Cypriot cooking follows the island’s climate. Spring brings greens and fresh herbs, summer brings tomato, cucumber and watermelon, while cooler months favour pulses, taro, citrus and slow-cooked dishes.
Halloumi, olives, bulgur, beans and wild herbs appear in many combinations. Their strength comes from freshness and restraint rather than heavy sauces.
Shopping seasonally improves flavour and price. It also makes a recipe feel connected to the place where it is cooked.