Cyprus Cuisine - A Fusion Of Turkish And Greek?

Cyprus is a place with many exotics food types and one could say their food is an evolved fusion of Greek and Turkish cuisines

. These two cultures dominate the population of Cyprus, but the locals have put their own unique twists on many well known dishes.

Thanks to a government ban on imported products Cyprus has had to rely on themselves when it comes to fruit and vegetables. You could say that it is thanks to the ban that their fruit and vegetables are some of the best you will be able to experience. As Cypriot cuisines have been influenced by different cultures throughout history, you could say each dish has a unique taste that reflects on the Cypriot character.

The Molehiya is of Arab origin and appeals to Turkish Cypriot taste. It is a vegetarian dish made from the Molehiya leaf. The same applies to Yalanci Dolma which means 'stuffed liar', it is vine leaves stuffed with rice, onions and tomatoes. The name stuffed derived from common dolma that is filled with meat, Yalanci means "cheat/liar" which signifies the meat is missing. Shish kebab is another Turkish related dish that is prominent in Cyprus. It is a dish consisting of meat and vegetables put onto a skewer and then grilled. Any kind of meat can be used and the vegetables are usually cubed. There is also a fruit variation of it that doesn't consist of meat.

Pork is a favourite meat of Cypriots and obviously isnt a Turkish inspired dish. One of the Greek inspires dishes is lountza, which is a wine marinated pork tenderloin that is smoked. It is another dish that is cooked over coals but is sometimes fried with eggs or used for sandwich filler. Chiromeri is similar but is aired ham but the wine flavour is more prominent, in the mountain area it is dried.

There is one dish that has different variations of the same dish and that is the Moussaka, all versions of the dish are based around aubergines and minced meat. The Greek variation funnily enough is the version that is known all around the world. It is layered with meat, potatoes and aubergine, which is topped with a white sauce and then baked, while the Turkish Moussakka is not layered but there are aubergines, green peppers, tomatoes, onions and minced meat all sauted.

Halloumi is a traditional Cypriot cheese which is very popular in the Middle East and Greece. Usually it is made from a mixture of Goats and Sheeps milks but in various other places around the world cows milk might be used although this makes it a cheaper and inferior cheese. It is a cheese with a high melting point so it can be fried and grilled with no problems of it catching. The cheese is similar to mozzarella in texture but has a more salty flavour, usually stored in salt water, can be frozen for a year and is usually garnished with mint leaves to add to the cheeses taste. Cypriots like eating Halloumi with watermelon in the summer and usually with some lountza.

There are many villas in Cyprus

by: VacationRentalPeople

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