families stand for hours at the grill, turning the spit and drinking beer. On Easter Sunday, the entire island becomes a souvla zone.
Sheftalia (Σεφταλιά)
Cypriot sausages: a mixture of minced meat (pork and lamb), parsley, onions, and spices, wrapped in caul fat and grilled over charcoal. Juicy, aromatic, slightly crispy. Served in pita with salad and tzatziki—the ultimate street food.
Other Highlights
- Koupepia: Vine leaves stuffed with rice and minced meat—the Cypriot version of dolmades
- Moussaka: Eggplant-potato-minced meat casserole with béchamel crust—similar to Greece, but distinct
- Trachanas: Dried wheat-yogurt soup—a winter dish that exists only in Cyprus
- Kolokasi: Taro root, stewed with celery and tomatoes—especially popular in the Paphos region
- Loukoumia: Cypriot lokum (Turkish Delight)—the best from Geroskipou near Paphos. Rosewater, mastic, bergamot.
- Soutzoukos: Nuts on a string, dipped in thickened grape must—looks like a sausage, tastes like caramel
