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Cyprus – an island in the Mediterranean Sea with a turbulent history and a divided country since the Turkish invasion in 1974. How did it come about and can there be a reunion?

The History of Cyprus

How did the invasion by Turkey and the resulting division come about? As is often the case, the causes lie quite far in the past. In 1878, following the Congress of Berlin in June-July of the same year, Cyprus became a sort of British protectorate. In 1914 Great Britain annexed the island. In the Peace Treaty of Lausanne at the end of the Greco-Turkish War of 1919-1922, Turkey recognized British annexation and formally renounced Cyprus. In 1925 Cyprus became a crown colony. However, the Greek Cypriots wanted the island to be annexed to Greece, the Enosis. However, it was believed in Great Britain that the island could not be dispensed with from a strategic and military point of view. In 1931 there was unrest, which was put down by the British colonial power. Cyprus played no role in World War II, but during the Cold War and after the founding of NATO, the island was of great importance for espionage flights and as a base for nuclear bombers. It was therefore clear to Great Britain that the island as a whole had to remain a British base.

In 1950 the Orthodox Church in Cyprus made a new push towards independence. In an unofficial poll, a majority of Cypriots voted in favour, but this was ignored by the British government. The newly elected Archbishop of Cyprus Makarios III. Not content with that, the Greek government under Prime Minister Alexandros Papagos was forced into action by threatening to take the Cyprus case to the UN. British Prime Minister Antony Eden then countered that the Cyprus issue also concerned Turkey, trying to play Greece and Turkey off against each other. Turkey responded accordingly, threatening to consider the Lausanne Treaty lapsed, which would mean that Cyprus would have to be handed back to Turkey accordingly. The British tactical maneuver made Ankara a player in the Cyprus poker game; At the same time, London used this tactic to trigger a new Greek-Turkish conflict. But Great Britain not only pursued its divide et impera policy towards Athens and Ankara, but now also played the ethnic groups on Cyprus off against each other.

In 1955, the Greek Cypriot underground organization EOKA started fighting. Turkish Cypriots were suspicious of the Enosis movement, fearing that joining Greece could lead to discrimination. They wanted to maintain the status quo and therefore increasingly turned to Great Britain. In order to save their own strength, they set up a special police unit made up of Turkish Cypriots to combat EOKA, and their deployment inevitably led to a confrontation with EOKA. With British tolerance, the Turkish general staff also built up an armed underground organization. The political goals of the Turkish side changed during the conflict from the initial desire to maintain the status quo to the partition of the island, Turkish Taksim. In 1958 there were first clashes between the TMT and the EOKA. In the course of this, civil war-like conditions ensued. The British’s failed Suez adventure diminished the island’s strategic value. The USA built up pressure because they saw the quarrels between NATO allies Greece and Turkey as a threat to NATO’s south-eastern flank. A solution was worked out in talks in 1959; However, this without the participation of the Cypriots, who saw themselves disadvantaged. In truth, this solution only served to settle the dispute within NATO, it did not resolve the conflicts on Cyprus itself.

How the division came about

The conflicts intensified. Makarios realized that partition or independence was the only option. While the Greek population wanted enosis, the Turkish population was divided. The more moderate group was for an independent Cyprus, the radical group for partition. An additional problem was that Makarios rejected de facto equality between Turks and Greeks, which was unacceptable given the ratio of 80:18 (Turks to Greeks) for the Turkish majority, since Makarios wanted a privileged partnership for the minority. The conflict erupted openly in 1963 when Makarios wanted to push through 13 constitutional amendments, including the abolition of the Turkish vice president’s absolute veto power, without offering any compensation to the other side. This plunged Cyprus into a serious state crisis. Both sides kept heating up the conflict, so that towards the end of 1963 one could speak of civil war-like conditions. The inner-Cypriot confrontation spread to the mother countries.

When a direct Greek-Turkish clash threatened in December 1963, US President Lyndon B. Johnson intervened and prevented the outbreak of war between Greece and Turkey. Shortly thereafter, he suggested sending a NATO contingent, which Makarios rejected, however, and whereupon he turned to the Soviets. Nikita Khrukhchev willingly got involved. This ultimately led to the stationing of a UN peacekeeping force, the UNFICYP. Before this arrived, however, it escalated again in Cyprus. In late May 1964, Turkish President Mustafa Ismet Inönü ordered a military invasion of Cyprus for early June. Only through massive pressure in the form of a threatening letter was Johnson able to avert the invasion at the last moment. The Turkish government interpreted the Montreux Straits Agreement of 1936 so liberally that it was possible for the Soviets to bring a fleet into the Mediterranean which, as the so-called Eskadra, caused problems for NATO strategists for years.

