North Cyprus food culture, heavily influenced by Turkish cuisine, has a wide variety of delicious and diverse dishes reflecting the region’s agricultural richness and culinary traditions. The most popular dishes in North Cyprus are Lahmacun, Yalancı Dolma and Sigara Börek. These dishes and others feature fresh vegetables, meats, spices and herbs common in North Cyprus.
- Popular North Cyprus dishes include Lahmacun, a crispy flatbread topped with minced meat, onions, tomatoes and spices, plus Yalancı Dolma and Sigara Börek.
- Northern Cyprus cuisine features fresh vegetables, fruits, herbs, meats and pulses such as beans, chickpeas and lentils.
- Locally produced wines Aphrodite and Kantara are light and fruity, and the local sherry is called Monarch.
What are the most popular dishes in North Cyprus?
The most popular dishes in North Cyprus highlight the region’s rich culinary heritage. Lahmacun is a thin, crispy flatbread topped with minced meat, onions, tomatoes, and spices. Yalancı Dolma is a stuffed vegetable dish that uses rice and herbs instead of meat. Sigara Börek features crispy, fried rolls filled with cheese or meat. Each of these dishes offers a unique taste and represents the core of North Cyprus cuisine.
Lahmacun
Lahmacun, a versatile and popular dish in North Cyprus, is renowned for its thin, crispy base topped with various flavorful ingredients. There are several varieties of Lahmacun, each offering a unique taste experience. The Traditional Lahmacun features a simple yet delicious topping of minced meat mixed with onions, tomatoes, and a blend of spices. For those who enjoy a spicier kick, the Spicy Lahmacun includes additional chili peppers to elevate the heat level.
A modern twist on this classic dish is the Vegetarian Lahmacun, where the meat is substituted with a flavorful mixture of spiced vegetables. The process of making Lahmacun begins with preparing the dough, which is then rolled out into thin circles. The topping, consisting of minced meat, tomatoes, onions, and spices, is evenly spread over the dough. Finally, the prepared Lahmacun is baked at a high temperature until it becomes crispy and the toppings are perfectly cooked, resulting in a delicious and satisfying meal.
Yalancı Dolma
Yalancı Dolma, a beloved vegetarian dish in North Cyprus, showcases the region’s creativity in using fresh vegetables and herbs. Unlike traditional dolma, which typically contains meat, Yalancı Dolma is made by stuffing vegetables such as peppers, tomatoes, onions, eggplants, and zucchini with a mixture of rice, herbs, and sometimes dried fruits or nuts.
This dish not only showcases the creativity of North Cyprus cuisine but also its rich agricultural produce. The term “dolma” itself originates from the Turkish word “dolmak,” meaning “to fill,” reflecting the dish’s preparation method. Historically, variations of dolma have been present in many cultures, from the Ottoman Empire’s lavish kitchens to the simple homes of farmers. Today, Yalancı Dolma continues to be a popular and versatile dish, enjoyed by many for its delightful flavours and wholesome ingredients.
Sigara Börek
Sigara Börek, a popular pastry in North Cyprus, is known for its slender, cylindrical shape resembling a cigarette. This delightful snack is made by wrapping thin layers of filo dough around a filling, typically consisting of feta cheese, but sometimes meat or potatoes are used. The filled dough is then rolled tightly and deep-fried until golden and crispy.
The result is a crunchy exterior with a soft, savoury filling. Sigara Börek is often enjoyed as an appetiser or snack and pairs wonderfully with ayran, a traditional yoghurt drink. This versatile pastry can be served hot or cold, making it a favourite at gatherings and as a quick, satisfying bite. Its origins trace back to the Ottoman Empire, and it remains a staple in many cuisines across the Balkans and the Mediterranean.
Kofte
Kofte is a flavorful dish consisting of spiced meatballs or meatloaf, popular in many cuisines across South Asia, Central Asia, the Balkans, the Middle East, North Africa, and the South Caucasus. The basic version of kofte involves minced meat—often beef, chicken, pork, lamb, or mutton—mixed with a variety of spices and sometimes additional ingredients like rice, bulgur, or vegetables.
