Souvla
A quintessential Cypriot grilling method, Souvla involves large chunks of meat (typically pork, lamb, or chicken) skewered and roasted over an open charcoal flame. Seasoned with simple spices, the slow-cooked meat retains its tenderness and juiciness, resulting in a succulent feast. Traditionally enjoyed during festivities, Souvla is best complemented with fresh salads and local wine.
Sheftalia
This Cypriot sausage is a delightful blend of minced pork or lamb, onions, parsley, and a medley of seasonings, all wrapped in caul fat. Grilled until golden, Sheftalia carries a unique flavor profile, pairing the richness of meat with aromatic herbs. It’s commonly served with pita bread, fresh tomatoes, and a drizzling of lemon.
Kleftiko
Literally meaning “stolen meat,” the legend behind Kleftiko is as delicious as the dish itself. It is said that bandits would steal sheep and cook the meat in hidden underground ovens to avoid detection. Today, Kleftiko is lamb seasoned with garlic, bay leaves, and Cypriot spices, then slow-cooked in clay ovens until it falls off the bone. The result is a dish bursting with flavor and tradition.
Moussaka
While Moussaka can be found across the eastern Mediterranean, the Cypriot version has its distinct charm. Layers of thinly sliced potatoes and zucchini, seasoned ground meat (often lamb or beef), and a creamy béchamel sauce come together in a baked casserole. Each bite offers a harmonious blend of textures and flavors, echoing the island’s layered history.
Afelia
A testament to Cyprus’s love for pork, Afelia features marinated pork pieces slow-cooked in red wine and seasoned with crushed coriander seeds. The wine lends a deep, rich flavor, while the coriander adds a fragrant spice kick. Served with bulgur wheat pilaf and yogurt, Afelia is a comforting dish beloved by locals and tourists alike.
