More than just a cooking method, this wood-fired oven is a Cypriot way of life and essential for cooking traditional bread and kleftiko. Once the coals have died down, trays of meat and vegetables are placed inside, the opening sealed and the food left to cook slowly until meltingly tender. Traditionally, the openings were sealed with mud, but modern fourno use tight-fitting lids or doors.
This traditional Cypriot charcoal grill is used to cook the much-loved souvla, which not only refers to the dish of skewered meat but also to the metal skewers themselves. Cypriots tend to skewer larger pieces of meat than the Greeks and usually cook them slower and longer.
Cypriot coffee is brewed in small, long-handled pots, wide at the base and tapering at the top and traditionally made of copper. Sugar is added along with ground coffee while the water is still cold, and the mbrikia heated on the stove or in a tray filled with heated sand, which distributes the heat more evenly.