On a warm afternoon in Nicosia’s old town, the scent of cinnamon-dusted koupes wafts from a street vendor’s cart while, just a few steps away, a kafenion serves Cypriot coffee in trademark tiny cups.

Ravioles are a culinary legacy left by the Venetians, who ruled Cyprus from 1489 to 1571. The pasta parcels are stuffed with haloumi, then simmered in chicken broth.

AMMAN — As a part of its Cyprus lecture series, the Council for British Research in the Levant organised a presentation on Wednesday under a title “From Ancient Fields to Modern Plates: The Culinary ...

Cypriots take food seriously, not in a formal sense, but as a cornerstone of daily life and social connection. Eating is rarely rushed and seldom treated as a purely functional act. Meals are ...