Ask any tourist to name a Greek Cypriot food and the spontaneous response is likely to be Souvla or souvlaki along with perhaps kebab or moussaka. It comes as a surprise to some that the variety of cuisine available to the restaurant patron is quite varied if you include the speciality of the island, cyprus Meze – and the ‘ catch of the day ’ brought in by local fishing boats plying their time-honoured trade from picturesque settings such as agia napa harbour.Visitors will understandably enjoy being waited upon at the one of the many fine restaurants in cyprus, perhaps in Larnaca town centre or nearby Mackenzy Beach. However, if you are a permanent resident or have taken a holiday rental apartment or villa and have the facilities to experiment a little in your adopted kitchen, create your own gastronomic delight and join the Cypriot national pastime of devoting tender loving care to the preparation - and then the eating - of Souvla and souvlaki.

As in all things Cypriot, when it comes to food only the best will do. Prime, tender meat must be used, the ideal cuts being the nut of the lean or boned meat of the loin and best end. So what is the difference between Souvla and souvlaki ? Quite simply, it’s the size of the cubes of meat used.

For Souvla, cut the meat into big cubes or chunks, season to taste and place on a skewer. Season, then brush with olive oil or melted fat and heat gently turning and brushing until cooked and turned brownish. It can be cooked on charcoal fired by gas or coal fire. Serve with village salad with onions, sprinkled with parsley or rice and yogurt.

For Souvlaki, preparation is the same except that the size of the cubes of the meat is smaller.

Serve with tomato, cucumber cubes mixed with coarsely cut parsley and onion, accompanied by toasted pitta bread.

But that’s not all ! In the Cypriot spirit of something never being quite the same the second time around, why not try a variation on a theme by using tender cuts of pork, chicken, liver and beef - also kidney, bacon, sausage, mushrooms, green or red peppers and tomatoes !

Just to be different, the meats can be mixed together on the same skewer - in addition to the other ingredients. The fusion of flavours never has to be the same !

Different flavours can also be introduced by marinating the skewered meats in dry wine - red or white – along with olive oil, lemon juice, spices and herbs for 1-2 hours before cooking.

Spices and herbs typically used include black pepper, garlic, onion, dry parsley, oregano leaves and freshly ground coriander seeds – to name but a few !

So, from the simplest of ingredients brought together with the loving touch of the culinary artiste, it is possible to create and experience a taste not to be savoured anywhere else. Of course the unique added ingredient is the unseen but watchful eye of Aphrodite, the goddess of love, who ensures that Cypriot hospitality is all around you and blends lovingly into every meal occasion.

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