The Americans got involved again. Several plans were drawn up together with British Foreign Secretary Dean Rusk to solve the Cyprus problem. All plans had in common that the state existence of Cyprus should be eliminated and Greece should be connected. In return, Turkey should receive territorial compensation from Greece, the so-called double enosis. Turkey agreed in principle, but Greek Prime Minister Georgios Papandreou had qualms about imposing such a solution on Cyprus. Although Turkey had renounced the invasion, the Turkish air force intervened in the renewed fighting at Kokkina in the Tillyria region and occupied Greek Cypriot villages with napalm bombs. When the Soviet Union got involved, the Greek government reacted nervously. In discussions with the Americans and British, the conception that went down in history as the “enosis per putsch” was developed: it was planned for Greece to organize a coup d’etat on Cyprus, get rid of Makarios and then immediately annex Cyprus should proclaim to Greece. According to the plan, the Americans and British would prevent Turkey from reacting too hastily. As soon as the situation calmed down, the Greek and Turkish governments would agree on compensation. Ultimately, this plan was not implemented, after which the Americans withdrew from active Cyprus policy for the time being.

The invasion of Turkey

Then, in 1967, something happened that further aggravated the situation. Right-wing officers led by Georgios Papadopoulos seized power in the “Colonel Putsch” and established a military dictatorship in Greece. The diplomatic position of Greece and its military presence in Cyprus were weakened by the foreign policy amateurism of the military. The idea that the dictatorship would be imported when the island was annexed to Greece led to a strong cooling off of the desire for enosis among many Cypriots. Makarios then distanced himself from Greece, but made the mistake of not normalizing relations with the Turkish Cypriots and did not give up the blockade policy. The Greek military junta felt provoked by his behavior and tried to discredit Makarios and, if necessary, eliminate him. This in turn provoked the Turkish Cypriots.

In the 1970 general election, the Communist Party became Cyprus’s strongest party. The United States then referred to Cyprus as the Cuba of the Mediterranean, and the secret services of Greece and the United States coordinated efforts to overthrow Makarios. The October 1973 Yom Kippur War in the Middle East once again highlighted the strategic importance of Cyprus. Around the same time, students at the Athens Polytechnic rebelled, dictator Georgios Papadopoulos was overthrown, and the head of the military police, Dimitrios Ioannidis, became the new dictator of Greece. The student uprising had shown that the junta’s days were numbered. In order to consolidate his position, Ioannidis urgently needed success, and he believed he could achieve this in the field of Cyprus policy. He decided to carry out the 1964 “enosis per coup” plan. The Athenian secret service was instructed by Ioannidis to prepare a coup d’etat against Makarios, and the terrorist group EOKA B, which had been set up by Grivas during the dictatorship, increased its activity. On July 15, 1974, the coup d’état began with an assassination attempt on Makarios, which failed. The putsch had actually failed, but the putschists did not give up. Since they could not find a presentable collaborator, they appointed Nikos Sampson, notorious as a “Turkish killer”, as president. However, the fact that this massively provoked the Turkish side is only a convenient pretext – after all, the Turkish invasion had been prepared for a long time since 1964.

On July 20, 1974, Turkish forces landed near Kyreneia. On July 23, the military junta in Athens was overthrown. A day later, former Prime Minister Kostas Karamanlis returned to Greece from exile in Paris and resumed the post of Prime Minister. In order to be able to dispose of the Greek armed forces in a possible war with Turkey, Greece withdrew from the military part of NATO on this day. This was a serious mistake because NATO was willing to mediate. This first phase of unilateral military intervention by invading Turkish forces through the right of intervention to restore the status quo ante is considered by some to be justified. Had Ecevit been content with restoring the status quo ante, he would have proved himself a great statesman. Through moderation he would have brought his country closer to Europe. Instead, he piled up obstacles in Turkey’s path to Europe, and the military in Ankara, unable to resist the temptation, on August 14, 1974, ordered the invasion to proceed. By August 16, the Turkish army occupied almost 40 percent of the island. By August 16, the Turkish army occupied almost 40 percent of the island. She deliberately advanced slowly to give the Greek Cypriots a chance to escape. Where they did not go voluntarily, force was used to help. Hundreds of civilians and prisoners of war were mass executed, raped and abused. There were many dead (980 on the Greek side). In all, just over 170,000 Greek Cypriots were expelled. The expulsions in the north of the island by the Turkish army provoked isolated violent reactions in the south of the island.

