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.

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 ...

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.

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 ...