The culture of a place is always reflected in it is kitchen, and Northern Cyprus is no exception. Cypriot cooking, like it is people, is unique..
A typical Turkish ,or Turkish Cypriot restaurant meal consists of meze ,kebabs(Lambs or Chicken) or fish, followed by fruit and coffee. Meze is a selection of hot and cold appetizers. 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 specialties 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 or with cucumber or melon . it is also makes an excellent side dish as well as a fried or grilled topping.
Another specially is molohiya, a green leafy vegetable that 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. Cypriots have two kinds of kebab found only in Cyprus and both of them can be found quite easily in restaurant. One it is kup kebab (lamb or goat) wrapped in foil with potatoes and herbs and cooked for hours in a clay own. The other is sheftali kebab, 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 wine are great favourite with the meal , but there are locally produced drinks too. There are Turkish Cypriot beers, raki and b randy. One favourite amongst visitors, usually as an aperitif, is brandy sour, a cocktail made with brandy, lemon juice and angostura bitter. For those who prefer something non-alcoholic there is homemade lemonade called limonata.
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Tags: CUISINE, CYPRIOT, CYPRIOT CUISINE, cyprus, NORTHERN