EAT LIKE A LOCAL-CYPRUS: Cyprus Food Guide (Eat Like a Local- Cities of Europe) 9798642455463

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EAT LIKE A LOCAL-CYPRUS: Cyprus Food Guide (Eat Like a Local- Cities of Europe)

Table of contents :
1. Welcome to Cyprus
2. Daily Meals in Cyprus
3. Cypriot Food – Interwoven with History
4. The Great Mediterranean Diet
5. Amazing Vegetables!
6. Enjoy the Delicious Seasonal Fruit…
7. The Cypriot Fruit Calendar
8. The Simple Taste of Cyprus - Horiatiki Salada (Village Salad)
9. The Greek Orthodox Periods of Fasting
10. Eating Out in Cyprus – Plus Children!
11. The Great Smell of Barbecued Meat
12. An Easy Marinade for Grilled Meat
13. The Delicious Taste of Fresh Fish (Psaria)
14. Enjoy Some Great Local Cheeses
15. Halloumi – The Most Famous Cypriot Cheese
16. Greek Yogurt – A Great Start to the Morning!
17. Pulses and Grains
18. A Bowl of Delicious Trahanas
19. Pasta
20. Delicious Traditional Breads…
21. …and pastries to tempt you!
22. Enjoy a Bowl of Olives!
23. And a Diet Rich in Olive Oil…
24. Teratsemelo – the Healthy Taste of Chocolate!
25. Treats Made From Grape Juice
26. Glyka - For Those Who Like Something Sweet to Eat
27. From the Hedgerow
28. Enjoy a Cup of Cyprus Coffee!
29. Summer Time Coffee
30. Traditional Foods for Easter
31. Traditional Foods for Christmas
32. Good Luck for the New Year
33. Traditional Food for Weddings
34. Watch Out for Kleftiko on the Menu!
35. Cyprus Wine – So Much History
36. Cooking with Wine
37. CHEERS – To a Great Selection of Drinks!
38. Commandaria
39. Filfar – Cyprus in a bottle!
40. A tot of Zivania…
41. An Excellent Glass of Cypriot Brandy
42. Relax with a Brandy Sour
43. How to Make the Perfect Brandy Sour
44. Meze – the Truly Authentic Taste of Cyprus!
45. The Typical Array of Food Served in a Meze
46. Street Food – Cyprus style!
47. Souvenir Foods
48. Places to Shop
49. How to Learn to Cook Cypriot Style
50. Useful Words & Phrases
Other Resources:

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Eat Like a Local-Cyprus Copyright © 2020 by CZYK Publishing LLC. All Rights Reserved. All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems, without permission in writing from the author. The only exception is by a reviewer, who may quote short excerpts in a review. The statements in this book are of the authors and may not be the views of CZYK Publishing. Cover designed by: Lisa Rusczyk Ed. D.

CZYK Publishing Since 2011. Eat Like a Local

Lock Haven, PA All rights reserved.

ISBN: 9798642455463

BOOK DESCRIPTION Are you excited about planning your next trip? Do you want an edible experience? Would you like some culinary guidance from a local? If you answered yes to any of these questions, then this Eat Like a Local book is for you. Eat Like a Local – Cyprus by Author Chrissie Stephen offers the inside scoop on food in Cyprus. Culinary tourism is an important aspect of any travel experience. Food has the ability to tell you a story of a destination, its landscapes, and culture on a single plate. Most food guides tell you how to eat like a tourist. Although there is nothing wrong with that, as part of the Eat Like a Local series, this book will give you a food guide from someone who has lived at your next culinary destination. In these pages, you will discover advice on having a unique edible experience. This book will not tell you exact addresses or hours but instead will give you excitement and knowledge of food and drinks from a local that you may not find in other travel food guides. Eat like a local. Slow down, stay in one place, and get to know the food, people, and culture. By the time you finish this book, you will be eager and prepared to travel to your next culinary destination.

OUR STORY Traveling has always been a passion of the creator of the Eat Like a Local book series. During Lisa's travels in Malta, instead of tasting what the city offered, she ate at a large fast-food chain. However, she realized that her traveling experience would have been more fulfilling if she had experienced the best of local cuisines. Most would agree that food is one of the most important aspects of a culture. Through her travels, Lisa learned how much locals had to share with tourists, especially about food. Lisa created the Eat Like a Local book series to help connect people with locals which she discovered is a topic that locals are very passionate about sharing. So please join me and: Eat, drink, and explore like a local.

TABLE OF CONTENTS BOOK DESCRIPTION OUR STORY TABLE OF CONTENTS DEDICATION ABOUT THE AUTHOR HOW TO USE THIS BOOK FROM THE PUBLISHER 1. Welcome to Cyprus 2. Daily Meals in Cyprus 3. Cypriot Food – Interwoven with History 4. The Great Mediterranean Diet 5. Amazing Vegetables! 6. Enjoy the Delicious Seasonal Fruit… 7. The Cypriot Fruit Calendar 8. The Simple Taste of Cyprus - Horiatiki Salada (Village Salad) 9. The Greek Orthodox Periods of Fasting 10. Eating Out in Cyprus – Plus Children! 11. The Great Smell of Barbecued Meat 12. An Easy Marinade for Grilled Meat 13. The Delicious Taste of Fresh Fish (Psaria) 14. Enjoy Some Great Local Cheeses 15. Halloumi – The Most Famous Cypriot Cheese 16. Greek Yogurt – A Great Start to the Morning! 17. Pulses and Grains 18. A Bowl of Delicious Trahanas 19. Pasta 20. Delicious Traditional Breads… 21. …and pastries to tempt you! 22. Enjoy a Bowl of Olives! 23. And a Diet Rich in Olive Oil…

24. Teratsemelo – the Healthy Taste of Chocolate! 25. Treats Made From Grape Juice 26. Glyka - For Those Who Like Something Sweet to Eat 27. From the Hedgerow 28. Enjoy a Cup of Cyprus Coffee! 29. Summer Time Coffee 30. Traditional Foods for Easter 31. Traditional Foods for Christmas 32. Good Luck for the New Year 33. Traditional Food for Weddings 34. Watch Out for Kleftiko on the Menu! 35. Cyprus Wine – So Much History 36. Cooking with Wine 37. CHEERS – To a Great Selection of Drinks! 38. Commandaria 39. Filfar – Cyprus in a bottle! 40. A tot of Zivania… 41. An Excellent Glass of Cypriot Brandy 42. Relax with a Brandy Sour 43. How to Make the Perfect Brandy Sour 44. Meze – the Truly Authentic Taste of Cyprus! 45. The Typical Array of Food Served in a Meze 46. Street Food – Cyprus style! 47. Souvenir Foods 48. Places to Shop 49. How to Learn to Cook Cypriot Style 50. Useful Words & Phrases Other Resources: READ OTHER BOOKS BY CZYK PUBLISHING

DEDICATION This book is dedicated to My family and many friends in Cyprus and all the wonderful meals we have shared together.

ABOUT THE AUTHOR For more than 23 years, Chrissie Stephen (Flint) and her family lived in Cyprus. It really was ‘love at first sight’ when they arrived and were driven from the airport through the citrus groves with the fruit glistening in the winter sunshine and its almost intoxicating fragrance. Chrissie loved living in beautiful Cyprus and the warmth and hospitality of its people. She worked as a writer and radio presenter and her interest in the traditions of the country and its food, took her to the smallest villages where time seems to have stood still and the days and weeks are measured by the passing seasons rather than the clock. Cyprus is a great place to visit all year through and has something of interest for all ages. For Chrissie, the magic of Cyprus begins as you step out of the aircraft and smell the distinctive fragrance of the island, created by its wild herbs…


The goal of this book is to help culinary travelers either dream or experience different edible experiences by providing opinions from a local. The author has made suggestions based on their own knowledge. Please do your own research before traveling to the area in case the suggested locations are unavailable. Travel Advisories: As a first step in planning any trip abroad, check the Travel Advisories for your intended destination. traveladvisories/traveladvisories.html

FROM THE PUBLISHER Traveling can be one of the most important parts of a person’s life. The anticipation and memories that you have are some of the best. As a publisher of the Eat Like a Local, Greater Than a Tourist, as well as the popular 50 Things to Know book series, we strive to help you learn about new places, spark your imagination, and inspire you. Wherever you are and whatever you do I wish you safe, fun, and inspiring travel. Lisa Rusczyk Ed. D. CZYK Publishing

I fell in love with the Mediterranean philosophy of good wine, good food and family… Stephen White

Kopiaste – Come share our food. The Cypriots are among the friendliest and most hospitable people in the world! They love to welcome you to their country and their homes and are so hospitable that one of their first questions is always ‘ Ti a pieis? What would you like to drink?’ They are keen to ensure that you are not hungry too! Cypriot cuisine tastes delicious and is always served in generous portions, so a holiday on the island is not the time to begin your diet! Many of the recipes have been passed down through the generations and it is only now that they are being skilfully adapted to make them easier to prepare for today’s housewives, who often have both a full-time job and family. Gathering around the table is a much-loved pastime and extended members of the family will regularly gather to celebrate church festivals, Name Days, or simply just to enjoy family time over a good meal with wine and a few shots of Zivania!

