There are various traditions behind this, but the most common is for someone to wish to be cured of an illness. By tying the rag to the tree, the tree absorbs the illness and the person is cured when the rag falls off. Often, people looking for a quick cure use tissue paper!

The liquid mixture is simmered and flour is added to thicken it. Once the juice is thick enough, threaded almonds are dipped into the mixture. They are then left to dry, before being repeatedly dipped into the mixture. The sweet is of such uniqueness to the island that Cyprus has applied for Protected Designation of Origin product status which would place it alongside Champagne, Melton Mowbrey Pork Pies and Stilton Cheese.

The seeds of the carob were used as weights measure for gold, hence the name ‘carat’. In other countries, the seeds have been ground and used as a coffee substitute, but here in Cyprus, the ground seeds are made into Carob Honey or ‘charoupomelo’, a sticky, rich confection rather like molasses in consistency and delicious when it is enjoyed with bread or yoghurt and also used to flavour milkshakes. The honey can be taken a stage further by kneading and stretching until it becomes a golden caramel colour and can be eaten as chewy toffee ‘pastelli’, often covered with sesame seeds.

Technically a legume, the carob is probably best known as a popular cocoa substitute, probably because it has only 1/3 the calories and is virtually fat free! The ground-up pods are used for this and contain important vitamins and minerals and are used in many health foods. The pods have also been widely used as animal feed and are relished by goats, pigs, cattle and rabbits, with carob flour being used in dog biscuits.

Remnants of the carob’s place in Cyprus history can be found in Limassol next to the Medieval Castle near the old port. The Carob Mill played a vital part in Cyprus economy of the time and the carob became one of the islands’ most important exports. It became known locally as ‘Black Gold’ and the mill which was originally built as warehouses, became the production centre for carobs where they would be collected, separated into the sub products, and then ground before being carried by donkey to the port nearby for global distribution. The Mill is now a fascinating collection of restaurants, cafes and shops, and old mill machinery can be found dating from 19th century.

Unlike the UK, where naming a new-born child may be the result of a whim or a fashion statement according to which pop star is in the ascendancy, in Cyprus and Greece it is a serious business rooted in social conventions and family traditions which may go back hundreds of years. Whereas the legacy of Britney Spears and Kylie Minogue or even Prince Harry in decades to come may be many namesakes unrelated to them, in Greece and Cyprus, different rules apply!

In Greece (especially Crete) and Cyprus (which closely follows the conventions) name days are celebrated in a similar way to birthdays in other cultures. According to the Orthodox Church, every day of the year has been dedicated to the memory of a saint or a martyr from the Holy Bible and Holy Tradition. If someone is named after a saint, then there is a big celebration on his or her name day. Gifts are given, festive meals and desserts are prepared, and (in some parts of Greece) special preparations are made for an open house. Usually, name days are on the same date, every year; these are the non-floating name days. There are some floating name days based on the Orthodox holiday calendar that are on a different date each year.

Naming conventions in Greece and Cyprus are still followed quite strictly, with the result that certain names are used for many individuals in a generation. In each generation, the eldest grandson in each family will be named after the grandfather, and the eldest granddaughter will be named after the grandmother. If someone had three children, and they all produce a male grandchild, all three of those cousins will have the same name. To top it all off, all those with the same first name will celebrate the same saint’s Name Day.

The endings of surnames change when used as surnames and differ when applied to men and women. On marriage a man does not change his name; a woman takes:
her husband’s personal name as her middle name; and generally, his father’s personal name as her surname. She could, unusually, use his grandfather’s personal name as her surname. If a man who is using his grandfather’s personal name as a surname marries, his wife sometimes has a different surname.

Many Greeks and Greek Cypriots permanently settled in the UK have adopted a static surname system, in which case the father’s personal name is included as the middle name.

In Greece, you get two birthdays. In Greece, everyone celebrates the “Name Day” of the saint that bears the same name. This usually has no relation to a person’s actual birthday except by coincidence.

Greek names reflect a long history. Because of the naming rules, in some cases the same names have been used in an unbroken line for hundreds of years in a single family, if not longer. Often, these names came into use because of a local association with a saint. For example, on the south coast of Crete, where St. Paul is said to have been shipwrecked nearly two thousand years ago, Pavlos is an extremely common name even among unrelated families. But in the rest of Greece, it’s not often encountered.

The complete celebration of Name Days includes a party. In past times, this was open to literally anyone passing on the street, but most parties these days are by invitation. Obviously, people of the same name will usually know where all the celebrations are. Small gifts are exchanged.

Since the Saint is also having a celebration, everyone will visit any local church named for that same saint, make an offering, and light a candle. The bigger churches will put on the larger festivals, often with free food and drink, but even the smallest of chapels will commemorate their saint’s special day in some way. Many of the little chapels you see in the fields or in remote locations will only be open once a year on the day of their saint. And if the village itself is named for the saint, travellers can count on a terrific party on that day.

However, in much the same way that food and its preparation helps to define the image and our perception of a country, the same applies to coffee. There are many variations on the theme of how this liquid refreshment is blended – and how and where it is served in the social framework of the local society.

This thought will find resonance with anyone who has ever lived in or visited Cyprus. No Cypriot village is complete without a traditional coffee shop – the ‘kafenio’. It is the most important place in the village – a gathering point, the central point of communication, a place to meet friends, to play ‘Tavli’ ( the Greek version of Backgammon ) or just pass time by drinking a Greek coffee, tea, fresh juice or a home-made fruit squash. Greek coffee – as Cyprus coffee is known – is ordered ‘sketo’ (no sugar), ‘metrio’ (medium sweet) or ‘glyko’ (sweet). Each ‘kafenio’ has its own individual way of making coffee, so be to be sure of what you will receive it is best to state the number of sugars you want whilst ordering!

