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What do Cyprus people eat?

What do Cyprus people eatSeafood and fish dishes of Cyprus include squid, octopus, red mullet, and sea bass. Cucumber and tomato are used widely in salads. Common vegetable preparations include potatoes in olive oil and parsley, pickled cauliflower and beets, asparagus and kolokassi(gölevez). Other traditional delicacies of the island are meat marinated in dried coriander, seeds and wine, and eventually dried and smoked, such as lountza (smoked pork loin), charcoal-grilled lamb, souvlaki (pork and chicken cooked over charcoal), and sheftalia (minced meat wrapped in mesentery). Pourgouri (bulgur, cracked wheat) is the traditional carbohydrate other than bread, and is used to make the Cypriot delicacy koubes.
Fresh vegetables and fruits are common ingredients in Cypriot cuisine. Frequently used vegetables include courgettes, green peppers, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape leaves, and pulses such as beans, broad beans, peas, black-eyed beans, chick-peas and lentils. The commonest among fruits and nuts are pears, apples, grapes, oranges, mandarines, nectarines, mespila, blackberries, cherry, strawberries, figs, watermelon, melon, avocado, lemon, pistachio, almond, chestnut, walnut, hazelnut.

 

 

Cyprus description:

Cyprus , officially the Republic of Cyprus is an Eurasian island country in the Eastern Mediterranean, south of Turkey and west of Syria and Lebanon. It is the third largest island in the Mediterranean Sea and one of its most popular tourist destinations. An advanced, high-income economy with a very high Human Development Index, the Republic of Cyprus was a founding member of the Non-Aligned Movement until it joined the European Union on 1 May 2004.

What do Cyprus people eatWhat do Cyprus people eat

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