Limassol Favorites

Favorite thing: Backgammon can bring people together. Groups of friends gather at the 'kafenio'or coffee shops where normally only men go, and play backgmmon and cards.

In Greek the word of backgammon is "tavli" and locals on the island have been playing versions of the game for centuries. These days Tavli has never been so popular, with Cypriots - both young and old - playing the game at pavement cafes and coffee shops, even at the beach. If you are sitting down at a Cypriot cafe enjoying a traditional Cypriot coffee, you are almost bund to see players reveling for their game.
If you show enough interest, you may even be invited over for a game or two!

I have seen this happening in a couple of hotel restaurants that I have been lately, and I noticed that even if the two person cannot understand each other, yet they can play a game of backgammon because this game can bring people closer. It was fun when I saw these people in the picture playing every night.

So, do you know how to play it? You might have the chance to make new friendships out of it in Cyprus!

Favorite thing: Glossary
I thought to give you the name of some Cypriot dishes and explain what each one represents so that you know exactly what it is when you are at a Cypriot restaurant.
You can of course photo copy and have it with you on the trip.

Afelia: it is pork cooked in red wine crushed coriander seeds
Arni: it is lamb
Avgolemono: egg and lemon soup
Bourekia: small puff pastries with meat, or cheese and cream with a cheese filling.
Daktyla: almong finger pastries
Elioti: olive bread or pie
Elies tsakistes: cracked green olives with coriander seeds, lemon and crushed garlic.
Fangri: sea bream
Fasolia: haricot beans cooked in a casserole
Feta: salty white cheese usually crumbled on village salads.
Flaounes: Cypriot Easter cakes made with cheese and spices
Glyko: preserved fruits in syrup
Halloumi: firm goats or ewes milk cheese, often served grilled.
Hirino: pork
Horiatiki salata: village salad of white cabbage, tomatoes, cucumbers, capers, olives, onion, etc.
Houmous: dip from soaked, crushed chick peas
Kalamari: squid
Kapari: pickled caper
Karaoli yahni: snails in tomato sauce
Keftedes: meat balls
Kleftiko ofto: lamb or goat wrapped in foil with herbs and baked in a sealed oven
Kolokotes: pastries stuffed with red pumpkin, raisins and pourgouri
Kotopoulo: chicken
Koupepia or dolmades: stuffed vine leaves
Koupes: cigar shaped wheat cases with meat filling
Loukoumades: doughnuts in syrup
Loukanika: Cyprus sausages
Loukoumia: Wedding shortbread
Lountza: smoked and marinated loin of pork
Marida: whitebait
Moungra: pickled cauliflower
Moussakas: a pie made from layers of minced beef, spices and vegetables with cheese topping
Octopodi krasato: octopus in red wine
Pitta: flat envelope of unleavened bread
Pourgouri pilafi: pilaf of cracked wheat
Psari: fish
Ravioli: pastry stuffed with halloumi and mint
Rizi: wheat and lamb pilaf, served at weddings.
Sheftalia: minced pork and herb rissole
Souvla: large chunks of lamb cooked on a spit
Souvlakia: kebabs
Stifado: rich beef and onion stew
Tahini: sesame seed paste, served as a dip
Taramosalata: dip made from smoked cods roe
Trahanas: soup from cracked wheat and yoghurt
Tzantziki/or Talatouri: yoghurt, cucumber and mint dip
Vodino: beef
Yemista: baked stuffed vegetables with rice and minced beef
Zalatina: brawn

Favorite thing: The medieval castle is one of the nine castles of Cyprus. It was built by the Byzantines around 1000 AD. Around the same period, a chapel was also built there. Richard the Lionheart is supposed to have married his fiancée Princess Berengaria of Navarre on this site after her ship was grounded nearby in 1191 as she accompanied him to the Third Crusade, on his way to Holy Land. The Castle was used as a prison, between 1790-1940
The medieval castle of Limassol now is a museum. The collection that the museum provides covers the era of 400 - 1870 A.D. A visitor can see numerous exhibits: cannons, wood carvings of the 17th and 18th century, paintings and tombstones, statues, suits of armor, coins, terracotta, metalware and pottery, glass and marble articrafts.

Favorite thing: The most spectacular site at Kourion is the Greco-Roman amphitheatre that has been completely restored and is used today for open air musical and theatrical performances.It has a capacity of 3000 spectators.

Favorite thing: Ancient Kourion was a city in Cyprus, which endured from antiquity until the early Middle Ages.It was a major centre of cultural, political and religious life. The town was founded in the 12th Century BC by Mycenean Greeks.
It was home to the centuries-old site of the Sanctuary of Apollo.Kourion was destroyed by two catastrophic earthquakes in the early 4th century. It's a place full of extensive ruins and well-preserved mosaics.

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Favorite thing: Amathus was one of the most ancient royal cities of Cyprus, on the southern coast in front of Agios Tychonas, about 24 miles west of Larnaca and 6 miles east of Limassol.
Amathus was built on the coastal cliffs with a view of the sea. It flourished and became a rich kingdom since the early years of its settlement.

Favorite thing: Akrotiri Bay is located east of the Akrotiri Peninsula on the southern coast of the island of Cyprus. The city of Limassol is located on the bay. Along the bay some of the most beautiful hotels are situated here. The promenade beside the bay is full of very high palm trees.

Favorite thing: Aphrodite:
Full-bodied, full-flavoured, elegant, distinguished. This is a wine to enjoy with any of the lighter foods.

Bellapais
Slightly sparkling and totally delicious,with an appealling bouquet all of its own. Serve-it chilled for a festive touch to any meal.

Thisbe:
One of the new-style Cyprus wines -light, aromatic and smooth. Chill it and enjoy its fresh, fruity flavour at any time of the day

St Hilarion:
Generous in its sweetness, yet light and subtle. You could call this a perfect all-round wine,to be drunk with enjoyment at any time you like.

Hirondelle:
For a richly sweet taste sensation, look for Hirondelle with the gold label. Full yet not overwhelming, it tastes superb, either with a dessert or on its own.

St Panteleimon:
The art in making this wine is to pick the grapes at precisely the right moment and to stop fermentation at precisely the right stage.The result is magnificent a wine of distinctive bouquet and mellow personality.