Sunday, 2 October 2011


Yesterday we went to a waterpark, then out for tea. I won't bore you with the details of the water slides (most of them went something along the lines of: weeeeee-splash), but I will describe to you exactly what a Cyprus meze involves.

Meze is short for mezedes, which means 'little delicacies', and was brought to Cyprus by the invading Ottomans. I have already had meze a few times at Greek restaurants in the UK, but nothing could have prepared me for this experience. Our waiter, Kivros, brought out each dish one at a time, and refused to bring the next one until we'd finished the plate in front of us.

So, here are the dishes, in the order we were brought them:

  • Olives
  • Salad
  • Pickled vegetables
  • Tzatziki, tahini and yogurt
  • Toasted bread
  • Halloumi in pitta
  • Lountza (smoked loin of port) and loukaniko (a type of sausage)
  • Saganaki (a method of cooking with one frying pan) with feta, tomato and oregano
  • Lamb kebab
  • Chicken kebab
  • Sheftalia (another type of sausage)
  • Fresh ravioli
  • Pork ribs
  • Potatoes fried with eggs, halloumi and pork loin
  • Courgette fried with eggs and onions
  • Pork fillet with oregano
  • Aubergine in batter
  • 'Marrow' – according to Kivros, but it was like a falafel made with courgette instead of chick peas
  • Honey-soaked dough balls

After this feast we were served Greek Cypriot coffee and coffee liqueur. If Turkish coffee is like being punched in the face, this is like being lightly tickled on the cheek with a feather. Which is good as it was bedtime by this point! Again, you have to specify how much sugar you would like: glykos (very sweet), metrios (medium-sweet) or sketos (unsweetened).

After this it was time to go home and lie down in a cold room.

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