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Frame Page 2 ¶∞ƒ√π∫π∞∫∏ ¶POO¢EYTIKH EºHMEPI¢A ™THN Y¶HPE™IA TH™ KY¶PIAKH™ ¶APOIKIA™ ¶∂ª¶Δ∏ 22 π√À¡π√À 2017 ● XPONO™ 42Ô˜ ● AÚÈıÌfi˜ ʇÏÏÔ˘ 2214 ● PRICE: 90 pence ™ÙËÓ ÙÂÏÈ΋ ¢ı›· ÁÈ· ÙÔ ∫Ú·Ó˜ ªÔÓÙ¿Ó· §∂À∫ø™π∞ – ∞ÓÙ·fiÎÚÈÛË ı› ·‡ÚÈÔ ¶¤ÌÙË. ™‡Ìʈӷ Ú¤˜ Î·È ı· ¯ÚËÛÈ̇ÛÂÈ ÛÙË ÌÈ· ·ÎÂÙÔÔ›ËÛË fiÏˆÓ ÙˆÓ ‰È¿Û΄Ë. ÚÔÛ¯¤‰ÈÔ ÙÔ˘ ÎÔÈÓÔ‡ ÂÁÁÚ¿- ¶∂Δƒ√™ ¶∞™π∞™ Ì ·Ó·ÎÔ›ÓˆÛË Ù˘ «ÚÔ‰ڛ- Û˘˙‹ÙËÛË ÁÈ· ÙËÓ ·ÛÊ¿ÏÂÈ· ıÂÌ¿ÙˆÓ Á‡Úˆ ·fi ÙÔ ı¤Ì· ¢Èψ̷ÙÈΤ˜ ËÁ¤˜ ·Ó·Ê¤- ÊÔ˘ ÙˆÓ ‰˘Ô Ï¢ÚÒÓ. ∏ ‰È·¯ÚÔÓÈ΋ ı¤ÛË Ù˘ ∂Ï- ÙËÓ ÙÂÏÈ΋ ¢ı›· ÂÈÛ‹Ï- ·˜», ÌÂÙ¿ ÙËÓ ÂÓË̤ڈÛË ·fi Î·È ÂÁÁ˘‹ÛÂȘ Î·È ‰ÂÓ ı· ÂÚÈ- Ù˘ ·ÛÊ¿ÏÂÈ·˜. ÚÔ˘Ó fiÙÈ Ù· ∏ӈ̤ӷ ŒıÓË ÏËÓÔ΢Úȷ΋˜ ÏÂ˘Ú¿˜ ÛÙ· ıÂ Ë ‰È·‰ÚÔÌ‹ ÚÔ˜ ÙËÓ ÙÔÓ ªÔ˘ÛÙ·Ê¿ ∞ÎÈÓÙ˙› ı· Á›- Ï·Ì‚¿ÓÂÈ ÂÈÛËÁ‹ÛÂȘ ·fi Δ· ∏ӈ̤ӷ ŒıÓË ¯·Ú·ÎÙË- ÚÔ‚·›ÓÔ˘Ó Ï¤ÔÓ Û ÈÔ Û˘- ı¤Ì·Ù· ·ÛÊ¿ÏÂÈ·˜ Î·È ÂÁÁ˘- ∂Ï‚ÂÙ›·, ÌÂÙ¿ Î·È ÙËÓ ÓÂÈ ·ÓÙ·ÏÏ·Á‹ ·fi„ÂˆÓ Â› ÏÂ˘Ú¿˜ ÙÔ˘ Û˘ÓÙ¿ÎÙË ÙÔ˘. Ú›˙Ô˘Ó ÙÔ ¤ÁÁÚ·ÊÔ Œ˚ÓÙ ˆ˜ ÁÎÚ·ÙË̤Ó˜ ÂÎÙÈÌ‹ÛÂȘ Î·È ™ ‹ÛÂˆÓ ·Ó·Ê¤ÚÂÙ·È ÛÙËÓ Ï‹- ›‰ÔÛË (¯ı˜ ΔÂÙ¿ÚÙË), ‰ÂÓ ·ÔÎÏÂ›Ô˘Ó ·ÎfiÌË Î·È ÙËÓ ÚË ·Ô¯ÒÚËÛË ÙˆÓ Î·ÙÔ¯ÈÎÒÓ ÛÙÔ˘˜ ‰È·Ú·ÁÌ·ÙÂ˘Ù¤˜ ÙˆÓ Èı·ÓfiÙËÙ· ·ÔÙ˘¯›·˜. ÛÙÚ·ÙÂ˘Ì¿ÙˆÓ, ÛÙËÓ ·Ô- ‰˘Ô ÎÔÈÓÔÙ‹ÙˆÓ ÙÔ˘ ÚÔÛ¯Â- øÛÙfiÛÔ, ÛÙËÓ ÚÔÛ¿ıÂÈ· ÛÙÚ·ÙÈÎÔÔ›ËÛË Î·È ÛÙËÓ Î·- ‰›Ô˘ ÙÔ˘ ÎÔÈÓÔ‡ ÂÁÁÚ¿ÊÔ˘ Ó· ·ÔʇÁÔ˘Ó Î¿ÙÈ Ù¤ÙÔÈÔ ÂÍÂ- Ù¿ÚÁËÛË ÙˆÓ ÂÁÁ˘‹ÛˆÓ. Ô˘ ÂÙԛ̷ÛÂ Ô ∂ȉÈÎfi˜ ™‡Ì- Ù¿˙Ô˘Ó ·fi ÙÒÚ· Î·È ‰ÂÓ ·Ô- £¤ÛÂȘ ÁÈ· ÙȘ Ôԛ˜ ÔÏ- ‚Ô˘ÏÔ˜ ÙÔ˘ °° ÙÔ˘ √∏∂ ÎÏ›ԢÓ, Â¿Ó ‰ÂÓ ÚÔ·„ÂÈ Ô˘- Ϥ˜ ÊÔÚ¤˜ Ë ∂ÏÏËÓÔ΢Úȷ΋ ŒÛÂÓ ª·Úı ŒÈÓÙÂ. Δ· Ô- ÛÈ·ÛÙÈ΋ ÚfiÔ‰Ô˜, Ó· ˘¿ÚÍÂÈ ÏÂ˘Ú¿ η٤ıÂÛÂ Û˘ÁÎÂÎÚÈ- ÏÈÙÈο ÎfiÌÌ·Ù· ‰È·Ù‡ˆÛ·Ó ÙÔ˘Ï¿¯ÈÛÙÔÓ ¤Ó· ÎÔÈÓfi ·Ó·- ̤Ó˜ ÚÔÙ¿ÛÂȘ, ÛËÌ›ˆÛÂ Ô ÙȘ ı¤ÛÂȘ ÙÔ˘˜ ÁÈ· ÙȘ ÂÍÂÏ›- ÎÔÈÓˆı¤Ó ÛÙÔ Ù¤ÏÔ˜ Ù˘ ‰È¿- ™Ù. ™ÙÂÊ¿ÓÔ˘. ÍÂȘ ÛÂ Û˘Ó‰ڛ· ÙÔ˘ ∂ıÓÈÎÔ‡ Û΄˘, ÛÙÔ ÔÔ›Ô ı· Û˘ÓÔ- ™˘Ì‚Ô˘Ï›Ô˘ ηٿ ÙËÓ ÔÔ›· „›˙ÔÓÙ·È Ù· ·ÔÙÂϤÛÌ·Ù· √È ÚÔÙ¿ÛÂȘ, ÚfiÛıÂÛÂ, ‰¤¯ıËÎ·Ó ÚfiÛÎÏËÛË ·fi ÙÔÓ ÚÔfi‰Ô˘ Û ÂÈ̤ÚÔ˘˜ ı¤Ì·- ÛÙËÚ›˙ÔÓÙ·Ó ÛÙË ÏÔÁÈ΋ Ù˘ ¶Úfi‰ÚÔ ∞Ó·ÛÙ·ÛÈ¿‰Ë Ó· ÙÔÓ Ù· Ô˘ ¤¯ÂÈ Á›ÓÂÈ Ì¤¯ÚÈ ÙÒÚ· Ï‹ÚÔ˘˜ ·Ô¯ÒÚËÛ˘ ÙˆÓ Û˘Óԉ‡ÛÔ˘Ó ÛÙÔ ∫Ú·Ó˜ ªÔ- Î·È ÚÔÛ‰ÔÎÒÓÙ·˜ ·Ú¿ÏÏË- ηÙÔ¯ÈÎÒÓ ÛÙÚ·ÙÂ˘Ì¿ÙˆÓ Ì¤- ÓÙ¿Ó· ÛÙȘ 28 πÔ˘Ó›Ô˘ fiÔ˘ ı· Ï· ÛÙË Û˘Ó¤¯ÈÛË Ù˘ ‰È·Ú·Á- Û· ·fi ÌÈ· ÌÂÙ·‚·ÙÈ΋ ÂÚ›Ô- Û˘Ó¯›ÛÂÈ ÙȘ ÂÚÁ·Û›Â˜ Ù˘ Ë Ì·Ù¢ÙÈ΋˜ ‰È·‰Èηۛ·˜ Û η- ‰Ô, ı¤ÙÔÓÙ·˜ ˆ˜ ·Ú¿‰ÂÈÁÌ· ¢È¿ÛÎÂ„Ë ÁÈ· ÙËÓ ∫‡ÚÔ Ì ÙÔÈÓfi ÛÙ¿‰ÈÔ. ÙËÓ ÚfiÙ·ÛË ÙÔ˘ Δ¿ÛÔ˘ ¶·- Û˘ÌÌÂÙÔ¯‹ ÙˆÓ ‰˘Ô ÎÔÈÓÔÙ‹- ∞∫∂§: ·‰fiÔ˘ÏÔ˘, ª·ÚÙ›Ô˘ ÙÔ˘ ÙˆÓ, ÙˆÓ ÙÚÈÒÓ ÂÁÁ˘ËÙÚÈÒÓ ∏ ∂/∫ ¶§∂Àƒ∞ ¡∞ ∂π¡∞π 2004, Ë ÔÔ›· ÚÔ¤‚Ï ÙËÓ ÙÔ˘ ÚÔۯ‰›Ô˘. ∂ȉ›ˆÍË ÙˆÓ ∏ÓˆÌ¤ÓˆÓ ÚÔÛ¯¤‰ÈÔ ÙÔ ÔÔ›Ô ı· ¯ÚË- ‰˘Ó¿ÌÂˆÓ (∂ÏÏ¿‰·, ΔÔ˘ÚΛ·, ¶∂π™Δπ∫∏, ∞•π√¶π™Δ∏ ÔÏÔÎÏ‹ÚˆÛË Ù˘ ·Ô¯ÒÚËÛ˘ ∞ӷʤÚÂÙ·È, ›Û˘, fiÙÈ Ô ∂ıÓÒÓ Â›Ó·È fiˆ˜ ÛÙË ‰È¿ÛÎÂ- ÛÈ̇ÛÂÈ ˆ˜ ·ÊÂÙËÚ›· ÙˆÓ ∫∞π ™À¡∂¶∏™ μÚÂÙ·Ó›·) Î·È ÛÙËÓ ·ÚÔ˘Û›· ÙÔ˘˜ Û ‰È¿ÛÙËÌ· 11 ¯ÚfiÓˆÓ. ΔÔ˘ÚÎÔ·ÚÈÔ˜ ËÁ¤Ù˘ ¤¯ÂÈ „Ë Á›ÓÂÈ Û˘ÓÔÏÈÎfi ¿Ú - ‰Ò- ‰È·Ú·ÁÌ·Ù‡ÛÂˆÓ ÛÙÔ ı¤Ì· ∏ ∂ÏÏËÓÔ΢Úȷ΋ ÏÂ˘Ú¿ ÂÎÚÔÛÒÔ˘ Ù˘ ∂.