1. WELCOME TO CYPRUS Cyprus has been described like a pretty leaf, floating in the waters of the eastern Mediterranean. The island is located at the crossroads of three continents - Europe, Africa and Asia - and for centuries has welcomed travellers to its shores. Cyprus is the third largest island in the Mediterranean, after Sicily and Sardinia. Sadly, since the Turkish invasion in July 1974, it has been a divided island, with one third of it, remaining under Turkish rule. This part of the island is known as the Turkish Republic of Northern Cyprus – a title recognised only by Turkey. This guide is about the Republic of Cyprus with its attractive beach resorts, beautiful unspoilt villages and central spine of mountains – the Troodos. For those wanting to relax in glorious sunshine, Cyprus is perfect and there are great water sports to be enjoyed - whether you are a beginner or expert! There is the island’s history, culture and rich mythology to discover, as well as the warmth of its people and its delicious food. Cyprus simply has so much to offer that it is not surprising that a high percentage of visitors return time and time again to Aphrodite’s Island…

2. DAILY MEALS IN CYPRUS The working day in Cyprus is governed by the sunshine and warm temperatures. The island enjoys more than 330 days of sunshine each year, so it is not unusual to see housewives cleaning their

houses or sweeping their avli (courtyard) when the sun first rises. Work begins in the towns and fields early too - before the temperature has had a chance to rise. A small cup of traditional Cyprus coffee is the usual start to the day, accompanied by a glass of chilled water. Several hours later, it is officially breakfast time and many enjoy a thick piece of bread, some local cheese and a handful of olives. In the towns, the bakeries (zacharoplasteios) are popular as their array of savoury pies will have just come out of the oven and that’s when they taste extra good! The lunch break in the winter months is usually 13.00-14.30. During the summer months, it is longer, from 13.00-16.00 so that after a light refreshing lunch of salad and seasonal fruit, there is the chance for everyone to enjoy a siesta. Smaller shops will remain closed until 16.00 but they will remain open long into the evening. The main meal of the day is enjoyed later in the evening, when the sun has lost some of its heat and is starting to set. The meal often begins with an array of savoury dips such as tzatziki, houmous and taramasalata that are served with bread and followed by a delicious casserole or in the summer months, by some cooked meat, straight from the barbecue. Desserts are rarely served, but chilled fruit straight from the ‘fridge is popular throughout the day – especially bunches of grapes and huge slices of karpouzi (watermelon) in the hottest months.

3. CYPRIOT FOOD – INTERWOVEN WITH HISTORY One of the great things about travelling abroad, is the chance to enjoy local cuisine. If you are visiting Cyprus you are definitely in for a treat! Traditional Cypriot cuisine is unique, as the island has been influenced by the many countries that have governed it over the centuries and also by its geographical location in the eastern Mediterranean. In Cyprus you find delicious pasta dishes that have been made since the 15th century when Cyprus was ruled by the Venetians (1489-1571) and there are still two pasta manufacturers on the island. Cyprus was under Ottoman rule for just over 300 years (1571-1878) and a legacy of this period includes the aubergine dish, Imam Bayaldi and many of its sweet pastries. More recently, the island was a British Crown colony (1878-1960) and reminders of this include the dessert Galatoboureko with its creamy custard filling and Christmas cake with marzipan! There are stuffed vine leaves (koupepia) and Moussaka that are both popular dishes throughout Greece and Houmous which has strong Lebanese roots. Mahlepi, a creamy dessert, flavoured with fragrant rose water, is a variation on a Middle Eastern dish. The cuisine of Cyprus is totally unique as it is so closely interwoven with its colourful history, the passing seasons and the wild herbs that are picked from its pastures. Cooking is relaxed in and easy in Cyprus as the popular measure that is still widely used is the glass tumbler! Choose a tumbler that is

about 250ml in size and for success, ensure that you use it throughout the recipe! Through the pages of this book you will learn about many of the wonderful fresh foods that you should sample during your time in Cyprus. There are local recipes too, that are quick and simple to prepare in your holiday accommodation. Together, they will give you the real taste of Cyprus…

4. THE GREAT MEDITERRANEAN DIET The traditional Cypriot diet - like the Greek diet - is said to be one of the best in the world and certainly, many Cypriots live to a really good age. In the past, meat was rarely eaten (except during festivals) as it was expensive. The traditional Cypriot diet is high in vegetables, fruit, nuts and pulses - and very importantly, olive oil. The best Greek diet of all is found in Crete, where the island’s residents eat on average 31 litres of olive oil each year. The Cypriot diet is in second place with 28 litres consumed. Olive oil accounts for 70% of all fats and oils sold in Cyprus. The Greek Orthodox Church follows several fasting periods during the year, which many believe are also good for health – the original ‘detox’! In Cyprus, people of all ages follow the Fasts – especially the Lenten Fast for the 40 day period that begins on Green Monday and ends after the midnight church service on the Orthodox Easter Saturday. Following the traditional Greek diet will certainly improve your general health, but can also help with obesity, diabetes and a variety of other eating disorders. The diet does not require any special foods, just a realignment of your family’s diet - with the emphasis on fresh, rather than frozen, savoury rather than sweet and the consumption of plenty of fruit, vegetables, pulses, nuts and quality olive oil. Certainly, visiting a local supermarket, you will be surprised by the small size of the frozen food section! This is because Cypriot housewives much prefer to shop every few days for fresh food, including plenty of seasonal fruit and vegetables. They will buy

wonderful cheeses from small producers such as the tiny shop found on the roadside in Prastio.

5. AMAZING VEGETABLES! Whilst you are in Cyprus, you will have the chance to enjoy a great selection of vegetables – many of them sold with their leaves in place and a good dusting of the islands rich soil! Cyprus potatoes have long been a major export to such countries as the UK, where they have a reputation for tasting exceptionally good. There are several lesser known vegetables to try if you have the opportunity. Kolocassi (taro) is a strange looking knobbly vegetable that tastes particularly good in a casserole with pork. It needs to be handled carefully though, as it must not get wet, as its flesh will become slimy. It is best just to cut the skin off using a sharp knife and then to cut the flesh into bite-sized chunks. Others include purple artichokes (including the stem), delicious wild asparagus, spinach and even edible thistles! You will also see okra (bámia) for sale everywhere, as this is a popular vegetable. This recipe is delicious and a perfect side to grilled meat or as a main, served with a bowl of salad. 1 kilo of Okra (stalks removed) 225gr chopped tomatoes 1 finely chopped onion ½ teacup white vinegar ¼ teacup olive oil Handful of chopped fresh parsley. * Soak the okra in cold water, add the vinegar and a pinch of salt and leave for one hour.

* Drain the okra well and pat dry with kitchen paper (do not rinse). * Heat the olive oil in a pan. Cook the onion gently for 5 minutes. * Add the okra, tomatoes and parsley plus ½ teacup of water. Season well. * Cover pan and simmer for 30 minutes, adding more water if needed.

6. ENJOY THE DELICIOUS SEASONAL FRUIT… With so many sunny days, it is not surprising that many different fruits grow well in Cyprus. Citrus groves can be seen on either side of the main road between Paphos and Polis Chrysochous and numerous banana trees grow in Kissonerga (Paphos District). Apple trees are plentiful in the mountains and Kolossi (Limassol) is well known for its strawberries. In many vineyards, you will spot melons growing underneath the vines too. The fruit is so fresh when you buy it in the market or supermarket. It is usually sold loose – by the kilo – and still with its leaves on! If you want to buy just one piece of fruit, the words ‘to ena’ mean ‘one piece’. One tip that visitors to Cyprus need to know, is that the different fruit seasons can be very brief, so you must really ‘live for the moment’ and enjoy each type of fruit as soon as it appears on the market stalls. Keep the fruit in the fridge so that it tastes cool and really refreshing. For the perfect instant snack, enjoy your chosen fruit with a slice of Halloumi.


This chart shows when each fruit is in season. Apples Apricots Avocados Cherries Formosas Grapefruit Honey Melon Lemons Peaches Pears Plums Oranges Strawberries Tangerines Watermelon

June - October June - July Almost all year round June - end of July Early June - September End of October - May Late July - late September All year round (green in the winter) June - late September Mid-August - late September Late June - early September November - late May End of October - end of April End of October - end of April May - late October

8. THE SIMPLE TASTE OF CYPRUS HORIATIKI SALADA (VILLAGE SALAD) A bowl of freshly made salad is served both at lunchtime and in the evenings, almost all year round and it is the perfect light meal on its own or as a tasty accompaniment to an oven-baked dish or meat served sizzling straight from the barbecue. Easy to make to make, Horiatiki Salada is the perfect way to evoke happy memories of your time in Cyprus! Interestingly, Cypriot cucumbers are half the size of Dutch cucumbers so the recipe may have to be adjusted when you get home! Crumbly Greek Feta

cheese is widely available and because it is trademarked, the Cypriot version is spelt ‘Fetta’! Half a small white cabbage finely chopped 1 lettuce finely chopped A handful of fresh coriander leaves, chopped 4 large tomatoes - cut into abstract shaped chunks 1 Cypriot cucumber - skinned and sliced 50g (2oz) crumbled feta cheese A handful of pitted black Kalamata olives Juice of one fresh lemon 4 tablespoons of extra virgin olive oil Large pinch of salt Put the cabbage, coriander, tomatoes, cucumber and olives into a large salad bowl and mix together. Add four tablespoons of olive oil, the lemon juice and salt. Lightly toss all the ingredients together to mix well. Decorate the top of the salad with the crumbled feta.

