Tsamarella is a dish of goat meat that is considered to be a delicacy as part of the meze meal.
Large pieces of fatty goat meat are slit and salted with heavy weights placed on top of the meat, which is hung to dry in the sun for approximately 10 days. The meat is then soaked, covered in oregano and again, dried in the sun.
Like Hiromeri, Tsamarella is also an ideal accompaniment to Zivania (a strong local spirit).
The traditional, spicy village sausages known as Loukanika and Pastourma are both cured in a similar fashion and both contain red dry wine, salt, garlic and spices, including coriander seeds and black pepper. Loukanika is made with pork meat whilst Pastourma is made with beef meat.
Locals love to eat them as part of a meze, as an accompaniment in a barbecue, or fried with Halloumi and eggs for a very Cypriot twist on the fried breakfast!
Some of the mountain villages produce these sausages and other cured meats as specialty products, and you can find them in the chiller section of most supermarkets, vacuum packed to withstand the flight home!
The traditional cured pork loin of Lountza is one of the island’s most popular cured meats and is often partnered with Halloumi cheese in sandwiches, or served with fried eggs.
The pork filets or loins are salted, marinated in red wine, dried in the sun, rolled in coriander seeds and finally smoked in a specially built chimney with wood from various aromatic bushes and trees. Lountza can be served cold, fried or grilled.
When vacuum-packed, the meat has a long shelf life and makes the perfect taste of Cyprus to take back with you to enjoy at home!
Hiromeri is a flavoursome delicacy of smoked pork ham. It is salted and marinated in red wine and seasoning before being pressed under heavy weights, then finally smoked. Hiromeri is served as a snack with drinks, particularly with wine and Zivania (a strong local spirit), cut into very small pieces and served alongside other nibbles.
The island’s most famous cheese – Halloumi – is a delicious and versatile product that has a distinctive texture and is fantastic both cold and cooked (grilled or fried). In fact, it is unlikely that you will not encounter this cheese on your visit to the island, whether it is in a sandwich, as part of a traditional ‘meze’ or at breakfast!
This white, semi-hard cheese has been produced on the island for centuries and is traditionally prepared with a precise quantity of goat or sheep’s milk (mainly by the villages that produce it) in order to qualify as authentic Halloumi. It can also be made with cow’s milk (more commonly by the larger dairies), or even a mix of all three milks. Mint is often added to this salty cheese, and it has a long shelf life.
There are so many ways to enjoy Halloumi! When cold, it is traditionally eaten for breakfast with watermelon, or alongside village bread and olives. When grilled, it takes on the rubbery texture that is so popular in a Halloumi and Lountza (cured pork loin) sandwiches; as a barbequed dish in a meze meal; fried with eggs; stuffed in Cypriot ravioli; soft in ‘trahana’ or avgolemoni soups, or added to pasta dishes.
Halloumi is made in special large bronze containers where, after adding the rennet, the milk curds are removed from the heat, strained very well and then wrapped in a piece of cloth with a heavy object placed on top to squeeze out any remaining whey.
The cheese is then cut into pieces and submerged once again into hot whey until it rises to the surface. The pieces are then taken out of the container and placed in salt and mint, folded in two and left to cool. It is finally submerged once again into hot whey.
No visit to Cyprus is complete without enjoying the traditional meal of many small dishes known as ‘meze’.
This large feast, which has been a popular part of the Cypriot culture for many centuries, is more of a social event than a formal meal, with many dishes shared around the table with family and friends.
What is included in the meze varies widely from each restaurant and tavern, and largely depends on what is in season and whether you are ordering a meat meze, fish meze or a mixed meze. Typically there should be around 15-20 dishes, including the dips and bread, but some places may include up to 30 dishes.
Generally, the meal begins with olives and various dips, such as yoghurt, Tahini (sesame seed dip), Skordalia (potato and garlic dip), Taramosalata (fish roe dip), and Tsatziki (cucumber and mint dip), all served with a basket of fresh bread and a bowl of crisp village salad.
Thereafter, you might enjoy more common dishes such as grilled Halloumi cheese and Lountza (cured pork loin), or more unusual selections such as wild asparagus and other greens cooked with eggs.
