The Food Scene in Northern Cyprus (By Brian C.Binns) Written Exclusive for Sunbeams

Food in North Cyprus is strongly influenced by its neighbours Turkey and Ottoman Cuisine, and Greece, but restaurants and materials from many other countries are readily available. All good quality and value for money although some imported ingredients are expensive.True North Cyprus cuisine is difficult to find outside home cooking, most restaurants having similar menus:

Meze: Meze, consisting of around 20 small dishes such as Humus, a chickpea and sesame paste, different presentations of salads with fish and chicken, beans and vegetables are served in tasty dressings, Cacik, which is a mix of Yoghurt, cucumber, mint and olive oil. There are hot Meze, perhaps Boreki, fried or baked, very thin filo pastry with cheese and meat fillings.Dolma are likely to be Vine leaves stuffed with a tasty mix of rice, onion, currants and nuts flavoured with allspice and cinnamon, there are Kofte, these can be any food, usually meat, fish or potatoes that is minced and shaped into small balls or sausages then deep fried, sometimes, stuffed with a tasty filling they can be delicious.

Kebabs:The famous dish of Northern Cyprus, FIRIN or oven KEBAB, is a joint of lamb, seasoned with herbs and spices and cooked with potatoes and onions for several hours in a wood fired clay oven, it is sooooo good! The word KEBAB refers to most meat dishes and is defined by the word that comes before it, i.e. SIS KEBAB –shish kebab, cubes of meat cooked on a skewer.TANDIR KEBAB is a whole lamb with potatoes in there skins cooked for several hours on hot charcoal in pit dug in the earth. When removed the meat is so tender that it can be shaken off the bones.GUVEC are stews or casseroles of meat, fish or even vegetables. Well seasoned with herbs and spices- an excellent meal! Chicken dishes are very popular, this beleaguered bird is the best value for money meat on the island,good, tasty and tender it is, the liver is rich, mild flavoured and wonderful as a sis kebab or made into Pate.

Desserts: Desserts tend to be very sweet, but they are made with great skill and are worth trying. My favourite is EKMEK KADAYIF, a kind of cake made from fine pasta, soaked in syrup and layered with a piquant creamy cheese filling. BAKLAVA is famous the world over, very thin pastry or YUFKA layered with walnuts and doused with a honeyed syrup. BREAD or Ekmek, from standard European wrapped and sliced to village breads made by bakeries situated in a particular village is all good.The most popular loaf is a light textured torpedo shape with a thin crispy crust; with unsalted Turkish butter it is a meal in itself.

There are three major supermarkets – LEMAR, TEMPO and ASTRO, but others are opening all the time, they stock a wide range of foodstuffs and compare well with their European counterparts.TEMPO has perhaps the widest variety of non-Cypriot goods, LEMAR, who have their own farms, the best vegetables. Quality control is not as strict here as perhaps visitors from other countries are used to but it is expected that you select the quality you want from what is on offer.

There are many Mini markets, Village stores, and Farmers markets tending to be a little less expensive, you can buy home made specialties, Helim cheese, so much better than the commercial version, fruity Olives and different types of hand pressed oil, there are wonderful Artichokes and wild mushrooms, plentiful in season. It is most enjoyable to go mushroom hunting in the mountains and forests. 

Wine: Wine is now imported from many countries and there is a good selection, home produced wines are worth trying.

North Cyprus has several restaurants situated in areas of great beauty.

Bellapaise: a charming mountain village and the site of a 12th century monastery. Even though a little commercialized there is wonderful tranquility, eat in the grounds of this historic place. Or in other restaurants all have spectacular views and good food.

  Girne Harbour: one of the prettiest harbors in the Med, lots of waterside eateries.

Lefkosa: the El Sabor is a Spanish Italian in a secluded tranquil square in the shadow of the impressive Sulieimiye mosque, eat out side and enjoy good food and the peaceful historic atmosphere.

Lefke:an area of amazing potential with fantastic costal views currently undergoing intensive redevelopment, but do try the MARDIN overhanging the beach, it is beautifully furnished and there are breathtaking views across the Med to Turkey, good food too. Try the other coastal restaurants too; they are relaxed and tremendous value for money.

Karsiyaka:there is a world class Health Spa in this Cypriot village, it is expensive to stay, but eating there is not. Of the many fine restaurants on the island I would rate this closest to Michelin awards standards.

There are many 5 star hotels in spectacular locations and with the ambiance and food one expects, North Cyprus is not the most expensive place in the Med they are worth trying. The Food scene in North Cyprus is exciting, healthy and invigorating enjoyment.