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The food of Cyprus is a bit of a hybrid between two well-known food cultures – Greek and Turkish, with lots of salads, houmous and grilled kebabs – but the Cypriots are also masters of bread, with special kinds made throughout the year for festivals and religious holidays.
At the luxurious Annabelle hotel in Paphos they run bread-making classes for hotel guests and non-residents alike, where you can learn how to cook everything from basic village bread made from the local flour, to Daktyla-Koulouria, the native version of brioche, and Falaounes, a savoury bread with a cheese, egg and mint filling that resembles a samosa.
Bread isn't the only edible delight Cyprus has to offer – we ate lots of halloumi, which was the tastiest I'd ever tried (the locals are divided as to whether it's best made with sheeps' or goats' milk, but either way it's a national treasure). This dish is simple to make and brings a taste of the Mediterranean to your home. Kali orexi! (that means bon appetit, by the way!)
What's your favourite sunshine food? Tell us in the comments box below.
Let's Bake classes at the Annabelle hotel cost €90 per person for two days and include welcome drinks, a chef's hat, apron, recipe folder and two practical bread-making lessons. For more information, email firstname.lastname@example.org.
Griddled halloumi with lemon dressing and a raw tomato and mint salsa