Cuisine is a fascinating blend of eastern and western traditions. Breakfast includes, as a rule, juicy fruits (especially like to mention local watermelons), the variety of grain products with varieties of local cheese or jam, eggs and sausages. Traditionally, the yogurt served with honey. If you order a coffee, then you will be served Turkish coffee, so if you prefer a more traditional, instant coffee, the book should be 'Nescafe', as locals call it. At dinner, first served numerous hot and cold snacks or 'Meze', whose number can reach up to 20 species. Once finished with the appetizers, main dishes are served, as a rule 'kebab', Middle Eastern relative of the popular Russian shish kebab, characterized in that the meat does not marinated before cooking. Of alcoholic beverages should be noted 'Raky' strong aniseed liqueur that drink by diluting with water, making it a distinctive white color. This drink Cypriots prefer to all others. Among the large variety of wine you want to recommend white table wine production of the Turkish "Cankaya".

Food and drink

Cooking, offered in North Cyprus, as a rule, follows the traditions of European cuisine, but also a lot of dishes of local and oriental cuisine. North Cyprus has a large variety of restaurants and cafes. Next will be presented to a few dishes that are typical for the Turkish Cypriot table.

MeSe (snacks) served on several saucers along with an evening drink, and can completely replace the main meal.

usually accompanied by a local brandy and raki (anisette).

Appetizers include a rich variety of local cheeses, which are made from a mixture of cow and goat milk, white and black olives, octopus, local cooking sauces from nuts and grains, and red pepper and parsley and variously cooked meat . In addition, the table is served fresh and pickled vegetables and, of course, yogurt.

In other varieties of snacks can be Dolma: stuffed grape leaves, kebabs diversity (grilled meat), burgers and pies local (Berek).

In order to present the diversity of kebabs (kebab), you need to call an ordinary kebab kebabs and consisting of pieces of various meats, mainly lamb, roasted on the grill.

Doner kebab: large chunks of lamb threaded on a metal rod from which are cut off small pieces of meat served with vegetables and yogurt. Another type of kebab - sheftali called, is a patty of minced lamb, wrapped in a thin layer of its domestic oil and roasted on the grill as a traditional barbecue.

All kinds of kebabs can be proposed as the main meal and usually served in a thin envelope a special kind of bread, "PIDE" with thinly sliced ​​tomatoes, cucumbers, onions, parsley and spices.

Kefte (cutlet) - are prepared from minced meat or potatoes in the form of pellets.

Bulgur kefte - burger, wrapped in a layer of coarsely cut by wheat, which is locally called "bulgur".

Borek - baked from flour, stuffed with cheese or minced meat, can be supplied as a hot or cold.

Soups: In addition to other well-known varieties of soups, it is worth noting local soup Pacha - rich broth of mutton head, seasoned with garlic and lemon juice, accompanied by slices of toast. Usually served in the winter season.

Tarhan: A mixture of coarsely chopped wheat and yogurt, dried in the sun used to soups, which also include the local types of cheese.

Fish: all the varieties of fish harvested in the Mediterranean region throughout the year.

Meat dishes: As mentioned above, a kind of kebab served as a main meat dish.

Tawa - meat, vegetables, onions and herbs, oven baked and served in a special refractory clay pots, where the dish and cooked.

Bumbar - cleaned lamb intestines stuffed with meat, rice and chopped tomatoes and spices. Cooked on the grill, served with boiled shredded wheat.

Moussaka: Layers of potatoes, alternating layers of fruit pulp of eggplant and minced meat.

Sweet dishes: guests of Northern Cyprus recommend trying kadeyif and baklava.

Each house has a sweet snack, which gives guests even with a glass of cold water. They may be nuts, sweet syrup made from oranges, cherries, apricots, etc.

Another sweet dish is also quite common, is helva, a kind of halva, cooked their seeds susama and sugar.

Fruits: During the summer season abound melons, apricots, peaches, plums, apples, figs, pears and grapes. Local varieties of oval orange, grapefruit and tangerines are sold on the domestic market and exported abroad.

Liqueurs:

In the Turkish Republic of Northern Cyprus made a few brands of wine and brandy. National liqueur is also Raky, which is produced by distilling grapes and anise seeds. Many of the beers produced locally and imported from Turkey.

Soft drinks:

In addition to the widespread throughout the world of soda drinks, local attractions are Soemadi, prepared from almonds and drink the resulting distillation of rose petals.

Turkish coffee - should be seen primarily as a national ritual, and then as the national drink. Prepared with sugar or without. Served on a tray in a special small cups, put a special way, depending on availability and the amount of sugar in each cup.