9. THE GREEK ORTHODOX PERIODS OF FASTING Cyprus is a very religious country and most of its population is Greek Orthodox. Fasting is an important part of the Greek Orthodox calendar. There are four many periods of fasting in the year. The biggest is the 40 day Lenten Fast which begins on Green Monday and ends after the midnight service on Easter Saturday. Cypriots of all ages follow this Fast as it prepares them spiritually for Easter - the largest religious festival of the year. The second Fast, is the Fast of the Apostles, which begins on All Saints’ Day (a varying date) and ends on the feast day of Saints

Peter and Paul on 28 June. On 1 August, the Fast of the Dormition (of the Panayia/ Our Lady) begins and this ends on 15 August – the feast day of the Panayia. The fourth fasting period is the 40 day preChristmas Fast, which begins on 15 November and ends on Christmas Eve. The beginning of the Lenten Fast is marked by ‘Green Monday’ a very popular Public Holiday. Some older Cypriots refer to Green Monday as ‘Clean Monday’ for two reasons; firstly, because it is the day everyone starts to ‘cleanse’ their bodies in preparation for Easter and secondly, because it is traditionally the day housewives clean their houses from top to bottom before going out on the family picnic. Every family head for the countryside, with baskets piled high with vegetarian food. Be warned! The roads get really busy because simply everyone heads for the country - and other popular picnic spot, such as the scenic freshwater reservoirs. In the week leading up to Green Monday, large tables appear in all the local supermarkets, filled with the traditional vegetarian foods; tahini (a dip made from sesame) houmous (another dip, made from chick-peas), salad ingredients and piles of crusty bread. There are slabs of sweet halvas (made from ground sesame) some of the slabs are plain, some have nuts and others are rippled with carob syrup. All permitted foods for the Fasting period are indicated by labels with the word nistisimo’. During the days of the Lenten (and other) Fasts, it is forbidden to eat any meat or fish (but shell fish is allowed) or any products derived from animals such as milk, cheese, cream, eggs etc. Fish is permitted to be eaten on two days during the Lenten Fast. During Holy Week (the week leading up to Easter), the fast becomes even stricter and olive oil is also withdrawn from the diet.

The Lenten Fast is the largest in Cyprus and during this time many of the restaurants have an adapted menu for those observing it.

10. EATING OUT IN CYPRUS – PLUS CHILDREN! Each of the main towns in Cyprus have some very smart restaurants, not only ones serving Cypriot cuisine, but all the world’s top cuisines. The majority of the restaurants are relaxed, family-run tavernas and they all warmly welcome children! Children are a very important part of the Cypriot family and the Cypriots truly love children. They actually find the whole concept of ‘babysitters’ rather strange, because all Cypriot families are large and very close-knit so if there is an occasion (and this is very rare!) when children cannot accompany their parents, usually Yiayia (Grandma) or Pappouse (Grandpa) or another family member, will be delighted to look after the baby/child. Most of the restaurants have highchairs for children and are very accommodating if you would like them to prepare a child’s meal. Your child will certainly be fussed over all through the meal and this usually includes gifts of fruit, sweets and lollipops!


There is something very appealing about the aroma of meat cooking over charcoal! In Cyprus, the weather is so good that this is the most popular way for cooking meat all year round. The meat is sprinkled with lemon juice and fresh herbs as it cooks and always tastes great! Grilled meat is particularly popular during the ten days of Carnival in the Spring. The first day is known as ‘Tsiknopempti’ which literally ‘smoky Thursday’ as everyone is outside enjoying their barbecue! In the village of Pano Pyrgos, it is fun to see the charcoal still being made in the traditional way in huge domed piles of wood. The most common meats are pork and chicken (Cypriot pork has so much flavour!) but on special occasions and, especially on Easter Sunday, lamb is the popular meat. For Easter, many families cook an entire lamb over charcoal, whilst others prepare huge quantities of lamb souvla. Loukanika is the delicious Cypriot sausage which tastes really good. It is made from pork, juniper berries and crushed coriander seeds. Before the sausages are smoked, they are first marinated for several days in red wine. There are many different recipes for loukanika and many have been handed down through the generations. Pastourmas is a really spicy sausage that has its roots in Armenia and is made in a similar way, but with the addition of many more spices including chaiman (fenugreek)! Sheftalia is another very popular sausage made from pork and lamb that is not in a casing, but wrapped in a pork membrane. A number of popular dishes are made from rice, mixed with small amounts of minced meat (optional) and flavoured with mint and parsley. These include koupepia (In Greece, dolma/ dolmades) which are stuffed

vine leaves, Macaronia sto Fourno (also called Pastitsio) made from layers of pasta and minced meat, topped with a creamy sauce. Yemista are stuffed seasonal vegetables including tomatoes, courgettes and peppers. Keftedes are Cyprus-style meatballs in a rich tomato sauce that are always very popular with children! There are several tasty Cypriot hams to sample; lountza is made from the smoked fillet of pork and hiromeni is another type of smoked pork. Cypriot housewives are known for their thriftiness and all parts of the animal is used wherever possible. Cypriot zalatina (brawn) is a real speciality made from the pig’s trotters and tastes very good – nothing like the bright pink version sold in other European countries!

12. AN EASY MARINADE FOR GRILLED MEAT The taste of meat cooked over charcoal is great, but it must be prepared well, otherwise it can be a little tough to eat. The Cypriots always marinate their meat before grilling – no wonder it tastes so good! To every kilo of meat, you will need two wine glasses of olive oil, the juice of two lemons and some fresh vasilikos (basil) and rigani (oregano). Mix these ingredients together and season with salt and freshly ground black pepper. Pour the marinade into a large dish and lie the meat on top. After one hour, turn the meat and leave for a further hour. Use any remaining mixture to baste the meat as it cooks.

13. THE DELICIOUS TASTE OF FRESH FISH (PSARIA) There is something very special about getting up at dawn and walking down to the harbour to watch as the fishing boats return home. The fishermen quickly unload their catch and take it to the local market. A number of locals appear on the quayside as the fishermen clean their nets, to buy the fish straight away! Sadly, the number of fish in the eastern Mediterranean is diminishing as the saline level increases. Nevertheless, it is still a memorable moment to see several fishermen carrying a large swordfish on their shoulders. Fish is always simply cooked either on the grill or by frying and is served straight from the pan with nothing more than wedges of fresh lemon as the taste of the fish is so good, it mustn’t be hidden! If you get the chance to enjoy some fresh fish in a taverna overlooking the coast or one of the min fishing harbours (be warned, Sundays are always really busy!). Many of the country’s reservoirs are stocked with fresh water fish and there are a number of freshwater and seawater fish farms that are easily recognised by their large cages. Marida- Whitebait, usually battered and lightly fried. Barbouni- Red Mullet – one of the most popular fish Cephalos- Grey Mullet Fangri- Bream Sphyrida- Sea Bass Xiphias- Swordfish Kalamari- Squid rings, battered & fried or in a red wine sauce

Palamidia- Small Tuna Tonos- Tuna Octopodhi- Octopus Soupies- Cuttlefish

14. ENJOY SOME GREAT LOCAL CHEESES Cheese has been made in Cyprus for centuries, using cows, sheep and goats’ milk - or a mixture of all three! Cheese is a staple food in the local diet and is enjoyed with a thick slice of crusty bread, a handful of olives or chilled seasonal fruit – particularly watermelon! The most famous Cypriot cheese is Halloumi© (copyright was awarded to Cyprus in 2002) and to the delight of everyone who falls in love with Halloumi when they are in Cyprus, it can be found in supermarkets all over the world and demand is growing! Fetta cheese is produced in Cyprus from sheep’s milk has a distinctive taste and is very crumbly. Anari is a cheese that is made both by housewives and the large commercial producers. It is available in both hard and soft versions. Soft Anari is low in fat and can be used like Italian Ricotta and tastes excellent when thickly spread on fresh bread and topped with a teaspoonful of teratsemelo (carob syrup). Dry Anari is matured and dried for six months and is perfect for grating on a wide variety of savoury dishes. Kefalotyri (the name means ‘head cheese’ as it looks like a skull!) is a delicious Cypriot cheese that is not nearly as well known, but really tastes good and is under-estimated! It is a hard cheese made with a mixture of sheep’s and goat’s milk (30%) and matured for three months. It is great as a snack but also grated as a pizza topping with oregano (rigani in Greek!)

The relatively new cheese on the supermarket shelves is Trimma. which is a blend of grated Halloumi and Anari (dry) that is packed in an easy pour container to keep in the fridge – a must for the suitcase home!

15. HALLOUMI – THE MOST FAMOUS CYPRIOT CHEESE This is the perfect tasty snack to whip up in your holiday accommodation or once you get home, as Halloumi is widely available in supermarkets around the world. Halloumi can be fried, grilled or cooked over charcoal. Interestingly, Halloumi is very versatile as it only melts at a really high temperature. Pan Fried Halloumi Sliced Halloumi (3 slices per person) Extra virgin olive oil Fresh lemon juice Cracked black pepper Warm a non-stick frying pan over a moderate heat. Brush the slices of Halloumi with olive oil on both sides. Gently fry the Halloumi until it is golden brown. Turn the Halloumi and fry the second side. Sprinkle the Halloumi with lemon juice and black pepper. Removed the cheese from the pan and keep warm, quickly fry some sliced tomato, sliced mushrooms and Cypriot ham (lountza or hiromeni). Serve immediately – with a bowl of village salad (Page 8).

Other tasty Halloumi ideas: * Cut the Halloumi into ‘chips’ fry and serve with yogurt for dipping * Fill wraps with cubes of Halloumi, hummus and some salad. * Make Halloumi burgers with soft rolls, fried Halloumi & tomato slices. * Fried Halloumi tastes great with pourgouri (couscous).

