Also known as: Koulourouthkia with grape juice or carob syrup Tertsellouthkia are a pretzel-like delicacy that is prepared using strong flour, sourdough (optional), a bit of salt, olive oil and water. During fasting periods, they are often prepared without olive oil to adhere to dietary restrictions. In the Karpasia region, they were also known as…

One plant that flourishes in Cyprus—nurtured by its sun-drenched climate and the dedication of farmers who water it daily—is the courgette and its many varieties. With their prolific flower production, courgette blossoms are frequently gathered and prepared in various delicious ways. My grandmother had her own special recipes: she would fry them in a light…

Also known as Kreatokoloko. This unique variety of courgette features light green skin, white to yellowish flesh and small, edible seeds. Thriving in warm environments with abundant water, it is typically planted in April and May and harvested in the peak summer months of July and August. Well adapted to Cyprus’s climate conditions, it requires…

This beloved soup has been a staple of traditional Cypriot cuisine for generations. In the past, families raised their own animals – mainly goats and chickens – while those who could afford it also kept sheep. Fresh milk, essential for making this soup, was and still is collected daily. Those without livestock bought milk from…