anari is a fresh mild whey cheese produced in cyprus. although much less known than other cypriot cheeses (e.g. halloumi). a white, soft creamy cheese of a mild sweet taste. it closely resembles ricotta cheese and it is just as versatile. anari is made from cheese whey with the addition of fresh milk or fresh cream and is a cheese very rich in protein. it is only mildly salted and relatively sweet and is usually served for breakfast along with honey, jam or simply sugar and cinnamon. makes an ideal filling for pastry’s, deep fried and topped with honey or sugar icing. can also be used in cheese pies because of its mild sweet taste balancing the stronger more salty taste of matured cheeses. when anari is externally salted and matured it acquires a different character making an excellent grating cheese for pasta.
bourekia are so tasty. there are different variation of this some with halloumi and mint and some with anari and cinnamon. if you can get these warm. they are fantastic. each greek island will have their own take as well. you can find these is any good bakery.
you can get this is lots of different brands. commandaria is a sweet dessert wine, fantastic gift for a taste of cyprus...a bit of history for you...commandaria is an amber-coloured sweet dessert wine made in the commandaria region of cyprus on the foothills of the troödos mountains. commandaria is made from sun-dried grapes of the varieties xynisteri and mavro. while often a fortified wine, through its production method it often reaches high alcohol levels, around 15%, already before fortification. it represents an ancient wine style documented in cyprus back to 800 bc and has the distinction of being the world's oldest named wine still in production, with the name commandaria dating back to the crusades in the 12th century.
this is a fruit preserve, it comes in a variety of fruits. this is not for the faint hearted, its vey very sweet, greeks usually have a glass of water with this.
there is a strong coffee culture in cyprus with traditionally-made coffee often served in the morning. cypriot coffee is made by mixing freshly roasted and ground beans with cold water and sugar in a briki, or coffee pot. the mixture is then bought to the boil, which produces a creamy foam on top and is served short and black with a side glass of cold water. in cafés, restaurants or one of the many coffee shops (kafenio) in cyprus it is best to specify how sweet the coffee should be when ordering as it is served unfiltered and adding and stirring in sugar disturbs the sediment at the bottom of the cup. there are three main ways to drink coffee in cyprus: sketo – plain with no sugar, strong and bitter metrio – usually with one sugar added, medium strong glyko – usually with two sugars added, sweet
grimbergen blanche — is a classical white beer having golden colour and creamy froth, sparkling bubbles and fruity flavours with a citrus ton
halloumi is the best cheese in the world. grilled,fried or just as it is.
pretty much the same as turkish delights but made in cyprus, taste good and make a nice gift.
one of the most famous cypriot drinks, everyone likes having a bottle of ouzo brought back. its a clear and silky, with a distinct licorice flavor, ouzo is distilled from the must or remnants of grapes pressed for wine. it can be flavored with spices like anise, mint, mastic, and coriander. potent and fiery, it is not a drink for the faint of heart. it has an alcohol content of about 40%. best served ice cold. comes in many different brands and bottles depends on your budget.
essentially its a nut brittle made using carob honey. i have a sweet toothand like these to snack on.
if your in cyprus this is the place to go and get food. any type of food from traditional dishes to cakes and pastries and they all taste absolutely fantastic. baked fresh everyday i brought back a selection of sweet and savoury stuff, although not much lasted beyond the plane journey home.
i like it, and its always something i ring back from cyprus. its a traditional grape product made shortly after the harvest, long strings of threaded almonds are dipped repeatedly into a heated mixture of must, rose water and mastic so they are slowly coated. once tasted, this unique chewy delicacy is seldom forgotten
this is a string of beads manipulated with one or two hands and used to pass time in greek and cypriot culture. its origins date back to time, when monks in mount athos began making strands of beads by tying knots on a string at regular intervals in order to say their prayers to god. they also look cool hanging off your rear view mirror. :)