Cypriot
Halloumi on the grill, where Greece meets the Levant.
Souvla
Cyprus's signature charcoal feast — fist-sized chunks of pork (or lamb) marinated in lemon and herbs, threaded onto a long souvla skewer, and slow-turned far above glowing charcoal for over an hour until the outside is crusted and the inside stays juicy. The Sunday and celebration centerpiece.
View page →Cypriot cooking is where Greek and Turkish traditions meet four millennia of Levantine, Venetian, and Ottoman trade. The defining food is halloumi, the island's PDO sheep-and-goat cheese, grilled until squeaky and golden. Pork is central in a way no Orthodox neighbor matches — souvla slow-turned over coals, caul-wrapped sheftalia, and afelia braised in red wine and crushed coriander seed, the spice that defines the island. Lamb is sealed and slow-baked as kleftiko; koupepia are the lemony stuffed vine leaves; bulgur (pourgouri) is the everyday grain; trahanas is the tangy fermented-wheat winter soup. Sweets lean on carob molasses and almonds. Halloumi, pork, olive oil, coriander, and lemon — that is the Cypriot pantry.
On the Map
Where this cuisine is found
The Palate
Start Here
Fist-sized chunks of pork slow-turned high above charcoal for over an hour until crusted and juicy, seasoned only with lemon and oregano.
Why start here · The Cypriot Sunday feast, distinct from the smaller Greek souvlaki — patience over embers, no marinade trickery.
The island's PDO cheese seared until golden and squeaky outside, softly molten within, finished with lemon and dried mint.
Why start here · The simplest and purest taste of Cyprus, eaten the moment it leaves the heat.
Pork marinated and braised in red wine with coarsely crushed coriander seed until dark, tender, and glossy.
Why start here · The flavor that says 'Cyprus' more than any other — the island's signature pork-wine-coriander braise.
The Pantry
Regional Styles
South Coast (Limassol, Larnaca, Paphos)
The grill-and-meze coast, home of the charcoal souvla, sheftalia, and the halloumi tavernas.
Troodos Mountains
The wine-village highlands where afelia is braised in local red and soutzoukos is made at the grape harvest.
How They Cook
Techniques that define this cuisine
