Cyprus have very nise food
here id flag of cyprus
traditional food of Cuprus
The best-known spices and herbs include pepper, parsley, rocket (arugula), celery, fresh coriander (cilantro), thyme, and oregano. Traditionally, cumin and coriander seeds make up the main cooking aromas of the island. Mint is a very important herb in Cyprus. It grows abundantly, and locals use it for everything, particularly in dishes containing ground meat. For example, the Cypriot version of pastitsio (locally known as macaronia tou fournou or makarna fırında) contains very little tomato and generous amounts of mint.[citation needed] The same is true of keftedes or köfte (meatballs), which are sometimes laced with mint to provide a contrast with the meat. Potato is also often used in making keftedes. Fresh coriander or cilantro is another commonly used herb. It is often used in salads, olive breads, spinach pies (spanakopita or ispanak böreği) and other pastries. In some regions of the island it is also used to flavour hot dishes, particularly tomato-based ones, such as yiachnista. Meats grilled over charcoal are known as souvla, souvlaki or şiş, named after the skewers on which they are prepared. Most commonly these are pork, kid, beef, lamb or chicken and sheftalia, but grilled halloumi cheese, mushrooms, and, uniquely to the Greek Cypriots, loukaniko (pork sausages) are also served. They are typically stuffed into a pita or wrapped in a thin flatbread, along with a salad of cabbage, parsley, thinly sliced onions, tomatoes and sliced cucumber. Although less popular than souvlaki and sheftalia, gyros are also commonly eaten. Gyros (also known as döner) have grilled meat slices instead of chunks, and the taste differs from that of souvlaki due to the salad and dressings added. Gyros are made from various cuts of lamb, pork, or chicken, and sometimes but rarely beef.