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Cyprus delights, or loukoumia, are one of Cyprus's protected geographical indication (PGI) by the European Union. It is a family of confections based on a gel of starch and sugar, flavored with lemon, rose water, mastic or other fruits with or without chopped dates, pistachios and hazelnuts or walnuts bound by the gel.
Turkish delight or lokum (/lɔ.kʊm/) is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic gum, bergamot orange, or lemon. Other common flavors include cinnamon and mint.
Shamishi are semolina fried pies [3] [4] that have been produced in Cyprus since at least the 19th century and they are considered a traditional delicacy of the cuisine of Cyprus. [2] Shamishi are known as a dessert that is served hot in special occasions such as weddings and local religious feasts [2] usually along with loukoumades and water ...
Cheese. Variations. May include raisins. Flaouna (Greek: φλαούνα), , [1] is a cheese-filled pastry from Cyprus, which may include raisins or be garnished with sesame seeds. Flaounes are traditionally prepared for Easter. [2] Regional names for flaouna include vlaouna, fesoudki (Greek: φεσούδκι) in Karavas, and aflaouna in Karpasia.
Souvla. Souvla (Greek: σούβλα) is a popular dish from Cyprus. [1] It consists of large pieces of meat cooked on a long skewer over a charcoal barbecue. [2] It differs from the popular Greek dish souvlaki, in that meat cuts are much larger and slow cooked for a much longer period at a greater distance from the hot charcoal.
An ancient Greek theater in Kourion. Cyprus gained independence for some time around 669 but was conquered by Egypt under Amasis (570–526/525). The island was conquered by the Persians around 545 BC. A Persian palace has been excavated in the territory of Marion on the North coast near Soli.
It consists usually of goat's meat; the whole animal without its bones, that is salted and cured for preservation. The process of preparation traditionally involves drying in the sun for few days. After that, the meat was placed in boiled water and a condiment (usually oregano) was added. The producers then put it again in the sun for one more day.
Tourism in Cyprus occupies a dominant position in the country's economy, [1] [2] and has significantly impacted its culture and multicultural development throughout the years. [ 3 ] [ 4 ] In 2006, the tourism industry made up 10.7% of the country's GDP and the total employment in the tourism industry was estimated at 113,000 jobs. [ 5 ]