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 North Cyprus Food
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| Cypriot Cuisine
The culture of a place is always reflected
in its kitchen, and Northern Cyprus is no exception. A
typical Turkish or Turkish Cypriot restaurant meal consists
of meze, kebabs (lamb or chicken) or fish, followed by fruit
and coffee. Meze is a selection of hot and cold appetizers.
Cypriots have two kind of unique kebabs and both
of them can be found quite easily in restaurants. One is Küp
kebab (lamb or goat) wrapped in foil with potatoes and herbs
and cooked for hours in a clay oven. The other is sheftali
kebabs, which are small spicy and sausage like. They are skewered
and cooked over hot charcoal.
Of course you will want a drink with your meal.
Turkish wines are a great favorite with the meal, but there
are locally produced drinks too. There are Turkish Cypriot
beers, raki and brandy. One favorite amongst visitors, usually
as an aperitif, is brandy sour, a cocktail made with brandy,
lemon juice and angostura bitters. For those who prefer something
non-alcoholic, there is some home-made lemonade called limonata.
Cypriot home cooking
Cypriot home cooking is different and is only
found in a handful of restaurants in Northern Cyprus, so you
will have to look out for them.
- Probably the most famous of Cypriot culinary specialities
is hellim cheese. This full-fat soft cheese is made from
whole goat's milk, salt and a touch of mint. It is typically
served with salads, cucumber or melon. It also makes an
excellent side dish, as well as fried or grilled topping.
- Another speciality is molehiya, a green leafy vegetable
which grows only in Cyprus and on the banks of the Nile.
It is usually cooked with chicken or meat and is delicious
and wholesome.
- Another interesting vegetable, unknown outside Cyprus
is Kolokas, a root vegetable which when cooked (again with
lamb or chicken) has the texture of potato but a sweeter
taste.
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Cyprus Information
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