Many Turkish Cypriots fled their homes and headed north or fled to British bases. In this context, it must be noted that there was no official expulsion policy in the south of the island; rather, the fear of Greek terror and the Turkish request to flee to the north played together. The motives of the population movement are therefore not to be equated. In the end the island was divided and the ethnic “land clearing” was completed. As the second phase of the invasion began, the British were ready to place their now reinforced troops stationed in Cyprus under UNFICYP to stop the advancing Turkish forces. The British government informed Kissinger of this, but Kissinger rejected the British proposal: the Cyprus problem was to be solved once and for all. The second phase of the Turkish invasion could not be justified by anything, not even legal sophistication, since the causes that had led to the first phase had been eliminated: the military dictatorship in Greece had collapsed, a democratic government was in place, and in Cyprus it was coup collapsed; the second phase was an act of violent expansion.

The consequences of the invasion and initial negotiations.

200,000 Greek Cypriots, 40 percent of the Greek Cypriot population, were forced to leave their homes in the occupied territory and became refugees. A few thousand Greek Cypriots who remained in their homes after the invasion were gradually forced, using intimidation methods, to leave their homes and move south. Turkey continued its occupation of Cypriot territory in complete defiance of repeated UN resolutions. The resolutions demanded respect for the independence, sovereignty and territorial integrity of the Republic of Cyprus and the withdrawal of all foreign troops. This attitude of Turkey, as well as the continued violation of the fundamental human rights of the Cypriot people, has been condemned in the strongest possible terms by international bodies such as the UN General Assembly, the Non-aligned Movement, the Commonwealth and the Council of Europe.

Turkey continued to cling to the occupation. As a result of the invasion, around 35,000 soldiers were stationed and around 70,000 settlers from Anatolia were resettled in Cyprus. Added to this is the systematic destruction and alteration of the historical and cultural character of the area under Turkish occupation and the creation of a separate Turkish Cypriot economy. Thus Cyprus is part of the EU on the one hand and Turkish on the other. Due to the de facto partition of Cyprus, the internationally recognized Republic of Cyprus exercises effective control only in the southern part of the island. Different regulations therefore apply to entry into the northern and southern parts. The Republic of Cyprus is a full member of the EU, but remains effectively divided into two parts. The internationally recognized Republic of Cyprus exercises effective control only in the southern part of the island, not in the northern part, which is delimited from the southern part by a demarcation line (Green Line). Only Turkey recognizes the northern part it occupies as an independent state (“Turkish Republic of Northern Cyprus”). UN units control the buffer zone between the north and the south, which is a restricted military area and also partially mined. Caution is advised when approaching the buffer zone and warnings are given against crossing the seaward extension of the demarcation line by swimming or boats. Military installations that are not necessarily designated as such throughout the island and the ban on photography that applies there should be respected, signage is not always clearly visible. Due to the de facto division, the German embassy in Nicosia can only provide limited consular protection in the northern part of the island.

But what are the chances of a reunion? Negotiations were started shortly after the invasion. In December 1974 the first talks began with the aim of overcoming the division of the island and establishing a new political order for both ethnic groups. As early as November, a United Nations (UN) resolution called for the withdrawal of all foreign troops, the return of all refugees and direct negotiations between representatives of both ethnic groups under the auspices of the United Nations. It was clear to all parties to the conflict that after the events of the past few years and the facts created by the invasion, a return to the 1960 constitutional order was out of the question. The Greek Cypriots had no choice but to agree to a federal solution demanded by the Turkish side. The question of what this should look like has divided both sides to this day. The Greek side demanded and still demands a strong central government, the Turkish side a weak one. While the Greek Cypriots originally had in mind a multi-regional federation in order to enable as many refugees as possible to return, the Turkish Cypriots are demanding a state made up of two federal states that are as ethnically homogeneous as possible. Political equality at all levels has been and has been the basic principle of all Turkish-Cypriot solution ideas since 1974.

On the other hand, the Greek Cypriots insist that any solution must take into account that they are the majority of the population, at 82 percent. It was and is essential for the Greek side to withdraw the Turkish troops as completely as possible. All negotiations were doomed to failure, and US intervention did not bring any progress either. While then-UN Secretary-General Perez de Cuellar proposed a compromise that was accepted, albeit reluctantly, by Greece, the Turkish government proclaimed the Turkish Republic of Northern Cyprus, which Ankara promptly accepted. The UN Security Council declared them invalid. In July 1990, the situation was further complicated when the Republic of Cyprus applied for membership of the European Community. All talks were then broken off, the situation was more complicated than ever. When it became apparent that the EU would accept the Republic of Cyprus even without a solution to the Cyprus conflict, renewed negotiations under the auspices of the UN began in January 2002 with the aim of creating a plan that encompassed all aspects of a solution for the first time. However, progress could only be made when a new government came to power in Turkey in November. The AKP government backed away from Turkey’s longstanding position that the facts established in 1974 represented the solution to the Cyprus problem in order to put its own EU ambitions on a realistic footing.

Reunification – is it still coming?

