CYPRUS FOR BEGINNERS
My daughter Ione, her partner Ado and I, have recently spent the week before Christmas in Cyprus, my very first visit to what is regularly called the gateway to the Middle East. Meanwhile, if you’ve lived 6 years on a tiny Cycladean island like I have, you are bound to find the Greek half of Cyprus where we stayed, a radically different experience, and to feel as if your cosmopolitan registers are continually out of synchrony. For a start the place is full of an unusually random assortment of foreigners, with a scattering of expat Brits (some of the forlorn and gabbling barfly variety) but many more émigré Russians, so much so that nearly all shop signs are in Greek, English and Russian, and some in Russian only. For reasons I could never understand, even when explained at length, there are an inordinate number of Punjabis, working mostly as waitresses, and even as proficient chefs in Lebanese restaurants, some of them with good English, and some of them with barely any of the lingua franca, or much Greek come to that. Time and again in cafes, whether one spoke to the young Punjabi women in English or Greek, they did not understand, and had to go and get their Cypriot colleagues to translate. Given that they barely know a single handy tourist language, the obvious question is why are they taken on, and the cynical and half accurate view is that they undercut the locals when it comes to wages, and thus do them out of a job. In which patriotic connection, Greek Cypriots are proud to be precisely that, and politely correct you when you ask them in Greek are they Greek, by which of course you mean are they Greek-speaking, not are they Hellenes. As a relevant side issue, approximately 70% of the people of Larnaka, where we were based, evidenced numb incomprehension when I spoke to them in Greek, and more or less obliged me to speak in English. The other 30% had no problems at all with my admittedly home-made doppio, paradosiaki Greek, and I had an extremely lively conversation with a bespectacled ice cream seller by the side of the salt lake near the airport, just possibly because I was his only customer he informed me for the last 4 hours. I don’t think it too fanciful to evidence a modest amount of combative paranoia at this point, for over the years I have experienced the same thing in France, Germany and Greece (though interestingly never in good old Portugal), where they have frowned at my use of their language, feigned incomprehension, and insisted on speaking English. Perhaps not always, but it can at times turn into a dreary, not to say puerile game of irritating one-upmanship, where God knows why, they really like to see you one down.
Cyprus, as everyone knows, is half Greek and half Turkish, thanks to the mainland Turkish junta intervening in 1974, when the lookalike Greek junta of the day tried to annex the whole of the island to Greece (enosis or union as it is called). There were atrocities and bloody massacres on both sides, with massive displacement of citizens on ethnic lines, so that the Turkish Republic of Cyprus (TRNC) has very few Greeks left, and ditto with the few Turks living in the south. Though travel between the 2 halves is relatively easy these days, it is still the case that Northern Cyprus is only recognised as a legal entity by Turkey, and if you want to fly there, it has to be via Istanbul. More colourfully, as the TRNC has no extradition treaty with the UK, it was for long the case that loot-laden British criminals could go and live there lordly gargling G and Ts by their majestic villa pools, and be completely safe from the arms of the law.
Larnaka is a handsome and attractively positive city with an exhilarating sea front marked at the far end with an Ottoman castle and behind it the beautiful old Grand Mosque, the Buyuk Camii, which is still used for worship by the town’s few Muslims. Another thing to praise is the inordinate number of small independently run art galleries, often showcasing mainland Greek artists as well as Cypriots, and with the standards on display, for this relatively small city, being surprisingly and movingly high. Away from the immediate centre, predictably most of the architecture is modern faceless suburbs, interrupted by supermarkets or often enormous kiosk peripteros, and the ubiquitous souvlaki joints. There are lots of restaurants in Larnaka, the bulk of them serving Cypriot cuisine which tends towards the grilled meat of kebabs and souvlaki, and vegetarian main options invariably resolve to the native halloumi cheese, which for the first time in my life I found myself getting sick of. If you are used to the generous variety of Greek meze and ladhera, things like tomato and courgette keftedes and fava bean puree, gigantes and yemista stuffed tomatoes, you will be seriously disappointed by the Cypriot option of either tzatziki or a plate of olives. As well as competing for lunch and dinner customers, most of the promenade eateries offer bargain inclusive breakfasts which range from the hideous Full English to a Cypriot version of fried eggs, mushrooms, olives, grilled halloumi and salad, usually accompanied by toast, butter and jam. A winter season indolence can sometimes manifest itself in the latter context, for one day my Cyprus breakfast had everything present apart from the customary 2 butter pats. I said as much to the waitress who agreed there was indeed none, but added it was presently defrosting and would be ready for me in an hour’s time. As I gasped my astonishment, and echoed, an hour! Ione urged me to do something about it, and get some butter from a shop. Cue my sweating a good half hour trying 4 supermarkets over a mile-long trek, before a Polish place yielded 4 pats at a 10 humble cents each. By that time of course both coffee and toast were stone cold, but better to eat cold buttered toast than its unspeakable dry analogue.
The other curse of lazy Cypriot restaurants is the prevalence of frozen as opposed to freshly made chips/French fries. One or two breakfast places boastfully chuck them in as part of their Full English or Full Cypriot munificence, so that you have a pleasingly mountainous plateful on the lines of those scoffed by the gluttonous Three Bears in The Beano circa 1968. Yet it is impossible to exaggerate how depressing frozen chips can be on the tenor of an otherwise promising morning. To start the day with them is even worse than ending the day ditto, for it is a kind of gnawing prelude to nameless discomforts, frustrations and anticlimaxes that will unerringly keep coming your way, for no other reason but plain existential cussedness and to teach you the important moral lesson that no matter how hard you try, you will never really be in control of your life, not when someone is prepared to ruin your eggs and mushrooms by the addition of chip shaped Polyfilla. You can of course try making them palatable with the addition of Heinz tomato sauce, but you will have about as much success with that as you would by rubbing your inner thighs with the same item prior to anticipated bedroom intimacy.
The next post will be on or before Saturday 11th January