Ep 15. Cyprus

Andrew Zimmern is taking his taste buds to the island of Cyprus in the Mediterranean Sea. In this episode of Bizarre Foods, he explores the unique and diverse cuisine of the island, which is a melting pot of both Greek and Turkish cultures.

The episode starts with Andrew exploring the vibrant atmosphere of a traditional Cypriot market. He tastes a variety of unusual ingredients and dishes, including grilled octopus, pickled cabbage, and cured meats. He also samples a local delicacy, the keftedes. These are meatballs made with goat meat, onion, and herbs, and they are traditionally served with a refreshing yogurt dip.

Andrew then heads to the village of Lefkara, known for its intricate lacework and delicious food. Here he meets a local chef who teaches him how to make a traditional Cypriot dish called koupepia. This is stuffed grape leaves filled with a mixture of ground pork, rice, and herbs. The dish is then slow-cooked in a tomato-based sauce, creating a perfect balance of flavors.

Next, Andrew visits the seaside town of Paphos, where he discovers a unique twist on a classic dish. The Cypriot version of the moussaka is made with layers of eggplant, potatoes, and ground lamb, topped with a creamy bechamel sauce. Andrew also tries a dish that has been around for centuries – a lamb cooked in a traditional clay oven. The lamb is marinated in a mix of garlic, rosemary, and lemon juice, which infuses it with a delicious, mouth-watering flavor.

As Andrew travels around Cyprus, he also learns about the island's history and culture. He discovers how the Cypriot diet has been influenced by various invaders, including the Romans and the Ottomans. He also samples a unique wine from a local vineyard that has been producing wine for over 4,000 years.

The episode ends with Andrew attending a traditional Cypriot festival where he samples some of the island's most interesting and exotic dishes. He tries a dish called meze, which is a collection of small, tapas-like plates, including seafood, meats, and vegetables. He also tries souvla, a skewered meat that is cooked over an open flame and served with a variety of dips and sauces.

Overall, the Cyprus episode of Bizarre Foods with Andrew Zimmern showcases the unique and fascinating cuisine of a little-known island in the Mediterranean. Andrew's enthusiasm and willingness to try new foods make him the perfect guide to this exotic and delicious world of Cypriot food.