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.

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 Şeftali Kebap, Fırın Kebap, Şiş Kebap, Köfte, Molehiya, Bamya, Yalancı Dolma, Et Dolması, Bumbar, Okra, Leeks, Baked beans, Green beans, Kolokas, Cauliflower, Spinach.

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'.Humus, Cacık, Tahin, Pickles, Potato salad, Samarella, Lettuce & yogurt salad, Broad bean paste, Fried hellim, Çakızdez, Octopus, Calamary, Gabbar, Tongue of lamb, Brain salad, Pastırma

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.

Some of them are Fırın Katmeri, Samsı, Tel kadayıfı, Ekmek kadayıfı, Şamişi Lokma, Şammali, Bişi, Sucuk, Köfter, Paluze, Golifa, Simit helvası, Erişteli sütlaç.. And of course do not forget to try Cyprus's traditional alcoholic beverage Zivaniya