If you are having a meat meze, then you can expect grilled meats such as pork chops and barbequed chicken and pork, alongside spicy Loukanika sausages, kleftiko and delicious stewed dishes such as Stifado and Tavas. In a fish meze, a variety of locally caught fish is served grilled and fried, including small-fry, sea bream with olive oil and lemon dressing, cuttlefish, calamari and octopus.
In the more traditional establishments, you may be offered watermelon, sweet pastries or preserved sweets (‘glyko’) to round off the meal.
So, ‘kopiaste ke kali orexi’, which means ‘welcome, and bon appetite’, you will soon fall in love with the social way of eating that the authentic Cypriot meze offers!
The Evocative Remnants of the Venetians in Cyprus
Immerse yourself on a historical journey that uncovers the strong ties, cultural influence and special relationship of Cyprus and Venice… one that is ongoing to this day.
Through various routes on the island, you will delight in discovering architecture, churches, monuments, museums and historical sites that tell the story of the Venetians in Cyprus throughout the Middle Ages to the Renaissance, beginning in the Byzantine period, when the Emperor Manuel Comnenus gave the Venetians the right to trade and settle on the island in 1147.
The conquest of the island by Richard the Lionheart and its transformation into a state ruled by the Frankish dynasty of Lusignan saw the properties of the Venetians confiscated by the Crown in the years 1191-1192, with tensions between the Commune of Venice and the Kingdom of Cyprus lasting until 1302.
With the restoration of diplomatic relations in 1302, a period of progressive diffusion of the Italian influence in the Frankish kingdom emerged with the Cornaro family becoming one of the main supporters of the Lusignan dynasty.
The sudden death of James II opened the way to the accession to the throne by Catherine Cornaro in 1474 and the beginning of the direct domination of Venice with Cyprus becoming a province of the Venetian maritime empire, administered directly from the mainland, and the period between 1474-1570 is undoubtedly the period where the links between Venice and Cyprus are the most dense.
The formal integration of Cyprus into the Dominio da Mar in 1489 enhanced the penetration of Italian culture in the island through literary, philosophical and aesthetic values, and churches were decorated by painters drawing their inspiration from Italy.
The Ottoman conquest of the summer of 1570 put an end to the Venetian domination of Cyprus and detached the island from the Italian environment, whilst trade relations between Cyprus and Venice continued until the 18th century.
Through the Cyprus – Venice routes, there are a myriad of opportunities to visit interesting sites across the island. To access the full brochure detailing the island’s Venetian history and connections, as well as all the relevant sites in each region, click here.
Cyprus Copper Itinerary – A tour Through the Heart of Cyprus
Uncover the island’s rich and significant historical ties with copper on a self-drive route that will scenically take you on a journey to the various copper mines and associated sites of the island. Along the way, you will discover a fascinating account of how Cyprus was the largest producer and exporter of the metal to the ancient world for many centuries, and its role in shaping the island’s history.
Pure copper – or its alloys – was a basic material needed for the development of large civilisations around the island, and Cyprus’ copper contributed to the technological progress of the entire Mediterranean world and beyond.
The drive starts from either Lemesos (Limassol) or Larnaka (Larnaca) towards the village of Sia (Sha), where just a few kilometres outside of the village you can admire the bright yellow and brown gossans (iron cap) that are typical of areas where there is copper mineralisation. Two open cast copper mines lie to the left – where the rock formations can be studied on a stroll of the site.
The next stop is the Mathiatis South Copper Mine, preceded by fragrant pine trees, which give way to the bright colours of the gossans that will guide you to the lake of the copper mine. A further drive in the Agia Varvara direction takes you up the road, where there is partial view of the North Mathiatis Open Cast Copper Mine.
From there the journey continues further north towards Agia Varvara village, where a turning near the olive oil factory will lead you onwards to a small valley where the Almyras Copper Mine and its workshops are located.
By continuing your drive through the villages of Kotsiatis, Marki and Tseri, the next site of interest is at Katydata village for a visit to the insightful Museum of Mining Heritage*.