Kofte can be prepared in various shapes and sizes, from small balls to larger patties and cylinders. These versatile meatballs can be cooked in multiple ways, including frying, baking, grilling, steaming, or boiling, allowing for a range of textures and flavours. Additionally, some variations include creative fillings such as nuts, cheese, or eggs, enhancing the dish’s complexity.
Historical recipes for kofte date back to early Arab cookbooks, and the dish has evolved over centuries, with each region adding its unique twist. In North Cyprus, kofte remains a beloved staple, celebrated for its rich taste and adaptability.
Kleftiko
Lamb Kleftiko, a renowned dish in Greek cuisine, is celebrated for its simple yet flavorful preparation. Traditionally, this dish involves slow-roasting lamb, usually the shoulder, which is a fattier and more flavorful cut that benefits greatly from prolonged cooking.
The name “Kleftiko” traces back to the Klephts, Greek bandits who resisted Ottoman rule between the 14th and 19th centuries. These bandits would cook stolen lamb in sealed pits to avoid detection, a technique that ensured tender and juicy meat. The essence of Kleftiko lies in its slow cooking method, which allows the lamb to become so tender it falls off the bone, and develops a rich, intense flavour.
This method highlights the natural flavours of the lamb and creates a dish that is a perfect alternative to a traditional Sunday roast. The simplicity and historical significance of Lamb Kleftiko make it a cherished part of North Cyprus cuisine.
Meze
Meze is a beloved dining tradition in Mediterranean and Middle Eastern cultures, featuring an array of appetisers served alongside a variety of drinks. Known traditionally as “meh-zay,” this style of dining includes both cold and hot dishes such as vegetables, meats, dips, and breads, which can be accompanied by alcoholic and non-alcoholic beverages.
Similar to Spanish tapas, meze is designed to stimulate the appetite and encourage socialising. The term “meze” is rooted in several cuisines from the former Ottoman Empire, with origins believed to stem from the Turkish word for snack or appetiser, derived from the Persian word “mazzeh” or “mazzah.” While its exact origins are difficult to pinpoint, meze has become a significant part of social gatherings, offering a diverse selection of delicacies.
Each region often contributes its own signature dish to the meze platter, such as Tulum cheese from Turkey, herbed meatballs known as Kufteh from Iran, and the roe spread Taramosalata from Greece. In Bulgaria, Elena fillet, a type of cured meat, is commonly included, while Kibbeh is a staple in Lebanon. This rich tradition continues to be a cherished way of dining and socialising across many cultures.
Musakka
Musakka, a classic dish widely enjoyed in the Middle East and the Balkans, is typically based on eggplant or potatoes and comes in various local and regional variations. Often incorporating minced meat, the modern Greek version, which became popular in the 1920s thanks to the chef Nikolaos Tselementes, features a distinctive layered construction.
This version includes a base of sautéed eggplant slices, a middle layer of minced lamb cooked with tomatoes, onions, garlic, and spices like cinnamon, allspice, and black pepper, and is topped with a creamy béchamel sauce before being baked. In contrast, the versions found in Egypt, Turkey, and other Middle Eastern countries differ significantly. Egyptian Musakka, or “messa’aa,” can be made either vegetarian or with meat, always highlighting fried eggplant as the primary ingredient.
Turkish Musakka is not layered but instead features fried eggplant served with a tomato-based meat sauce and is typically enjoyed warm or at room temperature, often accompanied by rice and cacık. This diversity in preparation methods and ingredients highlights mousakka’s adaptability and the unique cultural influences that shape its various forms across different regions.
Shish Kebab
Shish kebab, a quintessential Turkish dish, has become a beloved meal worldwide and is rooted in the nomadic traditions of early Turks. Historically, shish kebabs may have originated from the necessity to tenderise and flavour game meat, possibly cooked on swords over open flames. This method of cooking meat on skewers is ancient, with references found in Byzantine Greek art and Homer’s Odyssey. Over time, shish kebabs have evolved across the Eastern Mediterranean and among nomadic cultures, adapting various types, marinades, and recipes that highlight its universal appeal.
