Traditional Cypriot Breakfast



Preparation info

  • Difficulty


  • Serves


Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

There are many variations of a traditional Cypriot breakfast and they vary little from North to South Cyprus, as in Greek and Turkish, but this is how I remember them when I lived in Cyprus many years ago. They were enjoyed whilst sitting under a grape vine on my terrace, in the cool of the morning before the blistering heat of the day… this is not so much a recipe but a list of ingredients that must be assembled together. However, each component is essential to the overall taste and enjoyment of this rustic Levantine dish.


  • 1 large ripe beefsteak tomato, sliced
  • Handful of black or green olives
  • 1 to 2 slices of halloumi (hellim) cheese OR feta cheese (Beyaz Peynir)
  • Sliced cucumber
  • 1 to 2 slices of “country” bread or sourdough bread
  • Dried oregano
  • Sea salt
  • Black pepper
  • Drizzle of olive oil
  • Fried or boiled egg (optional)


  1. Arrange the sliced tomato, olives, cheese and cucumber on a large plate.
  2. Sprinkle some dried oregano, sea salt and black pepper over the tomatoes, cheese and cucumber.
  3. Drizzle the olive oil over the bread and tomatoes, then serve. (Add the fried or boiled egg if using at this stage.)