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Tastes and flavours from Cyprus

Halloumi, carob syrup and Yeroskipou loukoumi: These three entirely different local products nevertheless share a special denominator as local specialties with a long tradition on the island.
First of all, how about a cheese that doesn’t melt when you heat it, but can be grilled, fried or baked into delicious pies? That’s halloumi and it is Cyprus’ very own cheese, traditionally made from goat’s milk, it tastes wonderful grilled over hot charcoal and perhaps eaten in a piece of warm pita bread.
There is also the black gold of Cyprus, the carob. For generations this was a source of wealth for Cyprus and local children grew up eating the chocolate made from this versatile pod. Its tiny seeds are so consistent that they were used to measure gold, giving the world the word carat. Carob mills once dotted the island showing the importance of this product to the economy. It is gaining popularity once again as a healthy source of sweetness and not just for vegetarians. To learn the full story of carobs, visit the village of Anogyra, home to the carob museum and the only village in Cyprus to continue the tradition of making pastelli, a delicious sweet using the juice of the carob.
Yeroskipou in the Paphos area is the traditional home of loukoumi, the first Cypriot product to secure protected geographical indication status under European Union regulations. This delicious, jelly-like sweet is made from sugar, flour, almonds and various fruit fragrances, the original and most well-known being rose water.
And why not try Cyprus’ very own special type of bread, made from sourdough. This can still be found in some bakeries around the island and has a firmer interior than bread made with yeast. Toast it or eat it as it is.

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