The history of Cyprus in ten dishes
The history of Cyprus in ten dishes An island at the crossroads of three continents, where every conqueror, merchant or traveler left behind not only temples and legends, but also something deeper than traces carved in stone - culinary memory. In Cyprus, food is an archive, where each dish preserves its era. So we embark on a journey through the ten most popular dishes to read the history of Cyprus as it is passed down here - from table to table, from mouth to mouth. Halloumi The cheese that does not melt on fire testifies to the shepherd culture of the island. It was cooked back in Byzantine times, when peasants divided the olive tree into firewood, oil and shade. In halloumi, you can feel the mountain solitude, the creak of the wheels of a wooden cart and the experience of survival without refrigerators. And also - respect for tradition, because even today it is made the same way as a thousand years ago - from the milk of local goats and sheep, thickened and folded into characteristi...