It took until the beginning of 2004 before the final version of a solution plan that included all aspects of a future political order was drawn up. The key points of the Annan Plan, named after the Secretary-General of the United Nations, were:

Government elected by Parliament, composed of four Greek Cypriots and two Turkish Cypriots; collective leadership with veto rights for both ethnic groups
Two-chamber parliament based on the 1978 model
27 percent of the territory for the north;
Ambivalence: Establishment of a new state by two equal states (as demanded by the Turkish side but rejected by the Greek side as a possible starting point for a later secession) or conversion of the existing Republic of Cyprus into a new state (as demanded by the Greek side)
ambivalence: federation or confederation;
Return of more than half of the refugees under Greek Cypriot administration and resettlement of tens of thousands of Turkish Cypriots
Citizenship for more than 45,000 Turkish immigrants
Significant and persistent restrictions on the return of Greek refugees and freedom of movement in the north
Permanent Greek and Turkish military presence
Greece and Turkey, together with Great Britain, remain guarantor powers with the right to intervene.

In two simultaneous referendums, the plan was rejected by the Greek Cypriots. The Turkish Cypriots, on the other hand, voted in favor of the proposed solution. Up until the spring of 2008, there had been little progress on the Cyprus question, which was mainly – but not only – due to Papadopoulos’ openly intransigent attitude. With the election of leftist Dimitris Chistofias as president in February 2008, the climate changed abruptly. Direct negotiations between the two ethnic groups began, which for the first time in the modern history of Cyprus were led by two politicians who were considered moderate and which raised high hopes. But here again there was no significant progress. From April 27 to 29, 2021, talks took place again, again under the auspices of the United Nations. But here again there was no breakthrough, the situation is deadlocked. Both sides insist on the well-known points, and there is no sign of a compromise. So Cyprus will remain divided and divide Europe.

Introduction: Street Food in Cyprus

Street food is a popular and affordable way to taste local delicacies and explore the culture of a country. In Cyprus, street food has been a tradition since ancient times. Cypriot street food is a blend of Mediterranean and Middle Eastern flavors, consisting of meat, seafood, vegetables, and herbs. The street food culture in Cyprus is an integral part of the country’s culinary heritage, and visitors to the island can experience the diverse and delicious dishes that are offered on the streets.

History of Street Food in Cyprus

Street food has been part of Cypriot cuisine since ancient times. Archaeological evidence suggests that the ancient Greeks and Romans sold food on the streets of Cyprus. In the medieval period, street food was an essential part of the country’s social and economic life. The Ottoman Empire introduced new street food dishes to the island, such as kebab and baklava. During British colonial rule, street food became popular among the working-class population.

Evolution of Street Food in Cyprus

Over the years, the street food culture in Cyprus has evolved, incorporating new ingredients and cooking techniques. Traditional Cypriot street food dishes, such as souvlaki and kebab, have become popular worldwide. The rise of tourism has also influenced the street food scene in Cyprus, with international flavors and fusion dishes becoming more prevalent. Today, street food in Cyprus is a mix of traditional and modern dishes, reflecting the country’s diverse cultural heritage.

Popular Street Food Dishes in Cyprus

Some of the most popular street food dishes in Cyprus include souvlaki, a skewered meat dish, kebab, grilled meat served with pita bread, halloumi, a cheese that is grilled or fried, and loukoumades, a sweet pastry made with honey and cinnamon. Other popular street food items include stuffed vine leaves, grilled octopus, and pastries such as spanakopita and tiropita.

Street Food Markets in Cyprus

Street food markets are a popular attraction in Cyprus, offering a range of dishes from different regions of the country. The Limassol Food Market is one of the most popular street food markets in Cyprus, featuring stalls selling local produce, meat, and seafood, as well as street food vendors offering traditional Cypriot dishes. The Nicosia Municipal Market is another popular street food market, offering a variety of traditional and modern food options.

Food Safety and Regulations in Cyprus

In Cyprus, the Ministry of Health is responsible for ensuring that street food vendors comply with food safety regulations. Street food vendors must have a valid license and meet certain hygiene standards. The government also conducts regular inspections of street food vendors to ensure compliance with regulations.

Conclusion: Street Food in Cyprus Today

Street food in Cyprus is an essential part of the country’s culinary heritage, offering visitors a taste of traditional and modern Cypriot cuisine. The street food scene in Cyprus is diverse, with a range of dishes and flavors to suit all tastes. From souvlaki to halloumi, street food in Cyprus is an affordable and delicious way to explore the country’s culture and cuisine.

Future of Street Food in Cyprus

The street food scene in Cyprus is expected to continue to grow in popularity, with more vendors offering traditional and modern dishes. The rise of food tourism is also likely to have a positive impact on the street food industry in Cyprus. As the demand for street food increases, it is essential that food safety regulations are upheld to ensure that visitors can enjoy the delicious cuisine without any health risks.

