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 and Mediterranean Cookery         Salaman, R., (1991), The Cooking of Greece and Turkey,
           Sainsbury Cookbooks, London.
        Jemal, H., Cyprus Today, various.