From the heart of Cyprus. If only every tourist organisation in Europe got it together to employ someone like Filakia Tonia to research and write a booklet on its traditional food. Here are five suggestions from her wonderful little book, Food From The Heart of Cyprus.
Afelia — liver/pork marinated in coriander seeds and red wine
Fasolaki Yiahni — bean and Feta cheese (lamb – optional) stew
Kleftiko — baked lamb
Makaronia tou Fournou — macaroni, cheese and meat bake
Tahini —garlic, lemons, olive oil, tahini paste
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