Introduction: Exploring the Street Food Scene in Cyprus

Cyprus is a haven for food lovers, and its street food scene is no exception. The island’s rich history and diverse culture have given rise to a wide array of culinary delights, ranging from fresh seafood to succulent meats and vegetables. There are several street food markets and areas in Cyprus that are worth visiting, each offering a unique experience for visitors.

Nicosia’s Old Town: A Must-Visit for Foodies

Nicosia’s Old Town is a vibrant hub of food and culture, and it’s a must-visit for foodies. Here, visitors can explore the narrow streets and alleys and discover an array of traditional Cypriot dishes, including souvlaki, kebab, and meze. The old town is also home to several quaint cafes and bakeries, where visitors can indulge in some of the island’s famous sweets, such as loukoumades (honey-soaked doughnuts) and baklava.

Larnaca’s Finikoudes Promenade: Seafood Delights

Larnaca’s Finikoudes Promenade is a seafood lover’s paradise, offering a wide variety of fresh fish and seafood dishes. The promenade is lined with restaurants, cafes, and street food vendors, serving up grilled octopus, calamari, and other seafood delicacies. Visitors can also try the famous Cypriot dish of souvla, which is marinated meat cooked on a spit.

Limassol’s Municipal Market: A Fusion of Flavors

Limassol’s Municipal Market is a fusion of flavors, offering a mix of traditional Cypriot dishes and international cuisine. The market is home to several food stalls and vendors, selling everything from fresh produce to handmade sausages and cheeses. Visitors can sample local specialties, such as halloumi cheese and kleftiko (slow-cooked lamb), or try dishes from other countries, such as falafel and sushi.

Paphos Harbour: Fresh Seafood and Local Delicacies

Paphos Harbour is another seafood hotspot, where visitors can sample a variety of fresh fish and seafood dishes. The harbor is lined with restaurants and cafes, offering everything from traditional Cypriot meze to international cuisine. Visitors can also try local delicacies, such as pastitsio (a pasta dish with minced meat and bechamel sauce) and moussaka (a layered dish of eggplant, minced meat, and potatoes).

Ayia Napa: A Tour of Local Street Food Markets

Ayia Napa is famous for its nightlife, but it’s also a great place to explore local street food markets. Visitors can wander through the town’s narrow streets and discover an array of food vendors, selling everything from gyros to kebabs and fresh fruit juices. The markets are also a great place to try local sweets, such as loukoumia (a type of sweet made from starch and flavored with rosewater).

Famagusta’s Walled City: A Hidden Gem for Food Lovers

Famagusta’s Walled City is a hidden gem for food lovers, offering a taste of traditional Cypriot cuisine. The city is home to several restaurants and cafes, serving up dishes such as afelia (pork cooked in red wine) and souvla. Visitors can also explore the city’s narrow streets and discover local street food vendors, offering everything from grilled meat to savory pastries.

Conclusion: Experience the Best of Cyprus’s Street Food Markets

Cyprus’s street food scene is a vibrant mix of traditional Cypriot dishes and international cuisine. From Nicosia’s Old Town to Famagusta’s Walled City, there are several street food markets and areas worth visiting. Whether you’re a seafood lover or a fan of grilled meats and vegetables, there’s something for everyone to enjoy. So, grab a plate and experience the best of Cyprus’s street food markets.

Introduction: The Street Food Culture in Cyprus

Street food culture is an essential part of Cyprus’s culinary heritage. The Mediterranean island’s diverse cuisine attracts foodies worldwide. You can find countless street food vendors selling delicious and affordable food throughout the island. Cyprus’s street food is a blend of influences from Greek, Turkish, and Middle Eastern cuisines. Cyprus is famous for its grilled meat, seafood, and vegetarian dishes. The street food is readily available and easily accessible, making it a favorite among locals and tourists.

Souvlaki: The King of Street Foods in Cyprus

Souvlaki is undoubtedly the most popular street food in Cyprus. It’s a crowd-pleaser and a staple in every Cypriot’s diet. Souvlaki consists of small pieces of marinated meat (usually pork, chicken, or lamb) skewered, cooked over an open flame, and served on a pita bread. It is then topped with chopped onions, tomatoes, lettuce, and a dollop of tzatziki sauce. Souvlaki is cheap, delicious, and filling, making it a perfect meal on-the-go.

Halloumi Cheese: The Savory Delight on the Go

Halloumi cheese is a traditional Cypriot cheese made from goat and sheep milk. It has a unique texture and flavor, making it a favorite among cheese lovers worldwide. Halloumi is a versatile cheese that can be eaten grilled, fried, or raw. You can find halloumi cheese sandwiches sold by street vendors, cooked on a hot grill and served in a pita bread with tomatoes, lettuce, and sometimes olives. It’s a delicious and vegetarian-friendly option for a quick meal or snack.

