Though Cyprus is a small country, its cuisine features a large variety of dishes, probably due to the many different cultural influences affecting the island's history;as well as a substantial variati
Though Cyprus is a small country, its cuisine features a large variety of dishes, probably due to the many different cultural influences affecting the island's history;as well as a substantial variation in climate around the country; from sunny beaches to snow-capped mountains. Cyprus cuisine has a Mediterranean allure, mixing Mediterranean and Middle Eastern flavours and ingredients.
Many Cypriot families still make home-made olive oil every year, and neighbours regularly exchange excess bounty of homegrown fruits and vegetables, including pomelo, grapes carobs, figs, oranges, lemons, cantaloupe, bergamot, medlars, almonds, kumquats, cactus pears, and, of course, olives.
Most Cypriot dishes are not particularly hot or spicy, though there is ample use of local herbs such as wild oregano, rosemary, mint, parsley, basil, cinnamon and coriander. Spices such as allspice, cloves, mastic and mehleb powders can be found in many sweets and baked goods.
The book features over 75 recipes, illustrated in full colour, ranging from drinks to desserts, to soups, salads, small bites, breads and pastries, pickles, dips and main courses.
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was raised on Vancouver Island, Canada by Greek-Cypriot parents. She worked for six years as an international arbitration lawyer in London, Singapore and Canada after a law degree from Oxford. Following a sudden illness, she decided to change her life, move to Cyprus, and to follow her passion for food and photography. With her now very successful blog (www.afroditeskitchen.com), she brings to the attention of the international public all the beauty and ingredients of her Cyprus.
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"It is a very good well-researched summary of Cypriot food. . . It is a bright book, loaded with exceptional closeups of finished plates. Typical dishes include octopus wine stew, lamb orzo stew, and pickled caper shoots, coriander smashed olives, and of course purslane salad.
Quality/price rating: 91"
— Dean Tudor online cookbook blogger
"Cyprus Cuisine showcases 68 thoroughly 'kitchen cook friendly' recipes featuring all of these Cypriot culinary delights and more! Illustrated throughout in full color, Cyprus Cuisine offers a wide variety of Cypriot dishes, ranging from drinks to desserts, to soups, salads, small bites, breads and pastries, pickles, dips and main courses.
"Critique: Exceptionally well organized and presented, as well as a mouth-watering delight to simply browse through and ideal for planning truly memorable, palate pleasing, appetite satisfying menus with, Cyprus Cuisine: Middle Eastern and Mediterranean Cooking will prove to be an extraordinary and welcome addition to personal, professional, family, and community library collections."
— The Midwest Book Review
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"Cyprus Cuisine is a vibrant, comprehensive account of Cypriot cuisine for both the familiar and the uninitiated. The food leaps from every page in Christina's lush photos, intimate stories, and easy-to-follow, accessible recipes, and it is clear that every dish is both dear to Christina and absolutely delicious."
— Cynthia McTernan, author of A Common Table: 80 Recipes and Stories from My Shared Cultures
"Loucas's beautifully written culinary journey through Greek Cypriot cuisine includes recipes varying from the comforting to the enlivening, and new ideas that reflect traditional dishes. In a world that slowly gives in to uniformity, Loucas aims to salvage some of the home-made foods that she remembers from her childhood, and by doing so rescue from oblivion parts of the unique culinary heritage of Cyprus."
— Irina Georgescu, author of Carpathia: Food from the Heart of Romania
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2022 Taste Canada Awards Finalist in the Regional/Cultural Cookbooks category
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THE RECIPES IN THIS BOOK
You will find both traditional and modern Cypriot recipes inside this book. Some are my family's traditional Cypriot recipes that I wanted to preserve, and these I have left unchanged as I think alterations would defeat the purpose of preservation. However, I have provided modern methods for preparing recipes in cases where doing so does not affect the foods themselves, so that they can be made in any kitchen. Some are modern Cypriot recipes, where I have modernized traditional Cypriot recipes by incorporating Western ingredients or methods. Growing up in Canada and having lived in London, Singapore and Bangkok, it was difficult to find some traditional Cypriot ingredients, and I was forced to experiment by finding local substitutes. I soon learned that modifying recipes can actually be a good thing, and any traditional purism I held in my heart has disappeared over the years. Some of the mixed Cypriot recipes I make are actually more delicious (in my opinion) than the traditional ones. Conversely, over the years, I have also learned which Cypriot ingredients I simply cannot do without, and these I now always make room in my suitcase for no matter where I go. This is why you will find some "non-Cypriot" recipes that incorporate Cypriot ingredients and flavours.
Overall, this book is my personal selection of Cypriot recipes. My selection is by no means perfect, and it is definitely not exhaustive, but I have made an eff ort to include those recipes that have meaning to me. I am very much aware that each individual Cypriot family will have its own unique touch to each traditional recipe. So please do not think that my ingredients or methods are set in stone. There are many wonderful cooks and recipes in Cyprus.