I mean they are, but there are plates in Greece that Cyprus does not do that often nor well or in a n different way. Souzoukakia is an example.
>!Cyprus souvlaki tho is more superior.!<
Lots of Ottoman dishes are traditional here, like koupepia/dolma, loukoumades/lokma, and exclusively Cypriot dishes (as far as I know) like Afelia, Sheftalia, Kolokasi, Poulles, Zucchini with eggs, Trahanas, Pilafi Pourgouri (Tarhana and Bulgur also exist in other Middle Eastern countries but made differently) and others 🙂
Compared to Greece, we overcook almost everything. Also, quality of ingredients.
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I mean they are, but there are plates in Greece that Cyprus does not do that often nor well or in a n different way. Souzoukakia is an example.
>!Cyprus souvlaki tho is more superior.!<
Lots of Ottoman dishes are traditional here, like koupepia/dolma, loukoumades/lokma, and exclusively Cypriot dishes (as far as I know) like Afelia, Sheftalia, Kolokasi, Poulles, Zucchini with eggs, Trahanas, Pilafi Pourgouri (Tarhana and Bulgur also exist in other Middle Eastern countries but made differently) and others 🙂
Compared to Greece, we overcook almost everything. Also, quality of ingredients.