Σουτζούκου – Soutzoukos, is quite delicious although it may take a little time to acquire the taste. Made from grape juice and flour with some added flavouring, followed by dipping strung nuts and hanging to dry several times to allow a build up of the soutsoukkos mixture around the nuts. Gorgeous! Traditionally sliced up (after cooling and once the string has been removed) then stored and used as a sweet over the winter. I keep mine in sealed plastic container in the fridge…
Τραχανά (Trachanas) – hmmmm, not for the faint hearted. Definitely not one of my favourites. Once tasted, never forgotten and certainly not to be tried agan. Made from all things white: semolina, flour, milk, yoghurt plus some eggs, wheat and maybe even some mouldy halloumi.
Χαλλούμι (Halloumi) – “squeaky cheese” everybody’s favourite. It’s fabulous served grilled either alone or with some fresh salad in pitta and preferably with some grilled lountza!
That’s your lot for today, enjoy!
Today, Tuesday 1 October is a public holiday in Cyprus to celebrate its’ Independence Day after it was released from British administration in 1960.
A public holiday for me means a day off work and the opportunity to go out and explore or revisit villages and places of interest which generally concludes with a rest stop and something to eat at a local taverna or cafe. Today was no exception…
Off we headed to Arsos village in the foothills of Troodos and noted for its’ vineyards and wine making in the local area. It is many years since we’ve been back to Arsos and for our friends Helen & Dave, it was a first.
Photos of Arsos:
I’d completely forgotten just how hilly it was and after an hour or so tramping around down to the old well and washing area then back up to the village square, we were definitely in need of a drink and something to eat…. However, the fayre on offer at the two eateries we came across didn’t really grab our attention so our thoughts turned to the village of Omodos where we know there are many places to sit and bide some time.
Omodos was packed, full of locals and also with tourists from one of the visiting cruise ships at Limassol new port so we left the hubbub of the cobbled square and made our way back to a taverna which is raised above the road a little before the entrance to the main village parking area, the “Ambelothea”.
We saw there was a buffet meal being served which we thought an excellent idea but sadly, that was only being offered to some of the local people who were there from the local church. Not a problem – so we turned to the menu instead. Our waitress then informed us she had asked and we could have the buffet if we liked at €15 per person. It sounded a little steep considering we’d passed another taverna at the entrance to Omodos village offering a buffet menu at €10 per person so we decided to stick with the menu instead.
Three of us chose Pork Souvlaki at €10 per person while the other went for Pork in Red Wine at €11 plus 2 large bottles of water to cool us down….
“Today we’re serving Pork Souvla” (large pieces of pork spit roasted over charcoal) was the reply to our request for 3 servings of souvlaki (small pieces of pork usually served in pitta/kebab). Okay, we were happy with that as we hadn’t had souvla from the barbeque for a very long time and we were salivating already at the thought.
Unfortunately, when we asked for the bill we had a bit of a shock – our calculations of 4 meals at around €41 plus 2 bottles of water was quite a way out it seemed. We had been charged €15 per head for the souvla, which we could have had from the buffet… Not only were we not told of the price difference at the same time we were informed “only souvla” it was served only with Cyprus potatoes, no other vegetables. So, 8 pieces of pork souvla between 3 people and some oven cooked sliced potatoes came to a whacking €45. Our total bill including a salad starter between 4 was €66 – hmmmm, quite an expensive lunch
The cost for pork souvla is usually around €4 to €4.50 per kilo in the butcher shops and supermarkets!
So although what we had was very nice I trust you can understand our disappointment at the cost. Somehow I don’t think we will be in too much of a hurry to visit the Ambelothea again without a full inspection of the menu and lots of questions before we place our food order.
No holds barred naked video from Mark Bellinger who arrived in Majorca in the Balearic islands minus his luggage.
With no clothes other than the scuba gear in his wife’s’ suitcase be prepared for the cold naked truth as he sees it….
There is however, a happy outcome but don’t expect to get anywhere with telephone or email complaints should the same happen to you – it appears they prefer to deal with issues via Twitter!
Thanks to Mark, the “Naked Air Berlin Guy” for bringing us this new way to take up an airline complaint.