The cuisine of south Cyprus is inspired by the flavours of the Mediterranean area . popular ingredients include olives and fresh herbs from the rich soils of the foothills of the Troodos mountains, and lemons from the groves found largely in the western region near Paphos. Locally made cheeses such as feta and halloumi give a distinctive taste to many dishes. Most meals start with a selection of dips made using recipes that have been handed down from generation to generation for centuries.
These recipes have their roots in Greek cuisine, and are generally served with a freshly baked `village` loaf. Bread plays an important part in the diet of southern Cypriots. A flattish –domed loaf, village bread, is usually plain white but may also be flavoured with cheese or olives. Main courses tend to be meat-based rather than fish, although swordfish , in particular is caught fresh everyday and almost always is served grilled with lemon. Chickens , pigs and goats are reared in most rural areas and provide meat that is usually cooked with herbs and served with potatoes grown in the red soil found in the Larnaca area. A village salad made of lettuce cabbage , tomatoes, olives and feta cheese is a typical accompaniment to the main course . bananas, oranges and cherries are among the many fruits grown in this part of the island and along with sweet cakes, generally complete a meal.
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Tags: cypriot foods, cypriots meals, cyprus foods, cyprus village salad, feta and halloumi cheeses-cyprus, flavours of the mediterranean, foothills of the Troodos mountains, greek cuisine-cyprus, olives cyprus, the cuisine of south cyprus, village bread-cyprus