The preparation of shish kebabs involves practical considerations, such as the choice of skewers. Skewers can be made from stainless steel or wood, with wooden skewers soaked in water for at least 30 minutes to prevent burning. Modern innovations include skewers that resemble combs with metal teeth, allowing for easier rotation and even cooking. Traditionally, the meat and vegetables are cut into uniform pieces to ensure they cook evenly, a method that dates back to ancient Turkish culinary practices. Today, shish kebabs remain a versatile and popular dish, enjoyed for their rich flavours and the communal aspect of grilling and sharing food.
Simit
Simit, a quintessential street food in Turkey, is a ring-shaped bread made from wheat flour and generously coated with sesame seeds. Its origins trace back to the Ottoman Empire, with historical records suggesting it was first baked in the palace kitchens during the reign of Sultan Suleyman the Magnificent in the 1500s. An Ottoman explorer, Evliya Celebi, documented simit vendors in Istanbul in his travelogue “Seyahatname,” noting the bustling trade of this popular snack. Simit became a cherished gift during Ramadan, though its production was briefly halted during World War II due to a flour shortage.
Traditionally, simit was an affordable street food baked in public ovens and sold by vendors who carried them on open trays. Today, simit is still a staple in Turkish cuisine, but vendors use enclosed carts and maintain hygiene standards by using tongs or gloves. Its price often reflects inflation rates in Turkey, indicating its significance in everyday life.
The recipe for simit is simple, requiring wheat flour, yeast, salt, roasted sesame seeds, and pekmez—a thick grape molasses. The dough is prepared similarly to bread dough, but with the addition of pekmez, which gives simit its distinctive colour and texture. The dough is shaped into rings, dipped in pekmez, coated with sesame seeds, and baked, often in stone ovens fired with wood for the best flavour.
Simit is an essential part of a traditional Turkish breakfast, typically served with feta cheese, black olives, and black tea. Variations include stuffed simit with fillings like cheese, tomatoes, sucuk (spicy sausage), and pastirma (cured beef).
Firin Makarna
Fırın makarna, or baked pasta, is a beloved dish that originated in the Ottoman Empire and continues to be a favourite in Turkish and North Cyprus cuisine. This hearty dish is made by boiling pasta until al dente, then layering it in a baking dish. The pasta is typically mixed with a rich blend of eggs, grated cheese, and sometimes a bit of flour and tomatoes for added flavour. This mixture is poured over the pasta, ensuring every piece is well-coated. The final touch involves adding a generous amount of butter on top before baking it in the oven until golden and crispy.
Fırın makarna is celebrated for its comforting and satisfying qualities, making it a popular choice for family gatherings and special occasions. Its North Cyprus variation follows a similar preparation method, emphasising local ingredients and flavours. This baked pasta dish not only reflects the rich culinary traditions of the Ottoman Empire but also highlights the simple yet delicious flavours that define Turkish and North Cyprus cuisine.
Dolma
Dolma, derived from the Turkish word for “stuffed,” is a category of dishes that involves stuffing vegetables, seafood, fruits, or offal with a variety of fillings such as rice, minced meat, or a combination of these. This traditional dish is prevalent in the cuisines of the Eastern Mediterranean, the Balkans, the Levant, Anatolia, the South Caucasus, Iraq, Iran, and Central Asia. Dolma can be served hot or at room temperature and is enjoyed both as an appetiser and a main course. Wrapped versions of dolma, known as sarma, involve rolling grape, cabbage, or other leaves around the filling.
The origins of dolma are rooted in centuries-old culinary traditions, with stuffed vegetable dishes being a staple in West Asian cuisine. Mediaeval Arabic cookbooks feature recipes for stuffed eggplant, while Ancient Greek cuisine included fig leaves stuffed with sweetened cheese. The tradition of dolma spread through the Ottoman Empire and into neighbouring regions, incorporating local ingredients and flavours. In 2017, the tradition of dolma making in Azerbaijan was recognized by UNESCO as part of the Intangible Cultural Heritage.
