Turkish-Cypriot Cuisine
North Cyprus  



  Hummus Turkish Humus is sharply appetising; it can be served with fresh bread or pitta bread to be dipped in, or as a sauce with fried fish or kebabs. It will enliven the table when served along with a vegetable casserole or as part of a meze. 

Humus can be stored in the refrigerator for 3-4 days. Do not use canned chick-peas to make Humus as they are not successful.

  Preparation time
  • Soaking overnight + 1 hour cooking + 15 minutes
  • Serves 4-6
  • 175 g (6 oz.) chick-peas, picked clean and soaked overnight 
  • 2 cloves of garlic, chopped 
  • 2 tablespoons tahini paste (optional, but add more oil if not used) 
  • Juice of 1 and a half lemons 
  • 1 and a half teaspoons ground cumin 
  • 4 tablespoons vegetable oil 
  • 300 ml (1/2 pint) chick-pea cooking liquid 
  • Salt and black pepper
  To garnish
  • 1 or 2 tablespoons olive or vegetable oil 
  • A little cayenne pepper or paprika

Rinse the chick-peas. Cover with plenty of water in a large pan, bring to the boil and skim until clear. Cover and cook until soft: in a pressure cooker they will take 15-20 minutes; otherwise a little over 1 hour, according to their age. Strain the chick-peas, reserving the cooking liquid. divide all the ingredients in two and place the first batch in a food processor or liquidiser; blend until grainy and of a runny consistency. If too dry, add more liquid and then adjust the seasoning and blend it in briefly. Make the second batch in the same fashion. Pour on to a flat platter, and sprinkle the oil and the cayenne pepper or paprika decoratively on top before serving.

Buon appetitto! or as in Turkish Afiyet Olsun!


  • Vegetarian dishes have been marked with sign
  • Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London.
  • Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London.
  • Jemal, H., Cyprus Today, various.

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