∂. √ ™Ù. ™ÙÂÊ¿ÓÔ˘ ÙfiÓÈÛ fiÙÈ √ ‰È·Ú·ÁÌ·ÙÂ˘Ù‹˜ Ù˘ ÂÏ- ‹‰Ë ÛÙ›ÏÂÈ ÚfiÛÎÏËÛË ÛÙÔ˘˜ Û ÌÂ Û˘˙‹ÙËÛË fiÏˆÓ ÙˆÓ ıÂ- Ù˘ ·ÛÊ¿ÏÂÈ·˜ ηٿ ÙË ‰È¿- ÁÈ· Ó· Â›Ó·È ÂÈÛÙÈ΋ Î·È ·ÍÈfi- ·Ú¯ËÁÔ‡˜ ÙˆÓ ÎÔÌÌ¿ÙˆÓ ÛÙ· Ì¿ÙˆÓ Í¯ˆÚÈÛÙ¿ Î·È ÛÎÂ„Ë ÛÙËÓ ∂Ï‚ÂÙ›·. ·Ó ÂȯÂÈÚËı› Ó· ·ÏÏ¿ÍÔ˘Ó ÔÈ ÏËÓÔ΢Úȷ΋˜ ÏÂ˘Ú¿˜ ÛÙȘ ÈÛÙË ÂÈ‚¿ÏÏÂÙ·È Ó· Â›Ó·È Û˘- ‰È·¯ÚÔÓÈΤ˜ ı¤ÛÂȘ ·˘Ùfi ı· Û˘ÓÔÌÈϛ˜ ∞Ó‰Ú¤·˜ ª·˘ÚÔ- ηÙ¯fiÌÂÓ· ÁÈ· Ó· ÙÔÓ Û˘ÓÔ- ·ÏÏËϤӉÂÙ·. √ °ÂÓÈÎfi˜ °Ú·ÌÌ·Ù¤·˜ ÙˆÓ Ó‹˜, fi¯È ÌfiÓÔ Û ı¤Ì·Ù· ·Ú- Ô‰ËÁ‹ÛÂÈ Û ηٿÚÚ¢ÛË ÙˆÓ ÁÈ¿ÓÓ˘ ÂÓË̤ڈÛ ÁÈ· ÙÔ Â- ‰Â‡ÛÔ˘Ó ÛÙÔ ∫Ú·Ó ªÔÓÙ¿Ó·, √È ›‰È˜ ËÁ¤˜ ·Ó·Ê¤ÚÔ˘Ó ∏ÓˆÌ¤ÓˆÓ ∂ıÓÒÓ ∞ÓÙfiÓÈÔ ¯ÒÓ ·ÏÏ¿ Î·È ÛÙȘ ‰È·Ú·ÁÌ·Ù‡ÛÂˆÓ Î·È Â›ÚÚÈ- ÚȯfiÌÂÓÔ ÙÔ˘ ÂÁÁÚ¿ÊÔ˘ Ù· fiÔ˘ ı· Ú·ÁÌ·ÙÔÔÈËı› Ë fiÙÈ Ë ÙÔ˘ÚÎÈ΋ ÏÂ˘Ú¿ Ì ‚¿- °ÎÔ˘Ù¤Ú˜ Ô ÔÔ›Ô˜ ı· Â›Ó·È ÚÔÛÂÁÁ›ÛÂȘ Ô˘ η٤ıÂÙ „Ë Â˘ı˘ÓÒÓ ÛÙËÓ ∂ÏÏËÓÔ΢- ÔÏÈÙÈο ÎfiÌÌ·Ù· ÛËÌÂÈÒÓÔ- ¢È¿ÛÎÂ„Ë ÁÈ· ÙËÓ ∫‡ÚÔ. ÛË ÙÔ ¤ÁÁÚ·ÊÔ Ê·›ÓÂÙ·È Ó· ·ÚfiÓ ÛÙËÓ ¤Ó·ÚÍË Ù˘ ¢È¿- ™‡Ìʈӷ Ì ‰Èψ̷ÙÈΤ˜ Û˘Ó‰¤ÂÈ ÙÔ ı¤Ì· Ù˘ ·ÛÊ¿ÏÂÈ- Û΄˘ ıˆÚ› fiÙÈ ÛÙËÓ ∂Ï- ‰È·¯ÚÔÓÈο ÛÙȘ ‰È·Ú·ÁÌ·- Úȷ΋ ÏÂ˘Ú¿. ÓÙ·˜ fiÙÈ ÙÔ ¤ÁÁÚ·ÊÔ Â›Ó·È Ù‡ÛÂȘ, ‰‹ÏˆÛÂ Ô ∂ÎÚfiÛˆ- ÚÔ˜ Û¯ÔÏÈ·ÛÌfi. ËÁ¤˜, ÙÔ ¤ÁÁÚ·ÊÔ Ô˘ ÂÙÔ›- ·˜ Ì ÙÔ ı¤Ì· ÙˆÓ ÂÁÁ˘‹ÛÂ- ‚ÂÙ›· ÌÔÚ› Ó· Á›ÓÂÈ ¤Ó· ÛË- ∫·Ù¤ÏËÍ ϤÁÔÓÙ·˜ ˆ˜ ÔÈ Ô˜ Δ‡Ô˘ ÙÔ˘ ∞∫∂§ ™Ù¤Ê·- ™ÙËÓ ΔÔ˘ÚÎÔ΢Úȷ΋ ∫ÔÈ- Ì·Û·Ó Ù· ∏ӈ̤ӷ ŒıÓË ÂÓfi- ˆÓ, ÙËÓ ›ÛË ÂÎÚÔÛÒËÛË ÛÙ· Ì·ÓÙÈÎfi ‚‹Ì· ÚÔ˜ ÙËÓ fiÔȘ ÚÔÂÎÏÔÁÈΤ˜ ‹ ¿ÏϘ ÓÔ˜ ™ÙÂÊ¿ÓÔ˘ ÌÂÙ¿ ÙËÓ ÓfiÙËÙ·, Ô