There are numerous variations of dolma, with different regions putting their own spin on the dish. In Turkish cuisine, dolma can be made with olive oil (zeytinyağlı) or clarified butter (sağyağlı), with the former often served cold and the latter warm. Popular variations include stuffed vine leaves, peppers, zucchini, and eggplants. Seafood variants, like stuffed mussels and calamari, and offal versions, such as spleen and intestine dolma, also exist.
The cultural significance of dolma extends beyond its delicious taste. It is a dish that brings people together during festive occasions and religious celebrations. Jewish families enjoy stuffed cabbage on Simchat Torah, while Muslim families often serve dolma during Ramadan and Eid al-Fitr. In regions where traditional ingredients are scarce, communities have adapted by creating local variations, ensuring that the cherished practice of making and sharing dolma continues to thrive.
Şeftali
Şeftali, scientifically known as Prunus persica, is a deciduous tree native to the region between the northern slopes of the Kunlun Mountains and the Tarim Basin in Northwest China. It produces juicy, edible fruits commonly referred to as peaches, with a variety called nectarines distinguished by their smooth skin. The name “Persica” refers to its widespread cultivation in Persia (modern-day Iran) before reaching Europe. Belonging to the Rosaceae family, which includes cherries, apricots, almonds, and plums, the peach is symbolically linked to longevity and immortality.
Cultivated extensively in regions with temperate climates, peach trees generally have a lifespan of about 30 years. In Turkey, they are primarily grown in the Bursa and Mediterranean regions. The trees thrive in sandy and gravelly soils rich in organic matter, though they are sensitive to frost. Peaches are harvested from June to September, with over 64 varieties cultivated in Turkey alone. The fruit is widely consumed fresh and processed into juice, highlighting its economic significance.
The peach kernel can be utilised as fuel, providing a clean energy source with low ash and sulphur content. It serves as an alternative energy in various applications, from greenhouses to heating systems, due to its renewability and minimal environmental impact. Additionally, the kernel’s interior can be processed into animal feed, adding to its versatility.
Pirohu
Pirohu, also known as piruhi or piroshki, is a traditional dumpling dish originating from Central, Eastern, and Southeastern Europe. This dish is a notable part of Ottoman cuisine and shares similarities with various types of mantı. The dough is made from flour and eggs, and the filling typically consists of tulum cheese, butter, and walnuts. The word “pirohu” has Russian roots, reflecting its widespread cultural influence.
In Kayseri, a variant of pirohu involves preparing a stuffing with onions and cheese. The dough is filled with this mixture, shaped into small triangles, and either lightly fried in a pan or baked. After cooking, the pirohu is boiled in broth and served as a soupy dish. In the Amasya region, a similar dish known as “kaypak” is popular.
In Cyprus, pirohu is made by filling mantı dough with nor (lor) cheese, cooking it in meat broth, and garnishing it with dried mint. This version is enjoyed in both North Cyprus Turkish and South Cyprus Greek cuisines.
The culinary history of pirohu is well-documented in various Ottoman-era cookbooks. It appears in “Ev Kadını” by Ayşe Fahriye (1883) and in “Mükemmel ve Mufassal Aş Ustası.” The dish’s adaptability and regional variations highlight its importance and enduring presence in diverse culinary traditions.
Recently, Amasya piruhisi, also known as Amasya kaypağı, received a geographical indication from the Turkish Patent and Trademark Office on November 21, 2023, recognizing its unique cultural and regional significance.
Bidda Badadez
Bidda Badadez, a delightful dish from North Cyprus, translates to “potatoes in a wrap” and features a combination of köfte, hellim (halloumi), tomatoes, and parsley. The name “Badadez” is a charming twist on the Turkish word “patates,” showcasing the endearing Turkish Cypriot dialect. This hearty meal is a quintessential representation of Cyprus, often enjoyed at beach cafes during the summer.
