TURKISH CYPRIOT CUISINE
FOOD (YEMEK)
 Northern
Cyprus offers such a broad range of food and restaurants, there
seems to be everything from a cheese sandwich to French cuisine,
so you’ll never be limited for choice!
Traditional local specialities are
highly recommended such as the Meze,
translated means appetiser, which are the superb selection of hot
and cold starters such as:-
Sigara Börek – Filo pastries
filled with cheese or spinach, Dolma
– stuffed vine leaves, Köfte
– seasoned meatballs and the wonderful Cypriot Hellim
Cheese, which is often grilled. Main courses are usually
Chicken, Lamb or Fish based. It would be sad to leave Cyprus without
trying:-
Manti – Turkish Ravioli served
with the local yoghurt and coated with chilli sauce, Bulgur
Köfte – cracked wheat and mincemeat deep fried,
Tuzlu Balik – a large fish
covered in rock salt and baked in the oven very slowly, and the
famous Firin Kebab (Kleftiko) –
lamb cooked in the clay oven.
There are also a number of International restaurants that serve
alternative cuisine.
DRINK (IÇECEK)
As well as a whole range of fizzy drinks, local and
imported, and fruit juices (fresh Cypriot Orange Juice – Taze
Portakal Suyu is especially good), there are several very
good local beverages.
Turkish Efes Bira is
the most popular. You will also see Gold Fassl, made on the island
in Famagusta. (If you like shandy, ask for Beer & ‘Bubble
Up’ which is lemonade.)
The best wines are those produced in Turkey, although
there are some Cypriot Wines available, Aphrodite, Kantara and Salamis.
The most popular wines are:
Çankaya, Nevsah, Efsane, Villa Doluça
= white and on the dry side.
Vadi, Sultaniye, Angora = white and medium/sweet.
Külüp, Villa Doluça, Yakut, Karmen = red
Lal = rosé
Raki is the local
spirit. It is aniseed based and usually taken with ice and water.
It goes very well with meze and fish. Also known as ‘Lion’s
Milk’, and you’ll soon know why when you drink one!
Make sure that you take plenty of water.
Brandy Sour is a lovely
long drink based on Cypriot Brandy, Bitters, soda, lemon cordial
and served in a sugar rimmed glass with fresh lemon. It is a very
popular drink amongst both locals and visitors to the Island.
Turkish Coffee
is served in a small cup similar to an espresso. Introduced by the
Ottomans in the 15th Century. It is drunk sade (without sugar),
orta (with some sugar) or sekerli (sweet).
Ayran is a yoghurt based cold
drink mixed with water and ice and sometimes sprinkled with mint.
Excellent to drink when hot, for it cools the body down and replaces
lost salt. It is also soothing for upset stomachs.
Food Safety
‘Travellers diarrhoea’ is a gastrointestinal disease
and can be caused to exposure to new germs in food and water that
the local population are immune to. Always make sure personal hygiene
is adhered to and make sure the water you use is safe to drink.
Most attacks clear up in a few days, but the most important thing
is too avoid dehydration. As soon as diarrhoea starts drink plenty
of water. If symptoms continue for more than one day take oral rehydration
salts which are widely available from the chemists here. Eat a little
light food. If your symptoms persist then contact the Doctor.
TIPPING
Tipping is not, in general expected, although it is always
nice to reward good service. In some restaurants you will find 10%
service charge added to your bill.
CONVENIENCES
Public toilets are few and far between but it is quite
acceptable to use facilities in Hotels and restaurants. (Just smile
and look in need!)
Plumbing here is not bad but it’s not brilliant either so
when a bin is provided to dispose of paper and/or plastic please
use it.
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