Travel Reference
In-Depth Information
The Year in Food
Spring (Feb-Apr)
A good season for warming
kleftiko
(oven-baked lamb), while mid-spring sees the emergence of wild fennel and
asparagus, as well as
koupepia
(meat and fish wrapped in young vine leaves). During Lent, traditional fare includes
spanakopita
(spinach and egg wrapped in filo pastry); the main dish at Easter is
souvla
(barbecued meat), along
with
flaounes
(savoury cakes) made with cheese, eggs, spices and herbs.
Summer (Jul-Sep)
Figs, mangoes, peaches, pears, plums: there's plenty of fresh fruit around, and in September, the Lemesos Wine
Festival is an appropriate toast to autumn.
Autumn & Winter (Oct-Dec)
Kick-start this serious foodie season with the Kyrenia Olive Festival, then look for freshly harvested wild mush-
rooms, artichokes and winter greens. Closer to Christmas bakeries overflow with
kourabies
and
melomakarona
(al-
mond and honey cakes), while on Christmas day, families traditionally make and smoke their own
loukanika
(saus-
ages made from lamb and pork).