ªÔ˘ÛÙ·Ê¿ ∞ÎÈÓÙ˙› „ÂÈ Ù˘ ‰È¿Û΄˘ ÙÔ˘ ∫Ú·Ó ÔÌÔÛÔӉȷο ÛÒÌ·Ù· Î·È Î·Ù‡ı˘ÓÛË Ù˘ Â›Ï˘Û˘ ÙÔ˘ ÛÎÔÈÌfiÙËÙ˜ ‰ÂÓ Ú¤ÂÈ Ó· ¤ÏÂÍ ӷ ÂÓËÌÂÚÒÛÂÈ Ô ›‰ÈÔ˜ ªÔÓÙ¿Ó· ÛÙËÓ ∂Ï‚ÂÙ›· ··Ú- ·ÍÈÒÌ·Ù·, ηıÒ˜ Î·È Ì ÙȘ 4 ∫˘ÚÈ·ÎÔ‡, ηıÒ˜ Ù· ∏ӈ̤- ÂÓË̤ڈÛË Ù˘ ËÁÂÛ›·˜ ÙÔ˘ ·ÊÂıÔ‡Ó Ó· ÚÔηϤÛÔ˘Ó Ù· ÔÏÈÙÈο ÎfiÌÌ·Ù· Û ۇ- Ù›˙ÂÙ·È ·fi ı¤ÛÂȘ Ô˘ ¤¯Ô˘Ó ÂÏ¢ıÂڛ˜ ÁÈ· ÙÔ˘˜ ΔÔ‡Ú- Ó· ŒıÓË ‰ÂÓ Î¿ÓÔ˘Ó ÏfiÁÔ ÁÈ· ∫fiÌÌ·ÙÔ˜ ·fi ÙÔÓ ∂ȉÈÎfi ™‡Ì- ÚÔ‚Ï‹Ì·Ù· ÛÙËÓ ÏÂ˘Ú¿ Ì·˜ ÛÎÂ„Ë Ô˘ ı· Ú·ÁÌ·ÙÔÔÈË- ‰È·Ù˘ˆı› ·fi fiϘ ÔÈ Ï¢- ÎÔ˘˜ Ôϛ٘, ÂȯÂÈÚÒÓÙ·˜ Û˘Ìʈӛ· ‹ ÁÈ· χÛË ÛÙË Ó¤· ‚Ô˘ÏÔ ÙÔ˘ °° ÙÔ˘ √∏∂ ÁÈ· ÙÔ Î·È ÛÙËÓ ∫˘Úȷ΋ ¢ËÌÔÎÚ·Ù›·. ∂·ÓÂÍÂϤÁË ¶Úfi‰ÚÔ˜ Ù˘ ∂∫√ Ô ÃÚ›ÛÙÔ˜ ∫·Ú·ÔÏ‹˜ ÙȘ 15 πÔ˘Ó›Ô˘ 2017 Ë ∂ıÓÈ΋ ∫˘- ÌÂٷ͇ Ó·ÓÈÎÔ‡ Ûı¤ÓÔ˘˜ Î·È ÂÌÂÈ- ™Úȷ΋ √ÌÔÛÔÓ‰›· ∏μ Ú·ÁÌ·- °ÂÓÈ΋ Î·È ∂ÎÏÔÁÈ΋ ™˘Ó¤Ï¢ÛË Ù˘ ∂ıÓÈ΋˜ ∫˘Úȷ΋˜ √ÌÔÛÔÓ‰›·˜ ∏μ 2017 Ú›·˜.» ÙÔÔ›ËÛ ÙȘ ·Ó¿ ‰ÈÂÙ›· ÂÎÏÔÁ¤˜ Ù˘ √ Î. ∫·Ú·ÔÏ‹˜ Ì›ÏËÛ ÁÈ· ÙËÓ ˘Â- ÁÈ· ÙË °Ú·ÌÌ·Ù›· Î·È ÙÔ˘˜ ∞ÍȈ̷- ÚËÊ¿ÓÂÈ· ÙÔ˘ Ô˘ ¤Ó· ̤ÏÔ˜ Ù˘ ‰È- ÙÔ‡¯Ô˘˜ Ù˘ ÛÙËÓ ÙÈÌËÙÈ΋ ·ÚÔ˘- ΋˜ Ì·˜ ÎÔÈÓfiÙËÙ·˜, Ô Î. ¶¿ÌÔ˜ Û›· ÙÔ˘ ¶ÚfiÍÂÓÔ˘ Ù˘ ∫˘Úȷ΋˜ ÷ڷϿÌÔ˘˜, ÂÎϤÁËΠÛÙÔ μÚÂÙ·- ¢ËÌÔÎÚ·Ù›·˜, πˆ¿ÓÓË ∫Ô˘ÎÔ˘Ï·Ú›- ÓÈÎfi ÎÔÈÓÔ‚Ô‡ÏÈÔ. ∂›Û˘ ¢¯·Ú›ÛÙË- ‰Ë. √ Î. ∫·Ú·ÔÏ‹˜, Ô ÚÒÙÔ˜ ∫‡- Û ÙÔÓ Î. David Burrowes (ÚÔοÙÔ- ÚÈÔ˜ ÙÚ›Ù˘ ÁÂÓÈ¿˜ Ô˘ η٤¯ÂÈ ·˘- ¯Ô Ù˘ ‚Ô˘Ï¢ÙÈ΋˜ ¤‰Ú·˜ ÙÔ˘ Î. Ù‹ ÙË ı¤ÛË, ·ÓÂÎϤÁËΠ¶Úfi‰ÚÔ˜ ÷ڷϿÌÔ˘˜) ÁÈ· ÙË ÛÎÏËÚ‹ ÙÔ˘ Ù˘ √ÌÔÛÔÓ‰›·˜. ™ÙÔ Û‡ÓÙÔÌÔ ·Ô- ‰Ô˘ÏÂÈ¿ ÁÈ· ÙËÓ ·ÚÔÈΛ· Ì·˜. √ Î. ÏÔÁÈÛÌfi ÙÔ˘ ¤ÚÁÔ˘ Ù˘ °Ú·ÌÌ·Ù›·˜ ∫·Ú·ÔÏ‹˜ ÂͤÊÚ·Û ÙË Ï‡Ë ÙÔ˘ ÙnÓ ÙÂÏÂ˘Ù·›· ‰ÈÂÙ›· Ô Î. ∫·Ú·ÔÏ‹˜ ÁÈ· ÙËÓ ·ÒÏÂÈ· ÂÓfi˜ ‚Ô˘ÏÂ˘Ù‹ Ê›- ‰‹ÏˆÛ fiÙÈ «ÂÓÒ ¤¯Ô˘Ì ηٷʤÚÂÈ ÏÔ˘ Ù˘ ∫‡ÚÔ˘ ÁÈ· 30 ¯ÚfiÓÈ·, ÙÔ˘ ÔÏÏ¿ Ù· ÙÂÏÂ˘Ù·›· ‰‡Ô ¯ÚfiÓÈ·, ÛÙËÓ ™ÂÚ Alan Meale Ô ÔÔ›Ô˜ ‰ÂÓ Â·ÓÂ- ÚÔ‚ÔÏ‹ Î·È ÚÔÒıËÛË ÙÔ˘ ∫˘ÚÈ·- ÎϤÁËΠÛÙËÓ ÂÚÈʤÚÂÈ· ÙÔ˘ Mans- ÎÔ‡ ı¤Ì·ÙÔ˜ Î·È Ù˘ ·ÚÔÈΛ·˜ Ì·˜, field. ¶ÚÈÓ ÙÔ ÎÏ›ÛÈÌÔ Ù˘ ÔÌÈÏ›·˜ ˘¿Ú¯ÂÈ ·ÎfiÌ· ÔÏÏ‹ ‰Ô˘ÏÂÈ¿ Ó· Á›- ÙÔ˘, ·Ó·Ê¤ÚıËΠÛÙËÓ ÂÍ·ÈÚÂÙÈ΋ ÓÂÈ. ∞Ó˘ÔÌÔÓÒ, Û˘Ó¤¯ÈÛÂ, Ó· ÂÚÁ·- Û˘Ì‚ÔÏ‹ ÙˆÓ ÚÔËÁÔ‡ÌÂÓˆÓ ÚÔ¤- ÛÙÒ Ì·˙› Ì ÙËÓ Î·ÈÓÔ‡ÚÁÈ· Ì·˜ ‰ÚˆÓ Ù˘ √ÌÔÛÔÓ‰›·˜ ¢Ú. ŸÌËÚÔ˘ °Ú·ÌÌ·Ù›·, ÛÙËÓ ÔÔ›· fiˆ˜ Ê·›- ÷›Ë, Î. °ÈÒÚÁÔ˘ ÃÚÈÛÙÔÊ›‰Ë, Î. ÿÚË ™ÔÊÔÎÏ›‰Ë Î·È Î. ¶‹ÙÂÚ ¢ÚÔ˘- ÓÂÙ·È ·fi ÙÔ˘˜ ˘Ô„ËÊ›Ô˘˜ ı· ºÒÙÔ: ¶∂Δƒ√™ ¶∂¡Δ∞°πøΔ∏™ ˘¿Ú¯ÂÈ ÌÈ· ¢¯¿ÚÈÛÙË ÈÛÔÚÚÔ›· ñ ™À¡∂Ã∂π∞ ™Δ∏ ™∂§. 2 IN ALL THE BOROUGHS OF LONDON Cypriot Weekly Newspaper G ¢È‡ı˘ÓÛË: 140 Falkland Road London N8 0NP G ΔËÏ.: 020 8341 5853 – 020 8341 0751 G Fax Δ˘ÔÁÚ·Ê›Ԣ: 020 8341 6642 COMMISSION G NO LETTING FEES ADVANCED PAYMENTS Email: [email protected] NO MANAGEMENT FEES GUARANTEED RENT PAYMENTS [email protected] [email protected] NO HIDDEN COSTS G For further details contact our friendly & experienced team Website: www.parikiaki.com 176 TOLLINGTON PARK, LONDON N4 3AJ G π‰ÈÔÎÙËÛ›·: Parikiaki Haravgi (U.K.) Ltd VAROSI T: 020 7263 8100 F: 020 7686 8080 G E: [email protected] Reg.
