Keftedes

Ingredients:

(Serves 4)

1kg mixed mincemeat (500gr pork, 500gr beef)

3-4 medium size potatoes grated and drained of all liquid

¾ of a batch finely chopped parsley

2 slices of bread soaked in water and drained until reduced to crumbs

2 finely chopped onions

2 eggs

A handful of dried spearmint

Salt, pepper, a pinch of nutmeg

Sunflower oil

A shot of ouzo

 

Preparation:

After we grate and salt the potatoes, we drain them and put them in a bowl where we have already seasoned the mincemeat with salt and pepper.

We then add the remaining ingredients, parsley, bread crumbs, onions, eggs, spearmint and cumin.

We knead the ingredients together until we get a homogenized mix and then we take small amounts of the mixture and give it a round or oval shape and we proceed by frying them in hot oil.

Roast Goat meat

Ingredients:

(Serves 10)

• 10 pieces of goat meat
• 10 medium potatoes, peeled and halved
• 1 medium onion, peeled and quartered
• 2 ripe tomatoes, grated
• 2 bay leaves
• 2 sprigs of rosemary
• 1 sprig of oregano
• ½ teaspoon dry oregano
• ½ teaspoon freshly ground pepper
• ½ teaspoon salt
• 1 ripe tomato, sliced
• 1 cup water
• 2 tablespoons brandy

Preparation:

1. Thoroughly trim the fat off the meat.
2. Cut the peeled and washed potatoes.
3. Flavour with herbs and add salt in moderation.
4. Add the grated tomatoes.
5. Stir together in a large bowl.
6. Put in a clay pot or pan and put the tomato slices on top.
7. Pour in the water, brandy and onion.
8. Cover the container with a lid and extra foil if you bake it in the traditional clay oven.
9. Otherwise, bake in a preheated oven at 200 oC.

Chef’s tip:

• You should keep an eye on the food because you may need to add extra water and turn the meat over.
 
• If you want more flavour add more vegetables such as carrot, celery and ripe tomatoes cut into large pieces before cooking.

Stuffed vegetables

Ingredients:

(Serves 10)

• 2 red medium tomatoes
• 2 zucchini/courgettes
• 2 green or coloured peppers
• 2 large onions (optional)
• 2 small eggplants/aubergines(optional)
• ½ cup olive oil
• ½ cup glutinous rice
• 150g minced pork meat
• Juice of ½ lemon
• Salt, dry mint, cinnamon
• Freshly ground pepper
• ½ bunch chopped parsley
• 1 small onion, finely chopped
• 2 medium red tomatoes, grated or chopped


Preparation:

1. Clean and cut the tops off the peppers and tomatoes to create lids, set the tops aside.
Scoop out the pepper seeds and discard. Scoop out the tomato flesh and seeds and reserve.
Cut the aubergines and courgettes lengthways and scoop out the seeds and flesh.
Add the flesh to the tomato flesh and seeds and chop well.

2. Saute the vegetables in a pan except for the tomatoes. In a large pan fry the onion with a little olive oil until soft.
Add the chopped vegetable flesh, the tomato purée and the minced pork. Cook for about 10 minutes until softened.

3. Add the rice and a cup of vegetable stock, raise to a simmer and cook for 10 minutes, stirring occasionally.
Season with salt and pepper and stir in the herbs. Place the vegetables in a large baking pan and fill them.
Place the lids on the peppers and tomatoes.

4. Pour in a little stock and sprinkle with grated tomatoes.

5. Bake for about 25-30 minutes at 180 oC.

6. Serve with sheep’s yogurt and a traditional Cypriot salad.

Chef’s tip:

• For a healthier dish, instead of frying the vegetable you may preheat them in the oven.
 
• You may choose not to cook the vegetables and filling during the preparation stage but then
you will need to cook the stuffed vegetables for longer in the oven without frying them first.

Agrelia (wild asparagus)

Ingredients:
(serves 4)

• 2 bunches (300g) wild asparagus cut and trimmed
• 4 eggs
• ½ cup olive oil
• Juice of one lemon
• Salt
• Freshly ground pepper

Preparation:

1. Cut the spears of wild asparagus and wash thoroughly with water.
2. In a nonstick pan pour the olive oil and add the wild asparagus.
3. Sautee the asparagus by stirring over low heat for a few minutes and season with salt
and pepper to taste.
4. Mix the eggs with a whisk and add them to the pan,
so that it is evenly distributed and looks like an omelet.
5. Then add the lemon juice.
6. Finally add fresh herbs such as oregano, mint and parsley.

