The main features of Cypriot cuisine belong to the cuisines of Greece and Turkey, but parts of Arabic, English and Caucasian cuisine are also represented.

Seafood and all kinds of fish are caught in the Mediterranean
Meat is also local - on the slopes of the mountains, farmers raise various livestock, so they use fresh meat to cook in restaurants.
What is meze?

When ordering fish meats at the fish market, do not be surprised by the abundance that awaits you. You will get all kinds of fish and sea creatures that are in the kitchen. On average there will be about 10-15 minies, different dishes to sample: mussels, shrimp, squid, dried fish, safe? and octopus, various types of fish; Everything is served with olives, white bread and Greek salad. Meze orders are made for at least 2 people and will cost you around € 18-22 per consumer.

Meat "Meze" - a great choice for all those who love meat. Expect: beef, pork, lamb and sometimes small birds. Everything will be cooked according to national recipes in the oven or on the charcoal grill, and will serve a variety of sauces, salads and bread on the table. The average price is 15-20 € per person.

The classic dishes of the Cyprus cuisine are:
"Souvlaki" (small), otherwise "souvla" (big), are we talking about the form of a Cypriot sibling? meat of various sizes;
"Dolma" - excellent meat with rice wrapped in vine leaves.
"Moussaka" - minced meat and eggplant format, Bechamel flavored zucchini.
"Kalamari" - favorite squid rings in deep frying.
The restaurant's offer always includes a cheese platter, exclusively made of goat's milk.
Cyprus sauces:
Absolutely all dishes are served in the range. The most favorite is the dzatzyki, made from yogurt with small pieces of pickled cucumber, mint and garlic.
Bright pink light-flavored taramasalat sauce because prepared using pollock?, Olive oil and mashed potatoes.
If you mix the seeds with lemon juice according to the recipe, you get a thick tahini mass. In addition to the sauce, the table is decorated with indispensable olives with spices and in olive oil - without it, as always, nowhere.

Cyprus sweets
Many Cypriot cuisine is served with homemade candied fruit tea. Sweets Made of classic melons and watermelons, sometimes orange peels and also green nuts. Interestingly, candied fruit is always served in syrup and eaten with a fork and knife.
The trend of Turkish cuisine is clearly reflected in the Cypriot baklava, almonds in molasses and Turkish delight ?. Each dessert is traditionally offered with coffee, rarely with tea. Cypriot coffee has another name "metrio". It is necessarily prepared in Turku, where it is cooked several times, then poured into small cups and served with a separate glass of water. To enjoy it, it is advisable to drink it in small sips. This coffee contains no spices and sugar, just to your liking.
Drinks at restaurants in Cyprus
Throughout the year, harvesting juicy citrus in restaurants turns into delicious high quality juices.
Cypriot pride - the local Commandaria wine is one of the oldest table wines in the world, produced since the 12th century and until now only in Cyprus. Other must-haves at any restaurant are the dry red "Othello" and the white semi-dry "Saint Panteleimon". The Five Kings brandy and the orange Filfar liqueur stand out as a special flavor.
Meat is served with various side dishes, breads and buns, rice, pasta, vegetables and beans and sauces.
Meats, vegetables, cereals, beans and dairy products are cooked with soups, stews and moussaka. Many Mediterranean herbs are used as well as oriental spices, such as basil, mint, garlic, parsley, oregano, coriander and sesame seeds, cinnamon, cumin and anise, and lemon juice and olive oil.
Along with the meal you can drink wine and various brandies, such as ouzo, anise brandy, and your favorite commandaria dessert wine, such as ayran yogurt diluted with salted water and dried mint. A refreshing bitter orange drink, filfar, is also a favorite.

National specialties
Afelia - pre-marinated and toasted, followed by roasted pork in red wine; awari - fresh cheese is eaten with honey or fruit; chiromeri - brined meat; choratiki - salad with sheep cheese and olives; dolmades - vine leaves filled with rice and minced meat; halloumi - grilled sheep's, goat's or cow's cheese; chromers - pre-marinated in wine and then dried pork ham; humus - garlic and parsley puree; cannellonia - scrambled eggs with cheese; kebab - pieces of grilled meat served with plates of cucumber and tomato in pitta bread; kleftiko - meat roast baked with potatoes in the oven; kupes - dough pads stuffed with minced pork onions and parsley; schiftalia - grilled sausages or meatballs; stifado - braised meat with onions, tomatoes, cumin and cinnamon; tachini - sesame sauce, olive oil, garlic; talatouri - yogurt, cucumber, olive and garlic sauce; ttavas - pieces of meat stewed with vegetables and spices; trachanas - coarse wheat soup soaked in sour milk that is eaten with cheese.
Kleftiko It is considered the main meat dish in Cyprus. This lamb is roasted in a special oven over low heat for 5-6 hours. Beans or potatoes are baked with meat.
Afelia - a Cypriot stewed pork - is nothing more than a stew with rice. The meat is marinated in wine.

Cypriot chicken with lemon


Malta's cuisine developed under the influence of the countries that surrounded it or made history throughout history, Italy and Tunisia, but also Turkey, Spain and, for example, the United Kingdom. Thanks to the many influences from the east and the west, as well as the ability to use them in a new and original way, the kitchen of Malta is unique, imaginative and interesting.
The traditional diet is dominated by fish (especially the type of lampuki mackerel), which is cooked in many ways, baked, fried, grilled and cooked, and seafood (usually octopus and cuttlefish) cooked as stewed dishes and pasta sauces.
Maltese also eat meat, such as beef and especially rabbit meat. They cook soups, casseroles and mouaches made from various vegetables, tomatoes, peppers, onions, peas and carrots, spiced with olive oil, lemon, olives, capers and garlic, and Mediterranean spices, laurel, basil, marjoram.

Very popular dishes include all kinds of pasta, especially macaroni, pizza and various stuffed, sweet and savory doughs.

National specialties
Aljotta - fish and rice soup; bigilla - spread of cooked beans; bragioli - beef roll with eggs, minced meat and peas; brugiel mimli - eggplant stuffed with rice and minced meat; bzar ahdar mimli - peppers stuffed with minced meat and rice; cassata - a marzipan cheese-filled biscuit; figolla - holiday almond cake topped with almonds; fenek bit-tevn in bil-inbid - rabbit in wine and garlic sauce; froga tat-tarja - omelette with noodles or thin spaghetti; gbejniet friski - fresh cheese made from sheep's or goat's milk; helva tat-tork - sugar and walnut sweet; hobz biz zate - stuffed or stuffed bread seasoned with olive oil; imqarets - rolls of puff pastry stuffed with dates; kannoli - pastry rolls filled with cheese, chocolate and toasted almonds; kappunata - stewed vegetables; kinnie - a non-alcoholic orange drink; minestra - thick vegetable soup; pastizzi - puff pastry pads with different fillings, meat, cheese, vegetables; qara bagli - creamy soup of vegetables and young corn; ravjul - ravioli stuffed with fresh cheese; ross il-forn - rice with minced meat and saffron baked in the oven; tympana - macaroni moussaka and minced meat dough.

Rabbit meat was relatively favorable for procurement during the Middle Ages and was considered "lower class cattle". In fact, rabbits were hunted in large quantities until hunting was banned by the knights of st. John to protect the island's poor resources. Rabbit became popular after the end of the 18th century hunting ban, and today rabbit recipes are a national dish.
The fencata would usually consist of two sequences - the first dish would be a large bowl of spaghetti tossed in a rabbit rag made of wine and herbs. The second dish would be rabbit meat cooked in a similar sauce, served with peas and French fries.

How my mother prepares a rabbit in Malta



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