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Not all Cyprus visitors will choose to eat their daily breakfast out. The average price of a well-filled sandwich in Larnaca City is around 5 euros. For a family with two children, this will undoubtedly be a significant chunk of their holiday budget, and a homemade sandwich with chocolate spread or jam is a cheaper alternative. Bakeries, as well as supermarkets, offer fresh bread daily. Be sure to check which type is suitable for your chosen sandwich topping. If you buy "Anise-seed Cyprus village bread," then jam or chocolate spread, in my opinion, isn't the right topping. But again, there's no accounting for taste.
CYPRIOT BREAD
Psomi: The traditional, simple bread that served as the staple of the Cypriot breakfast, especially during lean times. It is often eaten with halloumi, olives, and tomato.
VILLAGE BREAD
A traditional bread that is shaped into a ball or baguette.
Specialities:
Koulouri: rolled in a mixture of wet sesame seeds
Anise: rolled in anise seeds.
VILLAGE BREAD / KOULOUR
Bread with fennel seeds, sesame seeds, caraway seeds and cumin.
VILLAGE BREAD / ANISE-SEED
The bread every Cypriot grew up with. The aromatic, crunchy and tender anise-seed bread. This is a phenomenal bread full of aromas, with a crunchy crumb and a soft centre.
DAKTYLA
Daktyla (Greek: Δάχτυλα) is a leavened 'country' or 'village' bread from Greece, but also popular in Cyprus and Turkey.
GREEK BREAD (Horiatiko Psomi)
The following Greek everyday bread, also found in Cyprus and Turkey, is a large, soft loaf including both toasted sesame seeds and traditionally, nigella seeds, inside the bread. Nigella seeds have a very distinctive flavor; some describe it as peppery, others as similar to that of caraway seeds.
FLAONES
Flaounes is a traditional Cypriot Easter cheese filled bread.
They are made with an aromatic yeasted phyllo dough, filled with a special Cypriot cheese, called Pafitiko, made during the Easter period especially for flaounes, flavoured with Masticha (mastic resin), mahlepi (mahlab) and mint.
GENNOPITTA
Traditional, large Christmas bread. Gennopitta was usually decorated with raisins or various "plumia" (designs, patterns). The most characteristic 'plumí' was the cross, which was made with dough strips.
Christopsomo, which translates as “Christ’s Bread”. Christopsomo also named kouloúra tou Christoú (round bread of Christ), is usually a round loaf often made with the same ingredients as Easter bread.
KOULOURI
Koulouri is a circular bread, typically encrusted with sesame seeds or, less commonly, poppy, flax or sunflower seeds, found across the cuisines of the former Ottoman Empire. Koulouri's size, crunch, chewiness, and other characteristics vary slightly by region.
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