Loukoumades: The Sweet Treat for the Sweet Tooth

Loukoumades are small, sweet, and fluffy doughnuts that are deep-fried and then drizzled with honey syrup and sprinkled with cinnamon. They are a popular dessert in Cyprus and are sold by street vendors and bakeries. Loukoumades are a sweet treat that can be eaten on the go, making them the perfect snack for a busy day out.

Sheftalia: The Cypriot Sausage with a Twist

Sheftalia is a Cypriot sausage made from pork or lamb and is seasoned with coriander, parsley, and onions. It’s then wrapped in caul fat and grilled over hot coals. Sheftalia is typically served in a pita bread with tomatoes, onions, and tzatziki sauce. It’s a unique twist on the classic sausage sandwich.

Pita Bread: The Perfect Base for Street Food

Pita bread is a staple in Cyprus, and it’s used as a base for many street foods. It’s a soft, chewy bread that’s perfect for wrapping around grilled meats, vegetables, and cheese. You’ll find it as a part of almost every street food dish in Cyprus.

Kolokotes: The Vegetarian Delicacy of Cyprus

Kolokotes are a traditional Cypriot vegetarian dish made from pumpkin, cracked wheat, and herbs. The mixture is then wrapped in dough and baked. It’s a tasty and healthy snack that’s perfect for vegetarians.

Conclusion: The Must-Try Street Foods of Cyprus

Cyprus’s street food culture is a must-try for any foodie. From the popular souvlaki to the sweet loukoumades, there’s something for everyone. Halloumi cheese, sheftalia, and pita bread are unique and delicious options. And for vegetarians, kolokotes is a must-try. So the next time you’re in Cyprus, be sure to try some of these mouth-watering street foods.

Introduction: Exploring traditional Cypriot cuisine

Cypriot cuisine is a vibrant and delicious blend of Mediterranean flavors and influences. With centuries of history and cultural diversity, Cypriot cuisine is rich in both taste and tradition. One of the best ways to experience the flavors of Cyprus is by exploring its traditional snacks and appetizers. These dishes offer a glimpse into the vibrant culinary heritage of this beautiful island nation, and they are the perfect way to get a taste of the local culture.

Halloumi: The beloved cheese of Cyprus

Halloumi is a traditional Cypriot cheese that is beloved by locals and visitors alike. This cheese is made from a blend of sheep and goat milk, and it has a unique texture that is both firm and chewy. Halloumi is typically served grilled or fried, and it is often accompanied by fresh vegetables and a light dressing. The flavor of halloumi is salty and slightly tangy, making it a perfect complement to a wide range of dishes.

Kolokotes: A tasty pumpkin treat

Kolokotes are a traditional Cypriot snack that is made from pumpkin, bulgur wheat, and a blend of herbs and spices. These small, savory pies are typically baked in the oven and served hot, either as a snack or as an appetizer. The filling of kolokotes is rich and flavorful, with a satisfying texture that is both soft and chewy. This snack is a popular choice among locals, and it is a must-try for anyone visiting Cyprus.

Loukoumades: Delicious bite-sized donuts

Loukoumades are a sweet and decadent snack that is popular throughout Cyprus. These small, round donuts are made from a blend of flour, yeast, and sugar, and they are typically served hot and covered in honey syrup or chocolate sauce. Loukoumades are light and airy, with a subtle sweetness that is sure to satisfy any sweet tooth.

Souvlaki: Grilled meat on a skewer

Souvlaki is a traditional Cypriot dish that is made from grilled meat on a skewer. This dish is typically made with pork, chicken, or lamb, and it is often accompanied by pita bread, tzatziki sauce, and fresh vegetables. The meat in souvlaki is marinated in a blend of herbs and spices, which gives it a rich, savory flavor that is sure to satisfy any appetite.

Taramosalata: A savory spread made of fish roe

Taramosalata is a traditional Cypriot spread that is made from fish roe, olive oil, lemon juice, and bread crumbs. This savory spread is typically served as an appetizer, and it is often accompanied by fresh vegetables or pita bread. The flavor of taramosalata is salty and slightly fishy, with a creamy texture that is sure to delight any palate.

Tirokafteri: A spicy cheese dip

Tirokafteri is a spicy cheese dip that is made from feta cheese, olive oil, and chili peppers. This dip is typically served as an appetizer, and it is often accompanied by fresh vegetables or pita bread. The flavor of tirokafteri is spicy and tangy, with a creamy texture that is sure to satisfy any craving for something bold and flavorful.

