Turkish-Cypriot
Cuisine
The Turkish-Cypriot cuisine owes its heritage to a mixture of
Mediterranean, Southern European and Middle Eastern influences. Local dishes are
delicious, particularly the "meze". This is a specialty of Cyprus and consists
of a large number of cold and hot hors d'oeuvres such as different salads, meats,
vegetable, and fish dishes. It is taken either as an appetiser or a main course. Other
typical dishes are:
"Yalancı
Dolma"
(vine leaves stuffed with rice, onions, and tomatoes); "Sish Kebab" (marinated
lamb, skewered and grilled over charcoal; "Musakka" (layers of mince, potatoes,
and aubergines baked in the oven with cheese topping).
Recipies
Articles - Makaleler
Making
the World Taste Better - Cyprus
Kuzey
Kıbrıs'ın Dünya Mutfağına Sunuşu: Lalangı
(Lalangı: A Contribution of North Cyprus to
World Cuisine) TR
References
Vegetarian
dishes have been marked with sign
Albrecht, M
(1994), Turkish Cypriot & Mediterranean Cookery
Salaman, R.,
(1991), The Cooking of Greece and Turkey.
Jemal, H., Cyprus
Today, various.
