Paphos
Paphos is a large historical and mythological bay city in Cyprus, located in the southwest of the country. Welcome to the place where Aphrodite (the goddess of beauty and cupid in Greek mythology) appeared, and where the Mycenaeans set up a temple in her honor in the 12th century BC. For this reason a large city on the bay in the southwestern part of Cyprus has been known as "Cupid's Resort".
The sea of Paphos is rough, the cliffs are precipitous, a group of twisted giant rocks towering, some like stalactites breaking through the sea level, some like giant mushrooms standing in the water. The big one is about 30 meters wide, this group of big rocks is called "Romeo", "Romeo" in the original Greek has the meaning of "rock", rumor has it that Cupid Aphrodite is here! It is said that Cupid Aphrodite rose from the sea foam surrounding the area, hence the name "Cupid's Rock" for the cluster of boulders.
Cape Greco
Cape Greco is a Cypriot National Park with many natural sea caves and marvelous rock formations. The scenic area is situated halfway between Ayia Napa and Budaras, with a clear, emerald green sea and nearby rocks perfect for plunging areas. With its stunning scenery, this is the popular end point for wedding photography. Two all-natural rock bridges stand, showing what the soft rocks have changed into through years of abrasion by the sea.
AyiaNapa
AyiaNapa is famous for its long and magnificent sea, which is not only famous in Cyprus, but in all of the European Mediterranean. The beaches are an evocative blend of soft white gravel and crystal clear waters. Come here to feel the unique charm of the Mediterranean Sea, I think we are not easy to chill.
What traditional dishes are served in Cyprus?"Seftalia" common food on the Cypriot table, is through the dumpling filling, round onions, vegetables, similar to meatballs made of ingredients, usually baked with Souvlak (MIx).
"Maze" Cyprus catering restaurant common set meal content, I do not need to order, the chef will be based on the day's fresh ingredients according to the total number of meals, the amount of reduced samples, will cover the vegetable and fruit salad, vegetarian platter (mushrooms, eggplant, peppers, cheese - Halloumi), charcoal grilled ( raw pork, chicken), grilled lamb chops, fried potato fries, and some caterers will also have rabbit meat, baby turtles, etc.
Souvlaki is a type of Cypriot charcoal grilled meat, preferably fat and lean raw pork or chicken on skewers over a charcoal fire, and after grilling it is sprinkled with Maiganou (the vegetable in the picture), vinegar and a little lime. There are some Cypriot catering outlets that offer take-away deliveries, where the pita (a kind of cake) is cut open and wrapped with charcoal-grilled meat, raw tomatoes cut into small pieces, cucumber and shredded cabbage.
"Halloumi" is a unique Cypriot cheese, usually made from sheep's milk powder. It is generally cooked by frying or sautéing, and can be taken alone or with tomato everything in a Pita (cake). Cypriots used to eat Halloumi with red wine.
"Horiatikisalad" is a popular Cypriot vegetable and fruit salad consisting of tomatoes, cucumbers, peppers, spring onions, Feta (a Greek cheese), pickled olives, etc. It is usually eaten with olive oil, apple cider vinegar and salt.
"Cypruspotatoes" Cyprus french fries, because Cyprus long sunshine, here the corn starch content is high, hot fried french fries golden brown in color, melt in the mouth, but also a little sweet.
"Souvla" Cyprus home party activities essential, meat can be raw pork, chicken, beef, the first day with red wine, spices, salt marinade overnight, the next day with the charcoal grill more than one hour to two hours, take out the sprinkling of spices. The meat is very tender wet with red wine, and with the flavor of the spices, delicious.
"OftoKleftiko" is my favorite summer Cypriot specialty, which is served only in the summer in catering establishments, but also at festivals, parties and events, and often on the family table. The cooking olive oil is evenly spread on the beef, sprinkled with ground cinnamon, coriander powdered, hair on the top and bottom of the meat on the ginger, and roasted in an electric oven for 2.5 hours (usually locals go to a special kiln to burn it).
The "Moussaka" Cypriot dish is made by sautéing dumplings and onions in a small amount of olive oil (10-15 min), stirring in salt, white pepper and tomatoes (and simmering for 20 min). Fry the sliced eggplants and potatoes in a pan on low heat, grease the bottom of a baking dish, cover the bottom with the eggplants and potatoes (laying the eggplants first), put a layer of sautéed pork sauce, followed by the vegetables, followed by a layer of the pork sauce, and finally drizzle the top with the syrup simmered with buttermilk, wheat flour, and whipping cream, and sprinkle the tops with 3-4 tablespoons of grated cheese and grated grated cardamom on the walls. Put in an electric oven (180c-200c) for 45-60 minutes.
"Gemista", which means loaded vegetable in Greek, began in Greece and is an increasingly popular summer vegetarian meal. Wash and hollow out fresh capers or tomatoes or peppers, saving the tops (like cups). Sauté the onion in a little olive oil in a pan, add the raw rice to the pan, salt, white pepper, a pinch of spiced mint and dried blueberries, then pour in the previously hollowed out tomatoes and mix well (5 minutes). Stuff the rice just 3/4 of the way into the vegetables (you can't spread it all over, the raw rice has to expand), put the stuffed vegetables in a baking dish, add some potatoes cut into small pieces in the baking dish. Pour the remaining oil and tomato juice from the bottom pan into the baking dish (no need to put another water), preheat the oven (180c), and put the baking dish into the oven to bake for 1 hour and 30 minutes or so.