Cypriot Cuisine
A countries culture is reflected in its Kitchen, North Cyprus is no exception. There are many restaurants serving Turkish and Turkish-Cypriot cuisine. Over the years, Mediterranean and oriental influences have remained making Cypriot cuisine unique.
Many dishes are healthily prepared by cooking on grills and barbeques.
One of the most famous Cypriot culinary specialities is 'Hellim' cheese. Made from goats' milk, salt and a touch of mint, hellim is a full fat soft cheese typically served with salads, cucumber or melon. It also makes an excellent side dish as well as being delicious fried or grilled.
There are a few vegetable that are unique to Cyprus , one being 'Kolokas' a root vegetable with the texture of potato but is sweeter, this is cooked with Lamb or Chicken.
There are many types of 'Meze' (appetisers) served in Cyprus . A usual Meze contains around 15 to 20 different types of appetizer although these numbers can sometimes rise to between 30 and 40, and includes both cold and hot dishes.
There are two kinds of Kebabs exclusive to Cyprus ; Küp kebab is made with either Lamb or Goat meat. The kebab is wrapped in foil with potatoes and herbs and cooked for hours in a clay oven. Sheftali kebab is small and spicy and not unlike a sausage in appearance. Sheftali kebabs are cooked on skewers over hot charcoal.
Fish is very popular and is freshly caught; Grouper and Mullet are found in the seas around the Island . Octopus can also be found on many restaurants menus, as can shrimps, crab and crayfish.
Traditional Cypriot desserts include Macun's which come in many various flavours including Orange , Watermelon, Almond and Walnut. Macuns are best described as a kind of preserve, similar to jam. Other desserts include Ekmek Kadayifi - a special bake of soft dough filled with Nor a type of sweet Cyprus cheese, spices and sweet syrup.
North Cyprus produces many tasty citrus fruits such as Lemons, Oranges and Grapefruits.
Turkish wines are a favourite drink served with meals. Cyprus has some locally produced drinks, Raki an aniseed-flavoured spirit that turns cloudy when water is added. Brandy is another locally produced spirit and a favourite amongst visitors is Brandy Sour usually served as an aperitif. Brandy Sour is made with Cypriot Brandy, lemon juice and angostura bitters.
A popular non-alcoholic drink is 'Limonata' a delicious homemade lemonade beverage.
Turkish coffee is offered at the end of a meal and is prepared according to taste; it can be made with sugar, a little sugar or without sugar.
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