Cyprus, the island where Aphrodite rose from the froth of the waves, has some delicious food. Most people believe it to be the same as Greek food, but even though you find a number of similarities, the Cypriots also have their own habits. Afelia, for instance, is definitely Cypriot and can be made with several ingredients, for instance pork, potatoes or mushrooms (my recipe is with pork). You can also see influences from Turkish and Lebanese cooking. Pork is very popular in Cyprus and they also eat a lot of bread. Here, olive oil is used as well as corn oil for preparing food. Mezze, the various starters, are also loved here and can be enjoyed whilst sitting on a terrace shadowed by vine leaves, overlooking the Mediterranean.
One of the characteristic dishes is loukanika, sausages flavored with coriander, soaked in red wine and smoked. Furthermore smoked pork and haloumi cheese are often used. As Cyprus is surrounded by the sea, obviously fish like sea brass and octopus are often on the menu. For Easter, one likes to prepare flaounes.