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The culture of a
place is always reflected in its kitchen, and Northern Cyprus is no
exception, Cypriot cooking, like its people is unique. 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 appetisers. Cypriot home cooking s 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. Cypriots have two kind of unique kebabs and both of them
can be found quite easily in restaurants. One is Kup 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 favourite with the
meal, but there are locally produced drinks too. There are Turkish Cypriot
beers, raki and brandy. One favourite 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.
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