16. GREEK YOGURT – A GREAT START TO THE MORNING! What better start to the day than a dish of creamy Greek yogurt? Although Greek yogurt is now widely available in European supermarkets, there is something special about enjoying it al fresco in the morning sunshine in Cyprus! Really traditional yogurt is made from goats’ or sheep’s milk - or a mixture of both - and more recently, cows’ milk has been increasingly used. The traditional way to enjoy the yogurt is with a spoonful of honey on top. In Cyprus there are two distinct types of honey; the pale golden ones made by bees from the gorgeous citrus blossom and the darker coloured ’mountain honey’ where the bees have fed on the flower blossoms of the mountains. Other ways to enjoy Greek yogurt is with some slices of seasonal fruit or a large spoonful of muesli. If you are exploring the villages in Cyprus, you may well see yogurt for sale and it is well worth stopping to buy some as this will taste exceptionally good. Failing that, all the Greek supermarkets have a good range made by the commercial dairies.

17. PULSES AND GRAINS Pulses of all kinds are regularly used in Cypriot cuisine – and not just for periods of fasting. No wonder the traditional Cypriot diet is such a healthy one! There is a wide variety to choose from and in the markets they can be bought by the scoopful from large hessian sacks. One of the most popular is pourgouri, which is known as couscous (or bulgar wheat) in other countries. This is regularly used as stuffing or cooked in stock and mixed with finely chopped tomatoes and cucumbers for a quick, easy meal. Louvia Mavromati (black-eyed beans) are another favourite and often made into this delicious meal… 450g (1lb) black-eyed or haricot beans that have been soaked overnight in Cold water. 4 carrots, peeled and thickly sliced 1 finely chopped onion 4 celery sticks - thinly sliced 2 medium tomatoes - peeled and chopped Extra virgin olive oil Salt and pepper * Drain the beans after soaking overnight and place in a large saucepan. * Bring to the boil and simmer gently for one hour. * After 40 minutes, turn the heat back up to high. * Add the vegetables. Season well and reduce to a simmer for the final 20 minutes cooking time. * Drain well. Add about four tablespoons of olive oil and mix gently.

* Serve either hot or cold as a side to meat or with a village style salad.

18. A BOWL OF DELICIOUS TRAHANAS One of the most popular food in Cyprus, during the brief, but colder winter months is Trahanas - the local soup. Earlier in the year, housewives can be seen making the Trahanas rusks from a mixture of bulgar wheat and yogurt. This mixture is shaped into rusks which are left out in the warm sun to harden and dry. The rusks are then stored until they are needed! You will see them for sale in the markets during the autumn and it is fun to try making the soup which is both easy – and delicious! Having said that, like all traditional dishes in Cyprus, there are so many different variations! Most housewives do not add milk, but this version makes a very tasty, creamy soup. The main thing to remember is that you only need a few trahanas rusks each time!

1 litre (2.2 pints) of well-flavoured chicken stock 6 pieces of Trahanas - crumbled ½ (about 1 pint) litre milk Any scraps of cold chicken cut into bite-sized pieces 100g of Halloumi cut into small cubes. Juice of ½ lemon * In a large heavy pan gently heat the stock with the trahanas for about 30 minutes until tender.

* Stir to break the trahanas into tiny pieces or put the mixture in a blender. * Add the milk and chicken pieces and heat through. Season well and add some lemon juice to develop the flavour. * Add the Halloumi cubes and warm through. * Serve hot with a thick slice of fresh village bread… * For speed, the stock and trahanas can be cooked in the microwave until the trahanas has dissolved.

19. PASTA The island of Cyprus was ruled by the Venetians for nearly 100 years between 1489-1571. When Caterina Cornaro from Venice was married to James II of Cyprus she brought many of her courtiers to Cyprus. Sadly, the couple’s son died in infancy, followed swiftly by the king, but Caterina continued to rule the island for many years. Her courtiers missed their favourite pasta dishes and soon began making their own, which is why a number of pasta dishes are still found in Cypriot cuisine – including ravioli filled with local cheese. The Italian ladies also taught the villagers in Pano Lefkara how to make beautifully embroidered linen and Lefkaritika remains very popular today. Women can still be seen, sitting outside their homes in the village, painstakingly stitching the intricate designs. Makaronia tou fourno (also known as Pastitsio) is the best known pasta dish. It is made with layers of long, thick pieces of macaroni and minced meat with wine that are topped with a creamy nutmeg flavoured sauce. The Makaronia is quite firm when cooked, so can be easily cut into large squares for serving. This delicious dish is

often served as part of a meze, but can be ordered as a main dish, to be enjoyed with a bowl of salad.

20. DELICIOUS TRADITIONAL BREADS… There is a wonderful smell of freshly baked bread when you step into a Cypriot bakery. If you visit a traditional bakery in one of the small villages, there may only be one type of bread on sale, the traditional round village loaf with its raised circular crispy crust. If you were after a small loaf, the answer is simple, the baker will cut the loaf in half! The bread tastes really delicious when it is warm from the oven, but it doesn’t keep too long as it is made with flour, yeast, salt and warm water – nothing else it added! After proving, the baker shapes the loaves into large discs and runs his knife around the top to give the loaf a good crust. The price for the loaf is government controlled and slices of bread will be served with every meal. In the towns, there are many more types of bread to choose from as there are now many different nationalities living in Cyprus. Another popular, local bread is koulouri which looks like a row of fingers and is often flavoured with a sprinkling of sesame seeds, cinnamon or mastica (pine resin) on top. Many bakeries also sell a tempting array of ‘pies’ (in reality, large bread rolls) and these include eliopittes (olive pies), Halloumipittes (absolutely delicious with cubes of Halloumi inside), Tahinopittes with a lovely layer of tahini paste in the middle and Kolokopittes which are filled with chunks of delicious sweet pumpkin.

21. …AND PASTRIES TO TEMPT YOU! Most of the pastries that you will find on sale in Cyprus, have their roots firmly in the Levant and you will find these pastries in other countries too. Filo (pyhllo) pastry is used to make many of them and the other essential ingredient is rose water (which is made in the mountain village of Agros) or citrus flower water, made from the orange blossom picked in the groves of the Phassouri plantation or the Chrysochou valley that stretches between Paphos and Polis Chrysochous. The best known of the local pastries is Baklava, which is made from syrup soaked leaves of filo pastry, filled with chopped nuts and rose water. Kateyfi actually looks like ‘shredded wheat’ and is made by rolling the special pastry around a delicious nut mixture and then drenching the rolls of Kateyfi with syrup before baking until it is golden brown. Daktyla – which means ‘ladies’ fingers’ look like cigars of crisply fried pastries whilst bourekia are delicious crescents of crispy pastry that have been filled with soft Anari cheese, flavoured with cinnamon. Another treat to to try if you see them in the bakery is Kourambiedes; this is the Cypriot version of almond shortbread, that have been shaped into thick circular or oval biscuits and rolled in icing sugar. Most of the items in the bakeries are priced by the kilo, so you can choose a lovely assortment to try. There is a large bakery chain, with

branches in all the main towns that make particularly good pastries and the chain is called Zorbas.

22. ENJOY A BOWL OF OLIVES! Much of the island’s landscape is dotted with the gnarled trunks of olive trees and it is said that there is one olive tree for every person living in Cyprus! Olives can be bought everywhere, but the best tasting ones are often those on sale in the markets. A warm bread or pastry filled with olives is popular for breakfast, whilst a bowl of green olives or large black juicy kalamata olives can be enjoyed at any time through the day. In Biblical times, bread and olives were commonly eaten and since then have become the diet of the monks in the Cypriot monasteries. Visitors to Chrysorroyiatissa monastery in the Paphos District are traditionally offered some bread and olives. The monks have grown their own olives since the monastery was founded in 1192. There are more than 100 different types of olive tree grown in Cyprus and many of them are more than 100 years old. A mature tree can produce as much as thirty kilos of olives annually. The olive harvest begins in the early autumn whilst the olives are still hard and green in colour. These early olives do not contain much olive oil, but taste good as a snack when cracked open with a stone and mixed with coriander and garlic. Most of the olives are left on the trees to mature and to become plump with oil. By February they are ready to be harvested. Recently several varieties of olives from Spain, Greece and Italy have been introduced into Cyprus because they yield more olive oil.

The olives are gathered from a tree by spreading large pieces of netting around the base of the trunk. The olives are knocked off the branches using a long bamboo pole or pulled off using a specially designed rack, whichever method is chosen, it is a laborious task! Most of the olives are pressed locally either using a traditional hand press or are taken to one of the many co-operative olive oil presses, where the oil is bought from individuals. * To learn more about the olive tree and its products, why not visit Oleastro Olive Park in Anoyira (west of Limassol).

23. AND A DIET RICH IN OLIVE OIL… Extra virgin olive oil is said by many to be the healthiest oil in the world. A diet high in olive oil helps protect the heart and prevent Type 2 Diabetes and some cancers. Olive oil is rich in vitamins E and K, Omega 3 and Omega 6 and contains many minerals. Certainly, in Cyprus, it is an essential part of everyday meals and it is used not only in salads, but also in cooking for both frying and roasting. If you ever wondered why Cypriot-style roast potatoes taste so good, the answer is simple – they are roasted in olive oil! In Cyprus, olive oil is even used for baking cakes. There are a number of quick snacks that can be made with olive oil. Always buy Extra Virgin oil; it is more expensive, but the quality and taste are excellent.

Pour a couple of tablespoons of olive oil on a plate and use some fresh bread to mop it up – delicious! Cook a portion of pasta, toss in olive oil and then sprinkle with plenty of grated Kefalotyri cheese (mature Cheddar is good too).