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  • Playia-Menu-NEW.Pdf
    On the vineyard filled hillside of Omodos village, at an altitude fluctuating between 800 metres (Laona’s summit) and 1060 metres (Afami’s summit), “Oenou Yi – Ktima Vassiliades” proudly maintains the tradition of the Mediterranean vine estate; the “ktima”. Throughout the centuries, the inhabitants of Omodos village have worked tirelessly to create a powerful earth/people bond by taming the mountainous nature of its terroir and created a vast landscape of lush and fruitful vineyards, which now flourish on the slopes of Omodos village. Today, “PLAYIA restaurant” (meaning slope in Greek) honours the very same slopes that have given the region its charismatic terroir. “PLAYIA restaurant” introduces its visitors to the real tastes of Cyprus by pairing contemporary Cypriot regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. For the ultimate in vine-to-table dining, thoughtfully selected wines from the “Oenou Yi – Ktima Vassiliades” cellar are offered with every item on our menu. Enjoy wine in its homeland through a pleasant culinary journey where you can indulge yourself in a unique gastronomic and wine sensation, while overlooking the evergreen vineyards of Omodos village. APPETIZERS THE BREAD BASKET* *(1, 12) Assortment of home-made bread buns HOME-MADE OLIVE TEPENADE* A savoury paste made from Black olives, Green olives, Kalamata olives, with capers, garlic, balsamic vinegar and olive oil *Complimentary SALADS HALLOUMI SALAD *(3, 9, 12, 13) Mix baby leaves, crispy halloumi cheese, dry
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  • Bar Snacks & Nibbles
    BAR SNACKS & NIBBLES ASSORTED CANAPES ANTIPASTI PLATTER €16.00 Salmon & cream cheese | Σολομός με μαλακό τυρί Prosciutto, Milano & Napoli Salami, Bresaola, Ciabatta bread, pickled vegetables and gherkins. Brie & walnut | Μπρι με καρύδι Προσιούτο, Σαλάμι και Μπρεζάολα σερβιρισμένα Prosciutto & melon | Προσιούτο με πεπόνι με ψωμί τσιαπάτα και τουρσί. Chicken & mango chutney | Κοτόπουλο με μάνγκο CHeese Platter €16.00 Brie, Emmental, Parmesan, Manouri, Scarmoza, 4 canapés (choice of two) €7.00 fig chutney, rosemary Grissini, fresh fruit. 8 canapés (choice of three) €12.00 Μπρι, Έμμενταλ, Παρμεζάνα, Μανούρι και Σκαρμόζα, 12 canapés (choice of four) €16.00 με «chutney» σύκου, κριτσίνια και φρέσκα φρούτα. COCKTAIL O’CLOCK | ΚΟΚΤΕΙΛ APPLE Martini €7.50 Vodka, sour apple schnapps, lemon BELLINI €9.00 Prosecco, white peach purée Black RUssian €8.00 Vodka, Tia Maria BloodY MARY €7.50 Vodka, tomato juice, Worcestershire sauce BOURBON FIX €9.00 Bourbon, fresh berries, lime BRANDY SOUR €7.50 Anglias brandy, Angostura bitters, lemon squash, soda water CAIPIRINHA €9.00 Cachaça, brown sugar, lime, crushed ice Captain MORGAN’S Island Passion €9.00 Captain Morgan rum, ginger ale, passion fruit Cosmopolitan €7.50 Vodka, Triple sec, lime, cranberry juice CUCUMBER COOLER €7.50 Gin, tonic water, mint, sugar, cucumber HENDRICK’S GIN & TONIC €10.00 Hendrick’s gin, tonic, cucumber COCKTAIL O’CLOCK | ΚΟΚΤΕΙΛ DAIQUIRIS | €9.00 KIR ROYALE €22.00 Champagne, crème de cassis Ice-blended rum, fruit purée, fresh fruit LONG Island ICED Tea €10.00 Vodka, tequila, rum, gin,
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  • Chemical and Textural Attributes of Hellim (Halloumi) Cheese Marketed in Turkey Bülent Ergönül, Pelin Günç Ergönül, A
    168 B. ERGÖNÜL et al.: Chemical and textural attributes of Hellim cheese, Mljekarstvo 61 (2), 168-174 (2011) Scientific note - Znanstvena bilješka UDK: 637.3.07 Chemical and textural attributes of Hellim (Halloumi) cheese marketed in Turkey Bülent Ergönül, Pelin Günç Ergönül, A. Kemal Seçkin Celal Bayar University Engineering Faculty Food Engineering Department, Muradiye Campus, Muradiye, Manisa, Turkey Received - Prispjelo: 05.07.2010. Accepted - Prihvaćeno: 04.05.2011. Summary Chemical and textural properties of Hellim (Halloumi) cheese marketed in Turkey were de- termined in this research. Cheese samples were collected from manufacturers in Turkey and accord- ing to data obtained, water amounts of samples were changing in a wide range of 34.07-55.92 %, whereas the average pH values of the samples was 5.91±0.36. Cholesterol contents of the samples were low and changing among 7.54-14.79 mg/100 g. Average fat and protein amounts of samples were 25.43±1.7 (%), and 22.81±5.62 (%) respectively, and 30.31±1.15 (%) of the fat fraction was composed of unsaturated fatty acids. Main organic acids determined in samples were citric, lactic and propionic acids. Also, hardness, chewiness, adhesiveness, cohesiveness and gumminess scores of the samples were determined by TPA analysis and Hunter color scores were evaluated. Key words: Hellim (Halloumi) cheese, dairy products, texture, organic acids, fatty acids Introduction of the plants manufacturing Hellim is rather lim- Hellim (Halloumi) cheese is a traditional ited. To our knowledge, Hellim cheese is con- cheese belonging to Cyprus. Hellim is a popular sumed in Turkey under 7 different trade marks, and a widely-consumed dairy product especially in some of them are being produced in Turkey, the the eastern region of Mediterranean (Kaminarides others are imported from Cyprus.
