by devil » Sat Jan 13, 2007 2:10 pm
The whole of the Levant has similar foods, except insofar as more pork is eaten here than elsewhere for obvious religious reasons. Generally, the Cypriots eat less offal than some other countries (e.g., I ate lamb's testicles in an Egyptian restaurant, along with liver, kidneys and brain, as parts of a meze: à la rigueur, you might have liver here, but not the rest.)
Oh, and by the way, I didn't have anything Levantine last night but something strictly Helvetic: a selection of French and Swiss cheeses, dried meat and raw ham, served with hot mini-potatoes boiled in their jackets and pickled onions. Washed down with a Beaujolais nouveau from Carrefour (the £2.99 one is really excellent, this year, but must be drunk before the end of February. The £1.99 one is also good, but not up to the same standard as the other one. I guess that 2006 was an excellent year for French Gamay and probably also for the Pinot noir used for Burgundies, although it is still too early to judge those.