The Skouriotissa Copper Mine and abandoned village are only a five-minute drive from Katydata. To the southwest of the copper mine is the UNFICYP San Martin camp, where you can visit the chapel of Panagia Skouriotissa: ‘Our Lady of the Skouriotissa Copper Mine’, which dates back to around 16th century, and houses some interesting icons. Northwest you will encounter abandoned houses that were built by the mining company CMC, and were used by the miners until 1974. A newly established monastery is situated a few hundred metres from some of the abandoned houses, and is also an interesting sight.
The Cyprus Copper route cannot fail to conjure to mind the rich and vivid past of ancient kingdoms, and the major part that copper played in their development, making it both an interesting and informative day out.
To access the full brochure detailing the island’s copper history and the route in full, click here.
*Visits to the museum require an appointment at least one day in advance, which can be made by contacting Mr Andreas on: +357 99 348 013.
Discover the western region of the island and the roads less travelled, where hidden natural treasures and unexpected cultural discoveries unravel to paint a picture of an area that is both breathtaking and historically rich.
A drive towards the small town of Polis Chrysochous will instantly transport you to a peaceful oasis of seaside charm and beautiful scenery. Just a stone’s throw away is the traditional fishing village of Latchi, famous for its fresh fish that travels from the fisherman’s net, straight into the kitchens of the waterfront taverns, where visitors and locals alike enjoy it in a traditional ‘meze’ meal.
A boat trip from Latchi will take you into the heart of rocky coves, and you will not be able to resist plunging into the cooling turquoise waters for a dip, whilst at the nearby Baths of Aphrodite, legend tells that the Ancient Greek Goddess of Love and Beauty used to do the same, many centuries ago. Her grotto is surrounded by an idyllic, lush landscape and walking trail dotted with fragrant flowers and herbs, and it is here that she met her lover, Adonis.
As you move higher inland, you will discover a winding labyrinth of villages dotted across the Laona Plateau, including Kathikas, Kritou Terra and Arodes. Thereafter, the sprawling, untamed natural beauty of the Akamas National Forest Park stretches all the way to the serene area of Pomos. There, the stunning Avakas Gorge leaves visitors in awe as it etches its way through the rugged countryside. The natural blessings of the area continue still with untouched beaches, whose pristine sands are secluded and far from the noise and the crowds.
As sunset fades to welcome the stars, a drive out towards Pomos in the evening reveals panoramic views and the sight of endless twinkling village lights. A selection of coastal establishments offer drinking with unparalleled views as the perfect way to end this romantic route.
Take a journey through the picturesque rural areas of the eastern part of the island, where traditional charm has been retained – and continues to defy the hands of time.
The route begins in the Ammochostos (Famagusta) area to visit the farming villages that are collectively known as ‘Kokkinochoria’. Comprised of the two Greek words for ‘red’ and ‘villages’, their name perfectly reveals that it is here that the abundance of the island’s potatoes, strawberries and watermelons are grown, in mineral-rich red soil that gives them a deliciously distinctive taste.
Heading further towards Larnaka (Larnaca), the Greek Orthodox monastery of Stavrovouni sits perched up high on a mountain peak, breathtakingly isolated and straight out of a classic painting. Savour the view before heading for the quaint mountainous village of Lefkara – famous for its handmade lace and filigree silver.
A stroll through its narrow winding lanes will take you past traditional terracotta-roofed houses, where the ladies of Lefkara sit outside, busily hand-embroidering intricate lace linens known as ‘Lefkaritika’. This skilled art has been practised exclusively in Lefkara since Venetian times (1489-1570 AD), when the village was a holiday resort for nobles, and the Venetian noblewomen taught the locals how to make the exquisite drawn-and-counted thread embroidery. The linens became an important trade for Lefkara and were world-renowned, and even the great painter Leonardo Da Vinci bought a large tablecloth for the altar of the Milan Cathedral when he visited the village.
In workshops across Lefkara, a second folk art is also still thriving – that of silverware, and the delicate craft of filigree jewellery known as ‘trifouri’. The cobweb effect of the beautiful handmade earrings, pendants and brooches is created by twisting fine silver wire into various designs. Enjoy a touch of traditional shopping for lace, silverware and other local products before stepping into the Folklore Museum for a journey back in time.
Finally, the adjacent village of Kato Drys (‘lower oak’ in Greek) is equally beguiling with its traditional architecture, beautiful views and interesting museums.
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