The preparation of Bidda Badadez starts with filling flatbreads, known locally as bişi, with a variety of delicious ingredients. Grilled or lightly fried hellim and köfte are essential components, adding rich, savoury flavours. The köfte, seasoned with cumin, paprika, fresh parsley, and grated onion, is grilled to perfection. Crispy baked chips, fresh tomato slices, and parsley complete the filling, creating a satisfying and rustic meal. For a twist, cucumbers can be used in place of tomatoes, catering to personal preferences.
Kaymaklı Ekmek Kadayıfı
Kaymaklı Ekmek Kadayıfı is a sumptuous Turkish dessert rooted in Ottoman culinary traditions. Originating from Afyonkarahisar, this dessert is a celebrated staple in Turkish cuisine, known for its rich, syrup-soaked bread and creamy topping. The preparation begins with a special type of bread, which is sliced and layered with either pistachios or walnuts. Once assembled, the entire dish is drenched in a sweet syrup made from sugar and water, allowing the bread to absorb the flavours thoroughly.
After the syrup has been absorbed, the dessert is typically served with a generous dollop of kaymak, a type of clotted cream, or a scoop of ice cream, adding a creamy contrast to the sweet, moist bread. This combination of textures and flavours makes Kaymaklı Ekmek Kadayıfı a beloved treat, especially during festive occasions and family gatherings.
Historically, Ekmek Kadayıfı was first mentioned in Ottoman cookbooks, such as the “Melceü’t-Tabbâhîn,” where it was referred to as “mirahor bread.” Over time, the recipe has evolved, but it has maintained its place as a cherished dessert in Turkish households. In 2023, the Turkish Patent and Trademark Office recognized the unique regional significance of Afyon Kaymaklı Ekmek Kadayıfı by granting it geographical indication status.
This dessert exemplifies the rich culinary heritage of Turkey, combining simple ingredients like stale whole wheat bread, water, sugar, and grape molasses into a luxurious and indulgent dish. Kaymaklı Ekmek Kadayıfı is more than just a dessert; it is a cultural emblem that continues to delight palates and preserve the flavours of Turkish tradition.
Which ingredients are used in Northern Cyprus Cuisine?
Northern Cyprus cuisine is rich and diverse, featuring a variety of fresh vegetables, fruits, herbs, and meats. Common vegetables include courgettes (zucchini), olives, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce, and grape leaves. Pulses such as beans, broad beans, peas, black-eyed beans, chickpeas, and lentils are also frequently used. The array of fruits and nuts found in the cuisine includes pears, apples, grapes, oranges, mandarin oranges, nectarines, mespila, blackberries, cherries, strawberries, figs, watermelon, melon, avocado, citrus, lemon, pistachio, almond, chestnut, walnut, and hazelnut.
Herbs and spices are essential in Northern Cyprus cooking. Pepper, parsley, rocket (arugula), celery, fresh coriander (cilantro), thyme, and oregano are commonly used. Cumin and coriander seeds are traditional spices that provide the primary aromas in many dishes. Mint is particularly significant, often incorporated into dishes containing ground meat, such as the local version of pastitsio (macaronia tou fournou) and keftedes (meatballs). Fresh coriander or cilantro is widely used in salads, olive breads, spinach pies (spanakopita), and other pastries, and it also flavours hot dishes like tomato-based yiachnista.
Meats grilled over charcoal, known as souvla, souvlaki, or şiş, are central to the cuisine. Commonly grilled meats include pork, kid, beef, lamb, chicken, and sheftalia. Grilled halloumi cheese, mushrooms, and loukaniko (pork sausages) are also popular. These grilled items are typically served in pita or flatbread with cabbage, parsley, onions, tomatoes, and cucumber. Gyros, made from various cuts of lamb, pork, chicken, or occasionally beef, are also a beloved dish, characterised by their grilled meat slices and unique dressings.
