Cyprus Blogs

With an alcohol content of 40-99%, it is no surprise that the island’s national drink of Zivania is also referred to as ‘firewater’! The strong drink dates back to the 14th century when the island was under Venetian rule and is still made in the same tradition today. Grape pomace (remains such as pulp, peel, stalks and seeds) is mixed with high-qua...

The national cocktail of the island is undoubtedly the famous Brandy Sour, and although it is also enjoyed in other parts of the world, the Cypriot version is unique for the Cypriot brandy used in it and its interesting, royal origins! The story goes that it was originally invented in the early fifties for King Farouk of Egypt at one of the island’...

Cyprus coffee is a characteristic part of the island’s coffee-shop culture, and preparing this strong brew takes a little skill to perfect! Made of finely ground coffee beans, a heaped teaspoon of coffee is used for one tiny demitasse cup, with water added, and sugar if it is taken. This is then ‘cooked’ in a small, long handled pot called a ‘mbrik...

Preparation: - Peel but do not wash the kolokasi. Kolokasi should never be sliced or diced as it will not become soft during cooking. Instead, prepare it by inserting a firm knife into the root, then twisting it to break off bite-sized pieces. - Sauté the kolokasi in a little olive oil until lightly browned. - Transfer to a deep saucepan and add th...

Preparation: - Wash the caul fat well with water and vinegar. - In a bowl, thoroughly mix the minced meat, salt, pepper, cinnamon, breadcrumbs, onions and parsley and mould into small egg-size shapes. - Place the mixture over the caul fat and wrap each separately into tight packages. - Cook over charcoal barbeque or on the grill, turning regularly ...

Preparation: - Cut the Halloumi into slices and grill on both sides. - Garnish with rocket leaves and tomato. - Serve in warm pita bread. Ingredients: (Serves 4) 1 block Halloumi cheese Rocket leaves Tomato Pita bread

Preparation: - Heat the olive oil in a large heavy based pan and brown the meat in batches. - Add the shallots, cooking gently to turn them golden and caramelised. - Add the garlic, vinegar, spices and tomatoes. Season well. - Stir in a 200ml glass of water. Cover tightly and simmer for 1½ -2 hours or until the meat is tender and the sauce richly t...

Cyprus can proudly lay claim to the world’s oldest wine still in production - that of the delicious sweet dessert wine Commandaria. Thought to date back to 800 BC, references to the consumption of a wine named ‘Cypriot Nama’ is believed to have been Commandaria before it was given its current name during the crusades in the 12th century. It was tho...