CYPRIOT CUISINE

Cyprus is an island where the landscape is as diverse as its history, and nowhere is this more evident than on the dinner table. Positioned at the crossroads of Europe, Asia, and Africa, Cypriot cuisine is a vibrant mosaic of Greek, Turkish, and Middle Eastern influences. The book takes a comprehensive look at the island’s traditional food from meze (entrées) to pasta to meat and fish dishes to desserts, giving recipes and cooking instructions along the way. A chapter explores the island’s fruit production, especially exotic fruits, and lists seasonal fruit festivals, colourful events, to attend. Thoroughly illustrated to better appreciate the culinary culture of Cyprus.