CYPRIOT COOKING CLASSES

The Cypriot Cooking Classes brought colleagues at the Joint Research Centre in Seville together to discover the flavours and traditions of Cypriot cuisine through a series of five hands-on cooking sessions organised over two weeks in March. Participants prepared traditional dishes such as koupepia, koliva, halloumi ravioli and amygdalota, accompanied by classic meze including talattouri, tahini dip and tsakistes olives, learning recipes that reflect Cyprus’ rich culinary heritage and everyday food culture. The classes were taught by Androulla Leonidou. The posters were designed by María José Fernández de Ossó Fuentes. The initiative was made possible with the generous support of COPAS JRC Seville, The Rose Factory, Sklavenitis Cyprus Ltd, and Charalambides Christis Ltd, whose contributions helped bring the ingredients and traditions of Cyprus to the JRC community. 


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