Chef’s tip:

• Boil asparagus for just a minute in hot water, before placing them in the pan,
to remove the bitter taste.
• Wild asparagus, except fried with eggs, is also delicious as pickles.
• In Cyprus asparagus appears after the first rains and runs through spring.

 

Eat, Drink and be Merry!

Enjoy an endless selection of eating, drinking and entertainment options on an isle where the varied and exciting range of experiences belies its petite size.

As a traditional Mediterranean island that is also a full member of the European Union (EU), you can select a route of customs, authenticity and local charm, or the diversity of a modern, international melting pot – both equally enticing.

The delicious, traditional cuisine of the island is a vibrant and healthy fusion of Greek and Middle Eastern flavours, characterised by fresh, local ingredients, and best-enjoyed al fresco – under sun or stars. The welcome at traditional establishments is always warm and enveloping; whether you are trying a meze meal for the first time, taking in a show of folkloric entertainment, or joining in with the dancing and merriment at a bouzouki venue. The cultural calendar is also bursting with Cypriot celebrations and festivals all year round, from honouring religious dates and saints, to marking the glut of a harvest or taking pride in a local produce, performing art or handicraft.

The island’s more contemporary face is reflected in the myriad of restaurants that cover all the culinary corners of the globe with more exotic and ethnic dining, whilst pubs, bars and clubs play international hits and welcome Djs and musicians from all over world. From thumping beach parties and modern coffee shops, to premier ballets and operas, Cyprus embraces the culture and arts of all countries and merges them with its own unique setting of ancient amphitheatres, cobbled squares, winding streets and coastal stages.

Whether embarking on a wild night out, appreciating the finer aspects of drinking and dining, or immersing yourself as a spectator in a cultural offering, you will find that Cyprus is all at once traditional and modern, refined and bustling, and yet, unmistakably a one-of-a-kind leisure destination… Enjoy!

Zivania

With an alcohol content of 40-99%, it is no surprise that the island’s national drink of Zivania is also referred to as ‘firewater’!

The strong drink dates back to the 14th century when the island was under Venetian rule and is still made in the same tradition today. Grape pomace (remains such as pulp, peel, stalks and seeds) is mixed with high-quality dry wines made from the indigenous grapes of Mavro (black) and Xynisteri (white), then distilled and mellowed for a long period.

Distillation takes place in a cauldron (‘kazani’) with three different processes producing different qualities and intensity of the drink. The resulting liquid is clear and highly potent and can be drunk as an aperitif – best served cold from the freezer.

A red variety is also produced with the colour lent by the addition of cinnamon. As it ages it becomes better and more aromatic, and an old bottle is often saved for special occasions.

Before modern medicine, Zivania was an essential first-aid staple in every Cypriot home. It can be used to treat and sterilise wounds, to massage sore body parts, to numb toothache, or to warm the body from cold. It was especially important as a warming tonic for the Troodos mountain villages, where temperatures drop far lower than on the mainland.

Wines

The island has a long-standing tradition of winemaking that dates back to Ancient Greek, Roman and Egyptian times, as evidenced by archaeological finds of old wine jugs at the Lemesos (Limassol) villages of Pyrgos and Erimi that are believed to be over 6.000 years old. The grape varieties of the island are some of the oldest in the world, with the sweet dessert wine of Commandaria (Commandaria) remaining the oldest named wine still in production.

There are seven wine routes on the island and these are Akamas Laona, Vouni Panagias – Ambelitis, Pitsilia, and the Wine Villages of Lemesos (collectively known as ‘krasochoria’ meaning ‘wine villages’). They all produce both red and white wines.

The two main local grape varieties are those of Mavro (black) and Xynisteri (white). Xynisteri is the most widespread white grape variety and produces pale, light wines with a low alcohol content (11-11.5% volume). Mavro (red) is large and juicy, producing dull colour wines with a light taste. When Mavro and Xynisteri are blended together they make Commandaria, and they are also used together in the production of the national spirit, Zivania.

