North Cyprus Cousine - Main Dishes
Sis kebaps are the traditional skewered cubes of lamb, usually interspersed with peppers and onions. ...
These appetising, walnut-shaped morsels are always part of the Turkish mezze. They are best served hot, but are also quite good at room temperature and also ideal for ...
(stuffed /sausaged intestines with rice)
Similar to a yam, used instead of potatoes in dishes like moussaka ...
Stuffed with a filling of rice, herbs, and onions and cooked with olive oil, this dish is known as "Zeytinyagli Yaprak Dolmasi" or "Yalanci Dolma" and is served cold ...
Cicek dolmasi, stuffed marrow flowers, is most commonly prefered dish for Turkish Cypriots in summer as one may not be able to find any marrow flowers in other seasons ...
The head of the plant stuffed with meat and rice is one of the mediterranean cuisine which is also very common in Cyprus ...
A plant rather like spinach, cooked as a stew with chicken or lamb and plenty of tomatoes, garlic and lemon juice ...
Tarhana is made locally by the villagers. It is a mixture of crushed wheat and yogurt, first cooked then in small biscuit forms dried in the sun for four to five days...
A dish that carries traditional significance as it used to be a permanent fixture of the meals served at village weddings. Nowadays it is rare to have a village wedding ...
Lalangi is a delicious recipe from the traditional Turkish Cypriot kitchen. This particular dish can be served either as a main course or as a hot ...