24. TERATSEMELO – THE HEALTHY TASTE OF CHOCOLATE! Carob trees have been an intrinsic part of the Cyprus landscape for centuries and until recently, carobs were a major export for Cyprus. The carob is one of the world's oldest trees and its pods are often called ‘St John's bread’ as it is believed that John the Baptist survived by eating them during his days in the wilderness. Until recently, carobs were milled in Cyprus and exported to the Middles East for animal fodder. The precious seeds were sold separately to the record and cosmetic industries. If you open one of the dark brown carob pods, you will find a number of evenly-sized pods inside. Centuries ago, these seeds were used by merchants to weigh gold, and the term 'carat gold' is derived from this! More recently, carobs have become popular as a chocolate substitute. In Cyprus, children have known this for generations! When the carobs are ripe and dark brown on the tree, a delicious sticky syrup can be found inside. For generations, children have snapped the carob pods in two and sucked out the syrup! The carob harvest takes place from mid-August. In days gone by, the carobs were gathered in soft wicker panniers that were strapped to donkeys and these were taken to the harbours to be exported. Interestingly, carobs were once a major export for Cyprus and dotted along the south coast are a number of the large stone carob storage warehouses – charapomila. The warehouses can be seen at Evdhimou, Pissouri, Limassol and Zygi and several of them have been carefully renovated. These days because of the falling price of milled carob, exports are much lower,

but carobs are still used locally for animal feed and for making several good things to eat! A tasty product made from the carobs is teratsemelo – carob syrup. This is thick chocolate-like syrup tastes good – * On a piece of fresh crusty bread * Poured over the thick Greek yogurt. * Used as a sauce for ice-cream * In place of cocoa in cake recipes You may also see Pastelli on sale in the Cypriot markets and this is carob toffee. The toffee is brittle and often flavoured with nuts or sesame seeds.

25. TREATS MADE FROM GRAPE JUICE There are endless vine terraces to be seen in both the Limassol and Paphos Districts. Not surprisingly, over the centuries, a number of really tasty ways of using both the vine leaves and grape juice have been created by Cypriot housewives - who have always been extremely thrifty. As the first leaves appear on the vines, they are picked and used to make koupepia – stuffed vine leaves. The leaves are stuffed with a mixture of rice, minced meat and herbs. Once the grapes have matured; many will be picked in early September to make sultanas and raisins. Driving around the villages, it is a common sight to see long mats covered in grapes that are drying in the sun. The fruit has been cleaned, all stalks removed and dusted with potash and olive oil before the drying process begins.

Once the fruit has dried, it is sold in the markets and stored by families to enjoy during the winter evenings. Whilst most grapes are used for wine making, one of the special dishes made from any excess grape juice is palouze. Palouze is warm, thickened grape juice that has been poured into bowls and sprinkled with chopped almonds. Several villages including Lofou, Lania and Polemi, celebrate the wine harvest with a festival where plenty of palouze is enjoyed! The best known speciality made from grape juice is soujouko. These knobbly strings of almonds or walnuts are dipped in thickened grape juice numerous times (like making a candle!) and these can be seen hanging on washing lines to dry in the autumn sunshine! You will find soujouko on sale in the markets and traditional grocery shops. Buy a piece about 15-20 cm in length and cut it into thin slices. Soujouko is the perfect appetiser to enjoy with a glass of Cypriot wine or beer.

26. GLYKA - FOR THOSE WHO LIKE SOMETHING SWEET TO EAT If you want to enjoy some real traditional tastes of Cyprus, or would like to take something different home as a souvenir (not possible if you are travelling hand baggage only!) Glyka is the perfect answer! Glyka (the singular is ‘glyko’) are different seasonal fruits that have been preserved in thick sugar syrup. For centuries, housewives found that this method was the perfect way to preserve fruit, as freezers had not been invented! Preserving fruit in this way was a method that was brought to Cyprus from the Middle East. Even

today, when you visit a Cypriot home, your hostess will offer you a cup of coffee. When the coffee is served, it is often accompanied by a small dainty plate bearing a piece of glyko pierced with a tiny silver fork. A wide range of seasonal fruit is successfully made into glyka including apricots, cherries and figs. Interestingly, glyka can also be successfully using orange peel and watermelon skin! The most highly prized glyko is made from green walnuts (karidhi) which tastes really good. There are several places where glyka is made commercially including Katerina’s factory which is at Trimiklini on the main Limassol-Platres road. In the village itself, you will find colourful roadside stalls selling all types of glyka. If you do visit Katerina’s factory, there is the chance to see the glyka being made, to taste some and buy some jars from the gift shop. Katerina has experimented with making glyka from different fruit and vegetables including small aubergines and garlic. Her garlic glyko has proved very popular as it has all the health benefits of eating garlic but none of the problems of smelly breath! If you find that glyka a little too sweet for you, simply rinse the fruit in cold water and it will taste perfect!

27. FROM THE HEDGEROW As you step off the aircraft in either Larnaca or Paphos you will be aware of a very special fragrance. The ‘smell of Cyprus’ is very distinctive and a mixture of many wild herbs. Several hundred different wild herbs have been recorded in Cyprus which has a varied geology with several micro systems supporting different plant life. For centuries, the herbs have been

used by the Cypriots for their healing properties and regularly taken as herbal teas. Even today, many Cypriots believe in this form of healing rather than drugs prescribed by a GP and there is a whole section of different herbal teas such as Spadja (sage leaves) that are taken to improve one’s health. You will see housewives out early in the morning collecting such things as wild fennel and the much prized, wild asparagus, which tastes amazingly good. Housewives also collect snails, wild mushrooms and caper leaves and berries which they preserve to be enjoyed with salads. They collect many different wild leaves such as dandelion and these are known collectively as ‘horta’. All add extra flavour and depth to a village salad. Cypriot housewives are known for their thriftiness which is truly impressive as they can create meals from almost nothing!

28. ENJOY A CUP OF CYPRUS COFFEE! Sharing a cup of coffee is an important part of Cypriot hospitality and it is not unusual to be offered a cup as a customer, in one of the more traditional shops! The coffee shop remains the focus of the village and is certainly where news is exchanged, politics discussed and where you will find out about accommodation to rent or cars to buy! It is a place of great camaraderie, where friends will meet and spend time over a game of tavli (backgammon). The traditional coffee shops have changed little over the years and still remains a male domain. Women who are visiting the island will be made welcome, but few local women will ever be seen there.

If there is more than one coffee shop in a village, they will each be affiliated to a different political party! Although stylish modern coffee shops can be found in all main towns, the traditional coffee shops remain just the same with Formica topped tables and woven rush-seated chairs. Cyprus coffee is thick, strong and served in small coffee cups, accompanied by a glass of chilled water. The coffee is made in a small, long-handled cooking pans known as an imbriki. For each cup, a spoonful of ground coffee is added to the pan with a measure of water and a spoonful of sugar for medium sweet coffee (metrios) or two for a sweet coffee (glykos). Coffee without any sugar is sketos. The imbriki is heated over a flame until the sugar has dissolved and the coffee begins to boil forming a kaimaki – ‘frothy head’ – which is said to bring the drinker ‘good luck’. Enjoy your coffee, but don’t drink it too quickly – the thick sediment should always remain firmly at the bottom of the cup!

29. SUMMER TIME COFFEE Whilst a cup of Cyprus coffee is popular all year through, the moment the temperature starts to rise, everyone wants to enjoy a Frappé sitting in the shade of a large sun umbrella in a sheet café. In popular main streets, like Makarios Avenue in Nicosia, it is often difficult to find a spare chair in the street cafés! Frappé is a tall, chilled glass of iced coffee served with plenty of ice, which tastes really refreshing. The recipe was invented accidentally by the Nescafe representative in Thessaloniki and soon spread to Cyprus where it is one of the most popular summer drinks. To make a glass of frappé

2 teaspoons of instant coffee 2 teaspoons of sugar Glass of cold water Crushed ice Place the coffee, sugar and two tablespoons of water into a jar or blender. Close tightly and shake or whizz for about 30 seconds until the mixture is very foamy. Pour the coffee into a chilled glass containing crushed ice, top up with cold water – or some chilled milk if preferred. In Cyprus, everyone enjoys their frappé made differently. Whilst originally made with just water, many prefer the addition of some milk. In some cafés this type is called a ‘Frappuccino’ and the most popular type is ‘miso miso’ which means made with 50% water, 50% milk. You can of course, adjust the amount of sugar added to your personal taste.

30. TRADITIONAL FOODS FOR EASTER Easter is the largest festival in the Greek Orthodox calendar and the Lenten Fast is observed by many Cypriots. On Good Friday morning, the women and girls from the village carefully decorate the tabernacle containing the icon of Christ’s entombment in their local church, using an array of beautiful white flowers. The women return home at lunchtime and serve Faki Xidati a special soup to their families. The soup has been made with lentils and vinegar and symbolises the vinegar given to Christ when he asked for water on the way to Calvary.

