As I mentioned in my last post, trips to Israel were a frequent occurrence pre-COVID times.
When times were precedented. On a longer visit, I had the weekend to explore except, after 5 trips to Israel in the same year, I decided why not explore some place close but different? The affordable airfare and promise of clear waters had me on a 1 hour flight to Cyprus.
A beautiful island in the Mediterranean Sea just north of Israel, Cyprus boasts its’ own interesting history and genetic makeup between Turks and Greeks. Without getting too much into all of that, I landed on Larnaca, one of the 6 regions within Cyprus. I came to relax but ended up becoming a door photographer. So many beautiful colors, buildings and DOORS! I will add them for your visual pleasure to the end of this post but my second job was trying as much of the Mediterranean cuisine as I could stomach in a short amount of time.
Here we will go into my favorite dish and dessert.
Moussaka. A homeland favorite. A must when visiting Mina for any occasion. A delicious lookalike to lasagna but oh so different. If your only reference to moussaka is the scene in “My Big Fat Greek Wedding” where Toula is picked on for her “mousse kaka,” then you, like those other kids, are missing out! Traditionally make with eggplant, I prefer the potato version, low-carb diets are not really my thing. But, in Cyprus, thissss moussaka was an eggplant version that almost had me changing my mind.
Eggplant tends to soak up oil like a sponge so when this baked version came out, I was already happy about that. Layers of eggplant are mixed with minced meat and baked to a smooth bite. Lamb or beef are the most commonly used meats with beef being my preference and fortunately for me this one was made with beef (lamb may just be my least favorite meat and the last thing I would ever order). The meat and accompanying sauce was seasoned with hints of oregano and cinnamon, as traditional Greek moussaka is. SO great with the eggplants that soak up all that sweet goodness. All topped with a creamy Béchamel sauce with just a hint of nutmeg. If you haven’t had moussaka, you may be surprised by the cinnamon and nutmeg spices that run throughout but that is just a part of the flavors that make this dish so unique.
The sides are not to be ignored here. Potatoes seasoned with simple salt and pepper just slightly fried- the way I like them as I have mentioned before. There’s nothing worse than foods that lead to a grease pile on your fingers and your face, which fried potatoes in Europe do not leave behind. Instead, just the taste of crisp and delicious potatoes- real and good food. Then there’s the Cyprus Horiatiki Salata (Village Salad)- sliced tomatoes, onions, and some crumbly feta. No dressings, no fuss, again real and good food. Enjoy with fresh homemade bread, tahini, and some olives to boot. What could possibly be missing? Aside from the variety of food in one meal, the mouthwatering way Cyprus makes these dishes and stunning scenes make meals ideal.
And now, my favorite dessert. You may be thinking baklava considering the Greek influence. Or perhaps local Turkish delights from the other parts of the heritage. But nope, I could go swimming in the ice creams of Lanarca.
Rich and creamy and full of flavor, there is something different about the ice creams of Europe. I have thought this in the Balkans, in Spain, in Germany and even in England. It tastes different and I am not sure what it is. Perhaps the use of lower fat milk, or sometimes addition or egg for the thickness and custard-like texture, or perhaps the more pure chocolates of Europe are used- whatever the reason it’s enough to make one a true Frigophill. Above a little mix of strawberry sorbet, dark rich chocolate ice cream and the famous stracciatella. Stracciatella does not taste like the chocolate chip ice creams you may find in your local grocery store’s freezer; rather, it is light and creamy and just lightly lined with chocolate chips and swirls. Delicious. Fruit sorbets in Larnaca are just as rich in flavor as their ice cream cousins and less airy than accustomed to here. This strawberry one had me back for seconds the next day! And of course, chocolate, the ultimate flavor to judge if your ice cream Shoppe has what it takes. Lanarca ones I promise you do.
Although nothing worth going into too crazy detail about, one of the best breakfasts of my life was had in an adorable café.
Adorable because of the hanging plants and buddha style chairs. If only I could remember the name so I could call and ask where the furniture was from. The Cyprus breakfast came with an omelet, some vegetables, a cottage cheese and honey plate, mixed fruit, toast with jam and cheese. All fresh. Filling like a breakfast should be with healthy foods and local products. I absolutely loved everything about all of the above.
All enjoyed walking along the sidewalks with the beautiful doors as promised:
