Search Results

Search Results 28 items found for "" Fullscreen Page | Whats On In TRNC Whats On In TRNC | Whats On Where in North Cyprus TRNC - Turkish Republic of Northern Cyprus Reservation Details | Whats On In TRNC Reservations | Whats On In TRNC Make a reservation Select your details and we’ll try get the best seats for you Location Eagle's Nest Party size 2 guests Date Time Reservation Confirmation | Whats On In TRNC There was a technical issue on our end. Refresh this page and try again. Visitor Analytics | Whats On In TRNC Health | Whats On In TRNC Guides > Health Dentistry & Pharmacy IVF Surgery Health Insurance Medical Tourism Tulips Cancer Charity Health System Spas Yoga Healthy Lifestyle State Hospitals Guides > Health > Dentistry & Pharmacy Top Guides > Health > Insurance There's NO equivalent to a National Health Service in the TRNC. All Medical and Dental treatments are at the cost of the patient and charges vary from one practitioner to another. Doctors and Dentists issue prescriptions, but these are payable at cost by the patient. If you're receiving a regular prescription take care to check the availability and cost of any medicines you may require. There's plenty of good doctors, dentists and hospitals, both state and private, in the TRNC, along with other health professionals. The standard of care is generally good to excellent, but it is different. In case of emergency there’s a good ambulance service, thanks to the hard work and dedication of volunteers and professionals. The number to ring for an ambulance is 112 . Be aware there’s no post code generated satellite navigation system, nor freely available street maps, so you may need a friend to meet with the ambulance and guide it to you, if you're not near to a well-known location. Many minor injuries are treated quickly and without cost in the emergency room of the state hospitals.​ It’s local practice that the first port of call during an illness is the local pharmacist , who provides free advice , or will recommend a visit to a doctor. There’s not a wide spread 'General Practitioner ' system, although Kamiloglu Hospital (also known as Kyrenia Medical Center) in Girne is introducing the service and a GPS ambulance system for registered patients. If you have a known particular ailment, you can go directly to a consultant for that condition. You’ll be expected to look after your own X Rays, MRI Scans etc. Most hospitals have a range of specialists. If admitted to hospital it’s usual for a carer to be present to help the patient get to the toilet etc and to provide additional needs. In State owned hospitals, it’s also usual for the carer to obtain required drugs from a nearby pharmacy. There are numerous dental surgeries, many of which have ultra-modern equipment. Health insurance Covers the cost of medical and surgical expenses . Depending on coverage, you pay then claim it back, or the insurance company pays direct, providing it’s a covered condition. Medical costs in many countries can be very expensive and there are many horror stories of ex-pats who’ve suffered serious illness, been unable to pay healthcare bills and had to sell their home, car or cash in life savings to make payments. There are also people who've had to give up their retirement or nice life to return to their home country because they can’t afford to live here with on-going medical bills. There's quite a number of health insurance plans available in Northern Cyprus from both local and overseas providers. Some of the local products may only cover up to a certain age so check them thoroughly. Cover provided and premiums payable will depend on age, type and extent of cover required and any pre-existing conditions , which is very important to declare at application stage. You should spend time and effort selecting a health insurer, understanding the benefits it offers, ensuring your agency knows the products well and can answer questions about the product and claims issues when they arise. Top Guides > Health > Health System Top Guides > Health > Healthy Lifestyle Top Guides > Health > IVF Top Guides > Health > Medical Tourism North Cyprus Medical Tourism offers state of the art medical, dental and IVF facilities, low costs and an ideal climate for post-operative recuperation . A growing number of visitors are looking to combine a visit or holiday with the opportunity to get private medical or fertility / IVF treatments, cosmetic or general surgery and dental treatments at a fraction of the usual cost in their home country. Many of these visitors currently come from the UK, Switzerland and other European countries , where operation waiting lists are long, private medical and dental treatment prices (including dental implants) are high, and where some treatments are simply not available. New hospitals such as the Near East University Hospital in Lefkosa and IVF medical establishments such as the Kolan British IVF Centre, Lefkosa IVF Centre, Dunya IVF and Miracle IVF Centre, offer world-class treatments on a par with other established health tourism destinations. The British Kolan Hospital is the biggest private hospital in North Cyprus with a good range of specialists and intensive care centre. They offer Reproductive Endocrinology and IVF, hold ISO 9001 certification, won best Hospital of the Year several years running, and have their own brand-new IVF laboratory . The availability of a wide range of specialist departments under one roof is important, as it ensures that any IVF patient experiencing complications has access to the right specialists and intensive care if needed. ​ TRNC and Switzerland 2015 saw North Cyprus Ministry of Health sign an initial agreement with two leading Swiss Medical Associations following which a joint North Cyprus-Swiss Medical Tourism Committee was formed. This led to an increase in Swiss health tourism visitors as well as enabling the exchange of technology and medical doctors and other personnel between the two countries. This is a win-win situation for patients and medical services in both North Cyprus and Switzerland ensuring TRNC’s medical facilities gain the benefit of technology and equipment used elsewhere in the general European area, while taking pressure off health services in Switzerland. Best of all, Swiss patients get the benefit of lower cost or even state-funded procedures carried out more quickly and often more effectively. Recuperation North Cyprus is a perfect location for recuperation from any sort of operation or dental procedure, whether or not you’re recuperating in a clinic, hospital bed, or hotel room. The amount saved by undergoing private medical or dental work in North Cyprus, compared with the cost for the same treatment elsewhere, easily covers the cost of the flights and often the accommodation as well. Many, particularly elderly patients, find the warm climate has an extremely positive effect on a range of conditions including arthritis and asthma, as well as being a great climate for their recovery. ​ Choose a leading hospital or private clinic As with all countries, anyone wishing to organise their own medical or dental procedure should be careful to check the credentials and references of the medical institution they’re about to visit. All North Cyprus Doctors speak English . Hospitals which are part of the major universities such as the Near East University Hospital have an excellent reputation. Be sure to get a quote in writing at the outset. Standard investigations such as MRI and CT scans can also be obtained at a fraction of the cost in other countries. There's a number of excellent private scanning companies in Lefkosa as well as very good private and specialist medical clinics and laboratories in both Lefkosa and Girne. Low-cost private healthcare in North Cyprus for residents too It’s not only tourists who benefit from state-of-the-art medical facilities in North Cyprus. Many of those who come initially for a holiday, or a vacation combined with a medical, cosmetic or dental procedure, realise what a benefit it would be to their life to live most of the year in the TRNC, and move to live there. While there’s no free national health service in North Cyprus, the costs are so low and the standard so high that, with or without pre-existing health insurance, you don’t need high income to afford good health care. In European countries, a patient wishing to see a specialist can wait weeks for an appointment. In Northern Cyprus you can literally visit a hospital or private clinic, and ask to see a specialist on that same day for a comprehensive appointment. Tests are carried out rapidly, usually on the same day , and results come fast, via high tech laboratories. Prescriptions and drug/medicine costs are extremely low in Northern Cyprus compared with other countries. For those with minor ailments who don’t need a hospital, pharmacies in North Cyprus act almost as clinics, with all pharmacists fluent in English and able to dispense a wide variety of drugs and medicines. If you have an accident in North Cyprus, or need hospital transportation, there’s an equally excellent service. The 112 TRNC Ambulance Service serves both state and private hospitals and was created by a former British NHS Manager and paramedic and all 112 ambulances are staffed by trained paramedics. There are rapid response times to medical emergencies and ambulance stations all around North Cyprus. All in all, the future for medical tourism in Northern Cyprus is looking extremely healthy, if you'll pardon the pun. Top Guides > Health > Spas With the hustle and bustle of everyday life, why not unwind at a professional spa and wellness centre in Northern Cyprus? Nothing is more important than your health and wellbeing, both physically and mentally. Northern Cyprus has packages for spa and wellbeing breaks to suit every budget . Spa holidays cater for everyone, whether you’re looking for a traditional spa with massages, saunas and Jacuzzi’s, to a more active fitness and wellbeing program. All hotels featured have been picked to bring you quality that won't cost the earth. Fabulous spa and wellness centres can be found at: Korineum Golf & Beach Resort Acapulco Spa Resort Grand Pasha Hotel Gillham Vineyard Salamis Bay Conti Merit Park Hotel Top Guides > Health > State Hospitals Top Guides > Health > Surgery Top Guides > Health > Tulips Cancer Charity A cancer diagnosis can turn your world upside down but Tulips can help. How can TULIPS help? Life changes immediately after hearing the words; "you have cancer". Initially it's the only thing on your mind and you can think of little else. This'll be one of the hardest battles you'll encounter and the TULIPS cancer support team will assist every step of the way through cancer treatment. They' help everyone with cancer, irrespective of nationality. ​ Help Just For You Everyone reacts differently when diagnosed with cancer. This new diagnosis can stir up a range of emotions. You may feel shock, numbness and anger. It can be hard to believe. You'll have questions like ‘why me? TULIPS support all kinds of cancer and provide practical and emotional support to the patient and their families during cancer treatment and after the treatment period . TULIPS support team are on hand to help and understand what patients are going through. Support & Information Firstly you'll have many questions about what's available in TRNC? How to organise your treatment? Can I get a second opinion? How will I organise all my tests? What costs are involved? To name but a few. TULIPS can help answer all of these , so that any decision you make about when and where you'll have your treatment, will be an informed decision based on the facts given to you. ​ Financial Worries? This is always a concern. Unless you're a citizen of TRNC you'll have to pay for all your treatment which could end up quite costly. Speak to TULIPS support workers who will help guide you through the approximate costs you'll incur. ​ Hope Shines Through Having cancer doesn’t mean you have to lose hope. Hope is the belief that a positive outcome lies ahead. This belief can be difficult to hold onto in the face of cancer, however by holding onto this sense of hope you can help yourself face cancer with strength and confidence. Hope can help ease overwhelming doubts and fears. Attitude affects everything. Make hope a way of life. ​ Fund Raising As a non-profit non-governmental organisation, raising money never ends. Fundraising is the core part of the charity who rely on your generosity. Without your support TULIPS simply can't survive or help as many cancer patients as they do. Monthly commitments are high so they can't sit back once they've completed an event, they have to continuously look forward due to the amount of people to help. TULIPS is helping some 1,800 patients at any one time and receive approx 700 new patients per year. Fundraising is not just a means of raising money but also a way to raise awareness of the charity and its goals. They're constantly looking for new donors and always on the lookout for new events or ideas to raise funds. If you've an idea for an event or wish to run one in aid of Tulips, then please contact them . Top Guides > Health > Yoga Yoga & Pilates Retreat @ Karpaz This heavenly escape is the perfect place to find comfort and peace and distract you from life’s stresses. Immerse yourself in the beauty of North Cyprus with a 5 -night stay on a full board basis with free access to hamam, saunas, beach, pool, fitness area, and more. Highlights Hatha Yoga Style Vegetarian friendly 2 professionally led classes per day Free access to hammam, saunas, beach, pool, fitness area Discount on treatments at the hammam and spa 4 hours fun boat tour Coffee break twice a day 5 nights full board accommodation Round trip airport transfers Caters for Beginner, Intermediate or Advanced Spa treatments available at extra cost Swedish massage Deep tissue massage Targeted massage Turkish spa body ritual Reflexology Hammam exfoliation Classic hammam Sultan treatment ​ Facilities Gym Health Club Sauna Spa Indoor & Outdoor Swimming pool Air-conditioned rooms & public areas Dining area, Bar, Poolside Bar, Restaurant, BBQ Lobby, Concierge, Tour assistance, Luggage Room Meeting room Luggage room / storage Multilingual staff in English, Russian, Turkish Special menu request Yoga deck & studio Free parking Free Wi-Fi Laundry, Iron & ironing board Medical assistance Airport transfer included from Ercan & Larnaca ​ The hotel’s 52 rooms and suites, named cabins (as in a yacht), are airy and cool, with crisp white sheets and touches of nautical flair such as Teak deck floors, sailing visuals, and white wood-washed ceilings. Marina, sea, and garden views invite you to enjoy the Mediterranean nature or to step onto your balcony for a nightcap beneath the stars. Program Mornings start with coffee or tea and a light snack of dates and nuts before Mat Pilates. Breakfast will then be served at Hemingway's Resto Bar before a boat tour (weather dependant) and lunch onboard or at the Beach Club. After lunch, coffee or tea is followed by the mixed-flow yoga class. Dinner on the marina front at Hemingway's Resto Bar is followed by a bonfire or Beach Hang Out and live music A 4-hour boat tour is included on day 4 of the retreat, which includes lunch onboard (the day may change depending on the weather). Location An unspoiled corner of the Mediterranean. With a rich and intriguing history, North Cyprus is a land of contrasts. Vibrant business centres and tranquil villages; traditional values and cosmopolitan lifestyle; sun-kissed beaches, fertile valleys, and snowy mountains all await discovery. In a region that remains largely untouched by the usual Mediterranean over-development, friendly locals and a community spirit provide visitors with a unique experience and memorable welcome. Fringed by long golden beaches, the region features ancient castles and abbeys, vibrant culture, and enticing cuisine. The natural landscape includes mountainous peaks as well as an abundance of flora and fauna and notable wildlife, including the region’s rare turtles and wild donkeys on the island’s Karpaz peninsula. Visit Famagusta, Nicosia, and Kyrenia for an abundance of shops and restaurants, or enjoy sites such as St Hilarion Castle, Bellapais Abbey, and the famous Apostolos Andreas Monastery. Food Hemingway’s Resto-Bar is perfectly located on the promenade. Savour traditional Cypriot cuisine, international delicacies, seasonal treats, and your favourite drinks while overlooking the marina or while enjoying the sea air outside on the terrace. By embracing the philosophy to respect, nurture and enhance the surroundings, this is a truly immersive experience within this natural marine and countryside setting. The vegetables and herbs garden provides fresh produce straight to your plate alongside their own homemade bread and fresh, locally-sourced dairy, fish, and meat. ​ Included: Tea, Coffee, Water, Breakfast, Lunch Dinner, Snacks, Drinks. Vegetarian dishes served. Special dietary requirements can be catered for. Optional extras 46ft (14m) sailing yacht charter for full and half-day sailing trips catering for up to six people RYA powerboat level 2 course Hire a luxury beach club cabana Health & Hygiene Cleaning Cleaning materials are effective against coronavirus. Linens, towels and laundry washed in line with l guidelines. Accommodation disinfected between stays. Accommodation protocols follow all local authority guidelines. Equipment for activities is disinfected before and/or after use. Physical distancing Cashless payment available. Physical distancing maintained. Instructors maintain distance from clients at all times possible. Activities take place outside where possible. Safety features Staff follow all protocols directed by local government. Hand sanitizer available in guest rooms and key areas. Process in place to check the health of guests. First aid kit available. Isolation room available. Protective masks are available for all staff. Protective masks available for clients. All staff are fully vaccinated. ​ Top Property | North Cyprus Whatsonintrnc Real Estate > Property For Sale Commercial Property Virtual Tours Service Bathrooms & Kitchens Forbes Endorsement Property Developers Property For Rent Land For Sale Drone Service Buying Land Interior Designers Property Loans Property Projects Estate Agents Video Marketing Service Buying Property Investing Renting Out Holiday Rentals Construction Companies Apartment Cleaning Cities Maintenance & Mgment Title Deeds Guides > Property > Apartment Cleaning A clean environment is essential to your well-being which is why we assist you to help create a home you love spending time in. In addition to arranging routine cleaning of houses, apartments, condos and townhouses, our services include post construction cleaning; move in and move out cleaning; seasonal cleaning (e.g. spring cleaning); deep cleaning; and special occasions cleaning. We offer one-time, weekly, bi-weekly or monthly cleaning. We're always professional and courteous and always go the extra mile for our customers. . We'll work closely with you to know exactly what your needs are and ensure every request is delivered. Environmentally friendly cleaning products provide you and your family with a healthy living environment. We're professional. We do it right. Throu ghout Your Home… Mirrors cleaned Cobwebs removed All surfaces dusted Window sills dusted Wastebaskets emptied Hardwood floors cleaned Baseboards dusted Picture frames dusted Ceiling fans & vents dusted Baseboards damp wipe Woodwork dusted and polished All surfaces dusted & polished Light switches cleaned Door frames dusted Bedrooms… Night stands & dressers dusted Beds made (you provide linens) Carpets vacuumed & floors mopped Night stands & dressers polished Underneath bed cleaned Vacuum inside closets Bathrooms… Tub & shower cleaned Toilets cleaned inside/out Exterior cabinets wiped down Sink, taps & fixtures cleaned Backsplashes wiped down Tub & showers scrubbed Inside of empty cabinets cleaned​ Kitche n … Inside microwave cleaned Exterior cabinets wiped down Sinks and faucets cleaned Backsplash wiped down Exterior range hood cleaned Exterior appliances cleaned Exterior cabinets polished Furniture and tables wiped Exterior and top of fridge dusted and cleaned ​ What's not included … Moving heavy items (>12kg) Any exterior home cleaning Carpet cleaning Steam cleaning Polishing/buffing hardwood floors Removal of pets & bodily fluids Mold or infestation emoval Wet-wiping light bulbs (high breakage risk) Chandelier cleaning Putting way dishes Balconies, decks, gardens & stairwells Exterior windows Areas outside of normal reach For further details of North Cyprus cleaning services Tel: +90 539 104 7435 Top Guides > Property > Bathrooms & Kitchens Seastone Aleko Prestige Pakdus Mepas Direm Tescomar Sydney Construction Top Guides > Property > Buying Land Foreign citizens have the right to acquire any desired property in North Cyprus and there are no limitation s whether buying land, villa, apartment, commercial or Investment property. Landowners or developers may also take out mortgages on land. If you sign a contract and there’s already a mortgage, loan or claim on the land, you’re likely to become liable for that mortgage should the landowner declare bankruptcy. Ask a lawyer to check for mortgages placed on the land through the Land Registry . If you’re made aware of a mortgage before signing a contract, it’s unlikely you’ll obtain deeds in your name until the mortgage is paid off. ​ Land Measurements When you’re buying land you won’t see the size in acres or hectares. In Northern Cyprus, land is usually advertised in Donum, or sometimes Evleks . 1 Donum = one third of an acre 1 Donum = 1,338 square metres 1 Donum = 14,400 square feet 1 Donum = 120 feet x 120 feet 1 Donum = 40 yards x 40 yards 1 Donum = 4 Evleks 1 Evlek = 3,600 square feet 1 Evlek = 60 feet x 60 feet 1 Evlek = 20 yards x 20 yards Freehold and Leasehold All properties in Northern Cyprus hold a freehold title deed. There is no leasehold. ​ Sovereign Base Areas (SBAs) If you want to buy land in the SBAs you need consent of the Administrator of the Sovereign Base Areas to purchase, even if it’s owned by someone who has previously obtained consent. Without this consent the acquisition and registration is null and void. The Administrator only gives consent in exceptional circumstances. In other words, overseas buyers probably wouldn’t want to do this. Top Guides > Property > Buying Property Issues to watch out for: Lawyers acting for both buyer and seller , therefore not independent Lack of planning permission or building permits Fluctuations in currency and interest rates affecting prices/charges Payment plans or fees not being included in the initial contract Ability to obtain certificates of final completion (deeds cannot be issued without this) Ability to obtain title deeds What redress is there if problems are identified With all property purchases, we strongly recommend you seek your own independent legal advice. ​ Lawyers First meetings with lawyers are normally free , so it’s worth having a meeting before selecting a property, to make sure you’re happy with the legalities of owning a home in Northern Cyprus. Provide your lawyer with full information about the property plus details of any informal or verbal agreements you’ve made with the vendor regarding price, payment schedule and included items . Your lawyer can also give you advice about setting up a business, residency, taxation, or drawing up a new will . Legal firms increasingly offer multi-lingual services , advice and property contracts in English, Turkish, Russian and German . Their websites will give you more information. ​ Power of Attorney (POA) Unless you speak Turkish and live in North Cyprus full time, you need a lawyer. Setting up a limited POA with a certified legal advisor in the TRNC is a free and very quick process. It’s ONLY for the process of buying property and is without risk to yourself. Proof of identify required is your passport plus recent bank or utility bill. You can do this during a visit giving you the option to still buy after you leave. A POA enables the lawyer to sign documents on your behalf if you’re away from Northern Cyprus for periods of time. Giving this POA is usually without charge, and enables all the important buying processes from the contract registration, to putting the deeds into your name, to be done without you having to return. ​ Number of properties Non-TRNC citizens are allowed to hold one property of up to 5 donums, or just over 1.5 acres . Husband and wife qualify for one property each, as the restriction is one property per person. Multiple properties can be purchased by setting up a company or TRNC trust , or finding a trusted nominee to hold title for you. Properties can be registered in the name of an individual or a company . Setting up a TRNC company to hold the property title may have tax benefits. Consult a lawyer for advice. ​ Taxes There are four main taxes involved in any property sale and purchase transaction. These taxes are: Capital Gains Tax - (Stopaj). Payable to the Tax Office by the seller unless varied by an express clause in the Contract of Sale. The Tax Office requires a copy of the Contract of Sale prior to transfer of title. Currently 4% of the assessed value of the property. VA.T. – Payable to the Tax Office by the seller if they’re deemed by the Tax Office to be a ‘Professional Vendor’ (i.e. whether the transaction is of a commercial nature or for profit). The Tax Office requires a copy of the Contract of Sale presented prior to transfer of title. Currently 5% of the Contract value. Transfer Fee - Payable to the Land Registry Office just before transfer of title takes place. Usually paid by the buyer and is currently 3% of the assessed value of the property for locals and 12% for foreigners. Stamp Duty - Payable to the Tax Office by the buyer unless varied by an express clause in the Contract of Sale. All Contracts of Sale must be registered at the District Lands Office within 21 days of being signed. Stamp Duty of 0.5% of the contract value must be paid before registration can take place. Obtaining permission to purchase The obtaining of permission to purchase is protracted and can take anywhere from 1 month to one year , but this doesn’t mean you’ll be unable to take possession. Once contracts have been exchanged and registered at the Land Registry, you’ll acquire beneficial interest and contractual rights of the property. Not only can you take possession, but your rights on the property are protected at the Land Registry Office, therefore no third party can buy, sell, or claim your property until permission is granted and deeds are transferred. ​ Can I sell my property before I obtain my purchase permission? Yes - if you’ve negotiated with the seller to insert a clause allowing you to sell the property before taking title. Your lawyer would then prepare an assignment of contract to be signed between you, the seller, and the new buyer, assigning all of your rights and obligations under the contract to the new buyer. ​ Property Prices Up to date information on housing prices is available from 101evler . Top Guides > Property > Cities Kyrenia A coastal town that’s developing rapidly. If you love the mountains as much as the beach, this is the place to be, as the magnificent Five-Finger Mountains are located here. Local legend says these mountains got their shape after two men fell in love with the same girl in Kyrenia and settled the disagreement with a duel. One threw his opponent into a swamp who could do nothing but ask for help by outstretching his hand. When the swamp dried out, the mountains took the shape they have today. St Hilarion Castle also located on Kyrenia Mountains, is said to be Walt Disney’s inspiration for Snow White’s castle. Very close to the castle, there’s Karmi village, with picturesque white houses, pubs, restaurants, and a church right in the canter. Bellapais, another village in Kyrenia, has a beautiful 13th-century abbey right next to Kybele Restaurant, which has amazing views of the city. It’s also where the famous British author Lawrence Durrell wrote his masterpiece, “Bitter Lemons of Cyprus.” Kyrenia has great restaurants and cafés where you can enjoy the view of the Kyrenia mountains and the sea at the same time. The two most popular towns for expats in the Kyrenia area are Alsancak and Esentepe. Both have big expat communities and many facilities. Alsancak In Alsancak , there’s a national park with walking and running paths. It’s a great place for a relaxed morning walk. The town also has an amazing vineyard , popular among expats as well as locals, for wine tastings and tours. Winemaking has a long history in Cyprus with the traditional Cypriot wine commandaria served at the wedding of King Richard the Lionheart and Berengaria of Navarre. ​ Esentepe Home to Alagadi Turtle Beach , where the endemic caretta carettas and green turtles come to hatch every year between May and October. A local organisation works for the protection of the turtles, and arranges public sessions where residents and tourists can see baby turtles hatching from their eggs and taking their first steps towards the sea. The famous Korineum Golf & Beach Resort , is also located in Esentepe . ​ Iskele With sandy beaches, local taverns, and many all-inclusive hotels and resorts, Iskele is also popular among expats. Long Beach , the main beach in Iskele, is 1.5 miles long and the longest beach in Northern Cyprus. Golden Beach , the most beautiful beach on the whole island, is on the Karpaz Peninsula, connected to the Iskele area. Apostolos Andreas Monastery is on the Karpaz Peninsula as well. According to legend, during a journey to the Holy Land, St Andrew’s ship stopped here. He hit the rocks with his staff, and when water sprang out of the land, it healed the captain’s eye, who had been blind for years. Between the central area of Iskele and Karpaz Peninsula, there's Boğaz, , which is a stronghold of seafood restaurants. These are traditional Cypriot taverns where you can have fish and meze at very affordable prices. In Bafra , there's hotels and resorts where you can indulge in spas, massages, traditional Turkish hammams, sauna, open buffet restaurants, bars, private pools, and beach clubs. Famagusta Famagusta is a vibrant town with a lot of history. It’s a good mix between city life and beach life, as the city centre is close to the beach. If you need a balance between both, it’s definitely the place to be. There are many cafés, restaurants, bars and patisseries in the centre. The oldest, and arguably the best, university in Northern Cyprus, Eastern Mediterranean University , is also located in Famagusta and is close to the city centre - another reason the city is as lively as it is. Also here is Othello's Castle, which takes its name from Shakespeare’s “Othello.” Just like Karpaz Peninsula, Famagusta is rich in religious history. St Barnabas Monastery is here. It’s dedicated to Barnabas, the patron saint of Cyprus. There is also an iconography museum next to the monastery. The beaches in Famagusta are gorgeous, with golden sand similar to the beaches in Iskele. In the Maras area, you can find Palm Beach, a relaxed place full of palm trees. For a livelier atmosphere, there’s Bedi’s Beach , which has been completely renovated by young Cypriots to be turned into a beach bar. During summer, they organize themed music events. Bedi’s Beach is next to the ruins of Salamis , the remains of an ancient Greek city. The theatre of the Salamis Ruins is still used for concerts and cultural events. Salamis has hosted the local symphony orchestra of Northern Cyprus as well as international stars such as Lara Fabian, Julian Marley, The Wailers, and Boney M. Top Guides > Property > Forbes Endorsement North Cyprus has been a hidden gem for years. A small Mediterranean country, home to those that know, then Forbes gets in on the act and the whole world is given an insight into how it becomes the No 1 place to invest! Forbes is a well respected and widely read media giant, which focuses on business, lifestyle and investment , so to have North Cyprus noticed and listed as a great place to invest is significant. We may want it to remain a secret unnoticed by the rest of the world, but the fact that one of the world’s most respected organisations has ranked it No.1 has really made people sit up and take notice. ​ The article itself focuses on the average cost of buying property in North Cyprus, as well the cost of living, noting that a beachfront property would cost you a fraction of that found in European destinations. Very true. It mentions, in particular, Iskele, which has the best beaches in Northern Cyprus for sure. They also point out finance options from developers that allow investors to buy even if they don't have funds for a full cash purchase. So, thank you Forbes, for such a great plug for North Cyprus, not that we haven’t been aware that it is, and has been, a really great place to live for some time already! ​ You can read the FULL ARTICLE Top Guides > Property > Interior Designers Beyler Elena Anoniou Doka 511 D N D R Miro Nohrara Estates Fuga Ice Blue Top Guides > Property > Investing A Non-EU country, located in the Mediterranean, with property prices in sterling and far cheaper than many popular European destinations. Following Brexit, relocating to popular European destinations, such as Spain, has become more complicated, making North Cyprus a very attractive alternative. ​ Healthcare standards in North Cyprus are impressive and affordable. Where you might have to wait over a year to see a consultant in some countries, you may well find that going private in North Cyprus is not such an expensive nor time-heavy proposition. Consultations are quick, diagnoses are thorough and, should an operation be needed, you'll be on the schedule within the week. ​ Education options are plentiful, offering all age groups a good standard of learning across the board. University education in particular is booming. ​ Residency is easier than ever with online systems. The cost is not prohibitive and cheaper and easier to get than many other relocation destinations. The cost of living is a fraction of that in Europe, utilities are cheaper and property is plentiful and competitively priced. Eating out can be extremely cheap compared to oter European countries. Weekly shopping costs, whilst on the rise like anywhere else, are much more affordable. ​ Finance – Interest on deposit accounts for £GBP and $US are much higher than elsewhere. Relocating savings could help your ability to live, with many retirees on decent pensions being able to live entirely off the interest from their savings. All those benefits and we didn’t even mention the beaches ! Top Guides > Property > Property Maintenance & Management Beyler Tescomar H P M Best Dreams Esentepe Property Service Property Stop Busy Bees C D S N C E A Seastone Top Guides > Property > Property Developers Ian Smith Kensington Carrington Noyanlar Alliance Estate Coast & Country Homes Kibris Evergreen Cyprus Construction North Power Property Top Guides > Property > Property Loans Nowadays, many home buyers, even the ones who don't have difficulty with funds, understand the benefits of credit plans. The way property loans or mortgages are provided in Northern Cyprus is achieved simply buying it on credit . Lack of formalities related to the provision of documents, favourable credit conditions, and favourable interest rates, are just some of the features which make credit plans increasingly popular. When buyers purchase property using credit plans, they still become owners of the property immediately after registration of the contract , not after the credit is paid off. For a foreign citizen, receiving a bank loan in Northern Cyprus can be a complicated process, so developers attract foreign buyers by offering flexible payment plans and credit loans themselves . In short, property loans are provided by developers in the form of credit, not by banks or mortgage providers. Foreign citizens are very active property buyers in Northern Cyprus, therefore even small developers take loans from banks themselves and use that to supply credit plans for buyers. Credit for 10-15 years can be obtained in Northern Cyprus with just a valid ​ passport and a down payment for the property, so the process is really easy. Property that's being purchased using a credit plan is still transferred into the buyer’s name immediately after signing the contract. The conditions of the Credit Plan are written into the contract of sale and the property becomes the security for the loan . Obtaining full ownership of the property (receiving title deeds in owner’s name) is done after full repayment of the loan . Even though your credit plan may be over, for example, 15 years, you're still the owners and can still rent or sell the property. With proper management of acquired property, if it'll be used for rental, not only does it cover all the costs of the loan, but can also bring profit. If you sell the property before you've repaid in full, the oustanding amount is simply settled from the proceeds of the sale, just like any other mortgage. Since the loan in North Cyprus is provided directly by developers, credit conditions offered are different. Terms of the acquisition of real estate loans vary depending on the project, payment terms and the market situation, but they share the following rules: ​ - To obtain a loan, only avalid passport is needed - A down payment for the property ranges from 10% to 50% (average is 35%) - The interest rate varies from 5% to 13% per annum , depending on the builder ​ It's not hard to obtain a loan in Cyprus from the development company for new properties (not resale properties or properties being sold by private individuals). You can even arrange the purchase of property in Northern Cyprus with a credit plan without coming to the island to process the transaction. Top Guides > Property > Property Tours A New Vision Fancy starting your life in North Cyprus attracted by a great choice of properties; a low Crime Rate; a beautiful, peaceful, natural environment in the Mediterranean sun and easy travel to your new property via Larnaca or Ercan Airports? Then join those who’ve achieved their vision with a North Cyprus property tour. Property agents have been helping visitors achieve a new life in Northern Cyprus for almost 20 years and want you to have the best choice. To achieve this they’ll ask questions before your Property Tour or day viewing such as: ​ What’s your personal vision of life in North Cyprus? Do you want to resell soon? Do you want to rent out your property? What’s realistic for you financially? Do you want to view more expensive new build properties (with developer loans) or do you wish to also view resale properties? Questionnaire After completing a questionnaire, the agent will send you property matches tailored to you. A typical testimonial is as follows: ”good sound advice on a large selection of properties available to suit all tastes coupled with no pressure selling”. John and Geraldine N. Tours can be spread over several days or a few hours. Some focus on more expensive new builds, as they offer very high quality and usually come with a developer loan or rental assistance. To get the best choice you need also to view resale properties. New build isn’t best if you want lower cost property. Resale properties can be way less expensive and with a little “TLC” resale can offer huge lifestyle and rental potential. In Northern Cyprus you have the freedom to choose what’s best for your own vision. Typical Itinerary Viewings over several days or just for a few hours - the choice is yours. Free visit to meet a lawyer Transportation from the airport Hotel accommodation advice if needed and hotel refunds if you purchase Resale properties and New build properties Developer payment plans Bank Mortgage advice for resale properties with individual deeds. Online Property Tours If you can’t make a visit to the island in person, many agents will arrange property tours via the internet. Agents are happy to work with people from all over the world, with Turkish, English, German and Russian commonly spoken. Top Guides > Property > Title Deeds There have been 3 types of freehold title in Northern Cyprus. ​ Pre-1974 Turkish Title or British Title refers to land, or property built on land, which was always part of North Cyprus and never owned by Greek Cypriots TRNC Esdeger Title . Also referred to as Exchange Title, this is where aTurkish Cypriot owner has been given this land by the TRNC government in exchange for an equivalent piece of land, which they previously owned, in the South of the island. Esdeger land is increasingly hard to find. TRNC TMD Title . This is land where no exchange has taken place, and theoretically there may be some compensation payable as part of a future political settlement of the Cyprus issue. These now fall into two main categories: Pre-74 and TRNC Title which includes Esdeger Title and TMD Title. Pre-74 Title Deed land only makes up around 10% of Northern Cyprus land. TRNC title refers to the other 90% of land, or new property built on land, which is a new title deed issued by the North Cyprus government since 1974. In March 2010, the European Courts of Justice gave official recognition to the North Cyprus Immovable Property Commission , which fully recognises that any theoretical compensation due to a possible original pre-74 Cypriot landowner (if they’re still alive) is, since 2010, now paid by the Commission upon application. Since March 2010, consensus amongst international investors is that both types of title deed in North Cyprus are equally safe . There’s probably more risk buying from an unverified small developer who has an unpaid debt on his land, than you are by buying a TRNC title deed from a reputable developer. Buying a TRNC title deed, or looking at both types, will generally give you better range, types and prices to consider buying, including land near to sought after facilities like the Karpaz Gate Marina or Korineum Golf and Beach Resort. When you’re looking to buy any property, it’s a good idea to use agents who make sure that correct land titles are in place, and every individual property has the correct individual title deeds either ready to pass to the new owner, or likely to be forthcoming soon, or once the new-build site is completed. Top Quiz | Whats On In TRNC Take Our Quiz & Enter Our Draw For a "Costa Cuisine" 1000TL Voucher First name Last name Email 1. Who is the President of Northern Cyprus? Recep Tayyip Erdoğan Ersin Tatar Tufan Erhürman 3. Ceviz Macun is a local dessert made from what? Walnuts Lemons Pomegranates 2. What is the main ingredient of Ayran? Milk Cream Yogurt 4. Lahmacun is what type of local dish? Pizza Pastry Bread 5. Pekmez is a local syrup made from which tree? Lemon Carob Olive 7. What is “Lion’s Milk” better known as? Pastis Raki Ouzo 9. Babutsa is the local name for what? Prickly Pear Bitter Lemon Apricot Brandy 11. Which English King was married in Cyprus? Henry I Richard II Charles III 13. Mustafa Pasha Mosque is in which city? Mağusa Girne Lefkoşa 15. TRNC name was created when? 15 November 1983 16th March 2005 29th August 1974 6. Pilavuna is what type of local delicacy? Pastry Bread Pizza 8. A Şeftali Kebab is what type of dish? Sausage Shish Kebab 10. Zinavia is what type of spirit? Brandy Gin WIne 12. Which famous play is linked to Famagusta? Hamlet Pygmalion Othello 14. Britain annexed Cyprus in which year? 1963 1914 1974 16. What does KKTC stand for? Ktunaxa/Kinbasket Tribal Council Kuzey Kıbrıs Türk Cumhuriyeti Kuzey Kibris Teknik Çarşı Submit Thanks for submitting! Mosques | Whats On In TRNC Guides > Mosques Agha Cafer Pasha Iplik Bazaar Piri Mehmet Pasha Turunçlu Arapahmet Lala Mustafa Pasha Ramadan Hasan Efendi Fountain Shaykh Nazim's Dergah Selimiye Haydar Pasha New Mosque Sinan Pasha Guides > Mosques > Agha Cafer Pasha In a cobbled street running to Kyrenia Harbour , this mosque is named after an Ottoman Governor who donated the land where it's built. It was built in the 1580’s, although some claim it was converted from a Lusignan warehouse. The cut stone rectangular construction has 3 main rooms and a single minaret and is still used today. ​ Southeast of the mosque is the Hasan Kavizade Huseyn Efendi fountain, built in 1841. The northern face has 3 arches, typical of the Ottoman design of the time. In the middle arch there's a marble inscription crescent, a coat of arms and branch figures carved into the stonework. Top Guides > Mosques > Arapahmet Mosque Built in the 16th century on the site of an old Latin church, it's named after Arapahmet Pasha who was one of the commanders of the 1571 Ottoman expedition to Nicosia and the Governor General of Rhodes. In the Arab Ahmet Quarter of Nicosia it's the only mosque in the city with a classical Ottoman dome plus 3 smaller domes to protect its entrance and 4 more at the corners. Outside is a garden with a fountain, cypress trees and graves including that of Turkish Cypriot Mehmet Kamil Pasha , born in Nicosia in 1833. He became Grand Vizier in the Ottoman empire, the only Cypriot ever to do so. In 1913, Kamil Pasha unexpectedly died of syncope (fainting) and was buried in the court of the Arab Ahmet Mosque. Sir Ronald Storrs , British Governor from 1926 to 1932, produced a memorial to be raised over Kamil Pasha’s grave for which he also composed the English inscription, carved on the headstone. It reads, “His Highness Kiamil Pasha, Son of Captain Salih Agha of Pyroi, Born in Nicosia in 1833, Treasury Clerk, Commissioner of Larnaca, Director of Evqaf, Four times Grand Vizier of the Ottoman Empire, A Great Turk and A Great Man.” The site once hosted a Latin church, of which a few fragments still survive. A lintel from a door has a shield carved on it of two lions. 14th century gravestones of prominent Veneto families such as Francesco Cornaro (1390), Antonio de Bergamo (1394), and Gaspar Mavroceni (1402) also survive. Arab Ahmet was restored in 1845 and again in the 1990’s, and the mosque remains in use to this day. Top Guides > Mosques > Hasan Kavizade Huseyin Efendi Fountain In the quiet back streets of Kyrenia, lies this historic fountain. Square-shaped with a barrel vault and reservoir, it's southeast of the Agha Cafer Pasha Mosque . Mosque visitors complete their ablution using this fountain, which is fed from a natural spring. A marble inscription below the three arches of the fountain reveals it was built in 1841 during Hasan Kavizade Huseyin Efendi’s time. ​ In the middle arch a crescent, coat of arms and branch figures are carved into the stonework. The stone stairwells next to the fountain were built by the last Ottoman Provincial Governor, Cemal Bey and the last Ottoman Mayor, Abdul Efendi. Top Guides > Mosques > Hadar Pasha Mosque Originally built as St Catherine Church by the Lusignans in the 14th century, it was the second largest church in Nicosia at the time. The Gothic flamboyant style of southern France makes it the finest example of this design on the island, and the most notable Lusignan monument in the capital after St Sophia . In 1570 the Ottomans converted St. Catherine’s into the Haydarpasa mosque. It's also been known as “Ağalar Camis i”, meaning “the Mosque of the Lords”, when it was largely frequented by Turkish aristocracy living nearby. A minaret was the tallest slender tower in Cyprus until 1931. Struck by lightning, it had to be demolished and was replaced by a shorter version with 3 entrances. The south entrance is a masterpiece of stone carvings of Lusignan insignias on its frame, along with an ornamental poppy. The west entrance has its lintel decorated with carved roses and dragons. The north entrance is plain by comparison, with ornamentations of a nude woman holding a fish and dragon like effigies. Huge buttresses narrow as they rise and flank the windows, ornamented with lattice stucco, the roofline rimmed with gargoyles. The west facade has a Catherine window, shaped like a wheel. The building was part of a woman’s monastery during the Latin period, and the Ottomans added more features. Two Gothic arches support the vault, consisting of crossed ribs. In the apse, 6 ribs resting on a clustered column sprout from the keystone. North of the apse is a vestry, the vaulting of which is supported by corbels with carved human heads. Above, windows of chamber look onto the main church. Sir Harry Charles Luke , a renowned author and historian, described this edifice as “the most elegant and perfect Gothic building in Cyprus”. Across the church courtyard, you'll find the house of Lord Horatio Herbert Kitchener who was assigned to conduct the first full triangulated survey of the island as a new British colony in 1878-1882. Top Guides > Mosques > Iplik Bazaar Mosque Two inscriptions above the entrance doors identify two differing periods of build. The initial construction was sponsored in 1826 by Hadji Ahmet Ahga , a governor of Cyprus and the last to hold the title of muhassilor tax-collector. In its earlier days, the mosque was also known as ‘Muhassil Haci Ahmed Agha Mosque ’. It's now known as the Iplik Bazaar Mosque, which references the cotton bazaar that was located here during the Ottoman period.The second inscription reveals the building was demolished and replaced in 1899 with the mosque that stands today, under the sponsorship of Muhammed Sadik Bey, a charitable foundation board member during British rule. This work expanded the area’s mosque capacity to meet the requirements of an ever-increasing congregation. The minaret, which is accessible from inside the mosque, was retained from the original structure and is only one of two designs in Northern Cyprus that feature a stone conical top. The mosque’s architecture is utilitarian, rectangular and built of cut stone and rubble fillings. Two arches support the wooden ceiling and the main room is illuminated by arched windows. A wooden staircase leads to an area for female worshippers. In the yard is a hexagonal water fountain built in the British period. The ground level of the yard rose so much in the 20th century, the taps of the fountain have been left under the surface. Two tombstones discovered next to the mosque indicate a small cemetery once existed next to it. Top Guides > Mosques > Lala Mustafa Pasha Mosque Originally known as the Cathedral of Saint Nicholas and later as the Saint Sophia Mosque of Mağusa , this is the largest medieval building in Famagusta. Built between 1298 and 1400, it was consecrated as a Catholic cathedral in 1328, converted into a mosque after the Ottoman Empire captured Famagusta in 1571 and it remains a mosque to this day. From 1954, the building has taken its name from Lala Mustafa Pasha , the Grand Vizier of the Ottoman Empire from Sokolovići in Bosnia, who served Murat III and led Ottoman forces against the Venetians in Cyprus. Early history The French Lusignan dynasty ruled Cyprus from 1192 to 1489 and brought with them French architecture, notably Gothic. Constructed from 1298 to 1312 and consecrated in 1328, a unique inscription on a buttress beside the south door records the progress of construction in 1311. The Lusignans would be crowned as Kings of Cyprus in the St Sophia Cathedral in Nicosia and then crowned as Kings of Jerusalem in the St Nicholas Cathedral in Famagusta. The building is built in Rayonnant Gothic style , quite rare outside France. The historic tie between France and Cyprus is evidenced by its parallels to French archetypes such as Reims Cathedral. Indeed, so strong is the resemblance, that the building has been dubbed "The Reims of Cyprus". It was built with three doors, twin towers over the aisles and a flat roof, typical of Crusader architecture. Sometime after 1480, a meeting chamber, known as the Loggia Bembo, was added to the south-west corner of the cathedral. Notable for its elaborately moulded entrance with slender pillars in marble, it’s in an architectural style that departs considerably from that of the cathedral proper. The association with the Bembo family, some of whom held prominent positions in Cyprus, is shown by their heraldic devices on the building. To enhance the Loggia, late antique fragments in marble, probably brought from Salamis, were placed as seats each side of the entrance. ​ Ottoman Era The upper parts of the cathedral's two towers suffered from earthquakes, were badly damaged during the Ottoman bombardments of 1571, and were never repaired. With the Venetians defeated and Famagusta fallen by August 1571, Cyprus fell under Ottoman control, and the cathedral was converted into a mosque, andrenamed the "St Sophia Mosque of Mağusa". Nearly all statuary, cruciform, stained glass, frescos, and paintings were removed or plastered over, as well as most tombs and the altar. The Gothic structure was preserved however, and a few tombs can still be identified in the north aisle. In 1954, it was renamed the Lala Mustafa Pasha Mosque after the commander of the 1570 Ottoman conquest - infamous for the gruesome torture of Marco Antonio Bragadin , the Venetian commander of the city's fortress. Bragadin had surrendered the city following a brutal 10-month siege in which 6,000 Christian defenders held off an army of more than 100,000 Ottoman Turks. The Cathedral of St Nicholas was not widely emulated as far as can be judged from surviving buildings of the Lusignan period in Cyprus. However, in the 19th century the west portal and other details were copied directly in the Greek Orthodox church at Lysi. Famagusta Cathedral appears in several works of literature, including "Kuraj" by the Italian writer Silvia Di Natale , "Sunrise" by the British author Victoria Hislop and "In Search of Sixpence" by the Anglo-Cypriot author Michael Paraskos . Top Guides > Mosques > Mawlana Shaykh Nazim's Dergah Mehmet Nazım Adil, commonly known as Sheikh Nazim, was a Turkish Cypriot Sufi Muslim Sheikh and spiritual leader of the Naqshbandi tariqa . Prior to his passing in 2014, thousands of visitors visited him each month at his home and Dergah in Lefke , and international followers came to share in the blessings of this living Sufi Master. Nazim was regularly recognized among the world’s 50 most influential Muslims and has since been succeeded by his son Mawlana Shaykh Mohammad Adil Haqqani welcoming Sufi worshippers from near and afar throughout the year. ​ Visitors can stay at the Guesthouses with prior permission. Men can also stay at the Dergah, while women are accommodated at a hostel allocated, facilities being shared. Top Guides > Mosques > The New Mosque The neighbourhood of Yenicami in Nicosia takes its name from a new mosque built out of the ruins of a medieval church. In the 14th century, Ottomans converted the Gothic cathedral which stood there into a mosque and it remained that way until 1740, when Menteszade Haci Ismail Agha, the first Ottoman chief judge in Cyprus, ordered the foundations be excavated in search of supposed buried riches. The excavations unearthed the mosque, which in turn collapsed, and Haci Ismail was executed, his tomb buried a few metres away from the wreckage site. A new mosque was financed by the Menteszade family and this became the New Mosque or Yenicami as it's known locally. Square in shape, it occupies part of of an old Muslim burial ground, where fragments of the original minaret and turret staircase of the gothic structure are still preserved. The surrounding burial ground is covered with ancient fragments used as tombstones, 4 of which belong to the Menteszade family and another to the famous Cypriot poet Hilmi Efendi who died in 1847. An inscription above the arched entrance door is dated 1316 H from the Islamic calendar, the equivalent of 1899 . The old minaret was demolished in 1979 because of its dangerous condition and replaced. The fountain in the courtyard has also been rebuilt to its original specification. Top Guides > Mosques > Piri Mehmet Pasha Mosque Initially a church, this historic building was twice converted into an Islamic house of worship. Travelling from the main road up towards the village of Lefke , you’ll come across this structure, also referred to Yukari Mosque and Minareli Mosque . The Byzantine Empire also known as the Eastern Roman Empire, was the continuation of the Roman Empire in its eastern provinces during Late Antiquity and the Middle Ages, and stretched over the island of Cyprus. During the Byzantium rule of Cyprus, the church of St George was erected at this site, the exact date unknown. From the 7th to 10th century the island was repeatedly subject to Arab raids, after which this church was converted into a mosque, but over the years fell into disrepair from neglect. When the Ottoman Empire extended their stronghold onto the island in 1571 under the leadership of Sultan Suleyman the Magnificent , one of the empire’s Viziers, a high executive named Mehmet Bey was governor of the Paphos sancak, an administrative division of the Ottoman Empire, and soon included the village of Lefke into this greater province. When in Lefke, Mehmet Bey spotted the neglected mosque and instructed it to be rebuilt, naming it after his grandfather, Piri Mehmed Pasha, an Ottoman Turk statesman and grand Vizier of the empire from 1518 to 1523. ​ The mosque is built on an octagon body in a typical Ottoman architectural style, with three arches at the front and five on the sides, while the front arches sit on columns. The mosque is also the only in Lefke which reveals a dome, built from hewn stone. In the gardens you’ll also come across two graves. The first, a spectacular illustration of an Ottoman tomb, belongs to another Vizier , Osman Pasha who died in 1839. Mystery surrounds his death, however one commonly believed tale reveals some insight. Osman Pasha arrived in Cyprus to collect taxes from the island. Naturally arriving by sea, he was welcomed at the port by some attractive Greek females who presented him with beautiful flowers. Soon after the greeting, Osman was taken ill in Nicosia, where doctors advised him to travel to Lefke, where the countryside weather and natural habitat would assist in his recovery. Even though he took this advice, nine days after arriving in Lefke, he passed away. Some say the flowers he was given upon arrival were poisoned. His tomb was designed and built in Izmir , Turkey, by his wife, who later settled in Lefke. It's one of the best examples of an Ottoman tomb, its' artwork decorated with nature motifs. The mosque beside is sometimes incorrectly referred to as Osman Pasha as well. A second, though less spectacular tomb in the mosque garden is that of Huseyin Agha, reputed to have brought water to Lefke, building aqueducts interlinking with other towns in the district. Top Guides > Mosques > R amadan Ramazan (Ramadan), is the fasting month for Muslims characterised by family gatherings, visiting the graves of loved ones and allowing the body and mind to cleanse themselves. Ramazan is the ninth month of the Islamic Lunar calendar and is classed as one of the five pillars of the Islamic faith. Physically healthy Muslims must abstain from eating, drinking, smoking and having sex between dawn and sunset for 30 days. It's a time for reflection; refraining from gossiping,lying or slandering; good deeds; generosity; thought for those less fortunate and a time to be more conscious of God’s presence. Fasting during the day can be quite tough to start with, so it can be quite draining for those fasting, although it does become easier and the breaking of the fast with Sahur (morning) and Iftar (evening) becomes routine. Meals usually start with something light, such as soup, so as not to feel completely bloated too quickly. Towards the end of Ramazan in North Cyprus, preparations are made for hellim, olive bread and sweetbreads to take to friends and family as well as guests that might visit. Mosques are visited for Sahur on the last day of Ramazan for prayers. Ramazan Bayram in North Cyprus (also known as Şeker Bayram) is the holiday given over to festivities such as full on Turkish pop star entertainment at the local hotels and restaurants, with families gathering to celebrate and shops often holding sales. Older generations are given upmost importance during this time by younger folk and sweets are given out to children. Depending on which day Şeker Bayram falls, there's a 3-4 day public holiday with government offices and banks shut for the whole period, while privately run businesses usually shut for at least two days. Iyi Ramazan Bayramlar. Top Guides > Mosques > Selimiye Mosque One of the most fascinating buildings in Northern Cyprus. It's also the largest building in Nicosia to have survived so many centuries. It may well have been the largest church built in the Eastern Mediterranean in the millennium between the rise of Islam and the late Ottoman period. The name “Selimiye” comes from the Greek words “Aiya Sophia” meaning "Holy wisdom". This name was given primarily to the Byzantine church built in this location in the 11th century. No ruins of this church have been discovered but a manuscript confirms its existence here. The construction of the gothic church started in the 13th century during the Frankish period and lasted over 78 years. The orthodox church was turned into a Mosque in Ottoman times after 1570. Today the Selimiye Mosque opens for visitors all day apart from prayer times. Light falls from large windows to illuminate the green ornaments and burgundy carpet which absorbs the sound of footsteps leaving only whispers to be heard. Top Guides > Mosques > Sinan Pasha Mosque The magnificent facade of this huge14th-century church gives you a great idea what Famagusta would have looked like when its churches and monuments were still standing. Behind the Venetian Palace in the town centre, you'll find the flying buttresses of the renamed Ottoman Sinan Pasha Mosque. The foundations of one of the largest Gothic cathedrals in Famagusta, the initial church of Saint Peter and Saint Paul were laid during the Lusignan reign of Peter I, 1358 – 1369, and funded byprofits from a trip to Syria by wealthy merchant Simon Nostrano. The church walls are supported by heavy flying buttresses to take pressure away from the interior vaulting, but only on the upper level. They, like the wall itself, are enormously thick, presumably to withstand earthquakes. Buttressing was added on the south side after two 16th century earthquakes threatened the building in its entirety making it less radiant than more delicately built French counterparts. George H. Everett Jeffery who was the Curator of Ancient Monuments in Cyprus in the early 20th century described it thus: “Nothing could be uglier or more opposed to the beauty of true Gothic architecture than the exterior of this immense church.” The beauty of this church rests almost entirely in its refined and elegant interior. Gothic arches rise above the succession of bays from plain circular piers. From the abacus of each pier are 3 colonettes, merged into the wall. They rise to the clerestory level, fan out over the nave and create the cross vaulted ceiling. Remnants of Gothic sculpture, unidentified renaissance martyrdoms, and post-Renaissance maritime graffiti, all offer a rare insight into a period of wealth and influence in Famagusta. The building wasn't used during Venetian rule, and escaped the attention of the Ottoman bombardment of 1571. The Ottomans added a minaret and renamed it Sinan Pasha Mosque, after “Sinan the Great ” who served 5 times as Grand Vizier in the Ottoman empire. During British rule, it was used as a potato and grain store and so is also locally referred to as the “Bugday Cami” (wheat mosque). In the southern courtyard, underneath the second row of buttresses, you'll find the grave of Yirmisekiz Celebi Mehmed Efendi , who was appointed as ambassador by Sultan Ahmed III to Louis XV’s France in 1720. He became known by the nickname Yirmisekiz (“twenty-eight” in Turkish), as he served in the 28th battalion of the first modern standing army in Europe. He died in exile at Famagusta in 1732. Top Guides > Mosques > Turunçlu Mosque Also known as the Fethiye , until recent times it was one of the most frequented mosques by tradesmen of the nearby markets in Nicosia. The current mosque stands on the site of a previous smaller masjid and has an L-shaped congregational area and wooden ceiling. A gallery supported by wooden columns is designated for women. To the north, its facade consists of 6 tapered arches on circular columns and to the west 4 more tapered arches. Above the doorway an inscription shows the earlier mosque was demolished and built by Seyit Mehmet Emin Agha , Ottoman governor, in 1825. The governor also restored the Fethiye Children’s School next door after which it was given the name “Mekteb-I Irfan ” or School of Enlightenment. Top Contact | Whats On In TRNC Let's Connect Contact First Name Last Name Email Message Add a File Send Thanks for submitting! Foodie | North Cyprus Whatsonintrnc Foodie > Ayran Ceviz Macun Hellim Kup Kebab Olives Raki Recipes - Mezze Recipes - Soups Sunday Lunch Brandy Sour Coffee Hellimli Lahmacun Pekmez Recipes - Chicken Recipes - Pasta & Rice Recipes - Vegetarian Vineyard Hotel cafés Costa Cuisine Hummus Meze Pilavuna Recipes - Desserts Recipes - Salads Restaurants Wineries Çakısdez Food Tours Kolokas Molohiya Prickly Pear Recipes - Meat Recipes - Seafood Seftali Kebab Zinavia Foodie > Ayran The perfect partner for your lahmacun has to be a refreshing glass of Aryan , one of the most popular drinks of the Turks since the discovery of Yogurt among the Turkish tribes in Central Asia. It's simply made by diluting yogurt with water and adding salt to taste. Drenched over crushed ice and garnished with a mint leaf, it’s the ideal drink to quench your thirst. It accompanies any meal or is drunk by itself. It's common in all regions of North Cyprus, the only variation being its thickness. Try fresh Ayran (taze yapilmis Ayran) for the best experience. ​ Ingredients 250 gr (8 oz) thick sheep's milk yogurt 150 ml (1/4 pint) cold water A little salt Mint - dried or fresh ​ Preparation Put all the ingredients, eexcept the mint, in a blender and blend for 1-2 minutes until smooth and lightly frothy. Alternatively, beat in a bowl with an egg whisker, until well amalgamated. Pour evenly to each glass and put some mint on every glass to serve. Top Foodie > Brandy Sour A mixture of brandy and cordial made from lemons of the Güzelyurt region, Brandy Sour is considered the national cocktail. It's made with Cypriot brandy which is milder than Cognac or Armagnac, lemons fresh or cordial, Angostura bitters, soda water and ice. Bitter lemons are used locally to produce a bitter-sweet lemon cordial – the same lemons used by British author Lawrence Durrell for the title of his famous novel "Bitter Lemons of Cyprus ", written next to Bellapais Abbey in the 1950’s. Although Brandy Sour is enjoyed worldwide, the Cypriot version is unique for the local brandy used. It was introduced in the 1930’s in an old hotel in the Troodos Mountains, as an alcoholic substitute for iced tea, as a way of disguising the preference for Western-style cocktails of their distinguished guest, King Farouk of Egypt . As well as enjoying it during your visit to the island, why not pick up a bottle of Cypriot brandy and try making it back home. Top Foodie > Cafés Top Foodie> Çakisdez These unique green olives are manually cracked using special stones. Olives have long been recognised as a symbol of good living and people tend to live longer and healthier lives in regions where olive oil is a staple part of the diet. Harvest time usually begins in October, when the early green olive first fruits are gathered either by shaking the branches over sheets spread on the ground around the tree, or by individually picking the olives by hand. A popular delicacy, Çakısdez (chuck-ess-dez ), are picked, washed, cracked, soaked in brine then served with coriander seeds, garlic, olive oil and lemon, and complement any appetiser for lunch or dinner, although you'll most likely find them at open buffets for breakfast. Chakistes can be preserved in jars or plastic containers, so you can take some back home. Top Foodie > Ceviz Macun A famous Cypriot fruit preserve of small green walnuts , this spoon sweet is a local favourite. Fruit preserves, generally served in little plates or on miniature forks, are an inherent part of local culture, where they're offered to guests as an act of hospitality. Almost all fruits, nuts and even vegetables can be made into a preserve. Ceviz Macun is made with unripe walnuts when they're green and tender, usually at the end of Spring or early summer, when the inner shell is still soft. Making it is labour intensive, lasting a week from branch to table, but well worth the while. Walnuts are known to give the body energy and contribute to the sexual health of men, so eat them one at a time! Served as a dessert at most local dineries, they can also be found jarred in supermarkets, and make a healthy treat to take back home. Top Foodie > Coffee Culture Coffee in Northern Cyprus is a way of life as well as an experience. Turkish coffee or Kahve (ka-veh) brews ground coffee very finely. Arabica varieties are onsidered the best, but robusta or blends are also used. It's made by bringing the powdered coffee, with water and usually sugar, to the boil in a custom pot called cezve , or ibrik . As soon as it froths it's taken off the heat, but can be reheated to increase the froth. Sugar is added while brewing, so the amount of sugar must be specified before preparing. It may be served unsweetened (sade ), with little or moderate sugar (orta ), or sweet (şekerli ), but cream or milk are never added. Often served with chocolate or Turkish delight and a small glass of water to wash off any coffee residue in the mouth, Kahve traditionally comes in small porcelain cups called a fincan and is sipped slowly. Superstition says the grounds can be used for fortune-telling. The cup is turned over into the saucer and the patterns created are interpreted to have a glimpse into the future of the person who drank it. Kahve can also offer health benefits. Known to balance cholesterol levels, it can help prevent some heart diseases, assist the digestive system and be used in some massages and treatment of skin conditions . Kahve will be offered after a meal in most restaurants and can be found almost everywhere. For an authentic taste, find somewhere where it's made in a cooper pot, over a coal fire. Decorated coffee-cups, coffee-pots and coffee-trays are sought after souvenirs for visitors. Top Foodie > Costa Cuisine The stretch of coastline east from Girne to Tatlisu and beyond, has become known as the "Costa Cuisine " as it has so many fabulous eating places. Below are some of the stars which all food lovers will want to visit. Eagle's Nest @ Kücük Erenkoy Fabulous location directly overlooking the sea. Eat inside if it's breezy or winter, or eat outside on the veranda in the summer to enjoy a truly spectacular sunset which is almost, but not quite, as good as the food. Real care is taken with the food here. You can tell this is a place where food is loved. Everything is beautifully cooked and superbly presented by some of the most professional waiting staff you could hope to have. This is high quality fine dining by any standards but at really good prices. (Example: Chicken Liver Pâté + Grilled mushrooms for starters; Sea Bass + the classic Italian dish Gnocchi for mains; chocolate brownie + apple crumble and ice cream for dessert; + 2 glasses of wine. Everything came to £20 per head. ) A new feature is an outside bar area called the Edge (yup, right over the sea again) which will undoubtedly add even more atmosphere to this quality establishment. This place is special. Go for it! This is undoudbtedly the star of the "Costa Cuisine", and a real credit to the owners, chefs and all the superbly trained waiting staff. ​ Café Paris & Bakery @ Esentepe They say that you can't come to TRNC and not have a Meze. That may be true but add to the list of not to be missed, Cafe Paris. Stunning location at the top of a cliff, overlooking the ocean, with a real infinity pool. But the facilities and the views pale into insignificance compared to the food. Pastries, cakes, freshly baked breads and sandwiches may not seem like something to rave about but wait until you've been here and tried them. This is another shinging star on the "Costa Cuisine" and one to be literally, savoured. ​ Old Shakespeare @ Turquoise Bay The decor is tasteful. The furniture includes a large globe, an old radio and other antiquities which together work to create a really relaxing atmosphere. There is a TV on the wall but don't expect Premier League football in here. Scenes of Northern Cyprus and unobtrusive gentle music help to create a real nice ambience. The menu is definitely eclectic. Executive Chef Oleg creates dishes from France, Italy, Georgia, Russia and Europe. For starters our group had: Chicken Live Pate (beautiful); Beef Carpaccio (beautiful); "Julien" with chicken and mushrooms (beautiful); and mushrooms on the Ketsi Pan baked with cheese and butter which were simply divine. All were truly excellent, beautifully cooked and excellently presented, but if ever there's a mushroom olympics, which is a sporting tournament I could very much get behind, this Ketsi Pan way should easily take the gold. Wow, it’s good. When we asked for a wine list we expected to be given a card, but instead the waiter actually brought all the different bottles for us to look at and choose from. Nice touch. Main courses we had were: Beef Stroganoff; Cod Fillet with Zucchini and Tom Yam sauce; Chicken BBQ. The Stroganoff was really tasty. The cod fillet was delicious. The Tom Yam sauce could have been spicier for us although that's a personal taste. The chicken BBQ was also delicious. Enjoying the meal so much, we ordered another bottle of wine and decided to try some of the desserts. Lemon Tiramisu is a wonderful variation on this classic. Instead of being coffee based, it's lemon based, reflecting Northern Cyprus' classic fruit. And it tastes superb. The Semifreddo (Frozen Chocolate Cream with Pistacchios) was simply stunning. Everything washed down with a limoncello digestivo. Executive Chef Oleg took the time to come out and ask for feedback which he got in spades. Yes, the Cod Fillet could have had a larger side dish with it; yes the chicken bbq might have been a bit more well done to suit our personal taste; yes the Tom Yam sauce wasn't as spicy as we would prefer, but generally we were surprised and delighted at the whole experience. And when the bill came, two bottles of wine, 4 starters, 4 mains and 4 desserts came to a little under £30 per head which we all reckoned was great value for money. Old Shakespeares has only been open a short time and there's still improvements that can be made but will we be going back there? Absolutely! ​ Turtle Paradise Restaurant & Bar @ Alagadi Beach Great location right by the beach. Fairly extensive menu and whatever you choose you'll be fine, although the hamburgers do deserve a special mention. Just good, solid cooking, where everything is tasty but the atmosphere surpasses the food. There's just something about this place which is magical mediterranean at its best. Dip in the sea or just sit with a drink and feel the breeze, this is a place built for relaxation. Plenty of car parking, family friendly. They also have a wonderful little shop which operates in the summer season, selling hand made jewellery, clothing and craft work run by the ever genial Ercan. Another must stop place to visit on the "Costa Cuisine". ​ Esenyali Balik Restoran @ Alagadi Set right beside the beach in the protected village of Aligadi, Esenyali is blessed with a really spectacular location. We had to drive slowly past the herd of goats out for a walk. The venue itself is simple and straight forward, but the set menu Meze certainly isn't. 20 cold courses followed by 5 hot courses (there were so many I couldn't keep up!) all of which were fresh, tasty and delicious. There are plenty of places that do a good Meze but this really should be one you try out. Not only was the food good but the service was exceptionally friendly. The presence of so many locals says it all. Highly recommended. ​ Hurma Restaurant between Acapulco and Elexus Resorts Brilliant restaurant. The meze was outrageously good, although better when shared with 4 (so much). Lovely views and great service. ​ Tuncay'in Yeri Restaurant @ Esentepe You can't come to Northern Cyprus and not have a Meze in a restaurant run by locals, like this. Offerings will differ according to seasonal availability, but at least you'll know everything is fresh. Meze here can be hot or cold and is usually served in batches of 4 or 5, although you might just get served 14 or 15 all at once. You’ll find a great mix of meat and fish with vegetarians especially well catered for. As good a Meze as you can find. Reasonable prices and friendly, efficient service. ​ Moonshire Bar & Restaurant @ Esentepe Location, location, location! Set on the hillside above the new marina and Sun Valley Beachside Resort, this gem of a place is a must visit for tourists and locals alike. While away a sunny afternoon with a wine or beer on one of the outside terraces, or enjoy a romantic meal for two while you watch the sun setting and all the time enjoy authentic family cooking at its best and a genuine friendliness which is a particular hallmark. The menu is international, reflecting its' growing popularity with customers from different countries. Prices represent great value - at the time of writing, a great meal will cost less than 20 Euro per head. Particularly popular with Scandinavians, Germans, Russians, Turks and British. Wide variety of events are always well attended so advance booking is recommended. Ample car parking available. ​ Cengiz's Restaurant & Bar@ Esentepe Returned to Cengiz's for my wife's birthday and what a great decision that was. Cengiz absolutely goes out of his way to give the best experience he can to his customers eg picked up and dropped off so we could both have a drink; organised a cake and sources and bought in special champagne at my request. The salmon starter was very generous in size and really tasty as was the chicken liver pâté. Mexican Steak was exactly as spicy as I requested and the beef stroganoff was delicious. Added to that, the general vibe of this place is really special (a covered courtyard adorned with passion fruit). A star venue of the North Cyprus "Costa Cuisine". Definitely recommended. ​ Spice Garden Restaurant @ Bahceli Great place to watch sport (show 4 events simultaneously) and probably the best Indian food for miles around. Friendly staff and friendly patrons make this a really enjoyable place to visit. ​ ​ ​ ​ ​ ​ Top Make a Reservation Foodie > Food Tours Discover the culture & people of Northern Cyprus through traditional foods and wine, by taking a journey to some of the island’s hidden food haunts and award winning wineries. Sample authentic snacks, dishes and drinks while exploring mountain villages. Normally in small groups of up to 7 people, tours specialise in food & wine of Cyprus and offer a personal, bespoke experience you won’t forget. Private tours for larger groups are also available on request. What participants say… “We were taken to see a variety of brilliant foodie spots in quaint villages around the Troodos mountains. I’m sure we'd have paid a huge amount more if we'd hired a taxi driver for the day to take us from place to place and that would have been without lunch, entrance fees and tastings included. The planned itinerary and having someone to answer all your foodie questions was a huge plus and the info we were given at the end was really useful.” “We’ve started using private tour guides and small group experiences for our last few trips, as we’ve realised the big buses are not for us. We’re really glad we chose a tour instead of saving a few euros to join a big bus full of people. We were with just 3 others and had a great day, driving through the mountains tasting wine. We were introduced to all the native grape varieties and were able to buy top quality wine at phenomenal prices.” ​ ​ “We'd walked past one of the places out of the many we were taken to on this tour and actually thought about going inside. Even if we'd made a visit to this particular place by ourselves, there’s absolutely no way we would have ordered what our guide chose for us – totally worth it, just for the new tastes and dishes we tried. Absolutely brilliant tour!” ​ “We were taken to a great variety of restaurants on our tour, places that we'd never have found by ourselves. By the end of the night we’d seen so many great places and eaten so many delicious things we were stuffed… Make sure you arrive hungry! Worth EVERY penny” ​ Itineraries Some itineraries list an hour-by-hour schedule and a set of specific stops or locations. Others visit locals and because these local villagers are busy with every day life, can’t guarantee which stops will be included. Tours have themes and a kind-of checklist of what will be included, but the specifics of where you go and what you’ll see often changes. For example, if it’s the season for harvesting olives, then that might be included as one of the promised stops. If one of the locals is baking halloumi bread, this’ll get in as well, so you can meet a real local and experience a true Cypriot kitchen. If its September, that’s the time to walk through the vineyards to see the grape varieties. ​ What You'll Do Tours are normally a full day experience , exploring local villages and wineries, with an authentic meze lunch, delicous food and exquisite wine tastings. Your local guide will pick you up and drive you around. You’ll also get to visit traditional product workshops, taste Cypriot delicacies such as halloumi cheese, honey, olive oil, village breads, traditional sweets, and of course wine. You’ll get to learn about the ingredients, the making process and the traditions linked to the products before trying them. Part of the experience is visiting villages, where you’ll have time to explore the sites and take in stunning landscapes. Along the way you’ll usually stop at a local tavern to feast on a selection of Cypriot dishes with a full meze lunch. This is sure to be an authentic experience that will leave you wanting more from a foodie day like no other! Top Foodie > Hellim Hellim is a traditional food that has been produced locally for centuries and is well known worldwide for its unique taste. Also referred to as Halloumi , it's a semi-hard, unripened brined cheese made from a mixture of goat’s and sheep’s milk, and sometimes cow’s milk as well. Alongside a distinctive layered texture, it has a high melting point making it easy to fry or grill. This property makes it a popular meat substitute and is moderately high in fat and a good source of protein. Locals enjoy Hellim fresh, grilled, barbequed, with salads, sandwiches, meals and even alongside fruit. Another favourite is grated, sprinkled with dried mint on tubular pasta types like Bucatini, or cooked in a chicken broth. Local cooking culture also revolves around a lot of bread and pastry, and local favourites like Hellimli and Pilavuna also make good use of Hellim within their traditional ingredients. Top Foodie > Hellimli Hellimli is a traditional Cypriot savoury pastry made with Hellim cheese . Consisting of flour, water, salt, butter and olive oil, chopped onions, mint, and diced Hellim cheese. Kneading chunks of the Hellim cheese, onions and mint into a bread dough, the dough is then sprinkled with sesame and nigella seeds, before being baked in a traditional clay oven. The crust of the bread develops a golden colour, ready to be served. You'll come across many bakeries in Northern Cyprus and won’t be disappointed with the choice at hand which make perfect snacks. Top Foodie > Hummus A Levantine food dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. Today, it's popular throughout the Middle East, North Africa, and in Middle Eastern cuisine around the globe. ​ Ingredients 1/2 kg chickpeas (soaked overnight) 1 cup tahini (beaten) * 5-6 garlic cloves, crushed 1/4 cup lemon juice Tahini1/2 cup olive oil salt, paprika finely chopped parsley * Note: Tahini is a paste made from ground, hulled sesame seeds used in North African, Greek, Turkish, and Middle Eastern cuisine. Tahini is served as a dip on its own, or as a major component of hummus, baba ghanoush, and halva. Preparation Drain chickpeas, spread on a tea towel and roll a bottle over them to remove the husks. Boil the chickpeas until soft. Dry and mash. Beat the tahini and combine with the chickpeas. Add the crushed garlic, lemon juice, olive oil and salt. If the paste is very thick, add liquid from the chickpeas. Sprinkle with paprika and chopped parsley and pour a little olive oil over the purée. Top Foodie > Kolokas Colocasia esculenta is a perennial, tropical plant primarily grown as a root vegetable for its edible, starchy corm. The vegetables cultivated in Northern Cyprus are much larger than in other countries. Generally, Kolokas is eaten like a potato , as it tastes quite similar when cooked but with a nutty flavour. Be careful handling Kolokas, as the skin and roots are poisonous before they've been cooked and cannot under any circumstances be eaten raw . Often used as a substitute for potato, it's boiled in a tomato sauce or cooked with meat, beans and chickpeas. Overseas it's common to roast, bake, mash or chip them, as many different countries around the world use Kolokas in different ways. Drain chickpeas, spread on a tea towel and roll a bottle over them to remove the husks. Boil the chickpeas until soft. Dry and mash. Beat the tahini and combine with the chickpeas. Add the crushed garlic, lemon juice, olive oil and salt. If the paste is very thick, add liquid from the chickpeas. Sprinkle with paprika and chopped parsley and pour a little olive oil over the purée. Top Foodie > Kup Kebab Also known as Kleftiko , this is a traditional Turkish recipe where lamb is marinated in olive oil, garlic, onions and herbs and slowly cooked in greaseproof paper or foil, keeping all the juices and flavours together. Also referred to by locals as ‘Hirsiz Kebabı’ (Kebab of Thieves), traditionally, lambs or goats in the mountains were stolen then cooked in underground ovens sealed with mud, to disguise the smell and smoke and to avoid detection. The success of this famous dish depends on slow roasting, until the meat fairly falls off the bone. It's usually made with a leg of lamb which becomes very tender once cooked. Though the leaner leg looks impressive and is a cut better suited to faster cooking and served pink, the tougher, fattier shoulder, benefits from slow cooking, becoming wonderfully juicy and rich. Prolonged cooking in a traditional clay oven offers a tender dish that can't be achieved with conventional cooking. Almost always served with Cypriot roast potatoes, some prefer to cook the vegetables together with the meat, for the true flavour and aroma experience. Seasoned with oregano and bay leaves, a little acidity from a squeezed lemon helps to cut through the richness of the meat and potatoes, so you can keep going back for more. Kup Kebab is usually cooked on Sunday’s accompanied by a glass of Turkish Raki and a nap in the shade of a gnarly fig tree afterwards. Top Foodie > Lahmacun Ingredients A pack of pitas 1 lb ground beef 1 lb white onion 1 or 2 tomatoes Salt, black pepper to taste If you can't find tomatoes, replace it with 2 table spoons of tomato puree. ​ Preparation Peel, wash, place onions with tomatoes in food processor and ground. Add salt, black pepper and meat, ground 30 seconds more. With the help of a spoon, spread this mixture over pitas. Put them in oven and bake at 400F about 20-30 minutes. Check to see whether meat is cooked. Serve hot. Top Foodie > Meze You really can't come to Northern Cyprus and not have a Meze. It's the mainstay of traditional cuisine in North Cyprus and basically means appetisers or starters, and there's usually so much of it you won't need a main course. Meze are served in various forms all over the Middle East and certainly the Turkish Cypriot variety have influences recognisable if you've eaten meze in another country, although there are some unique to here. Depending on the time of year, offerings will differ according to seasonal availability, but at least you'll know everything is fresh. Meze can be hot or cold and is usually served in batches of 4 or 5, although you might just get served 14 or 15 all at once. You’ll find a great mix of meat and fish with vegetarians especially well catered for. Some of the more popular and common mezes you might expect to be served: ​ Cacik Pronounced Jajuk, this is a palate cleansing and refreshing dish in summer time. Combining fresh plain yoghurt made from sheep’s milk, finely chopped cucumber, mint and a dash of lemon. Often served along main courses as it’s an excellent accompaniment for meat. Calamar Calamari, usually served with lemon juice and some salt. Chakistes Very popular and definitely a staple of a meze selection. Crushed green olives, served dressed in olive oil, a little crushed garlic, coriander and lemon juice. Often on breakfast menus as well. Dolma/Sarma Stuffed varieties which often feature vine leaves, peppers, courgette flowers or pumpkin flowers which are used as wraps and stuffed with a mix of rice, tomatoes, sultanas, meat, herbs and spices. Very more-ish. Also known as ‘Yalancı Dolma’ (Stuffed Liar) because during the World War 2 no one could afford to stuff things with meat, thus being classed as cheating. Fasülye Beans. Loads of different types of beans served include black eyed beans, green beans, butter beans. Great served hot or cold with yoghurt and bread. Simple but tasty and healthy. ​ Hellim Sheep’s or goats cheese served sliced and grilled or fried . Has a unique taste and when grilled is crispy and chewy with some people finding it tastes a bit like bacon. ​ Hummus Great with bread as a dip on its own, or served with a full meze. Blended chickpeas and tahini paste with various spices to give it quite a sharp flavour. ​ Köfte Meatballs that come in various forms, but usually minced meat, onion and herbs mixed together and either fried, baked or grilled. Bulgur köfte for example, is bulgur wheat used as the outer coating for the meatball and deep fried to make a crisp coating. ​ Molehiya Served as a main course or as part of a meze, Molehiya is a green leaf vegetable unique to Cyprus. The leaves are dried in the sun and then boiled, usually along with pieces of chicken, to make a kind of stew. Quite a bitter taste, but along with a few herbs and spices, it makes for a healthy dish. ​ Mucver Pronounced Mujver, this is a batter mix of courgette flowers, milk and eggs whipped together and small spoonfuls of it then dropped into a hot pan of oil and cooked until crispy on the outside. ​ This is just a selection for you to get the general idea of how delicious a Turkish Cypriot meze meal can be. Others include cracked almonds on ice, salted fish, fresh beetroot, ox tongue, brain, dried meats and other vegetable dishes . There are plenty of traditional Turkish Cypriot restaurants so why not try some. Meze is an important part of social gatherings such as family get-togethers, weddings, parties and other functions, so it's the most popular way of eating for locals. Eat as much or as a little as you like, take your time over it, and don't think you need to finsh the whole lot. Top Foodie > Molohiya The leaves of Corchorus Olitorius , commonly known as Jew’s Mallow, Nalta jute, or Tossa jute. Molohiya is indigenous to Cyprus and was originally found growing on the banks of the River Nile in Egypt, living proof of Egyptian influence on Cyprus. Locals pick and dry the local plant throughout the summer months. Carrying many health benefits, it's cooked with freshly chopped tomato, onions, garlic, lemon juice, lamb or chicken, but can also be served vegetarian. It's a gorgeous traditional dish usually cooked and served at home, but you'll find a few local restaurants serving it during the day in Nicosia’s old walled city. Top Foodie > Olives In Northern Cyprus, as in other Mediterranean countries, the olive tree can be seen everywhere, in the wild and under cultivation. Usually favouring well drained sunny hillsides, olive trees also thrive in backyards and flat plain lands. Olives are an integral part of Cypriot culture and have been cultivated on the island since ancient times. Olive trees live for a long time and have been known to go for over 2,500 years . The oldest Monumental Olive Trees in the village of Kalkanli are an attraction for thousands of visitors each year. The nurture and care of olive trees is of course a matter of some skill. Legend has it that those who eat the fruit of this tree receive its resilience and endurance. Not surprisingly, Cypriots are considered to be long-lived and local life expectancy exceeds European average and other developed countries. Olive products are renowned for their health, vitality and longevity benefits, and olive trees have even had a tremendous impact on global affairs. ​ Green Olives Olive picking season in Cyprus starts early September and continues through to the New Year. The first olives picked are the small green ones. These are washed, cracked and then soaked in brine, and served as a popular delicacy, Chakistes, found in all homes and Cypriot tavernas. If these olives are left on the trees longer, they turn black, and are then used for making olive oil. ​ Olive Oil In ancient times, Cypriots used a heavy stone press with a long wooden handle to produce olive oil. A donkey pushed the handle to rotate the millstone, crushing the fresh olives. Since then the process has changed dramatically and become completely automated, but the essntials remain unaltered: no heating and no chemicals result in the production of high-quality olive oil. ​ Symbol of Peace In North Cyprus the phrase, “to offer someone an olive branch” can be commonly heard, meaning a proposal to make peace with someone. Found in most cultures of the Mediterranean, the olive branch first symbolised representing peace in Ancient Egypt, followed many centuries later in ancient Greek mythology. Even on the “Great Seal of the United States”, the supporter of the shield is a bald eagle grasping an olive branch in its’ right talon, symbolising a preference for peace. A petition adopted by the American Continental Congress in July 1775, was called the “Olive Branch Petition” in the hope of avoiding a full-blown war with Great Britain. ​ Olive Leaf Burning A Turkish Cypriot custom known as ‘Tutsu ’, is the burning of olive leaves. A symbolic act for warding off the evil eye and to protect from harm, a family member gathers leaves into a custom metal pot and then burns them, waving the resulting smoke around people for their protection and well being. ​ Cosmetology Olive oil is widely used not only in the kitchen but also in medicine and cosmetology. Cosmetics made with olive oil are very popular in Northern Cyprus. Soaps, moisturisers, shampoos, shower gels, facial masks and much more are available in and around most towns. Olive oil soaps provide a very clean and smooth silky feel with minimal lather, a moisturising effect that lasts longer time than inorganic cosmetics and is perfect for dry and sensitive skin. As olive oil soap contain effective antioxidant properties, usage stimulates new cell generation, slows down wrinkle development and gives skin a youthful look. ​ Leaf Extract The powerful antioxidants of olive leaf extract are also proven to protect against a variety of viral and bacterial infections. Olive leaf extract capsules claim to improve the regulation of blood pressure, and olive leaf tea helps the digestive system. ​ Gifts Olive oil was a very important part of daily life in the Mediterranean in Roman times It was used for food, as fuel for lamps, and as a basic ingredient in things like medicinal ointment, bath oils, skin oils, soaps, perfumes and cosmetics. Even before Roman times, Cyprus was known for its olive oil, as indicated by the Greek philosopher Strabo when he said that “in fertility Cyprus is not inferior to any one of the islands, for it produces both good wine and good oil”. Olive, olive oils and associated products are popular gifts to take home. Top Foodie > Pekmez The Besparmak Mountains are swarming with carob trees and the sweet thick syrup extracted from the pods are exceptionally tasty. Pods are gound into powder, then boiled in water which reduces them to dark harnup pekmez (carob molasses). Carob syrup can be found in most health food stores globally, but the local version of pekmez can only be found in local supermarkets. ​ Pekmez is used in soups and stews, spread on bread, poured over ice cream, mixed with yoghurt or trickled over pastry and fruit. Restaurants sell desserts made of pekmez, such as gullurikya. In villages such as Tatlisu and Ozankoy which hold annual Carob Festivals , a sweet fermented drink is also brewed with pekmez and drank ice cold. Locals believe that a teaspoon a day of pekmez keep colds and flu away. The fruit of this tree contain vitamins A, B, B2, B3 and D, as well as zinc, useful for both children and adults suffering from anaemia. Harnup Pekmez is also believed to show positive effects in treating impotence and infertility. Top Guides > Pilavuna Local culture embraces communal baking and often revolves around bread or pastry and Pilavuna is a cheese-filled pastry unique to Northern Cyprus. Made with a yeast pastry, comparable to bread dough, which is rolled very thinly, the pastry is similar to shortcrust in texture. They're filled with a combination of Hellim and nor, a fresh mild whey cheese produced in Cyprus, the cheeses then mixed with dried mint and sometimes sweet sultanas. Depending where they're made, recipes vary from salty to semi-sweet or sweet and often eaten with breakfast or as a snack with tea in the afternoon. Sometimes also referred to as “flaounes ”, locals serve Pilavna as a celebratory food for the breaking of the Lenten fast, being prepared on Good Friday for consumption on Easter Sunday by Orthodox Christians. Pilavuna’s were featured as a technical challenge in The Great British Bake Off television series. Top Foodie > Prickly Pear (Cactus) Prickly Pears, known locally as Babutsa , is a cactus fruit that can be seen everywhere in Northern Cyprus. It's unpretentious, requiring no special care or water. You can eat it raw, whole, or with the bones which are inside it. In this form it's good for digestion and helps cleanse the body. It's high in antioxidants, contains vitamin C, calcium, magnesium, and potassium. and has a smell similar to watermelon. It can also be used to make marmalade; be added to desserts and liqueurs; baked or stewed. T he only drawback of course, is that it's covered in thorns! If you decide to clean these off yourself the first thing you'll need is patience and the second thing you'll need is gloves. Start by cutting off the edges of the fruit from the top and bottom, then cut from top to bottom, remove the skin and voila! Juicy cactus figs. But that's not all this wonderful barbed pear is good for. Ancient builders used it to built castles and fortresses would you believe. They cooked the cactus leaves to a jelly-like state, mixed this with soil and used it as cement because the composition was so strong. The famous Bellapais Abbey was built this way. You don't see any cement there and it's still standing centuries later. It also gets used for home security. How many burglars would want to climb over a prickly cactus fence like the one pictured? Top Foodie > Raki Locals call Raki, the anise-flavoured drink “Lion’s Milk” . It's not known where or when the drink was invented, but its' history is less than wine or beer. It's made from different fruits in different regions, but grapes, figs and plums are the main ones. The best way to drink raki is with flat cylindrical glasses and cold – straight (sek), with water, soda or mineral water. Usually 40% – 50% alcohol, it changes colour and becomes a milky white when water is added. A glass of pure water helps clean the palette so you can better enjoy the distinct taste. Served at every restaurant, but traditionally associated with tavernas (meyhanes ), it's usually served with meze’s, meat or fresh fish. Local custom is to clink glasses with the bottom of the glass as using the top indicates you think you're superior. Another tradition is to knock the table lightly with the bottom of your glass before you take a sip, indicating there's someone you're thinking of who you wish was there. ​ After a Raki, a local tip is to try a Turkish tea (çay) which will sober and calm you for the next round. The raki table is referred to as çilingir (“locksmith”), alluding to the way the secrets of the heart are unlocked and spoken around this table. Cheers! Shay-re-fe-nee-ze! Top Foodie > Recipes - Chicken Tavuklu Börek (Chicken pies) The cornerstone of Turkish cuisine - intricate little parcels, filled with delight. Turkish women pride themselves on the small size of these exquisite mezze, even if it requires hours of devotion to make them. Börek are always present at every celebration and the event would not have enough glitter without their enticing, bulgy presence. There are a multitude of different fillings, according to the season and the occasion. The pastry used to wrap them also varies, from the paper-thin fillo pastry found in the cities to permutations of homemade puff pastry, or a simple, homemade substitute for fillo. Fillo pastry freezes well and it will keep frozen for up to 3 months. Let it defrost for a couple of hours at room temperature before it's to be used. When bought fresh, it'll keep in the refrigerator for up to a week. Once it's unwrapped, work swiftly, as it soon dries out and becomes brittle. If not familiar with fillo, cover the bulk of it with a slightly damp tea towel while using it and take your time. Preparation time: 1 hour + 20 minutes baking at Gas Mark 4 / 180°C/350°F. Makes 25. Ingredients For filling 375 g (12 oz) cooked chicken breast fillets 25 g (1 oz) butter 25 g (1 oz) plain flour 150 ml (1/4 pint) hot milk 4 tablespoons hot chicken stock 50 g (2 oz) parmesan, or Gruyère cheese, grated 1 egg, beaten lightly A pinch each of ground nutmeg and salt To make up the Börek 8-10 sheets of fillo pastry (or milföy hamuru in Turkish) 75 g (3 oz) butter, melted oil for greasing Preparation : Preheat the oven. If you're using cooked chicken, just cut it into peanut-sized pieces. If you're using chicken fillets, first simmer them in hot water for 6-8 minutes and then take them out and chop them roughly to the same size. Melt the butter, add the flour and stir over a low heat until well mixed into a roux. withdraw the pan from the heat and add the hot milk and chicken stock gradually, stirring; return the pan to a gentle heat and whisk the sauce until it boils and thickens enough, which should take 5-6 minutes. Add the cheese and the seasonings and mix well. Away from the heat, add the beaten egg slowly, stirring, and then the chicken pieces. It should be fairly thick in order to be used successfully in the börek. Next, cut the whole stack of fillo pastry into four long strips, about 8 cm (3 inches) wide. Brush each sheet with melted butter, place a teaspoon of filling in one corner and fold them over making little triangles. Place these on an oiled baking sheet, with the loose end of the pastry underneath, brush the tops with melted butter and bake for 20 minutes or until golden crisp and light golden. Alternatively, you could use puff pastry, which is available freshly made or frozen. Defrost if needed and cut walnut-sized pieces off the pastry. Roll them out thinly in small circles of about 10 cm (4 inches) diameter, place a teaspoon of filling in the centre, fold the pastry over and press the edges together, making a semi-circular shape. Brush the tops with beaten egg, and bake as before for about 20 minutes or until light golden. Cherkes Tavugu (Circassian chicken) Preparation time: 30 minutes + 1 hour. Serves 6 as a main course, or 8 as a starter Ingredients 1.5-1.75 kg (3 and ½ -4 lb) chicken -jointed 2 carrots -peeled and quartered 1 onion -chopped 250 gr (8 oz) shelled walnuts or walnut pieces -ground finely 175 gr (6 oz) white breadcrumbs 3/4 teaspoon cayenne pepper 40 gr (1 and ½ oz) butter 2 tablespoons olive oil Salt Preparation : Cover the chicken joints with water; add some salt, bring to boil and skim. Add the vegetables, cover and cook for 50-60 minutes, until the chicken is tender. Take out the joints, reserve the stock, and when the joints are cool, skin and bone them, shredding the meat into large mouthful morsels. Cover the meat to prevent it from drying and set it aside. Boil the stock until it's reduced to about 300 ml (½ pint) and discard the carrots. Mix the walnuts, breadcrumbs and half the cayenne in a small bowl. If you are planning to serve the dish hot, stop at this stage and prepare the rest shortly before it is to be served. Otherwise just continue. Add enough hot chicken stock to form a smooth paste and mix well. Melt the butter in a frying pan and sauté the chicken pieces in it until they start to brown. Withdraw from the heat, add 4 tablespoons of the walnut sauce and a little more salt and mix well. Pile the chicken on to a platter and use the remaining sauce to cover the whole surface smoothly. Mix the olive oil with the remaining cayenne and decorate the surface by dribbling the oil in decorative patterns. Kolokas (Colocasia with chicken) Serves 4-6 Ingredients 1 kg chicken -jointed 1 kg kolokas (colocasia) 4 tablespoons vegetable oil 1 tablespoon olive oil 1 medium onion -skinned and finely chopped 4 sticks of celery -cut into thick slices 1 tablespoon tomato paste 1 litre chicken stock Seasoning Preparation : Put the cooking oil and the olive oil into a large saucepan and place the pan on high heat. Fry the chicken joints until golden brown on both sides. Remove the joints and keep them on one side. Add the chopped onion and fry until soft and golden brown. Meanwhile with a sharp knife peel the kolokas, without washing. Then, by holding it from the thick stalk part, starting from the top, break pieces with a sharp knife from the kolokas. Add the sliced celery and the kolokas pieces together with the chicken joints into the pan. Season well with salt and freshly ground balck pepper. Dissolve the tomato paste in the hot chicken stock and pour it over the meat and the vegetables. Bring it to the boil, then cover and cook for about 30 minutes on low heat, stirring occasionally. Top Foodie > Recipes - Desserts Aşure (Noah's Pudding) Ingredients 1 ½ glasses ground wheat 2/5 glass rice 30 glasses water 3 glasses milk 3 glasses granulated sugar 50 gr. dried beans 50 gr. dried broad beans 50 gr. chick peas 100 gr. walnuts 100 gr. dried apricots 150 gr. sultanas 100 gr. figs 25 gr. pine nuts 25 gr. currants 100 gr. almonds 1/3 glass rose water ​ Preparation : Soak wheat and rice overnight in cold water. Pour out that water and add 30 glasses fresh water, cook over heat a little less than moderate for 6-7 hours until the wheat is tender. Pour through a strainer, press with a wooden spoon in order to strain. Stir this wheat essenced water thoroughly and measure it. There should be about 12 glasses, add to this wheat essenced water, sugar and milk, place on heat and stir until the sugar melts. Boil either once or twice until the mixture becomes the consistency of quite a thick soup. Soak the beans; dried broad beans and chick peas overnight in cold water. Boil them the next day and add to the mixture along with the cleaned and washed sultanas; currants; dried apricots cut into small pieces; white pine nuts; boiled almonds after removing their skins; chopped walnuts; and rose water. Bring to the boil. Remove from heat and pour immediately into various bowls. After completely cooling, decorate with almonds, walnuts and pomegranates. Serves 4. Baklava (Syrup Filo Pastry) Baklava is one of the oldest known Turkish flaky pastry desserts. Its popularity goes back to the time of Sultan Mehmet (15th century) of the Ottoman Empire. Ingredients 500 grams of filo pastry 300 grams of unsalted butter (melted) 2 cups chopped walnuts or pistachio nuts For the Syrup 500 grams of sugar ½ litre of water Juice of ½ lemon Preparation : Preheat the owen to 180°C/350°F and grease a 25 x 30 cm baking dish. Brush dish with melted butter. Place one sheet of filo pastry in bottom of dish and brush with melted butter. Place another sheet of pastry and brush the top with melted butter. Continue this until you use half of the filo pastry. Sprinkle with chopped nuts. Place the remaining layers of filo pastry, brushing each one with melted butter. Brush the top with melted butter and cut into diamond shapes. Bake until golden. To make the syrup, place the above ingredients in a saucepan and boil on medium heat stirring constantly. Let simmer for 15 minutes. Pour hot syrup over cooled baklava. Allow to cool and absorb syrup before serving. Ceviz Macunu (Green Walnuts in Syrup) Ingredients Ceviz Macunu (Green Walnuts in Syrup)100 green walnuts - peeled 800 gr (4 cups) sugar 100 almonds -peeled 6-7 cloves Juice of 2 and a half lemons Preparation : With a small sharp knife, cut the tough bony parts on both ends of each walnut. Put them into a bucket full of water for 7 days, changing the water daily. On the eighth day put them in water with a handful of lime stone dissolved in. Drain and wash them well. Into a large saucepan put enough water to cover them. Place the pan on high heat and bring the water up to the boil. Then add the walnuts and cook for 10 minutes. Drain them well. Place the pan again with fresh water, place it on heat, bring up to the boil and cook for 15-20 minutes. Drain and with a skewer make 2-3 holes on each walnut. Cook them again in freshly boiled water for 20-25 minutes and drain. Let them cool down in cold water with the juice of two lemons added. Drain and stuff each walnut from the cut ends with an almond and place them into an empty saucepan. Pour the sugar over the fruits and wait until they release their own water. Cook the walnuts on low heat until the syrup thickens. Add the juice of ½ lemon and allow them to cool. Place them in sterilised dry jars with lid. It can be stored, in cool place, for up to one year. Gatmer (Sweet filo pastry with walnuts) Ingredients 5 Sheets of filo pastry (about 250 gr) 150 gr walnuts, roughly chopped 225 gr butter For the Syrup 350 gr sugar 500 ml water 1 tablespoon citrus blossom water Few drops of lemon juice Preparation : Oven temerature - 240°C, gas mark 9. To make the syrup in a medium size saucepan dissolve the sugar in a water and add in the lemon juice and the citrus blossom water. Place the pan on high heat and bring slowly to boil. Then reduce the heat and simmer for a few minutes until it turns into a shiny syrup. Let it cool down on one side. Grease a round baking tray. On each leaf of filo brush some melted butter. In the middle of the square pastry put some of the coarsely chopped walnuts. First, fold the two opposite sides, then roll it loosely. Place them into the baking tray in rounds, starting from the middle. Pour the rest of the melted butter over them and bake for 15-20 minutes or until slightly golden. Pour the cold syrup over the hot pastry and allow it to soak well. Decorate it with chopped pistachio nuts and serve cold. Serves 4. Irmik Kurabiyesi (Cypriot Nut-stuffed Semolina pastries) Ingredients 1/4 lb Sweet butter 1 1/4 c Fine semolina Orange flower water 1/4 ts Salt 3 tb Warm water (more if needed) 1 c Chopped unsalted pistachios 4 1/2 tb Granulated sugar 1 tb Ground cinnamon Confectioners' sugar Preparation : Oven temerature - 180°C/350°F. In a small, heavy saucepan, bring the butter to bubbling over medium heat and stir in the fine semolina. Transfer to a small bowl, cover, and let stand overnight at room temperature. The next day, uncover and add 2 teaspoons orange flower water, the salt, and gradually the warm water, working with your fingers to make a firm dough. Knead for 5 minutes, then cover and let rest 1 hour. Meanwhile, combine the pistachios, sugar, and ground cinnamon in a small bowl. Break off pieces of dough slightly larger in size than a walnut. Work in your fingers to form a ball. Press the centre with your thumb to make a large well and fill with 1 teaspoon of the nut mixture, then cover over with dough and shape into an oval. Set on a cookie sheet and continue until all pastries are shaped. Bake in a moderate oven (350°F) for 30 to 35 minutes or until the yellow colour has become a light (not a deep) chestnut. Remove to racks and cool for 10 minutes, then dip quickly into orange flower water and roll in confectioners' sugar. Cool before storing. Note: You may substitute blanched almonds for the pistachios and peanut oil for the butter. Serves 30 cookies. Lokma (Honeyed crisp doughnuts) These golden, light bubbles that are bathed with thick honey (or syrup if preferred) as they emerge from the crackling cauldron of hot oil and served immediately, dusted with aromatic cinnamon, are glittering prize of a shopping trip or a visit to the market. Made from humble ingredients of flour, yeast and water -basically, a leavened bread dough- they impress with their sumptuously pleasurable results. They are also made for Bayrams and other religious festivals and offered on large platters to visitors. Ingredients 250 gr (8 oz) plain flour ¼ teaspoon salt 6 gr easy blend dried yeast or 15 gr (½ oz) fresh yeast 270 ml (9 fl oz) warm water ½ teaspoon sugar -if fresh yeast is used 300 ml (½ pint) vegetable oil -or more if necessary 6-7 teaspoons good quality aromatic clear honey 1 teaspoon cinnamon Preparation : Time - 2 and a half hours. Sift the flour and salt in a bowl and mix the dried yeast in; add the warm water slowly while beating either with an electric mixer or a balloon whisk until all the water has been added and the mixture is smooth and lightly frothy, all in all about 2-3 minutes. Cover with a tea towel and let it rest in a warm place for one hour, until it has doubled its size and looks frothy. If using fresh yeast, dissolve the yeast in about 60 ml (2 fl oz) of warm water (about 40°C/100°F), add the sugar to activate it and let it stand in a warm place for about 15 minutes, until it starts to froth. (If the water is too hot it will kill the yeast.) Empty the dissolved yeast into the middle of the sifted flour, beating continuously. Add the remaining warm water slowly, while beating at the same time, until the mixture becomes smooth, soft and elastic. Cover with a tea towel and leave in a warm place for about 2 and a half hours until it rises and almost doubles in size. Have the oil very hot but not smoking, using a saucepan or deep-fryer, and drop teaspoon of the mixture in it, 6-8 at a time. Dip the teaspoon into a cup of cold water between each addition to prevent stickiness. The lokma puff up and rise to the surface within seconds. Turn them over and as they become pale golden all over -it only takes a minute- lift them out with a slotted spoon and drain them on absorbent paper. You will have around 30 lokmas. Serve 5-6 on each plate, dribble a teaspoon of honey all over, sprinkle on some cinnamon and serve immediately. Serves 4-6. Muhallebi (Cypriot Rice Powder Pudding) This is a much loved Turkish-Cypriot dessert prepared by families all year round. Ingredients 1 pint (568 ml) semi-skimmed milk 4 tablespoon rice powder [1 rounded tablespoon rice powder per 1 water glassful of milk] ¾ to 1 water-glassful sugar [or enough sugar to taste] 2-4 granules of mastic (mezdeki) grounded with 1 teaspoon of sugar 2-3 bitter orange leaves or orange blossoms Water optional or if available Pistachios and almonds (if desired) Preparation : In a basin or a large bowl, mix rice powder into a paste with a little milk taken from 1 pint (568 ml). Heat remaining milk to almost boiling point and pour onto the rice paste, stirring well. Return the mix to the saucepan and add orange leaves and bring to boil over gentle heat while stirring continuously. Once the mixture starts bubbling, reduce the heat and continue stirring for another 5-10 minutes more. Add sugar and keep stirring until it dissolves completely. If the mixture becomes too thick dilute with a little milk or water. Just before turning the heat off add powdered mastic, orange blossoms (or bitter-orange leaves) and stir well. Remove the leaves (if used instead of blossoms) and pour the creamy mixture into small bowls (or a one large shallow dish approximately 1-1 and ½” deep. Decorate the pudding top with pistachios and almonds if desired. Serves 5. Helpful Hints: Add sugar after the rice powder mixture has been stirred, boiled and thickened for at least 10 minutes. Add mastic right at the end. At the end, you may wish to place the saucepan in cold water and beat the mixture for a few minutes before pouring into small dishes. Shammali (Yoghurt, Almond and Semolina Cake) Ingredients 1 glass cooking oil half glass sugar 3 eggs 2 glasses semolina (fine or coarse) 1 glass self raising flour 2 teaspoons baking powder 1 glass milk (you might need less or a little more) about 2 tablespoons roasted split almonds optional: 1 teaspoon almond essence For the syrup 3 glasses water 2 and a half glasses sugar 2 tablespoons lemon juice Preparation : Make the syrup first: bring the ingredients to the boil, simmer gently for about 20 minutes, leave to cool. Thoroughly whisk all the ingredients for the bake (less the flaked almonds) to a thick batter like consistency (like a sponge cake mixture) - add the milk gradually, stopping when the raw cake mixture is smooth enough. Place mixture in greased tin and sprinkle the almonds on the top. Bake in medium oven (200°C) for about 60 min. until the top is golden brown and the cake shrinks slightly from the sides of the tin. Pour cold syrup over hot cake, leave to cool and cut in squares for serving. Serves 6. Sütlaç (Rice Pudding) This is a delicious, light dessert enjoyed in the warmer weathers or after a rich meal of meat dishes or fried fish. Ingredients 1 litre milk 250 grams sugar 100 grams rice 1 tablespoon of rice flour 3 - 4 teaspoons of vanilla sugar Preparation : First, wash the rice in cold water. Then boil rice in water, enough to cover rice with. When rice expands, take off heat, drain rice and mix in milk. Place rice and milk on heat when mixture begins to boil add sugar and stir slightly. Simmer until rice is cooked (approximately 10 minutes). Make a paste of the rice flour with a little amount of water and stir into milk mixture and continue stirring. Allow to simmer for a little while longer. Take off heat and add vanilla sugar. Pour Sütlaç into individual bowls and let cool. Sprinkle with cinnamon serve cold. Serves 4. Turunç Macunu (Bitter Oranges in Syrup) Ingredients 20 bitter oranges 1.5 kg sugar 675 ml cold water 2 table spoons lemon juice ½ tablespoon vanilla sugar Preparation : Turunç Macunu (Bitter Oranges in Syrup)Slightly grate bitter oranges to remove the red colour which covers their skins. Without cutting the flesh itself, cut the peel off the oranges divided to four. Remove the white pith from the inside of the skin and roll them. Tie with a strong string so that they remain rolled while cooking. Then place in a glassbowl of cold water and leave for 3-4 days. Change the water daily. On the fourth day, place them into a large pan of boiling water. Cook for 20 minutes until they are soft. Drain them well. Into a separate saucepan pour 3 cups of water and 1.5 kg sugar. Place the pan on heat and stir until the sugar is completely dissolved. When it starts to boil, add in the rolled skins and cook for 40 minutes until the syrup thickens. Shortly before removing the pan from the heat add lemon juice and the vanilla sugar. Let it cool and then transfer into dry jars with lid. Store in cool place for up to one year. Turkish Delight (Lokum) The best Turkish Delight is made by the Turkish masters of its art; but a delicious approximation can be made at home. Its secrets are uninterrupted stirring and careful aging. Time - Total first-day time: 3 hours. Aging: 2+ days Ingredients 4 cups sugar 1½ cups water 1 tbsp. lemon juice 1 cup cornstarch 1 tsp. cream of tartar 3 cups water 2 tbsp. rose or orange flower water, orange juice or lemon juice, or vanilla extract 1-2 tsp. vanilla or other extract or essence Several drops food coloring ½ cup almonds, skinless pistachios or walnuts, chopped and lightly toasted (optional) ½ cup powdered sugar ½ cup cornstarch Preparation : Combine sugar, 1½ cup water and lemon juice in a heavy saucepan. Bring to a boil, stirring constantly. Boil vigorously for 5 to 10 minutes, until the syrup reaches 240°F on a food thermometer, or forms a soft ball when a bit is dropped into cold water. Turn off the heat. Using a blender, food processor, or whisk, combine the cornstarch and cream of tartar, then gradually add 3 cups of water, stirring vigorously to fully combine the ingredients and prevent lumping. Transfer this mixture to a large saucepan, and bring to a boil over medium heat, stirring constantly. If any lumps form, scoop them out of the pan; don't try to break them up to make them smooth. It won't work. Once the cornstarch mixture has come to a boil, pour in the hot syrup in a thin, steady stream, stirring constantly. Reduce the heat and simmer the mixture for 1 to 2 hours, stirring constantly, until the mixture has turned a pale gold. Turn off the heat. Stir in flavouring to taste, and food colouring, if desired. Blend in the nuts, if desired. Using a flavourless oil, lightly oil a 9" square baking pan, then line the pan with lightly oiled baker's parchment. Pour the Lokum into the pan, then tilt it to distribute the mixture evenly. Wait until the Lokum has cooled completely before covering the pan with plastic wrap. Do not allow the plastic to touch the surface of the Lokum, or it will stick mercilessly. Let the Lokum rest for at least two days before cutting into 1" wide strips with an oiled kitchen knife (not serrated). Clean and oil the knife after every cut. If the Lokum is too gummy to cut, let it age longer. Lay out the strips on a lightly oiled tray and let them rest for another day or two before cutting into small squares. Combine one-half cup each of cornstarch and powdered sugar in a tightly covered container. Put 2 or 3 squares of Lokum into the container, cover and shake to coat them with the mixture. Store in an airtight container, separating the layers with parchment, waxed paper or doilies. Top Foodie > Recipes - Meat Sish Kebab Ingredients : 500 grams of diced lamb Juice of 1/2 lemon 2 tomatoes 6 long green peppers 1 onion salt, pepper Preparation : Grate onion and remove its liquid. Place diced lamb in a bowl and add onion and lemon juices. Cover and rest for a few hours. Cut peppers and tomaotes into large pieces. Place meat and alternate layers of peppers and tomatoes on skewers. Cook on hot plate or barbeque, turning frequently. Serve with a fresh garden salad. ​ Köfte (Turkish meatballs) These appetising, walnut-shaped morsels are always part of the Turkish mezze. They are best served hot, but are also quite good at room temperature and also ideal for a picnic. In Turkey or Northern Cyprus minced lamb is used, but beef or a mixture of both will do. Preparation time - 20 minutes. Serves: 4-6. Ingredients 2 medium-size slices of crustless stale bread, soaked briefly in water 500 g (1 lb) minced lamb or beef 1 medium-size onion, grated thickly 2 tablespoons fresh chopped mint, or 1 tablespoon dried mint 1 tablespoon fresh chopped parsley 1 clove of garlic, crushed 1 egg - salt and black pepper For frying 75 g (3 oz) plain flour 150 ml (1/4 pint) vegetable oil Preparation : Squeeze out excess water from the soaked bread, leaving it quite dry. Combine all the ingredients for the Köfte in a bowl and mix well. Make walnut-shaped balls and keep them covered until they are to be eaten. Then roll them lightly in flour and fry in hot oil for 2-3 minutes until golden all over. They can be shallow -or deep- fried. Lahmacun (Turkish pizza) Ingredients A pack of pitas 1 lb ground beef 1 lb white onion 1 or 2 tomatoes Salt, black pepper to taste If you can't find tomatoes, you can replace it with 2 table spoons of tomatoe puree. Preparation : Peel, wash, place onions with tomatoes in a food processor and ground. Add salt, black pepper and meat, ground 30 seconds more. With the help of a spoon spread this mixture over pitas. Put them in oven and bake at 400°F about 20-30 minutes. Check to see whether meat is cooked. Serve hot. Bumbar (Cypriot sausages) Stuffed intestines with rice; serves 4-6 Ingredients 3 thin intestines (with no hole) 700 gr minced beef 1 large onion -grated 160 gr rice -washed and drained 750 ml (3/4 litre) water 2-3 tablespoons salt 3 tablespoons parsley -finely chopped 2 large ripe tomatoes -peeled and chopped 1 tablespoon tomato paste 100 ml cooking oil Vinegar Lemon juice How to clean the instestines. Wash all the three pieces under cold water. To clean the inside, take one piece and hold one of the ends with one hand, then with the other hand start turning inside out. Fill the intestine with water, so that it runs out like a long sausage. The fatty outside is now in. Do all the three pieces in the same way. Wash them again with cold water than rub in some flour, so that all the thick mucuous is rubbled out of them. then wash again. Lastly, clean with lemon juice and vinegar. For the filling: Grate one large onion, chop the tomatoes and parsley. Wash and drain the rice. Add all into the minced beef, together with tomato paste, 2 tablespoons salt, and 3/4 litre of water. Mix all the ingredients well. Preparation : Turn all the intestine inside out in the same way. Then with a special funnel which has a large mouth (made for this purpose) fill the intestine with the prepared filling and tie the ends with a thick string. Put all the stuffed intestines into a large cooking pot. Fill with cold water just to cover all. Add 2 teaspoons of salt. Bring to boil and simmer 30-45 minutes. In the middle of the cooking time, make holes on each intestine with a skewer, so that all the air escapes. When cooked, take them out of the water and drain. Keep 3/4 litre of the hot cooking water separately. The rest can be used in making soups or in cooking. Then fry the bumbars (intestines) until brown all over, without damaging them. After frying, take them out and serve warm. Top Foodie > Recipes - Mezze Chakistes Crushed green olives in marinate. One of the favourite Turkish Cypriot appetizers. To make chakistes, pick some green olives early in winter, best in October. Try to select the large ones. Ingredients Large green olives Water Salt Extra virgin olive oil 1 egg Garlic cloves -crushed Lemon juice Coriander -crushed Preparation . Wash olives well and dry in the sun then split them with a flat stone or a hammer. Place them into a bucket and cover them with salted water to preserve them. Leave for six days, changing the water every day. To make sure the water has got the correct quantity of salt, put a fresh egg in it. If the egg floats, with part of it coming out of water, then it's just fine. Add the juice of three lemons and pour half a cup of olive oil on the surface. They're ready to eat after one month. Serving . Get enough quantity out of the jar and wash under cold water to remove salt. Mix some olive oil with lemon juice, crushed coriander and some crushed garlic. Pour the mixture over the green olives and serve. Cacik Yogurt, cucumber & mint dip. Preparation time: 10 minutes + chilling. Serves: 4. `Cacik' in Turkey, or `Tzatziki' in Greece, is one of the best known appetisers in either cuisine. Extremely refreshing and fragrant because of the aroma of the mint, it's served with kebabs; fried slices of courgettes and aubergines; roast chicken, lamb or with meze. Deliciously thick, creamy yogurt, made from sheep's milk accounts for the wonderful texture and flavour of the dish. Ingredients 2 tablespoons olive oil 1 teaspoon wine vinegar 1 clove of garlic, crushed 175 g (6 oz) natural yogurt 5 cm (2-inch) piece of cucumber, diced finely or grated coarsely 3-4 fresh mint leaves, chopped finely, or 1/2 teaspoon dried mint salt Preparation Lightly beat the oil, vinegar and garlic with a fork in a bowl; add the yogurt and beat until smooth and well amalgamated. Add the cucumber, salt and the chopped mint and mix well. Serve chilled. ​ Halloumi (Hellim) cheese Hellim cheese, or Halloumi, as it's also known, is the most unique of the Cypriot delicacies. It is full fat soft cheese made of whole goat's milk, salt and a hint of mint. You can buy packaged halloumi at a local Middle Eastern grocery. Serving suggestions: Dice into small cubes for salads or serve with biscuits, cucumber or melon. It also makes a superb side dish, as well as fried or grilled topping. ​ Grilled Halloumi Ingredients : 1 halloumi (hellim) cheese -cut into thick slices. Preparation : Sliced halloumis can be cooked under a hot oven, grill or on charcoal until it starts to melt and gets slightly brown. Or it can alternatively be fried in hot oil or butter. Serve with a slice of lemon. Halloumi & Tomato Sauce This rich tomato sauce with cubes of fried Cypriot cheese goes great with penne or other short pasta with a good chewy bite. It's slightly sweet, flavored with cinnamon and mint, and just a little spicy. Ingredients : 2 x 1/2lb packages Halloumi Olive oil, for deep frying 2 - 3 Tbsp. olive oil 2 Bay leaves 3 inches Cinnamon stick, broken into 2 or 3 pieces 2 tsp. Cumin seeds 2 large Onions, sliced 3 cloves Garlic, minced 2 Serrano cillies, minced 1/2 lb. Mushrooms, sliced 1 quart Tomatoes, coarsely chopped 1 1/2 tsp. Ground cumin seed 1 Tbsp. Oregano, dry 1 Tbsp. Mint leaves, dry 1 small can Tomato paste 1 Cup Water 1/2 - 1 tsp. Sugar Salt, to taste Black pepper, to taste Preparation : Cut halloumi into 1/2 inch cubes. Deep fry in olive oil until golden and lightly browned on edges, much as one treats Paneer. Do this in batches, so that the cubes can be kept from clumping together. Drain on paper towels and put aside. This can be done ahead of time; just refrigerate halloumi in paper towels inside a container until ready to use. Heat 2 or 3 Tbsp. of olive oil in a pot over medium heat. Add bay leaves, cinnamon, and cumin seeds; fry 30 seconds. Add onions and stir-fry with the spices. After two or three minutes add garlic and chile, and continue stir-frying a few more minutes. Add mushrooms; fry a few minutes, until they change color. Add tomatoes, stir in ground cumin, oregano, and mint. Simmer 30 minutes, stirring occasionally. Add tomato paste, stir well to dissolve paste. Gently stir in fried halloumi