On Easter Saturday night there is a very special midnight service in all the churches that starts about 11.30 pm. Visitors to Cyprus are very welcome to join in the service and even if you don’t speak Greek, it is a dramatic and moving service to attend. Once home from church, everyone breaks their fast with a bowl of another traditional homemade soup, Mayeritsa. Later in the morning, everyone gathers for the family lamb barbecue. Easter is such a big celebration that it is quite usual for family members living abroad to return to their home villages to join in the celebrations. At lunchtime on Easter Sunday, the air is filled with the gorgeous smell of lamb being cooked over charcoal and tables laden with food can be seen in nearly every courtyard. Another very special food enjoyed at Easter is flaounes. These are special Easter pies that have a crisp dough case and a soft, rich and cheesy filling that is made from special flaounes cheese. Every family has its own recipe that has been handed down through the generations. Some of the flaounes are flavoured with mint, whilst others are sweeter and contain sultanas. Flaounes can be bought in all the bakeries and are well worth trying. Simply cut a flaouna into thick slices, wrap in tin foil and warm in the oven. Enjoy with a cup of Cypriot coffee in the warm spring sunshine – perfect!

31. TRADITIONAL FOODS FOR CHRISTMAS Whilst Christmas is not such a huge celebration in Cyprus as it is in many other countries, it is still a popular time for the whole family to come together and enjoy meals together.

During the 40 day fast, which begins in mid-November, most housewives start their Christmas preparations by cleaning their house top to bottom. They also buy each family member a new outfit of clothes as this is the traditional gift and cook an array of delicious seasonal treats. Traditionally, the family would rear a pig all year through to enjoy at Christmas and pork is still the most popular meat. Loukanika the delicious wine-marinated pork sausages, were traditionally cooked over the log fire and the pork hams – lountza and hiromeni are both enjoyed too. Housewives also prepare a special round bread - Christokoloura which is decorated with a lit candle in the centre. Kourambiedes, the delicious almond filled shortbread biscuits are made by the trayful for visiting relatives to enjoy, as well as Melamakarona, which are honey soaked spicy buns. All of the bakeries sell these seasonal specials, so there is the perfect opportunity for everyone to enjoy them! There is a Cypriot form of the British Christmas cake, but instead of dried fruit, glyka is used and the cake is decorated with a thick layer of home-made almond marzipan, rather than icing, which still tastes really good. As memories of a fun Christmas start to fade, everyone looks forward to New Year’s Day as it is also the Feast Day of Ayios Vasilios who always bring presents for all the family!

32. GOOD LUCK FOR THE NEW YEAR As the clock strikes twelve and the New Year is welcomed, everyone enjoys a slice of Vasilopitta (St Basil’s cake) to mark the occasion. This is a delicious sponge cake that is flavoured with freshly squeezed orange juice and has the numerals of the New

Year written in almonds on the top. When the cake is cut, the first slice is set aside for the church, the second slice is given to the poor and the third is given to the oldest person present. The rest of the cake is then sliced and given to everyone else in descending age order. Hidden in one slice of the cake is a coin and whoever finds the coin in their piece is assured of good luck for the whole year through.

33. TRADITIONAL FOOD FOR WEDDINGS Everybody loves a wedding and in Cyprus they are huge colourful events where the guest list often runs into thousands! There are two distinct types of wedding. The first is the modern, glamorous type, held in one of the top hotels - with the most amazing large floral arrangements floating on the swimming pool! The second type, is the traditional village style wedding, where everyone gets involved. Traditionally, wedding celebrations have taken place over three days and include such highlights as the bride groom being ceremoniously shaved by his barber! Long wooden trestle tables line the street and everyone in the village helps prepare the banquet of food. If you happen to be visiting the village on the wedding day, you may well be invited to join in the celebrations! One of the traditional dishes that is prepared for a wedding is Reissi which is made from lamb and wheat and looks like creamy porridge and tastes exceptionally good. Other dishes that are cooked include huge trays of Makaronia tou Fourno and plenty of barbecued meat. Whether it is a traditional wedding or modern style wedding, a small gift is given to each guest as they leave. Kourambiedes are

almond shortbreads that are wrapped in coloured paper and tied with a bow. Other popular alternatives include small bags of netting containing a handful of sugared almonds or Loukoumia (Cyprus Delights). In the past, these gifts would have been prepared by the bride’s family. Today, the kourambiedes are baked by the local cake shop and the sugared almonds bought in one of the specialist Loukoumia (Cyprus Delights) shops in Yeroskipou.

34. WATCH OUT FOR KLEFTIKO ON THE MENU! Kleftiko is a popular dish with everyone in Cyprus and a meal that is enjoyed at weddings, Panayiri (Saints’ days) and other big occasions. Many restaurants prepare it once or twice a week for their guests. The word ‘kleftiko’ means ‘stolen’ and the dish certainly has a good history! In the past when meat was really expensive, it was not unheard of for a lamb or sheep to be stolen from a flock during the night. To avoid being caught, the thieves would cook the meat in a sealed earthenware pot in a concealed oven that they would make in a hole in the ground! The meat would first be marinated in red wine, flavoured with fresh bay leaves and sprinkled with salt and would then be cooked gently for many hours in the hidden oven where the heat was produced by gently smouldering wood. The only giveaway was that the ground in that particular spot, felt surprisingly warm! Although this practice of stealing sheep is now rare, cooking Kleftiko in the family’s fourno (traditional beehive-shaped oven) is certainly not! The fuel for the oven is still wood and carob is said to be the best, as it is long burning and fragrant. Kleftiko was

traditionally made with lamb, but today pork, beef and goat Kleftiko are also popular. * To make a modern version of this classic dish. Buy some pieces of Kleftiko meat from a Cypriot butcher or supermarket. Put the meat in a large ovenproof dish. Sprinkle with oregano and bay leaves and marinate in plenty of red wine overnight. Wrap the dish in tin foil and cook in the middle of the oven at Gas 4/ 180C for three hours until the meat falls easily from the bone. Serve with wedges of fresh lemon

35. CYPRUS WINE – SO MUCH HISTORY Local wines are enjoyed by everyone in Cyprus and their history can be traced back 5,500 years. A few years ago, Italian archaeologists ran scientific tests on 12 ancient stone wine urn that had been uncovered in Erimi (near Limassol) in the 1930s. The tests revealed traces of tartaric acid, confirming that Cyprus was the first country in the Mediterranean to produce wine. There are still more than 50 wineries in Cyprus and many of them are family-run businesses. At harvest time, all family members are involved in the grape picking! Historically, the wine was stored in huge red clay storage jars – pitharia. There are two main endemic grape varieties – Xyinisteri (white) and Mavro (red). Two other endemic varieties are Ophalmon and Lekada, but these are gown in much lesser quantities. For many years, Cyprus sold its wine in bulk – exporting it in large oak barrels. It also sold sherry in bulk and the brand Emva Cream was popular all over the world 50 years ago and is still manufactured by ETKO.

Although wine plays an intrinsic role in everyday life in Cyprus, its wines have not been well known in other countries. Cypriot wines are now increasingly featuring on supermarket shelves and wine lists worldwide. As well as many family run wineries, there were four main wineries – KEO, ETKO, LOEL and SODAP and they traditionally have and, still do, buy grapes from local growers. The traditional ways of wine production changed very little for generations, until Cyprus joined the EU in 2004. Since then, the Wine Products Council (WPC) an independent semi-government organisation has had the task of implementing EU regulations in the industry. In conjunction with Government policy, the WPC has also been raising the quality of the wines through the implementation of a number of schemes and has been improving the country’s competitiveness in the wine market. In the two years that followed the country’s accession to the EU, there was a marked drop in exports of bulk wines, which had long been the financial foundation of the whole industry. Winemakers were encouraged to invest in state-of-the art equipment and to experiment with new grape varieties and production methods. The Council has also worked hard to help define the character of Cypriot wines and to raise the profile of Cyprus wines on the international market. The home market has always remained buoyant, with eight in ten Cypriots regularly drinking local wine. Many wineries have invested in equipment from Germany and Italy to ensure production is of the highest quality. New grape varieties such as Merlot, Cabernet Sauvignon, Grenache and Cabernet Blanc have all been successfully introduced. The new grape varieties have been successfully blended with the endemic varieties to produce an exciting new generation of Cypriot wines which wins numerous awards at the different wine competitions including the annual competition held in Thessaloniki. Tsiakkos and Hadjiantonas in Limassol, and Vasilikon and Fikardos in Paphos, all

regularly wins awards for their wines as does Ayioa Amvrosios- the country’s top ecological winery. There are numerous wineries that offer tours and wine tasting and these range from the old classic wineries to the newer dynamic ones. Stin iyia mas – Here’s to a great future for Cyprus wines…

36. COOKING WITH WINE Well there is certainly no shortage of wine in Cyprus, so it is not surprising that a number of popular Cypriot dishes such as Afelia and Stifado which have wine as one of the key ingredients! Popular vegetable dishes include potatoes cooked in wine and cauliflower – which is particularly delicious. So, if you see it on the menu, do try it or if not, have a go at cooking it yourself… Delicious cauliflower with wine 1 fresh cauliflower divided into florets 2 tablespoons of olive oil 1 wine glass of red wine 2 tablespoons of crushed coriander seeds * Fry the cauliflower in the olive oil until brown and the oil has been soaked up. * Add the wine and coriander seeds. Season well. Cover the pan and simmer gently until the cauliflower is cooked (about 20 minutes). * Stir the cauliflower several times during the cooking time.

* Serve as a side to barbecued or grilled meat. Or potatoes… This recipe also works well with Cyprus new potatoes. Break about 450g (1lb) potatoes with a mallet or if you prefer, cut them in half. Fry them in the olive oil until they are golden brown. Add the wine and coriander seeds and cover the pan. Simmer gently for 20 minutes and stir the potatoes several times.