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  • Café Central
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  • Preferred Choice Emerging Hub for Trade, Tourism and Business
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  • Halloumi Cheese Flavored
    …the company No1 Export Family Producer – exporter 90% Owned 35 years of Cypriot Halloumi production & Of annual business cheese with 35% production distribution market share 700 tonnes Strong presence in Anari cheese 33 6.000 tonnes (Ricotta) Halloumi Production countries production yearly 700 tonnes yearly Yoghurt production yearly …Our target To provide high quality products that exceed our customer’s expectations and ensuring the safe and healthy environment for our employees. …our history 1982 1988 1996 First 1988export of First production in Transferred to new FirstHalloumi export - of Alambra village. facilities in Larnaca destinationHalloumi U.K. - 250lt fresh milk destination U.K. supply 1988 1988 First 2009export of 2011 First 2015export of TransferredHalloumi -to new Launching the new LaunchingHalloumi the - new moderndestination facilities U.K. in innovated Sliceddestination Halloumi U.K. range Aradippou Industrial “Flavoured in burger and regular Area Halloumi” range style milk…our power Production of dairy products from 100% fresh milk Collection of raw milk on a daily basis Collection of raw milk with our own milk trucks Long term and close relationship with our suppliers Quality control of milk by our own - in-house laboratories 350 milk suppliers from all over Cyprus …production facilities New modern facilities built during 2009 4500m² facilities area High production capacity Specialized in Halloumi cheese production Certified by BRC, IFS, ISO 22000 150 employees … trust us …our products Halloumi cheese Plain Produced from 100% fresh cypriot milk max. 80% cow’s milk, min. 20% sheep’s and goat’s milk Full fat Halloumi cheese 225gr Full fat block Halloumi cheese 850g Light 17% fat Halloumi cheese 225g …our products Halloumi cheese Flavored Produced from 100% fresh cypriot milk max.
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  • Albaraka ENG
    Making worldwide trading easier, safer and reliable Index List of products Page Cyprus Cheese Products 1 Halloumi cheese Anari Cheese Kefalotiri cheese Cyprus Olives 2 Green Olives Black Olives Olive Oil 2 Cyprus Extra Virgin Olive Oil Organic Olive Oil Cyprus Citrus Fruits 3 Lemons Oranges Grapefruits Easy Peelers (Mandoora) Pomegranate 4 Potatoes 4 Cyprus Carob 5 Raw carob Carob syrup Carob powder Carob chocolate Carob nuts Nuts and dried fruits 6 Classic dried nuts Dry roasted flavored nuts Dried fruits Cyprus traditional brittle Greek Mastic gum 7 Charcoals 7 Honey 7 Company Profile ALBARAKA TRADING Ltd is a Cyprus We are aiming to grow our increasing based Export-Import Company network of customers and suppliers established in 2013 . We have our and we are looking forward to office in Larnaca, Cyprus(EU) and in improving our product availability and Mecca, Saudi Arabia where we have quality service, we wish to make established long term business worldwide trading easier, safer and relationship with reliable and true reliable. partners. We aim to be one of the leading trading companies in the region specialized in Export-Import, Local Trading and Marketing of various products. Our reputation is growing faster because we maintain the core ethics of our business strongly. We believe in ‘selecting the best to sell the best’. Also our commitment to customer services and passion for providing the best consumer value has set the business to stand tall. We strive to obtain 100% customer satisfaction, it’s easy to contact us, just visit the contact us page in our website www.Albaraka-Trading.com, leave your details, and one of our team members will be delighted to attend your request or questions.
