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Cyprus

The third largest Mediterranean island, Cyprus is rich in natural beauty, agriculture, and history. The island was historically sought after by those trying to secure their control over the Mediterranean and access the spices and treasures of the East. While acknowledged as The Republic of Cyprus, the struggle for control of the island continues with its division into Greek, Turkish, and British areas. Cypriots eat a true Mediterranean diet, heavy in fish, seafood, olive oil, wine, Yamista (stuffed vegetables), Souvla (grilled, skewered meats), sheep and goat milk cheeses, fruits, wine-cured sausages, nuts, and olives. Eggplant, zucchini, and tomatoes are showcased in their famous Moussaka. Middle Eastern influence is found in the abundance of rice, parsley, mint, and other herbs and spices. For a bountiful sampling of the local delicacies, sit down for a meze, a meal of small plates (up to 20 or 30) starting with vegetable dips and olives and ending with rich grilled meats.

	Featured Cook Mary's Cooking Level: Intermediate Home Town: Paralimni, Famagusta, Cyprus Living In: Aglantzia, Nicosia, Cyprus
About me: I am almost 30years old. I am a graphic designer. I am working at a prepress office. I love my job but i love cooking. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »