Cypriot cuisine has been influenced by different cultures throuhout history. Therefore there isn’ t any dish, which we would call ‘ Cypriot ’ only. However with little variations from their originals Cypriots have developed quite tasty dishes. Each dish has a peculiar taste and cooking and presentation reflects the character of the people of Cyprus. ‘ Molehiya ’ Arab in origin, has developed completely, appealing to Cypriot taste both in preparation, taste and presentation. Some dishes even vary from region to region in name, preparation and taste. Northern Cyprus is fascinating and appealing to people who eat well and enjoy eating.
A great variety of vegetable dishes, grills, pastry, fish, soups, kebabs, lahmacun, pides are to name but a few. A big list of mezes, sweets, cakes, eaten either as starters or as afters can be named. In addition to local cuisine Chinese, Italian, French and Indian foods are well represented in various restaurants.
Meze is the Turkish word for hors-d'oeuvres. In many of the village restaurants food nwill start arriving on the table soon after you sit down; this means that there is a set menu and these will be the meze 'starters'.
Anyone who visits North Cyprus or has a meal in a Turkish Cypriot home, regardless of the success of the particular cook, is sure to notice how unique the cuisine is. Main courses normally include sis kebap (chunks of lamb or chicken on the skewer), lamb chops, grilled chicken, seftali kebap (Turkish sausage) or fish.
An old Turkish saying advises one to "eat sweetly and speak sweetly". Sweets and desserts have always been an important and distinctive element of Turkish Cipriots' cuisine. Altogether there are about 25-30 basic recipes for desserts known but with the addition of local variations the number becomes enormous.
North Cyprus produces wine, brandy sour, and bear. These are both light, fruity, and palatable and are perfect accompaniment to the local dishes. There is also the favourite traditional, non alcholic drinks; Ayran and Turkish coffee.