Cyprus, a Mediterranean gem, boasts a delightful cuisine featuring meze, a spread of small dishes to be shared. In this article, we’ll introduce three unmissable Cypriot meze items: Pourgouri, Afelia, and Ofto Kleftiko.
Kattimeri is a traditional Cypriot sweet that has been enjoyed by locals for generations. This delicious dessert is made with a sweetened dough that is filled with a mixture of almonds, cinnamon, and sugar. Once filled, the dough is rolled into a spiral shape and then fried until golden brown. The result is a crispy, sweet pastry that is simply irresistible.
Lokma or Loukoumades are tasty bites of heaven enjoyed by locals year-round. These delicious fluffy balls are made similar to donuts – retaining a sweet dough-like consistency. Deep-fried until golden and crispy, these mini treats are glazed with warm honey syrup, with cinnamon and garnished with walnuts.
Every mother in Greece and Cyprus knows how to make pastitsio. It is something like a national food for the Greek people. And every one of them feels proud about their pastitsio. It is never left behind on Sunday’s family gatherings. You will always find it on the table right next to souvla and koupepia. And all the kids and all the people in the world love pastitsio.
Let’s find out why.
The name “bougatsa”, comes from the Ottoman word “pogatsa” (a different word in Latin for “foccacia” meaning, sweet pie) and was used to describe a “salty or sweet pie filling, wrapped very well and tightly in the dough”. Traditionally, is served as a sweet breakfast treat but it also makes a great snack or dessert.
Our 5 star hotel in Crete, Asterion Suites & Spa is organizing a Cretan gastronomy and body & soul week for its guests in October.
As with anything Cypriot, Koupes incorporate an amazing grouping of flavours and are among the most popular foods on the island.