Monday 14th January 2013 – 10.30am Sister’s Guesthouse
Woke up to a bright and sunny day with the smell of fresh food being prepared downstairs. Day 4 at the guesthouse, we were beginning to get into the routine of things. 10.30am breakfast, 11am clean up and tidy, 12:10pm the call to prayer was called, 1pm walk to the dergah for prayers then with all our other days after prayers taking a walk around the village and back in time for dinner and to catch a glimpse of the sheikh (teacher).
This morning breakfast comprised of the biggest salad bowl I’ve seen filled with colorful fresh veg. It had shredded white cabbage, red cabbage, beetroot (which has become my new favorite vegetable!), fresh parsley and lots of olive oil, apple vinegar and salt to finish it off.
Toasted bread with chickpeas and garbanzo beans in a yogurt & tahini mix/hummous
Breakfast wasn’t just about the wonderful salad, but this amazing dish which is another one which I will definitely be trying out! Not only was this dish tasty but such a brilliant way of using up old bread or bread that has been left out and hardened. Underneath this delicious meal, had a layer of old bread that had been toasted, with a layer of cooked chick peas and garbanzo beans covered in a mix of tahini, yogurt, lemon, garlic, seasoning and broth of the beans and chick peas (note: I will be providing a full recipe and tutorial of this meal next month!)
It was my first time trying this dish, but something I have brought home to inspire myself to create also and a very yummy vegetarian dish also!
Photographs of our daily walk around Lefke…
beautiful historic buildings
palm trees!
local fresh veg market
something I always wanted to build, a cob oven, perfect for Lahmacun!
and a new fascination with old doors!
6pm – Dergah (Sufi Centre) – Dinner
Tonight’s dinner we had food served by the dergah where the sheikh lives, the food is free and welcomed by anyone to come and join the dinner service. For tonight, we had very yummy Yogurt soup for starters with again, without wasting bread, toasted bread cubes.
Yogurt soup is a mixture of well..yogurt and rice with drint mint, it is a very tasty soup – again I will be trying out my own yogurt soup! – with recipes.
Did you know??
If you have a pinch of salt before and after each meal, it helps your
stomach defend itself again diseases.
Next meal was my mother’s specialty which we have back home, runner beans in tomato sauce and Bulgar with vermicelli noodles! A very close competition with the dergah and my mother’s meal but another yummy vegetarian meal.
After blogging about my mother’s specility, we then got served..my father’s favourite dessert! Even though being miles away from my home in the UK, I had both my parents favorite foods right in front of me reminding me of them.
This is known as Simit Halva, it’s very much like the halva you prefer with flour and butter, but done with Semolina – very yummy! And the perfect end to our meal and day.
Tomorrow will be Day 5 & 6 in Cyprus!! With cheesy pasta bake, butter beans salad, lamb kofte kebab and a mountain trek – perfect way to view Cyprus from high up!
Don’t forget you can also find The Wandering Cook 786 on Facebook, Twitter and YouTube!
(click the logo to take you straight there)
The Wandering Cook 786 
