Cypriot cuisine

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The Cypriot cuisine is a Mediterranean cuisine that has been shaped by the history of Cyprus due to numerous influences from different cultures .

The Cypriots (today about 80 percent of Greek and 20 percent of Turkish descent ) were under Assyrian , Egyptian , Persian , Greek and Roman rule several times over the centuries , then Byzantine , that of the Crusaders and that of Venice . In 1571 the island was added to the Ottoman Empire and leased to Great Britain as a colony in 1878 . Cyprus only gained independence in 1960.

Despite these and numerous other influences, the basis of Cypriot cuisine is the Greek and Turkish cuisines, with their preference for grilled and stews , lemon , yogurt , parsley and garlic . The Cypriot cuisine is generally less spicy than the Turkish and Arabic cuisine and uses far more spices and herbs such as mint , coriander , tarragon , basil , cardamom , cinnamon , purslane and rocket than the Greek cuisine. The spices popular in Turkey, cumin and hot paprika , are rarely used. Wine from Cyprus was famous as early as ancient Rome and is still used in cooking today. After all, during the British colonial rule, Cypriot cuisine also incorporated northern European and Asian ingredients, including especially Indian ingredients such as curry powder and ginger .

ingredients

On Cyprus, a wooded and mountainous island with fertile soil, numerous types of fruit and vegetables are grown: Apple , pear , peach , almond and nut trees as well as wine thrive on the slopes of the Troodos Mountains . In addition, the image of the island is shaped by cypress , olive and carob trees. Around Limassol prevail oranges - and grapefruit groves before. The "land of the red earth" in the southeast is regarded as the vegetable garden of Cyprus with potatoes , eggplants , tomatoes , cucumbers , onions and other things. Figs and pomegranates grow in the northwest. In the southwest, near Paphos , there are large banana plantations .

Meat plays a major role in Cypriot cuisine, especially lamb , pork , poultry and rabbit , and less so beef , which was rarely kept in the past due to the limited grazing area and which only became more popular thanks to the English. Originally from sheep's milk , now with cow's milk produced halloumi (Hallúmi), a mildly spicy cheese whey probably of Arab origin, and eggs are frequently used and versatile.

Although Cyprus is an island, fish is not a traditional ingredient and the number of fish dishes is correspondingly small. When the English took over the island, there were few Italian, Greek and Maltese fishermen in Larnaka and Limassol. The reason is probably to be found in the raids on the coasts that have taken place since ancient times and that drove the population inland. When fish - especially swordfish and tuna - is eaten in Cyprus , it is usually in the simple fried or deep-fried way that is common throughout the Mediterranean .

Typical dishes

Sliced ​​halloumi

In addition to various soups , as in Arabic, Turkish and Greek cuisine, mezedes / meze play an important role as a starter , which can also be used as a whole meal if there are enough small dishes. Kanelónia are not pasta dishes, but omelets filled and gratinated in various ways . The widespread Kanelónia with Halloumi connect the Cypriot preference for egg dishes and its "National Cheese".

When it comes to main courses, in addition to fried and grilled meat dishes, stewed in the oven, traditionally a brick oven was used, in which the dishes were placed in tawás , a bulbous clay pot. These stews with various vegetables, richly seasoned with cinnamon, cloves and herbs, are also called tawás after the vessel . However, they are not part of the everyday diet, but are more of a Sunday meal. The simpler Jiachní dishes do not need an oven; They consist of seared pieces of meat or vegetables or a mixture of them that are braised on the stove in a tomato sauce .

The side dishes are mainly bread, white bread or flat bread , called pítta , which, like kebab and similar oriental dishes, serves as a snack . In addition, rice , noodles , purkúri ( bulgur ) and legumes are the usual filling side dishes, today also the potato, which was only introduced in the middle of the 19th century, which largely replaced the colocasia that had prevailed until then . In Cypriot restaurants, French fries - mostly homemade - are now standard dishes as an accompaniment to grilled meat or halloumi .

literature

  • Lenia and Barnim Heiderich: Cooking in Cyprus , Edition diá: Berlin, 1992

Web links

Commons : Cypriot Cuisine  - Collection of pictures, videos and audio files