The kitchen of Cyprus is determined not so much by complex recipes as the quality of the source products and the slowness of their preparation. It is based on what the Earth and the Sea give: seasonal vegetables, olive oil, fresh herbs and meat cooked on open fire.
On one table, a hearty, spicy Musaka, baked until golden crust, and suvlaki, which retained the aroma of charcoal, is adjacent here. Nearby can turn out to be delicate, tsukini flowers and mint flowers and modern variations like crisp crops from crab-evidence of how local taverns work with the gifts of the sea. Often the meal is not a dessert, but a special ritual-the supply of strong, welded in a Turk of Cyprus coffee with thick foam-kaymaki.
This photo selection is a close look at several characteristic dishes of Cyprus cuisine, where each transmits its part of the gastronomic code of the island: from rural thoroughness to the freshness of the coastal tavern - and part of the project of 30 articles dedicated to the anniversary of the “Herald of Cyprus”, which is 30 years old this year.
The material was prepared by Ekaterina Andreevakanal in Telegram