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  • 1455189355674.Pdf
    THE STORYTeller’S THESAURUS FANTASY, HISTORY, AND HORROR JAMES M. WARD AND ANNE K. BROWN Cover by: Peter Bradley LEGAL PAGE: Every effort has been made not to make use of proprietary or copyrighted materi- al. Any mention of actual commercial products in this book does not constitute an endorsement. www.trolllord.com www.chenaultandgraypublishing.com Email:[email protected] Printed in U.S.A © 2013 Chenault & Gray Publishing, LLC. All Rights Reserved. Storyteller’s Thesaurus Trademark of Cheanult & Gray Publishing. All Rights Reserved. Chenault & Gray Publishing, Troll Lord Games logos are Trademark of Chenault & Gray Publishing. All Rights Reserved. TABLE OF CONTENTS THE STORYTeller’S THESAURUS 1 FANTASY, HISTORY, AND HORROR 1 JAMES M. WARD AND ANNE K. BROWN 1 INTRODUCTION 8 WHAT MAKES THIS BOOK DIFFERENT 8 THE STORYTeller’s RESPONSIBILITY: RESEARCH 9 WHAT THIS BOOK DOES NOT CONTAIN 9 A WHISPER OF ENCOURAGEMENT 10 CHAPTER 1: CHARACTER BUILDING 11 GENDER 11 AGE 11 PHYSICAL AttRIBUTES 11 SIZE AND BODY TYPE 11 FACIAL FEATURES 12 HAIR 13 SPECIES 13 PERSONALITY 14 PHOBIAS 15 OCCUPATIONS 17 ADVENTURERS 17 CIVILIANS 18 ORGANIZATIONS 21 CHAPTER 2: CLOTHING 22 STYLES OF DRESS 22 CLOTHING PIECES 22 CLOTHING CONSTRUCTION 24 CHAPTER 3: ARCHITECTURE AND PROPERTY 25 ARCHITECTURAL STYLES AND ELEMENTS 25 BUILDING MATERIALS 26 PROPERTY TYPES 26 SPECIALTY ANATOMY 29 CHAPTER 4: FURNISHINGS 30 CHAPTER 5: EQUIPMENT AND TOOLS 31 ADVENTurer’S GEAR 31 GENERAL EQUIPMENT AND TOOLS 31 2 THE STORYTeller’s Thesaurus KITCHEN EQUIPMENT 35 LINENS 36 MUSICAL INSTRUMENTS
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  • Food from the Heart of Cyprus Enjoy...Kali Orexi
    Food from the heart of Cyprus Enjoy...Kali Orexi... Food from the heart of Cyprus h Gazing back through the centuries, one can explore Cyprus’ rich history in gastronomy with indigenous products and unique recipes that cannot be found anywhere else. Cyprus has a variety of authentic recipes for food and a variety of wines among which the most ancient wine in the world; Commandaria! Adding to the above, Cypriot cuisine, being a Mediterranean one, is one of the healthiest in spite of the fullness in flavours. The Cyprus Tourism Organisation in its attempt to further promote Cypriot gastronomy has created this exceptional booklet with traditional recipes as well as variations with a more gourmet essence. Of course, this would have not been possible without the invaluable contribution of Tonia Buxton and her team, Vanessa Courtier and Wendy Veale. Enjoy your ride through Cyprus’ Flavours! I am delighted to have been asked by the Cyprus Tourism Organisation to write a gastronomy booklet to showcase the finest cuisine in the world…that of Cyprus. I have reason, of course, to be a little biased, but I do truly believe that this island is the prized jewel of the Mediterranean. Steeped in a prolific culinary history Cyprus has been gifted with its location, wonderful climate and rich fertile land to grow in culinary delight! On the crossroads between Europe and the Middle East, along the path of the spice trading routes to China and India, the Cypriot cook has had the world’s finest ingredients at her fingertips. I have many wonderful memories about growing up in a Cypriot household and particularly revolving around food, cooking with my mother and grandmother, sharing food with friends and family.
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  • Flavours of Cyprus a Food Guide for Visitors
    Flavours of Cyprus A food guide for visitors 1 2 Welcome to Cyprus, the sunshine island of exotic fragrances and Eastern Mediterranean flavours. 3 Welcome to Cyprus, the sunshine island of exotic fragrances and Eastern Welcome Mediterranean flavours. Relax as you slip into the Cypriot pace of life. Why not take a to Cyprus seat by the sea and sip your first brandy sour or ouzo? Nibble on some nuts or even better pass the time with a handful of sunflower seeds or passatempo as Cypriots call them. Just inhale the scents of Cyprus and you may become intoxicated by the tang of fresh lemons and the delicate citrus blossoms, the wholesome smell of freshly baked bread or the fermenting grapes from the wine harvest. As you will soon discover, Cypriots are naturally hospitable and generous to the extreme, in a way that is so typically Mediterranean. Cyprus lies at the crossroads of the three continents of Europe, Asia and Africa. Take a glance at its history and you will see how over the centuries, different empires, invasions, foreign settlers and traders left their mark on the island. They also brought their recipes, many of which have been introduced into Cypriot cooking, particularly those of Greece, Turkey, Armenia, Lebanon, Syria, Italy, France and latterly Britain. These foreign flavours have combined with the food produced on the island to give Cyprus its own traditional cuisine. 4 A turbulent past has made Cyprus practically self-sufficient and in rural areas families still produce most of what they need. Not so long ago grain, oil and wine were stored in pitharia, those enormous onion shaped terracotta pots that adorn the countryside.
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  • Traditional Dishes of Cyprus
    Ministry of Agriculture, Natural Resources and Environment Department of Agriculture Traditional Dishes of Cyprus Lefkosia, Cyprus 2012 Prepared by: Department of Agriculture of the Ministry of Agriculture, Natural Resources and Environment in cooperation with the Press and Information Office Text: Department of Agriculture of the Ministry of Agriculture, Natural Resources and Environment Editing: Demetris Hasikos Press and Information Office Design: Dora Cleanthous-Farside Press and Information Office Photos: Stavros Ioannides Press and Information Office Cover photo: Petra tou Romiou, the legendary birthplate of Aphrodite Christos Avraamides Press and Information Office Preparation of dishes: l Higher Hotel Institute l Press and Information Office P.I.O. 129/2012–8.000 ISBN 978-9963-50-098-7 Published by the Press and Information Office Printed by Konos Ltd Copyright © 2012 FOREWORD This cookery book contains recipes for traditional Cypriot dishes and sweets. It is primarily intended for those who wish to prepare meals they tasted in Cypriot restaurants and especially liked or for those who want to become acquainted with the best of Cypriot cuisine. In selecting the recipes we took two considerations into account. The dishes and sweets have been carefully chosen to contain ingredients that are available in supermarkets in most countries. The very few that might not be available can be found in Cypriot food shops anywhere. They are also relatively easy to make and do not require any particular skills or experience. We tried to include recipes for a wide range of dishes, grouping them into the following sections for convenience: starters, soups, rice - pasta, vegetables, dishes with minced meat, meats, savouries, sweets.
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