37. CHEERS – TO A GREAT SELECTION OF DRINKS! Order a chilled Keo! Beer making was originally brought to the island when it was a British Empire, In 1951 the local wine and spirit company, opened the first brewery in Cyprus, using top quality imported hops, maize and malt as Cyprus doesn’t have the right climate for growing any of these! Many beer drinkers will tell you though, that the water used is actually the most important ingredient and the water Keo uses comes from the Troodos mountains. The beer produced is really good quality and Keo exports to many countries including the UK, USA, Canada, Australia and Japan. Its Limassol factory is open during weekdays for tours. The other major brewery in Cyprus is the Carlsberg brewery in Nicosia. The Carlsberg brewery was originally founded in Copenhagen in 1847 by J.C. Jacobsen. 120 years later, in 1967, the company decided to expand its operation overseas and chose the island of Cyprus to be the first country outside Denmark to produce Carlsberg beer under licence. In March 1995 Carlsberg Cyprus was one of three breweries in Europe to introduce the new generation of "ice" beer, created using the latest in technology and production methods. Carlsberg Ice quickly gained popularity in the United States, Canada, Australia, Britain and in Cyprus too. Carlsberg welcomes visitors eager to see its factory and to learn the secrets of ‘the world’s favourite lager’!

As well as these large breweries, there are several craft breweries in Cyprus, making more than 20 really good artisan beers. They include: Aphrodite Rock Microbrewery (located in Tsada, Paphos), PIVO Microbrewery (in the old part of Nicosia) and Prime Microbrewery, which is situated in Ayia Napa.

38. COMMANDARIA Cyprus has a long history of wine making and the first commercial wine made on the island was Commandaria. This famous sweet dessert wine was first made by the Crusader Knights Hospitaller who lived at Kolossi Castle. The castle was their headquarters and gave the wine its name. In The Vintner’s Hall, London, there is a special plaque commemorating a famous banquet, held for five monarchs where they drank Commandaria. During the reign of Queen Elizabeth I, during the 16th century, Commandaria was the most popular and sought after wine. In his book ‘The Wines of Cyprus’, Giovanni Mariti from Florence says ‘Commandaria wine which is deservedly so prized in Europe that still today (1772) it takes pride of place on tables bearing choicest wines’. Mariti describes how the wine were matured in huge red clay jars, which were often half-buried in soil to ensure an even temperature. He also writes that most Commandaria was sold in Europe and that the Cypriot wine trade was based in Larnaca as it offered good anchorage to ships. Commandaria is still produced commercially for export by Keo and SODAP, two of the island’s ‘big four’ wineries. Winemakers in the 14 ‘Commandaria villages’ in the foothills of the Troodos mountains (north of Limassol) still make Commandaria in the

traditional way. The wine is matured for at least one year in large oak barrels, and then divided between smaller barrels for the next process - ‘mana’. The bottom 20% of the wine is drawn off after seven years and each year thereafter. The barrel is topped up each time with one year old wine. Commandaria is a light brown colour after maturing for one year, but becomes a glorious deep ruby red colour after seven! Often the barrel is matured for more than twenty years before the Commandaria is bottled. The older the Commandaria, the higher the price it can fetch!

39. FILFAR – CYPRUS IN A BOTTLE! At one time, the recipe for Filfar was only known by one person Takis Philippou. During the 1940s, Takis was working for the British Army in Famagusta, making the cookhouse a range of jams and marmalades. As a young lad he had watched his grandmother make an orange liqueur from a recipe she had learned from the monks at Kantara. He decided to have a go at making it himself and after several failed attempts, he succeeded! He made bottles for friends and some of the British officers. In 1943 he started making it commercially in his kitchen. In 1991, he sold the recipe to Demos Aristidou. In 1991 Demos Aristidou began manufacturing Filfar on a much larger scale. Today Filfar Orange is still popular, but has been joined by Filfar Mandarin, Filfar Lemon and Filfar Bergamot. Filfar can be enjoyed as a liqueur in front of a log fire on a cold winter’s evening or made into a refreshing long drink by pouring a measure of Filfar into a long glass and adding lemonade or soda plus plenty of ice. Filfar Lemon tastes particularly good when mixed with sparkling wine. Filfar is also great for using in cooking and makes a cheesecake taste great! Figs poached in Filfar Orange for about 20 minutes taste good too.

The Filfar Centre is open to visitors in Monagri village, just north of Limassol and close to the main road that leads to Pano Platres.

40. A TOT OF ZIVANIA… Recently, this traditional Cypriot spirit has become very popular with younger men – particularly served really chilled straight from the freezer (it never freezes!) and certainly a nip of Zivania is a good way to keep warm on a cold winter’s morning! Zivania has been made in Cyprus since earliest times, but the first references to its production were made in the Byzantine period. During the 18th century, bulk supplies of wine and Zivania were exported to neighbouring countries. In 1949 the production of Zivania was decreed illegal by the British administration. Everybody made Zivania from the grape skins and pips left over from wine production and the British found it almost impossible to collect the appropriate taxes! For nearly 40 years, it was manufactured ‘under cover’ by families and some of the Zivanias they made were unbelievably strong! !n 1998, the manufacture of Zivania was legalised once again and since the Republic’s entry into the EU in 2004, Zivania has been declared a uniquely Cypriot drink and been awarded a trademark! Zivania is now made by all the main wineries and its quality has been standardised with an average of 49% alcohol content. Interestingly, Kykkos Monastery produces the only red Zivania in Cyprus.


It might come as a surprise to learn that Cyprus produces really excellent Brandy. Cypriot brandy is quite unlike its French cousins as it is much lighter and fruitier and has a lower alcohol content (on average 32%). Cypriot brandy is soft and mellow in flavour. Brandy was first produced in Cyprus in 1871 by ETKO one of the ‘big four wineries’ and today is made by more than a dozen companies – mainly in the Limassol area. The main grape that is used for making Cyprus brandy is the indigenous xyinisteri variety. There are several brands to choose from including Anglias and Keo VSOP which is produced by Keo, the country’s largest manufacturer. The VSOP is double distilled in copper stills before being aged in Limousin oak barrels…the result is a very pleasing brandy. Keo also produces the popular Five Kings brand which is 40% proof.

42. RELAX WITH A BRANDY SOUR Brandy Sour is a really popular drink in Cyprus. The taste of Brandy Sour is very distinctive as it combines light but full-tasting Cyprus brandy, with the tang of locally grown lemons. The history of Brandy Sour is a fun story that leads to the Forest Park Hotel in the mountain resort of Pano Platres. The hotel was opened in 1938 and the young King Farouk of Egypt visited the hotel in 1943. He liked the idea of western-style cocktails but his Muslim faith prohibited him from drinking alcohol, so the hotel barman created the recipe for Cyprus Brandy. The cocktail looked just like a glass lemon squash so that members of the King’s entourage mistook the King’s Brandy Sour for a glass of iced tea!

Since then, the cocktail has been enjoyed by holidaymakers and residents alike…

43. HOW TO MAKE THE PERFECT BRANDY SOUR Brandy Sour is the perfect drink to recreate at home to bring back memories of Aphrodite’s Island, but to get the truly authentic taste, you must take bottle of Cypriot lemon squash and a bottle of Cypriot brandy back in your suitcase! For each Brandy Sour you need * 1 measure of Cyprus Brandy * 1 measure of Cyprus lemon squash (to taste) * A few drops of Angostura Bitters * Soda water * Plenty of ice and fresh lemon slices. Pour a measure of lemon squash into a long tumbler, add the brandy and the angostura bitters and mix well with a cocktail spoon. Add the ice cubes and soda water. Decorate with a lemon slice and serve immediately. If you don’t drink spirits, a ‘Sour’ is made in exactly the same way without the brandy and tastes almost as good! Stini Yamass - Cheers!

44. MEZE – THE TRULY AUTHENTIC TASTE OF CYPRUS! If you are keen to try some different traditional local dishes, a meze is perfect! Many tavernas serve meze and whilst those in the main tourist areas are pleasant, but sometimes lack variety, a truly authentic meze can be enjoyed in the restaurants found in the back streets of the towns and in the villages. The word meze is an abbreviation of the word ‘mezedhes’ meaning ‘little bites’ and this style of meal is found throughout the eastern Mediterranean. The idea of mezedhes evolved many years ago. Housewives had a limited selection of food in their house in those days and no fridge for storing food. Sometimes their husband would bring a guest home without any warning (no mobile phones either!). Wanting to be warm and hospitable, the housewife prepared a selection of small plates with an array of different foods for the guest to enjoy such as olives, nuts, plus pieces of cheese, ham and sausage. The food was usually accompanied by a glass of Commandaria, the island’s sweet dessert wine, or in colder weather by a glass of Zivina (the local ‘moonshine’!) Over the years, the meze has developed into the traditional meal of Cyprus and is certainly a great way to try out all the different local specialities. The origins of these dishes vary because Cyprus lies at the crossroads of Europe, Africa and Asia. The Cypriot style of meze is different from a Greek mezze because everyone is served the full selection of dishes, whereas with a Greek mezze, you can choose a selection of dishes.

