
The markets and many roadside stalls are a feast of colour, with fruit of every variety, size and hue; ripe, juicy, tasty, ready for eating and very inexpensive. These include apples, pears, melons, watermelons, plums, figs, strawberries and cherries to mention but a few. The same goes for the Island’s vegetables. Everyone knows the superlative Cyprus potato - so tasty and ideal for chips - but there are giant, shiny aubergines, massive red tomatoes, fat lettuces, elongated carrots, plump artichokes, delectable avocadoes and many more.

Island Cuisine - The gastronomic pleasures of Cyprus should be savoured at an unhurried pace. To discover new flavours and sample the many traditional dishes, there is no better way to learn than to follow local custom with a typical meze, meaning mixture, which is usually a little of everything that is available that day in that taverna or restaurant.
As many as thirty dishes may form the meze starting with dips, salads and vegetables, advancing to hot dishes - including such favourites as Mousaka and kebabs as well as tasty local casseroles, fresh fish and chicken - and finishing with sweets like Baklava and Loukoumades.
Cyprus wines, inexpensive and plentiful, make a good accompaniment to this exotic and lingering repast, and a Cyprus coffee in a tiny cup, ordered according to sweetness desired is a fitting finale with a local brandy.
2 Cups Flour
1 A Little Oil
1 Teaspoon Salt "Light" teaspoon
1 Handful Sesame Seeds
1 A Little Thyme Honey
4 Teaspoons Yeast
Thin the yeast in 1/2 cup of warm water.
Mix the flour with the salt in a deep bowl.
Add the yeast and an extra cup of warm water and mix well until you make a uniform thin paste.
Cover and leave in a cool place for 1½ hours until it rises and forms bubbles under the surface.
Heat the oil in a deep frying pan and pour your mix in, one large spoonful at a time.
The mix will form round dumplings.
Remove them with a strainer/ladle when they darken a little.
Pour honey over, sprinkle with cinnamon and the sesame seeds.