Part 20 of 25 World Cuisines to try. (4/5) Today’s Cuisine: #Cyprus Pictured are the remaining three #HotMeze - #Halloumi, #LoukanikoSpitisio and #Lountza. Halloumi cheese is possibly one of the most well-known and delicious exports from Cyprus. The cheese is composed of sheep and goat’s #milk. It’s unique in that the cheese has an unusually high melting point, allowing it to be fried or grilled and still maintain shape. #Cypriots can and have liberally added halloumi to many dishes, including salads, sandwiches, or as an accompaniment to cooked vegetables or served alongside any cooked meat. Its texture is similar to fresh mozzarella, but prepare for a saltier but distinguished flavor from other cheeses. Halloumi was created around the Medieval Byzantine period and its popularity spread throughout the #MiddleEast. A great pairing with this cheese is the #Lounza, a cured #pork tenderloin. Traditionally the meat matures in a mixture of village wine and coriander seeds for about 15 days, followed by a curing process of 20 days. If you find yourself in Cyprus, the most popularly consumed sandwich for a fast bite is a Halloumi and Lountza sandwich. The Loukaniko Spitisio is a #porksausage that also goes through its own particular process before coming to the dinner table as a #CypriotMeze. The #pork marinates in a concoction of red wine, coriander, salt, pepper, and schinus seeds, which the owners get from a Cypriot pepper tree on their yearly trips to Cyprus. After a certain period when the curing phase is complete, the meat is ground up and stuffed into pork intestine casings. The meat used is pretty lean, which better allows the marinade flavor to come out. #ZenonTaverna #CypriotMezePlatter #KypriakiMezedes #Meze #Astoria #Queens #Mediterranean #cypriotcuisine (at ZENON TAVERNA)
