3 dishes people actually cook in Cyprus: what they are, how long they take, and what you need to buy.
What can you cook from Cyprus? 3 traditional Cyprus dishes, from Souvla (210 min, the quickest) to Halloumi (1590 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Cyprus on the map. Drag to spin the planet.
A Cypriot cheese whose pressed curds are scalded in their own whey and folded around mint, which is why it browns on the grill instead of melting.
Lamb sealed in a parcel and cooked for hours without ever being opened, the way the klephts hid their cooking fire from the Ottomans.
Fist-sized chunks of pork turned for two to three hours on a long skewer over a charcoal foukou, so the outside crusts while the inside stays wet.
Copper documents three dishes from Cyprus: Halloumi, Kleftiko and Souvla. Coarse salt and dried oregano each appear in more than one recipe. Two of the three are grilled. One of the three needs an oven. Between them they use 19 different ingredients.
The three recipes need 19 ingredients between them, of which 4 are shared by more than one dish. Coarse salt and dried oregano the hardest to find: of the 586 dishes in Copper's atlas, 7 use coarse salt and 13 use dried oregano. Every ingredient list on this page is complete, with quantities, and free to read.
Souvla is the quickest at 210 minutes. Halloumi is the longest at 1590 minutes, most of it unattended. The median is 1020 minutes — a weekend dish rather than a weeknight one.
Kleftiko is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Cyprus is part of Western European.
Countries close to Cyprus on the globe — and close on the plate.
COPPER