Southern Europe
Food of Cyprus
The 6 most iconic national dishes of Cyprus — real photos, key ingredients and tasty facts behind every plate.
Europe
Souvla
Cyprus’s signature barbecue dish of large chunks of pork, lamb or chicken slow-roasted on long skewers over charcoal. It is smoky, juicy and simply seasoned to let the meat shine.
Did you know?
Souvla is especially associated with Orthodox holiday feasts, particularly Easter Sunday in Cyprus.
Sheftalia
These are Cypriot skinless sausages made from minced pork or lamb with herbs, wrapped in caul fat and grilled. They are richly savoury with a juicy, slightly smoky taste.
Did you know?
Unlike many sausages, sheftalia use caul fat instead of an outer casing.
Halloumi
Cyprus’s best-known cheese is a semi-hard, brined cheese often grilled or fried until golden outside and springy inside. It has a salty, tangy flavour and famously resists melting.
Did you know?
Halloumi has a long history on the island and is one of Cyprus’s most important food exports.
Kleftiko
Kleftiko is lamb slow-baked until falling apart, traditionally in a sealed oven with lemon and herbs. The result is deeply aromatic, tender and rich.
Did you know?
Its name is linked to the klephts, Greek and Cypriot bandits or rebels, and the lore of secretly cooked meat.
Trahanas
Cypriot trahanas is a comforting soup made from dried cracked wheat fermented with sour milk, often finished with halloumi. It tastes creamy, tangy and gently rustic.
Did you know?
In Cyprus, trahanas is traditionally prepared in bulk and dried for storage, making it an important winter staple.
Ambelopoulia
A controversial Cypriot delicacy of small migratory songbirds traditionally pickled or grilled and eaten whole. It is intensely savoury and highly unusual even within the region.
Did you know?
Ambelopoulia has been illegal to hunt and serve under modern wildlife protection laws, yet it remains one of Cyprus’s most notorious traditional foods.