October Newsletter

• This month's feature: Troodos Mountains
• Cyprus People
• Cyprus Cuisine

This Month's Feature:
Troodos Mountains

According to arrival statistics in Larnaka Airport, Cyprus has shown a continuous increase of 8% from the UAE and 29% from Lebanon during the summer months. These two countries are the major inbound visitor originating countries from the Arab world to Cyprus.

The most frequented destinations are the port resort of Lemesos and town that never slepps; Agia Napa. These have been traditional destinations of interest due to the variety of entertainment, beaches and stunning hotels being offered.

However, to experience another dimension of Cyprus, one must head inland to the Troodos Mountains, home of our very own Mount Olympus. At 1951 meters, it is the highest point on the island. The lower slopes of the Troodos alternate between terraced vineyards and the Phoenician juniper maquis found in abundance near the coast, sprinkled in places with pink rock rose and wild lavender. Bright green pine trees and tall cedars dominate in the higher elevations. This is a region of cool air, abundant nature trails such as the Persephone Trail and Atalanta Trail, and villages of red-tiled roofs where the pace is refreshingly relaxed.

The best way to explore the Troodos area is by renting a car. Roads are excellent, signs are in English as well as Greek (as everywhere else) and the panoramas are awe-inspiring. A good starting point in the Pitsylia area, with numerous villages where you can sample local sweets, honey and village made Halloumi cheese. The largest hill resort is higher up, Platres. The upper portion of the town, Pano Platres, exudes an Alpine feel with its small hotels, cafes and bakeries. In the wintertime, Platres is a good starting point for skiing excursions to Mount Olympus. The Troodos is also home to ten painted Byzantine churches, all on UNESCO's World Heritage list.

Cyprus is only a 3 hour flight away from Dubai, and can be accessed by Cyprus Airways, Emirates and Gulf Air. Hotel enquiries in the mountain resort can be made directly by contacting the Cyprus Tourism Office (Dubai) or visiting www.visitcyprus.org.cy

Cyprus People

The people of Cyprus owe their individuality and warmth to the fact that they are the product of an amazingly colorful history. This sun drenched island has been at the crossroads of world events for centuries. Roman, Byzantine, Greek and British influences (to name just a few) have all had a bearing on life in Cyprus.

Perhaps that's why Cypriots have a special knack of making visitors feel at home as soon as they step off the plane or ship. That warm welcome, plus the unhurried pace of daily life, makes Cyprus an instant favorite of anyone who goes there.

The island nation is a fascinating land of contrasts. It has some of the most sophisticated cities in the region, and yet, a short distance away, you can feel as if you have stepped back into a previous century, not just the 19th, but far back to a time when people pursued simpler pleasures. Drop into almost any country tavernas, or join the locals at a town market, and you will feel the atmosphere of a way of life that has remained essentially the same for centuries.

The island has proved irresistible to many famous historical personalities, such as Cleopatra, Alexander the Great, Leonard da Vinci and Richard the Lion Heart. When Richard freed his imprisoned bride-to-be, Berengaria of Navarre, in 1191, Cypriots all across the island seized on the opportunity to have a party!

As you can see, a delight in having a good time is at the heart of the Cypriot personality. Observe the fun Cypriots have when they go out – perhaps in large family groups – to eat and drink, and you will see how important a lust for life is on this enchanted island. Get to know the people and you will probably be invited back to a Cypriot home to enjoy a meal of meze. Then, you'll truly learn the meaning of the word "hospitality".

Cyprus is deservedly called the "Island of Love". Come and find out for yourself!

Cyprus Cuisine

Cyprus cuisine is closely related to that of Greece, but the island's unique position at the crossroads of Europe, African and the Middle East has added exotic dimensions that make it particularly varied and delicious. Emphasizing fresh local ingredients, regional herbs and spices, and the light use of natural olive oil, the Cypriot palate is quintessentially Mediterranean in character.

If freshness is one key to cooking in Cyprus, meze is the other. An abbreviation of mezedes, or "little delicacies", meze consist of as many as 30 small plates of food, from savory dips and vegetables to wide range of fish and meat dishes. Much more than hors d'oeuvres, the meze often comprise the heart of a meal itself. In some restaurants and tavernas you can choose to order seafood meze or meat meze.

Among the items you can expect to be served are: loukanika, coriander-seasoned sausages, soaked in red wine and smoked; koupepia, grape leaves stuffed with minced meat and rice; halloumi, a delicious soft cheese, (usually grilled) made from thyme-fed sheep and sometimes spiced with peppermint; sheftalia, grilled sausage, stiphado, beef or rabbit stew casseroled with wine vinegar, onions and spices; and kleftiko, chunks of lamb cooked in sealed clay oven and seasoned with bay leaves.

Seafood dishes include calamari, octopus in red wine, barbouni (red mullet), and sea bass. Some common vegetables preparations are potatoes in olive oil and parsley, pickled cauliflower and beets, zucchini, kolokasi (a sweet potato-like root vegetable) and asparagus.

There are also the Greek classics taramosalata, fish roe blended into a creamy pink dip of pureed potatoes with parsley, lemon juice and finely chopped onion; talatouri, cool mint and cucumber flavored yogurt with a dusting of garlic, a variation of the Greek tzatziki; Greek salad (horiatiki salata), with tomatoes, lettuce, bell peppers, feta cheese, green olives and local herbs; moussaka, the traditional Greek dish of minced meat and eggplant topped with creamy béchamel sauce; and souvlakia, kebabs of lamb and chicken.

Cypriot desserts often consist of fresh fruit, served alone or with a selection of sweet pastries or fruit preserved in syrup. These include loukoumades, Cyprus doughnuts with honey syrup; daktyla, ladyfingers with almond, walnuts and cinnamon and shiamali, orange semolina cakes cut into squares.

In cafes, popular snacks include kolokoti, a pastry triangle stuffed with red pumpkin, cracked wheat and raisins, and pastellaki, sesame, peanut and honey syrup bar. There are also galatopoureko, a cream-stuffed phyllo pastry. A traditional sweet treat is loukoumia, cubes of gelatin flavored with rose water and dusted with powdered sugar.