1. Halloumi (Hellim) Cheese

 

Halloumi is Cyprus’s most iconic food and a must-try for any cheese lover. This semi-hard cheese made from a mix of sheep’s and goat’s milk is known for its firm texture and salty flavor. What makes halloumi truly special is its high melting point, which allows it to be grilled or fried without losing its shape. Crispy on the outside and soft on the inside, halloumi is often served as an appetizer, in salads, or as a filling in sandwiches and wraps. Its versatility makes it a staple in Cypriot cuisine.

 

2. Meze: A Feast of Small Plates

 

Meze is more than just a meal—it’s a dining experience that showcases the best of Cypriot food. Similar to tapas, meze consists of a variety of small dishes, usually served in rounds, allowing diners to sample an array of flavors. A typical meze spread can include grilled halloumi, olives, hummus, tzatziki, sheftalia (grilled sausages), dolmades (stuffed vine leaves), and lountza (smoked pork). It’s a perfect way to experience a wide range of traditional dishes in one sitting and is best enjoyed with friends and family.

 

3. Seftali Kebab

 

Seftali Kebab, the Cypriot version of kebabs, is a popular street food made of marinated meat, usually pork, chicken, or lamb, grilled on skewers over charcoal. Served in pita bread with salad, tomatoes, cucumbers, onions, and a splash of tzatziki or tahini, it’s a simple yet delicious meal that’s perfect for any time of day. You’ll often find Seftali, a traditional Cypriot sausage made from minced meat, herbs, and spices wrapped in caul fat and grilled to perfection.

 

4. Kleftiko

 

Kleftiko, meaning “stolen meat,” is a rustic dish with a fascinating history. Legend has it that kleftiko was originally cooked by bandits who would steal lamb and cook it in sealed clay ovens to avoid detection. Today, kleftiko is a slow-cooked lamb dish baked with garlic, lemon, and aromatic herbs in a sealed oven or wrapped in parchment paper, resulting in tender, fall-off-the-bone meat with deep, rich flavors. It’s often served with roasted potatoes, making it a hearty and comforting meal.

 

5. Musaka

 

Musaka is a Mediterranean classic that’s especially beloved in Cyprus. This baked dish features layers of eggplant, minced meat (usually beef or lamb), and potatoes, all topped with a creamy béchamel sauce and baked until golden. Rich, comforting, and full of flavor, musaka is a favorite at family gatherings and special occasions. It’s the perfect combination of creamy, savory, and slightly sweet flavors, making it a must-try for anyone exploring Cypriot cuisine.

 

6. Dolma (Stuffed Vine Leaves)

 

Dolma are small vine leaves stuffed with a mixture of rice, herbs, and sometimes minced meat, then slowly simmered in olive oil and lemon juice. The result is a delicate, slightly tangy dish that’s both light and flavorful. Dolmades are often served as part of a meze or as a standalone appetizer. They’re a great example of how simple ingredients can come together to create something truly delicious.

 

7. Kolakas

 

Koloakas is a traditional Cypriot dish made from taro root, a starchy vegetable similar to potatoes, cooked with meat or chicken, onions, tomatoes, and celery. The stew is slow-cooked until the taro becomes tender and absorbs the rich flavors of the broth.

 

9. Garavollide

 

Garavolli, also known as Garavollide, is a traditional dish from Northern Cyprus that features large vineyard snails as the main ingredient. The snails are carefully cleaned and then simmered in a hearty tomato broth with onions, garlic, and spices like pepper and cumin. Sometimes, a splash of white wine is added to enhance the flavor. The snails are slow-cooked until tender, allowing them to absorb the rich flavors of the stew. Garavollide is often served as an appetizer or side dish and is cherished by locals who appreciate the unique taste and tradition of this Cypriot delicacy.