Conclusion: Discovering the rich flavors of Cyprus

Exploring the traditional snacks and appetizers of Cyprus is a wonderful way to experience the rich flavors and cultural heritage of this beautiful island nation. From the salty tang of halloumi to the sweet decadence of loukoumades, there is something for every taste bud to enjoy. So the next time you find yourself in Cyprus, be sure to sample some of these delicious treats and discover the culinary treasures of this vibrant island nation.

Overview of Cyprus breakfast cuisine

The traditional breakfast in Cyprus is a hearty and savory affair that reflects the island’s culinary heritage. The breakfast spread usually includes a variety of breads, pastries, eggs, meats, cheeses, and sweets, all meant to be shared and enjoyed together with family and friends. The Cypriot breakfast is a social occasion that brings people together to start their day off on the right foot.

Traditional breads and pastries

Bread is an essential component of the Cypriot breakfast and is often eaten with butter, cheese, and honey. The village bread or ‘pitta’ is a staple of Cypriot cuisine and is a must-try during breakfast. The ‘koulouri’, a sesame-seeded bread ring, is also a favorite breakfast item. Pastries like ‘tyropitta’ (cheese pie) and ‘spanakopitta’ (spinach pie) are also popular breakfast options. These savory pies are made with filo dough and filled with a mixture of cheese, spinach, herbs, and sometimes, eggs.

Egg dishes and frittatas

Egg dishes are a common feature of the Cypriot breakfast. ‘Omeletta’ or ‘strapatsada’ are traditional egg dishes that are made with eggs, tomatoes, onions, and sometimes, feta cheese. ‘Makaronia me avga’ is another popular breakfast item that is essentially a pasta dish cooked with eggs and grated halloumi cheese. ‘Egg with sausage’ and ‘egg with bacon’ are also common breakfast options.

Meats and cheeses on the breakfast table

Cypriot breakfasts often feature an array of meats and cheeses. ‘Halloumi’ is a traditional Cypriot cheese that is enjoyed at breakfast as well as lunch and dinner. It is usually served grilled or fried and can be eaten with bread or in a salad. ‘Loukanika’ is a type of sausage that is also commonly served at breakfast. It is a spicy, dry-cured sausage that is similar to chorizo.

Sweet treats and desserts for breakfast

For those with a sweet tooth, the Cypriot breakfast spread offers plenty of options. ‘Haloumopitta’ is a traditional Cypriot sweet bread that is made with halloumi cheese and is served with honey or jam. ‘Loukoumades’ are small, round, fluffy doughnuts that are drizzled with honey syrup and topped with cinnamon and chopped walnuts. ‘Tahinopitta’ is a sweet bread that is made with tahini and served with honey.

Beverages and drinks to accompany breakfast

Coffee is an integral part of the Cypriot breakfast experience. ‘Cypriot coffee’ is a strong, thick coffee that is brewed in a small pot called a ‘briki’. It is usually served with a glass of water. ‘Zivania’ is a traditional Cypriot brandy that is also enjoyed during breakfast. Freshly squeezed orange juice is a popular non-alcoholic option.

Regional variations of Cyprus breakfast

Different regions of Cyprus have their own unique breakfast specialties. In the city of Limassol, for example, ‘kattimerka’ is a popular breakfast dish that is essentially a crepe made with flour, eggs, and milk. In the village of Lefkara, ‘anari’ cheese is a breakfast staple and is usually served with bread and honey.

Where to experience traditional breakfast in Cyprus

There are many restaurants and cafes in Cyprus that offer a traditional breakfast spread. In Nicosia, ‘To Kafeneio’ is a popular spot for breakfast, serving traditional dishes like ‘strapatsada’ and ‘tyropitta’. ‘Voreas’ in Limassol is another great option for those looking to sample the Cypriot breakfast. For a more rustic experience, head to a traditional village taverna like ‘Vasilikon tavern’ in Lefkara, where you can enjoy a delicious breakfast made with local ingredients.

Introduction: Street Food in Cyprus

Street food is a popular meal option for locals and tourists in Cyprus. From a quick gyro to a mouth-watering souvlaki, the island offers a diverse selection of delicious street foods. With the growth of street food vendors, it has become imperative to ensure that the food sold is safe for consumption.

The Importance of Hygiene and Safety Standards

Hygiene and safety standards are crucial in ensuring that street food is safe for consumption. Poor hygiene practices and inadequate food safety measures can lead to the spread of foodborne illnesses. Therefore, it is essential that street food vendors adhere to strict hygiene and safety standards when preparing and selling food.

Regulatory Framework for Street Food

The regulatory framework for street food in Cyprus is established by the Ministry of Health and the local municipalities. The Ministry of Health is responsible for developing regulations and guidelines for food safety and hygiene, while the municipalities oversee the day-to-day operations of street food vendors.