Other local grape varieties include the ancient Maratheftiko and Ofthalmo (red), whilst foreign grape varieties are also grown on the island, including Chardonnay, Muscat of Alexandria, Palomino, Riesling, Sauvignon Blanc and Semillon (white), and Alicante Bouschet, Cabernet Franc, Cabernet Sauvignon, Cinsaut, Grenache Noir, Mataro and Shiraz (red).

Wine connoisseurs will be pleased to know that many of the island’s wineries and wine-producing villages and monasteries are open for tours and tasting of their ‘nectar of the Gods’*, whilst the annual Lemesos Wine Festival is a ten-day celebration of wine and merriment, held at the end of August/beginning of September.

*It is advisable to check opening times with the wineries before visiting.

Commandaria

Cyprus can proudly lay claim to the world’s oldest wine still in production – that of the delicious sweet dessert wine Commandaria.

Thought to date back to 800 BC, references to the consumption of a wine named ‘Cypriot Nama’ is believed to have been Commandaria before it was given its current name during the crusades in the 12th century. It was thought that the wine had therapeutic qualities and it was widely used as a tonic.

Richard the Lionheart celebrated his capture of Cyprus and his marriage to Berengaria in Lemesos (Limassol) with Commandaria, declaring it “the wine of kings and the king of wines”. In 1192 he sold the island to the Knights of St. John and the Knight Templars, who then sold it to Guy de Lusignan, but kept their headquarters at Kolossi. Commandaria was mainly produced in Kolossi – which was called ‘La Grande Commanderie’ – and it was here that the wine found its name. Commandaria was considered so good in ancient times that it even won the first recorded wine tasting competition the ‘Battle of the Wines’ in the 13th century, held by the French king Philip Augustus.

Sweetly similar to sherry, Commandaria has been made in the same manner for centuries, and in the same 14 winegrowing villages of the island. The indigenous grape varieties of Mavro (red) and Xynisteri (white) are picked late and dried in the sun to enhance their sugar content, giving the drink its distinctive taste. The dried grapes are then pressed, with the run-off collected and fermented in tanks or huge earthenware jars – much like those used in bygone times.

No visit to the island is complete without picking up a bottle to take home, not just as a drink, but also as a sweet piece of the island’s history!

Cyprus Coffee

Cyprus coffee is a characteristic part of the island’s coffee-shop culture, and preparing this strong brew takes a little skill to perfect!

Made of finely ground coffee beans, a heaped teaspoon of coffee is used for one tiny demitasse cup, with water added, and sugar if it is taken. This is then ‘cooked’ in a small, long handled pot called a ‘mbriki’. Although nowadays you can find more modern ‘mbrikia’ – and even electric ones – they were traditionally made of copper, with every household owning at least one.

The tricky part is then ensuring that you take the coffee off the boil at exactly the right time to ensure that it forms a frothy top called ‘kaimaki’. The all-important ‘kaimaki’ starts from the sides and causes the coffee to rise.

Cyprus coffee is very strong and is served with a glass of water. You can order it ‘sketo’ (plain), ‘metrio’ (one teaspoon of sugar), or ‘glyki’ (two teaspoons of sugar). Milk is never added!

The coffee is best sipped slowly and the thick layer at the bottom is not consumed, although traditionally, fortune-tellers can interpret your future from the dried patterns!

Brandy Sour

The national cocktail of the island is undoubtedly the famous Brandy Sour, and although it is also enjoyed in other parts of the world, the Cypriot version is unique for the Cypriot brandy used in it and its interesting, royal origins!

The story goes that it was originally invented in the early fifties for King Farouk of Egypt at one of the island’s oldest hotels in the Troodos mountains. As the king loved Cypriot Brandy, the staff created a drink using brandy that looked like an innocent ice-tea, so that it wouldn’t be obvious he was enjoying alcohol!

The cocktail is made with Cypriot brandy – which is milder than Cognac or Armagnac – lemons (fresh or squash), Angostura bitters, soda water (or lemonade) and ice.

As well as enjoying it during your visit to the island, you can make the cocktail back home by buying a bottle – or two – of Cypriot brandy whilst you are here!