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The traditional pasta shape for this dish is bucatini. This dish is also referred to as pastitsio. Magarına bulli is a traditional Cypriot meal made of bucatini pasta and chicken. This dish is widely known as being one of the national dishes of Cyprus. Chicken is often boiled in water which is then used as the stock to cook the pasta.
العربية; Azərbaycanca; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български; Čeština; Ελληνικά
Afelia (Greek: αφέλια) is a traditional Cypriot pork dish. It is pork marinated and cooked in red wine with coarsely crushed coriander seed. In order to prepare the dish, ingredients like salt, pepper, oil etc. are included. [1] [2] During the British era (from 1878) the use of butter instead of oil was noted. [3]
German sausages and cheese. Austrian cuisine is a style of cuisine native to Austria and composed of influences from throughout the former Austro-Hungarian Empire. [5] Regional influences from Italy, Hungary, Germany and the Balkans have had an effect on Austrian cooking, and in turn this fusion of styles was influential throughout the Empire.
A food similar to apohtin is noted in Santorini under the same name. That kind of apohti refers to a food based in pork tenderloin that is salted and dried in the sun. [ 3 ] Also, the preparation of tsamarella , another Cypriot dish, is similar to apohtin's preparation except from the fact that unlike apohtin, in tsamarella, the animal's bones ...
Like the vast majority of Cyprus' dried meats (lountza, loukaniko, apohtin, zalatina etc.), tsamarella is a traditional product of Marathasa Valley, Pitsilia and Pafos' agricultural areas. Moreover, in the past it was placed in special wooden lockers and it was used as a way to maintain food. [4]
Flaounes are a cheese-filled pastry commonly flavored with mastic, mahleb and spearmint. [9] [10] The pastry is described as similar to shortcrust in texture. [5]A sheep and goat cheese known as tiri flaounas [11] or flaouna cheese, that is made in the region of Paphos, [12] is traditionally the main cheese used in the filling.
Although much less known than other Cypriot cheeses (e.g. halloumi), it gained popularity following publicity. Halloumi or haloumi (/ h ə ˈ l uː m i /, Greek: χαλούμι, romanized: haloúmi) is a traditional Cypriot cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk.