Cypriot Traditional Recipes - Food of Cyprus

Cypriot cuisine has been shaped by the island's climate, geography and history and evolved to encompass both Greek and Turkish cuisine. The cuisine has further been influenced by Middle Eastern and Arabic countries and by past occupations by Luisignan Franks (French), Venetians (Italian) and the British. The following recipes contain many traditional Cypriot recipes which are used when produce is in season and brings together in one place many previous blogs. Just follow the links to any recipe which you fancy trying. 

1 - Okra in Tomato Sauce http://cyprusgardener.blogspot.com/2011/06/okra-in-tomato-sauce.html

2 - Olive Bread - http://cyprusgardener.blogspot.com/2011/07/pitted-black-olive-bread-recipe.html

3 - Kofte (Meatballs) - http://cyprusgardener.blogspot.com/2011/08/cypriot-kofte-or-meatballs-recipe.html

4 - Kolokas or Kolokasi - http://cyprusgardener.blogspot.com/2011/08/cypriot-taro-kolokass-or-kolokasi.html

5 - Lokma (Donoughts) - http://cyprusgardener.blogspot.com/2011/08/cypriot-lokma-or-crisp-doughnut-recipe.html

6 - Dolma (Stuffed Vine Leaves) - http://cyprusgardener.blogspot.com/2011/08/cypriot-dolma-
or-stuffed-vine-recipe.html

7 - Trahana or tarhana (Cracked Wheat Soup) - http://cyprusgardener.blogspot.com/2011/07/cypriot-trahana-tarhana-or-cracked.html 

8 - Molohiya - http://cyprusgardener.blogspot.com/2011/07/molohiya-or-tossa-jute-vegetable-stew.html

9 - Black eyed beans  - http://cyprusgardener.blogspot.com/2011/07/cypriot-black-eyed-bean-recipes.html

10 - Squash Pastries - http://cyprusgardener.blogspot.com/2011/07/cypriot-squash-pastries-recipe.html

11 - Tahini - http://cyprusgardener.blogspot.com/2011/07/make-your-own-tahini.html

12 - Candied Orange Peel - http://cyprusgardener.blogspot.com/2012/01/candied-orange-peel.html

13 - Candied Watermelon Rind  - http://cyprusgardener.blogspot.com/2012/01/candied-watermelon-rind-recipe.html

14 - Sucuk or Soutzoukos - http://cyprusgardener.blogspot.com/2013/10/sucuk-or-soutzoukos-recipe.html

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