45. THE TYPICAL ARRAY OF FOOD SERVED IN A MEZE If you are going to enjoy your first meze, there are a few points you need to know! Firstly, the minimum order for meze is usually two people. The meze, by its very nature, does not have to be completed in the same time as an ordinary meal! meze is a feast of dishes to share and must be enjoyed slowly - siga - with plenty of good conversation and a glass or two of Cypriot wine! Modern mezes comprise of 20-30 different dishes that are served in a set order. The first course usually comprises of a dish of juicy olives and an array of creamy dips including tahini (made with sesame seeds), houmous (pureed chick peas and sesame blended with olive oil) pale pink taramasalata (made from carp roe) and tzatziki / talatouri (yogurt and cucumber, flavoured with mint and garlic} A more unusual dip is melitzanasalata which is made from aubergine. The dips are always accompanied by a large bowl of ‘village style’ salad and a basket of thickly sliced village bread. After a brief interval, the empty plates are replaced by an array of very seasonal dishes. These can include Octopus krassato (pieces of octopus in a red wine sauce), zalatina (the Cypriot version of brawn) and If they are in season, kappari (capers). Other dishes can include scrambled eggs with chopped fresh spinach, courgette (zucchini) or mushrooms. A variety of stuffed seasonal vegetables is another popular meze dish and these can include peppers, tomatoes and courgettes. A dish of quartered fresh lemons is always served too as most of the dishes taste even better sprinkled with lemon juice! The array of fish dishes that is served next is dependent, not only the season, but also the success of the local fishermen! maritha (tiny sprats) that have been dipped in flour and crisply fried until golden

brown, barbouni (Red Mullet) is the highly prized local fish and is always

popular. Kalamari which are rings of squid that have been lightly battered and fried. The fourth selection of dishes is again very seasonal and can include wild asparagus in the springtime or the stuffed golden trumpets of the marrow plant. The first vine leaves are gathered in early summer to make stuffed vine leaves - koupepia (known as dolamades in Greece) Halloumi is the national cheese of Cyprus and is served lightly grilled and accompanied by some slices of lountza, (smoked pork that has been soaked in wine). Would you believe it, the next array of dishes is the most substantial as it features all the tasty dishes baked in the oven. Specialities include keftedes (meatballs in homemade tomato sauce), sheftalia (pork sausages soaked in red wine and cooked over charcoal) moussaka, the traditional meat, aubergine and potato dish from Greece. Stifado is a delicious beef casserole, made with a rich tomato sauce flavoured with fresh herbs. Afelia is made from pork cooked in a casserole with red wine and crushed coriander seeds. The ‘king of the dishes’ is Kleftiko, which is made from chunks of lamb that have cooked slowly in traditional clay oven and flavoured with bay leaves and oregano. The final course of the meze is a selection of meats cooked over the charcoal such as souvlakia – pork kebabs - chicken pieces and pork chops. The grand finale for your feast is a bowl of chilled seasonal fruit served with Cyprus coffee and a glass of Cyprus brandy…


The best loved Cypriot take-away has to be souvlakia! In every town, there is a souvlakia shop where you can buy the most delicious pork souvlakia (kebab) that has been freshly cooked over charcoal and marinated in lemon juice. The pieces of pork are swiftly popped in a pitta bread with some salad and chopped onion – to be enjoyed at your leisure. As well as pork souvlakia, there is often the chance to order a ‘mixed’ which is two skewers of cooked meat; one of pork and one of Sheftalia, the great tasting local sausage. As well as this, some of the take-aways have ‘gyros’ for sale and these are doner kebabs. The meat is sliced off a large rotating spit of chicken or pork and again is served in a warmed pitta bread with salad. The prices are amazingly good and the food just great! If you go along to a Panayiri (Feast Day) celebration or other occasion such as Ta Fota (Epiphany) it is not unusual to see corn on the cob being sold from a roadside barrow. The corn is cooked over charcoal and tastes really excellent – whatever time of the day. If you enjoy sweet snacks, then look out for loukamades. These are small balls of dough that are quickly fried and soaked in honey. Served on a small paper plate with a small wooden fork, they are totally irresistible! Kali Orexi – Bon appetit!

47. SOUVENIR FOODS If you are on holiday in Cyprus, you will no doubt want to take some souvenirs home for loved ones and friends. As well as some

bottles of Cyprus wine and a good bottle of Cypriot brandy. There are other good ‘foodie’ souvenirs you can buy too… Delicious boxes of Loukoumia (Cyprus Delight) can be bought everywhere, but it is lots of fun to visit the small factories in Yeroskipou (on the outskirts of Paphos). There are four family-run businesses which warmly welcome visitors to attend a free demonstration showing how this popular sweet is freshly made. The first factory, Savvas, opened for business back in 1895. Even today though, the different families make their Loukoumia using closely guarded ‘secret’ recipes! Whilst the traditional flavours for Loukoumia were rose water and bergamot, today there are more than 20 different ones to choose from including ones flavoured with different nuts that are grown locally! Gift boxes are available in all the different flavours and there is plenty of opportunity to try all the different flavours, so wear loose clothing – you have been warned! As well as loukoumia, the families make sugared almonds by rotating the almonds mechanically in a drum with sugar syrup. The layers of sugar on each almond are dried, before another is added. The result is the best tasting sugar almonds ever! You pop it in your mouth and the sugar coating is so soft, it simply disappears – wonderful!

48. PLACES TO SHOP Cyprus now has a handful of supermarkets in each town and whilst these are convenient, if you have the chance to visit the local market, you will not be disappointed. All the fruit and vegetables are so fresh, as most have been picked earlier the same morning. There

are lots of individuals with stalls selling their own home grown produce and home-made cheeses which are usually exceptionally good. The Cypriots do not like frozen food and much prefer to buy fresh produce and it really is – buy an orange or apple in Cyprus and it is likely to have the leaves still attached! Fruit in Cyprus is not waxed to look good – it does not have to be! The produce on sale is all locally grown and very seasonal. All the fruit and vegetables are sold by the kilo but if you just want one, that is not usually a problem. The spice and herb stalls are well worth raiding and of course, if you like fresh fish, you will be delighted with the choice. If you are in Limassol, there is a large separate fish market that is fun to visit.

49. HOW TO LEARN TO COOK CYPRIOT STYLE It is great fun to try making some of the Cypriot dishes that you have enjoyed during your visit to the island. The traditional way is to buy a really good recipe book and practise in your kitchen once you get home. The other is to take a break from the sightseeing and sunbathing and join a cookery workshop! There are a variety of different workshops to choose from and among the best known ones are those run by Roddy Damalis, owner of Ta Piatakia in Limassol. Roddy is well known both for his cookery programmes on the television and his restaurant. Roddy was born in South Africa but returned to his family home in Cyprus some years ago and has spent his time working with all the much-loved local

traditional recipes to adapt them to make them quicker and easier to prepare – with great success. If you are in the Paphos District, there are great village tours to enjoy in Salamiou with Vas Petropoulou who runs Terract, where you can visit wineries, learn all about olives and enjoy all the traditional local dishes too. Check with your hotel Reception if there are any cooking workshops taking place nearby there or pop into the local office of the Cyprus Tourism Organisation for information Discovering how to cook Cypriot style is fun and relaxing – just don’t forget to buy some lovely fresh herbs to pop in your suitcase.

50. USEFUL WORDS & PHRASES Certainly, trying to read Greek is challenging as the Greek alphabet is completely different, but luckily, English phonetic spelling is now used on many road signs. Most young Cypriots speak really good English and older Cypriots can speak enough to get by, which is great. They love it if you have a go at speaking Greek and here are some key words written phonetically… Good day Good evening Goodnight Yes Neh No Ohi Please Thank you Are you well?

Kalimera (Until 12.00 pm/noon) Kalispera (from 12.00 pm till late!) Kalinichta (as you bid farewell and go home)

Parakalo Efharisto ( Ef-hah-ris-to) Ee-sas-teh kala? (formal)

Are you well? Ee-seh kala (informal) What time is it? Ti ora ee-neh? Where is (it)? Poo einai? The hotel To Xenodromeo followed by the name…

And some useful foodie words… Wine To krassi Red Kokkino White Aspro One glass of wineEna potiri krassi Two glasses of wine Theo potiria krassi A bottle of wine Ena boukali krassi One beer Mia biera To eat Na fao A table for two Ena trapezi yia dio Vegetarian Chortofagos Gluten free Choris glouteni Dairy free Choris galaktokomika I would like… Tha ithela… One kilo

Ena kilo

One Ena Two Dio (prouncounced theo) Three Tria Four Tessara Five Pende Six Exi Seven Epta Eight Octo Nine Enya Ten Theka Twenty (20) Eikosi Thirty (30) Trianda Forty (40) Saranda Fifty (50) Peneenda Sixty (60) Exeenda Seventy (70) Eptaminda Eighty (80) Octhonda Ninety (90) Enyaninda One Hundred (100) Ekato

OTHER RESOURCES: Some great recipe books for a real taste of Cyprus! My Little Plates by Roddy Damalis My CY by Roddy Damalis Kopiaste by Amaranth Sitas Traditional Greek Cooking from Cyprus and Beyond by Julia Chjrysanthou A Matter of Taste by Katerina Papavassiliou The Taste of Cyprus by Gilli Davies Carlsberg Beer (Cyprus) Cyprus Tourism Organisation (CTO) Roddy Damalis Cookery workshops in Limassol – and a great restaurant too! www. Filfar Visitors Centre – Monagri Hadjiantonas Winery. Keo beer and wines Tel: +357 25 020000 e-mail:[email protected]

Oleastro Olive Park. Anoyira (Limassol District) Terract , Salamiou Village (Paphos District) Enjoy a half day village safari or learning about the Apostolic Olive Trees, or wine tasting. Tel +357 99404872,

READ OTHER BOOKS BY CZYK PUBLISHING Greater Than a Tourist- St. Croix US Birgin Islands USA: 50 Travel Tips from a Local by Tracy Birdsall Greater Than a Tourist- Toulouse France: 50 Travel Tips from a Local by Alix Barnaud Children’s Book: Charlie the Cavalier Travels the World by Lisa Rusczyk

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