Cyprus coffee is very different to the types of coffee you might be used to drinking in the rest of Europe. It is served black and short, alongside a glass of water. Sugar must be requested when the coffee is ordered due to the coffee being unfiltered; nothing should be stirred into it after it is served, as this would agitate the coffee remnants that would have sunk to the bottom of the cup.

For the more adventurous culinary explorer, making your own Cyprus Coffee is not too difficult. All you need to do is take a Cypriot size coffee cup as a measure – pour water into a small coffee pan and bring the water to the boil. For a ‘sketo’ put 1-2 teaspoons of coffee into the boiling water and stir well, until it froths up. For a ‘metrio’ add one spoon of sugar. For a ‘glyko’ add two spoons of sugar. Cyprus coffee is always served with a glass of cold water.

In case you are invited to someone’s house for a coffee, don’t be surprised if they turn their cups upside down onto the saucer after drinking it. There are some people who claim they can read your future from the coffee drains. Don’t be afraid to let them do it. It’s a nice way to start some small talk, and of course it depends on you how seriously you take the predictions!

One thing is for sure – wherever and whenever you’ve tried and tasted Cyprus coffee, it’s an experience you will certainly savour. Not only will your taste buds be excited – the associations of places and people will be rekindled when you think of this most Cypriot of sociable and hospitable recreations.

Zivania (also Zivana) is a traditional Greek-Cypriot distilled wine product made from the residue of grapes pressed during the winemaking process (including the stems and seeds) mixed with high-quality dry wines produced from the local grape varieties of Cyprus. The pomace/wine mixture is then distilled in special traditional distillation apparatus, producing zivania. Zivania is characterized by it’s typical taste and aroma. It is colourless and it has a pleasant alcoholic, light aroma of raisins. The typical alcohol content is 45% by volume. It contains no sugars and has no acidity.

Zivania has been produced in Cyprus since the Republic of Venice ruled the island, around the end of the 14th century. Evidence of it’s continued production during the Ottoman and British occupation of the island comes from writers such as the British writer Samuel Baker who in 1879 reports: “…the refuse of skins and stalks is laid upon one side to ferment for the manufacture of raki, or spirit, by distillation…”. Since 2004, Zivania has been protected under European Union regulations as a product unique to Cyprus and as such cannot be produced in any other country and marketed under that name.

In order to produce Zivania of the highest quality, mature healthy grapes of the best quality are used. The grape must to be used for the fermentation should be of less than 13° Baumé ( a measure of specific gravity ) to get perfect fermentation.

As soon as the fermentation process is complete (i.e. less or equal to 0° Baumé reading) the wine and pomace are transferred to the main container of the distillation apparatus, kazani, and the distillation process begins. The last Zivania coming out of the apparatus is called porakos and has a low alcohol content.

There are mainly three types of distillation processes:

Only wine is used for the distillation

Wine and pomace are used for the distillation

Pomace with water and weak zivania ( porakos) are used depending on the distillation process, different qualities of zivania can be produced.

Zivania is usually stored in clean wooden or galvanised metal containers that can be sealed in order to contain evaporation. During transportation good care is taken not damage the containers or allowing leakage or evaporation of the Zivania.

Other than enjoying Zivania as an alcoholic drink, it is used in Cyprus for a number of other purposes. It is used to treat wounds, for massaging sore body parts, as a remedy for colds, toothaches or as a warming-up drink during the cold months of winter, especially at the villages in the Troodos mountains.

In past times, the main alcoholic drinks consumed by Cypriots were wine and zivania. In some villages, cinnamon was added to zivania giving it a distinctive red colour and fine flavour. As zivania ages it becomes better and more aromatic. Aged zivania was valued very highly and kept for consumption during special occasions or as a treat for visitors. In these modern times, in some villages traditional hospitality is extended to visitors to a home by offering them zivania served with almonds, walnuts, loukoumi, soutzoukos or small appetizers like loukaniko (traditional Cypriot sausage), or lountza (traditional Cypriot smoked pork loin).

Zivania can be served ice-cold with the local meze, soutzoukos or dried fruit and nuts. Spirits similar to zivania are Greek tsipouro, Cretan tsikoudia (or raki), Balkan rakia, pisco and Italian grappa.

Yes, Cyprus may be known for its sun-drenched beaches and vibrant nightlife scene – but enduring memories of a holiday spent in a hotel or rented luxury villa are easily spiced with the sights, sounds – and especially the tastes – of this island paradise in the Eastern Mediterranean.

When you’re back home thousands of miles away, just the mention of that Cyprus beer savoured at almost every holiday mealtime is enough to set the taste buds on automatic pilot, sending sensations to the brain that re-kindle the thirst for more of the same. Only one beer can epitomize that Cyprus experience – KEO.

KEO is an exceptional lager type beer, brewed from the finest malt and the choicest hops, long matured, bottled fresh and unpasteurised, to retain its natural flavour, aroma and freshness. It has received due recognition of its excellence in being awarded the Gold Medal at an International Beer Competition.

The KEO Brewery was the first to be built in Cyprus. Production of KEO Beer – a Pilsner type Lager Beer – started early in 1951. The original brewery had a small production capacity of about 300,000 gallons annually. The brewery has a monthly production capacity of over 30,000 hectoliters of beer. In addition to the award winning Cyprus local beer, KEO has brewed FIVEBEER, a 5% alc. beer brand, since 2003 – and also produces a brandy, wine, juices & St. Nicholas water.

For anyone who has the faintest hint of curiosity about how this favoured – and favourite – brew is made, those thoughtful people at KEO provide daily tours and tastings to satisfy their thirst for knowledge. Simply telephone in advance to make a booking for a convenient date and time, Tel: (00357) 25 853 233.