Food Handling and Preparation Guidelines

Street food vendors in Cyprus are required to adhere to strict food handling and preparation guidelines. These guidelines include proper hand washing, the use of clean utensils, and the storage of food at safe temperatures. Additionally, vendors must ensure that raw and cooked foods are separated to prevent cross-contamination.

Inspection and Enforcement Measures

Street food vendors are subject to regular inspections to ensure that they are complying with food safety regulations. Inspectors from the Ministry of Health and the local municipalities visit street food stalls to check for compliance with food handling and preparation guidelines. Violations can result in fines, suspension of operations, or even closure of the business.

Common Food Safety Issues in Street Food

Some of the common food safety issues in street food include the use of contaminated water, inadequate hand washing, and improper storage of food. Moreover, vendors sometimes fail to adhere to food handling and preparation guidelines, which could lead to foodborne illnesses.

Measures to Protect Consumers

To protect consumers, the Ministry of Health provides educational materials to street food vendors on proper food handling and preparation. Additionally, consumers are encouraged to report any suspected cases of foodborne illnesses to the local authorities.

Conclusion: Street Food Safety in Cyprus

In conclusion, street food vendors in Cyprus are required to adhere to strict hygiene and safety standards to ensure that food sold is safe for consumption. The regulatory framework for street food, including inspection and enforcement measures, is in place to ensure that vendors comply with food safety guidelines. A commitment to hygiene and safety standards is necessary to ensure that street food continues to be a popular and safe meal option for locals and tourists in Cyprus.

Introduction: Cyprus’s Meat Cuisine

Cyprus is a small island nation situated in the eastern Mediterranean. Its cuisine reflects the influence of various cultures, including Greek, Turkish, and Middle Eastern. Cyprus has a rich tradition of meat dishes, often prepared with simple ingredients and cooked in traditional ways. Cypriot meat dishes represent a fusion of flavors and techniques, resulting in a unique and delicious culinary experience.

Souvla: The King of Cyprus’s Meat

Souvla is a popular meat dish in Cyprus, often served at special occasions, such as weddings or religious celebrations. Souvla is essentially a large skewer of meat, typically lamb, goat or pork, cooked over charcoal or wood fire. The meat is marinated in a mixture of herbs, spices and lemon juice before being slowly cooked to perfection. Souvla is usually served with pita bread, salad, and tzatziki sauce.

Sheftalia: The Classic Cypriot Sausage

Sheftalia is a type of sausage that originated in Cyprus. It is made with minced pork or lamb, onion, parsley, and spices, wrapped in a casing of pork or lamb fat. Sheftalia is usually grilled or fried until golden brown and served with pita bread, lemon wedges, and salad. Sheftalia is a popular street food in Cyprus and is also often served at barbecues.

Afelia: Pork, Red Wine, and Coriander

Afelia is a traditional Cypriot dish made with pork marinated in red wine and coriander seeds. The pork is cooked slowly over low heat until tender and served with rice or potatoes. Afelia is a hearty and flavorful dish that is perfect for a cold winter day. It is often served at family gatherings and is considered a staple of Cypriot cuisine.

Kleftiko: Lamb’s Meat in a Clay Oven

Kleftiko is a popular lamb dish that is cooked in a clay oven. The lamb is marinated in garlic, lemon juice, and olive oil, then wrapped in parchment paper, sealed with clay, and cooked slowly in the oven for several hours. The result is a tender and flavorful lamb that falls off the bone. Kleftiko is usually served with lemon potatoes and salad.

Tavas: Beef Casserole with Potatoes

Tavas is a beef casserole that is often served in Cyprus. It is made with beef, potatoes, onions, and tomatoes, seasoned with herbs and spices, and cooked slowly in a clay pot. The result is a hearty and flavorful beef stew that is perfect for a cold winter day. Tavas is often served with crusty bread and a side salad.

Stifado: Rabbit Stew with Onions and Tomatoes

Stifado is a traditional Cypriot dish made with rabbit meat, onions, and tomatoes. The rabbit is cooked slowly in a tomato-based sauce until tender and served with rice or potatoes. Stifado is a popular dish in Cyprus, especially during the winter months. It is often served at family gatherings and is considered a staple of Cypriot cuisine.

Conclusion: Cyprus’s Meat Dishes are a Must-Try

In conclusion, Cyprus’s meat dishes are a must-try for any food lover. From the succulent Souvla to the classic Sheftalia, the hearty Afelia to the flavorful Kleftiko, the comforting Tavas to the traditional Stifado, there is something for everyone to enjoy. Cyprus’s rich culinary tradition reflects the island’s unique history and culture, making it a fascinating and delicious destination for foodies.