Bulgur is a traditional carbohydrate, often steamed with tomato and onion, and sometimes combined with vermicelli pasta for added texture and flavour. Alongside bulgur, natural yoghurt is a staple, especially in dishes like tarhana/trahanas, where wheat and sour milk are preserved and later reheated to create a nourishing meal. Bulgur is also used to make koupes or içli/bulgur köfte, the Cypriot version of kibbeh, where bulgur dough is filled with a mixture of minced meat, onions, parsley, and cinnamon, then deep-fried and served with lemon juice. This diverse and flavorful array of ingredients defines the vibrant culinary landscape of Northern Cyprus.
What are popular drinks in North Cyprus?
North Cyprus offers a delightful array of beverages that complement its rich culinary traditions. Among the locally produced wines, Aphrodite and Kantara stand out. These wines are known for their light, fruity, and palatable characteristics, making them perfect companions to local dishes. Another notable local production is the sherry called Monarch. Additionally, hotels and restaurants in North Cyprus serve a wide variety of red and white wines, along with most other popular drinks.
The anise-based Raki is a locally famous drink in North Cyprus, cherished for its distinctive flavour. Brandy sour, a cocktail enjoyed by many Turkish-Cypriots, is another favourite. For beer enthusiasts, the locally brewed Gold Fassl lager and the renowned Turkish Efes Pilsner are popular choices for a refreshing experience. The traditional Turkish yoghurt drink, Ayran, offers a cool and refreshing alternative, particularly in the hot Mediterranean climate.
A traditional way to conclude a meal in North Cyprus is with a small cup of Turkish coffee. Rich in flavour and steeped in tradition, Turkish coffee is not only a beverage but also a cultural experience. Its preparation and consumption are deeply ingrained in the local lifestyle, often accompanied by the practice of fortune-telling known as Kahve Fali.
Local distilleries and breweries, such as Sema Drinks & Distillery and Tasel Distilleries, contribute to the vibrant selection of drinks in North Cyprus. These establishments ensure that visitors and residents alike can enjoy high-quality local beverages. Whether you prefer a robust red wine, a crisp lager, or a soothing cup of Turkish coffee, the drinks in North Cyprus cater to a variety of tastes and enhance the overall dining experience.
Conclusion
In conclusion, the most popular dishes in North Cyprus include a variety of traditional and flavorful meals such as Lahmacun, Yalanci Dolma, Sigara Borek, Kofte, Kleftiko, Meze, Mousakka, Shish Kebab, Simit, Firin Makarna, Dolma, Şeftali, Pirohu, Bidda Badadez, and Kaymakli Ekmek Kadayifi.
These dishes showcase the rich culinary heritage and the diverse flavours of the region. The ingredients used in Northern Cyprus cuisine are equally diverse, incorporating fresh vegetables like courgettes, olives, okra, green beans, and artichokes; a variety of fruits such as pears, apples, grapes, and citrus; and essential herbs and spices like mint, parsley, cumin, and coriander.
This combination of fresh, local produce and traditional cooking methods highlights the unique and vibrant nature of North Cyprus cuisine, ensuring that every meal is a celebration of the region’s culinary identity. Whether you are savouring the robust flavours of Köfte or enjoying the refreshing taste of Ayran, the essence of north Cyprus food is sure to leave a lasting impression.
FAQ
The staple ingredients in North Cyprus cuisine include fresh vegetables like courgettes, tomatoes, and okra; fruits such as grapes, citrus, and figs; and essential herbs and spices like mint, parsley, cumin, and coriander.
One popular traditional dish in North Cyprus is Lahmacun, a thin flatbread topped with minced meat, tomatoes, onions, and spices, then baked to crispy perfection.
Turkish coffee in North Cyprus is traditionally served in small cups, often accompanied by a glass of water and sometimes a piece of Turkish delight. It is a strong, flavorful coffee that is usually enjoyed after meals.
Commonly used meats in North Cyprus cuisine include lamb, beef, chicken, and pork. These meats are often grilled, roasted, or used in dishes like kofta and shish kebabs.
Yes, North Cyprus offers unique beverages such as the anise-based Raki, the refreshing yoghurt drink Ayran, and locally produced wines like Aphrodite and Kantara. Turkish coffee is also a beloved traditional drink in the region.