cubes and simmer 15 more minutes, stirring occasionally and adding the water as needed for the desired consistency. Add sugar, salt and freshly ground black pepper to taste. Hummus HummusTurkish 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. Don't use canned chick-peas to make Humus as they're not successful. Preparation time: Soaking overnight + 1 hour cooking + 15 minutes. Serves 4-6. Ingredients 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 1 or 2 tablespoons olive or vegetable oil A little cayenne pepper or paprika Preparation : 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. Tahin Salatasi (Tahini dip) Extremely appetising and refreshing, this can be served with hot pitta or bread to be dipped in. It's a very Cypriot dish which is also offered along with kebabs, or with mezze. Preparation time: 10 minutes. Serves: 4. Ingredients 5 tablespoons Tahini paste 150 ml (1/4 pint) warm water 1-2 cloves of garlic 6 tablespoons lemon juice 4 tablespoons vegetable oil Salt to taste 1 tablespoon chopped parsley A few black olives Preparation : Combine in a blender the tahini, water, garlic and salt and blend. Slowly add the lemon and oil, alternating them, while the blades are in motion, until the mixture looks creamy in colour and texture. Adjust the seasoning and serve in a bowl with the parsley and olives sprinkled on top. Top Foodie > Recipes - Pasta & Rice Firin Makarnasi (Baked Macaroni) Ingredients 900 gr macaroni 100 gr butter 200 gr onion -finely chopped 650 gr minced beef 900 gr riped tomatoes -peeled and finely chopped 2 tablespoons tomato paste ½ tablespoon cinnamon 1 tablespoon sugar Pinch of nutmeg (optional) Seasoning 100 gr halloumi cheese For the sauce 50 gr butter 50 gr flour 600 ml milk 3 eggs -well beaten Seasoning Oven temperature: 200C, gas mark 6 ​ Preparation : In a frying pan heat 50 gr of the butter and fry the onions for about 5 minutes until they are soft, add the minced meat, all the spices, salt and pepper and fry gently for 10 minutes stirring all the time. Then add the skinned and finely chopped (or grated) tomatoes, together with the tomato paste and sugar. Cook gently for a further 10-15 minutes. To make the sauce melt the butter in a medium saucepan and add the flour. Cook the roux gently for 2-3 minutes. Take the pan off the heat and add the milk a little at a time, beating all the time. Replace on the heat and bring to the boil, stirring constantly. Add 1 tablespoon of the hot sauce into the well beaten eggs and pour the beaten eggs into the sauce. Cook the sauce 4-5 minutes, stirring all the time without boiling. Cook the macaroni in plenty of boiling salted water, until soft but firm. Drain well. Heat the rest of the butter and pour over the macaroni. Into a well greased baking tray, put half of the cooked macaroni, sprinkle with cheese, then spread the minced meat sauce on top, into which 2 tablespoons white sauce is added and well mixed. Top it up with the rest of the macaroni, sprinkle more cheese over and cover with the white sauce. Put the rest of the cheese on the top and bake in a moderately hot oven until brown and crusty on the top. Serves 8-10. Bulgur Pilavi (Cracked wheat pilaf) The delectable taste of this Cypriot dish is quite surprising and far from bland although its ingredients may seem humble at first. It can be served with bumbar, fried fish, squid or a meat casserole. Serve fresh yogurt with it. Serves 4-6. Time: 30 minutes Ingredients 125 ml (4 fl oz) olive or groundnut oil 1 medium-size onion -sliced very finely 25 gr (1 oz) vermicelli 250 gr (8 oz) bulghur (cracked wheat) -picked clean 300 ml (½ pint) chicken (or vegetable) stock Salt and pepper Preparation : Heat the oil and saute the onion until it glistens; add the vermicelli, breaking it with your hands. Continue to saute together for 4-5 minutes until it all looks pale golden. Place the bulghur in a fine sieve, wash it briefly under running water and add it to the saucepan. Add the chicken stock and season, but do not add salt if your stock was made from a stock cube; mix well. Cover the pan and simmer very gently for 6-7 minutes at most, until the mixture is dry. Cover with tea towel, place the lid tightly on top and let it stand for 10 minutes before serving. (On uncovering the saucepan you will find its aroma is quite overpowering.) The bulgur pilavi will keep quite hot and fresh, if covered like this, for about one hour and it keeps its texture if reheated with 2-3 tablespoons of water the next day. Nohutlu Pilav (Rice Pilaff with Chick Peas) Ingredients 150 gr chick peas -soaked overnight 200 gr rice -washed and drained 60 gr butter 1/2 litre (500 ml) chicken broth Preparation : Wash and drain the rice. Put the chick peas into a large saucepan and cover them with water, add some salt, bring to the boil, then cover and simmer 1-2 hours until they are soft enough. After draining them, melt the butter in a medium size saucepan, and then add the rice and fry for a minute. Add in the cooked chick peas and mix. Pour in the hot broth, bring to the boil then cover and simmer for 20 minutes, until all the water is absorbed and the grains are soft. Serve hot. Serves 4-6. Top Foodie > Recipes - Salads Çoban Salatasi (Peasant-style salad) This is one of the most popular salads in North Cyprus. Light, refreshing and easy to make, it makes a perfect lunch under an olive tree by the sea. Ingredients 375 gr (12 oz) large tomatoes -washed and dried ½ onion -sliced finely ½ green pepper -sliced thinly 10 cm (4-inch) piece of cucumber -peeled and sliced 6-8 black or green olives 125 gr (4 oz) halloumi cheese -diced A pinch of dried oregano 5 tablespoons good quality olive oil Salt ​ Preparation : Quarter the tomatoes; slice them in thin segments if too large. Mix all the ingredients in a bowl and toss them gently. Serve fresh bread with it, to dip the juices in typical Cypriot fashion. Serves 4. Fasulye Piyaz (Haricot bean salad) This is one of the most common of the Turkish dishes, often served as a main dish, accompanied by mezze like Hummus, or as a side dish accompanying a main meal, in order to add variety. Preparation and cooking time: Soaking overnight + 55 minutes. Serves 4. Ingredients 175 g (6 oz) haricot or cannellini beans, picked clean For the dressing 5 tablespoons olive oil ½ a lemon 2 tablespoons chopped fresh parsley Salt and black pepper For garnish Black olives Hard-boiled eggs, peeled, and quartered lengthways Preparation : Soak the beans overnight. Rinse them and cover with plenty of water in a pan; bring to the boil, skim and add some salt. (This will make them firm, which is desirable for this dish). Boil them for 10 minutes, cover and cook until soft, which will take 40-50 minutes according to their age and quality. If they are not to be eaten immediately, very slightly undercook them and let them stay in their liquid. They will go on cooking anyway. Drain them just before they are to be served and place in a bowl with 2-3 tablespoons of their liquid. Beat the dressing ingredients lightly, add to the beans and toss gently. Empty on to a flat platter and garnish with olives and eggs. Börülce Salatasi (Black-eyed bean salad) This Cypriot dish is excellent as a substantial salad or as a main course, but be lavish with some aromatic olive oil and fresh lemon juice for authenticity. These are touches of glorification in this otherwise humble dish, which can be served hot or at room temperature. Black-eyed beans do not need soaking and cook quickly. Ingredients 250 gr (8 oz) black-eyed beans -picked clean and washed 2 tablespoons lemon juice 375 gr (12 oz) courgettes (zucchini) Salt For the dressing At least 3 tablespoons olive oil per person 1 lemon -quartered Salt and black pepper Preparation : In a medium saucepan, cover the beans with water, boil for three minutes and drain, discarding the water. Cover with fresh water, add the 2 tablespoons lemon juice (to prevent their discolouring during cooking) and salt. Cover and simmer for 25 minutes. Cut the courgettes in 5 cm (2-inch) pieces and then quarter them lengthways. Add them to the pan and cook for 5-7 more minutes. Do not strain. Serve in individual soup plates, allowing 2-3 pieces of courgette per person with some of the cooking liquid as well; pour plenty of olive oil on top, season and offer the lemon quarters to be squeezed according to individual preferences although the more lemon juice the better! Serves 4-6. Ahtapot Salatasi (Octopus Salad) Ingredients One 300 gr octopus -cleaned, washed and cut into large pieces 1 and ½ litre water 1 tablespoon salt 100-150 gr onion -finely chopped 250 gr ripe tomatoes -peeled and cut into small pieces 2 tablespoons chopped parsley 2 spring onions -finely chopped 90 gr green cocktail olives -cut through the middle 2 tablespoons capers 4 tablespoons lemon juice ½ tablespoons sugar 2 tablespoons olive oil Seasoning Preparation : Put the water and the salt into a large saucepan and place the pan on high heat. Bring up to boil and add the cut octopus. Cook for 40-50 minutes or until the octopus is soft. Drain well. Into a large salad bowl put the drained octopus, chopped tomatoes, chopped onion, chopped parsley and the green olives and mix well. To make the sauce, mix the olive oil, lemon juice, salt and pepper in a separate bowl. Pour the sauce over the salad and mix well. Serve with fresh bread and butter Top Foodie > Recipes - Seafood Raki Soslu Levrek (Fried Fish in Raki Sauce) Ingredients 1 kg fish of choice 250 ml oil flour salt lemon parsley Preparation : Clean and wash fish. Salt fish and rest for 10 minutes. Flour fish and fry in hot oil until golden brown. Remove and place on absorbent paper. Arrange fish on a serving platter. Place lemon wedges around fish and decorate with parsley. ​ Ahtapot Salatasi (Octopus Salad) ​ ​ Ingredients One 300 gr octopus -cleaned, washed and cut into large pieces 1 and ½ litre water 1 tablespoon salt 100-150 gr onion -finely chopped 250 gr ripe tomatoes -peeled and cut into small pieces 2 tablespoons chopped parsley 2 spring onions -finely chopped 90 gr green cocktail olives -cut through the middle 2 tablespoons capers 4 tablespoons lemon juice ½ tablespoons sugar 2 tablespoons olive oil Seasoning Preparation : Put the water and the salt into a large saucepan and place the pan on high heat. Bring up to boil and add the cut octopus. Cook for 40-50 minutes or until the octopus is soft. Drain well. Into a large salad bowl put the drained octopus, chopped tomatoes, chopped onion, chopped parsley and the green olives and mix well. To make the sauce, mix the olive oil, lemon juice, salt and pepper in a separate bowl. Pour the sauce over the salad and mix well. Serve with fresh bread and butter. Sipya (Cuttlefish cooked with its ink) Ingredients 1 kg cuttlefish -eyes, beaks and guts removed; several ink sacks reserved for cooking 2 medium onions -finely chopped 3-4 garlic cloves -crushed 60 ml (4 tablespoons) olive oil ¼ litre dry white wine 2 large ripe tomatoes -coarsely chopped 1 tablespoon brandy ½ tablespoon starch Pinch of cayenne pepper Seasoning Preparation : Put the olive oil into a large saucepan and place the pan on high heat. When the oil is hot, fry the chopped onions until soft. Add the crushed garlic and fry few more minutes. Then add the cuttlefish and cook them 20-25 minutes on low heat. Add the wine, chopped tomatoes and pinch of cayenne pepper, cover and cook 30 more minutes. Dissolve the starch with little water in a small bowl, add the ink sacks and pour all into the saucepan together with the brandy. Season well, cover the saucepan with the lid and cook for 45 minutes or until they are very tender. Serve hot. Top Foodie > Recipes - Soups Tarhana (Crushed wheat soup) Tarhana is made locally by the villagers. It's a mixture of crushed wheat and yogurt, first cooked then in small biscuit forms dried in the sun for four to five days. These dried pieces are then placed in airtight bags to be used in cold winter days. It's also sold in the grocery shops. Serves 4-6. Ingredients 1 litre chicken / vegetable broth 200 gr diced Cypriot halloumi cheese 400 gr tarhana 30 gr butter Juice of half a lemon Seasoning ​ ​ Preparation : Soak the tarhana in cold water for about an hour. Drain well then put in a pan together with the chicken broth. Simmer gently for an hour, stirring occasionally. While the soup is cooking, put the butter in a medium size frying pan and place the pan on heat. Once the butter is hot, fry the diced halloumi pieces until golden brown on both sides. Just before serving add the fried halloumi, lemon juice and the seasoning. Mix well and serve hot. ​ Yayla Çorbasi (Soup of the Pastures) Ingrdients Yayla Çorbasi (Soup of the Pastures) 4 cups of chicken/vegetable stock 2 tablespoons rice -washed and drained 1 cup natural full-fat yogurt 1 dessertspoon flour 1 teaspoon butter 1 teaspoon dried mint leaves Preparation : Bring the salted stock and rice to the boil, then simmer until it is cooked. Remove from the heat. In a bowl, stir the flour into the yogurt and mix until smooth. Slowly whisk one cup of hot stock into the yogurt one spoonful at a time to prevent curdling. Add the yogurt mixture to the stock and rice. Stir and reheat gently until the soup has just thickened. Add salt to taste. Top the soup with a knob of butter. Sprinkle with dried mint leaves and serve. Serves 4. Hummus Soup Hummus lovers: this ones's for you! This hummus soup is warming, rich and creamy. It's super easy to make and makes the perfect quick meal.Gluten free, vegan, serves 2 people. Ingredients soup 1 can chickpeas 1/2 large onion (around 80g) 1 small carrot (around 50g) 4 medium garlic cloves 1 Tsp cumin 2 1/2 cup vegetable broth 3 Tbsp Tahini 1 1/2 Tbsp lemon juice salt and pepper​ ​ to serve Harissa paste cherry tomatoes coriander and parsley sesame seeds drizzle of olive oil Preparation : Preheat oven to 200C. Place garlic cloves on a baking tray and roast for 10-15 minutes until slightly golden and soft. Add onions to a pot and sautèe until they are slightly browned and fragrant. Add carrots, chickpeas and cumin too and cook for a few more minutes. Peel the roasted garlic cloves, chop off the hard ends and stir into the onion-carrotchickpea mixture. Add the vegetable broth and let simmer for about 10 minutes until the carrots are soft. Mix in the Tahini and lemon juice and blend either in a high speed blender or with an immersion blender to reach a silky smooth consistency. Season with salt and pepper, blend again and divide between two bowls. Garnish with toppings and serve with your favourite bread. You can make a bigger batch of course by adjusting the ingredients to your desired amount. Top Foodie > Recipes - Vegetarian Yalanci Dolma (Stuffed Vine Leaves) Ingredients 25 vine leaves one and a half cups of onions, finely chopped one cup of spring onions, finely chopped 1 cup of olive oil 1 cup of rice Salt and pepper Juice of 2 lemons Half a cup of dill, finely chopped quarter cup of fresh mint, finely chopped Prepraration : Blanch the vine leaves, drain and allow to cool. Mix all the ingredients except the lemons and wrap in the vine leaves, forming them into roll shapes. Place some of the vine leaves on the bottom of the pan, then place the rolls in outward radiating circles, evenly spaced and close to one another. Gently place a plate that's not too heavy on top of the vine leaves so that they don't break open during cooking Add the lemon juice and enough water to cover the rolls. Boil gently until the water had been absorbed and rice cooked. Allow to cool then arrange on a plate, garnished with slices of lemon. Serves 4-5. ​ Çiçek Dolmasi (Stuffed Marrow Flowers) Ingredients 1 bunch marrow flowers with stems and pistils removed. 1 tablespoon vegetable oil 75-100 ml water For the stuffing 150 gr rice -washed and drained 1 small onion -finely chopped 2 medium tomatoes -peeled and finely chopped 1 tablespoon olive oil Seasoning 10-15 leaves of fresh mint -washed and roughly chopped Prepraration : ; Wash and dry them the flowers by gently pressing onto a towel. Mix the stuffing ingredients together except the cooking oil and stuff the flowers carefully by using a small teaspoon. When doing this take care not to tear the flowers, and also fill only 3/4 so that when cooking the rice has enough space to expand. After stuffing, fold the flower petals in without breaking them. Into a small saucepan, put one tablespoon of cooking oil and place the pan on low heat. Place each flower into the saucepan by standing them next to each other. Pour 100 ml of water into the pan and bring gently to boil. Cover the saucepan and cook gently on low heat another 20 minutes until all the water has absorbed and the rice is cooked. Serve hot or cold. Serves 4. Domates Dolmasi (Stuffed Tomatoes) Ingredients 650 gr minced beef 8 large tomatoes -cut around stems and open the seeds and wash them well 2 medium onions -finely chopped 2 tablespoons vegetable oil 750 gr ripe tomatoes -skinned and chopped or tinned tomatoes with their juice 2 eggs 3 garlic cloves 1 tablespoon dried rosemary 1/8 litre dry white wine 2 tablespoons freshly chopped basil seasoning Prepraration : Stuffed Tomatoes and Green PeppersHeat the oil in a frying pan and fry the chopped onions until soft. Put the minced meat into a large salad bowl. Add the fried onions with the oil, crushed garlic, two eggs, rosemary, salt and freshly ground black pepper and mix well. Stuff the tomatoes with the meat filling and put the lids on. Arrange them side by side with the caps upwards. Pour in the white wine and add the chopped tomatoes with their juice. Cover and cook 30-40 minutes. Add the freshly chopped basil and serve hot. Serves 4. Imam Bayildi (The Imam Fainted) There are many stories about the origin of the name of this dish. Here is one of them... A long time ago a Turkish Imam (Muslim cleric), known for his love of good food, surprised his friends by announcing his engagement to the young daughter of a wealthy olive-oil merchant. The friends did not know about her ability to cook. But they presumed part of her dowry would include olive-oil. They were right. For her father gave the groom twelve jars, each one large enough to hold a person, of the precious oil. After her marriage the bride proved to be an excellent cook and each day prepared a special dish for her epicurean husband. One of them, eggplant cooked in olive-oil, became his favorite. And he ordered that his wife prepare it each night for dinner. This she did for twelve consecutive days. On the thirteenth, however, the dish was missing from the meal. Queried about its absence, the bride replied, "Dear husband, I do not have any more olive-oil. You will have to purchase some more for me." The lmam was so shocked that he fainted. And since that day, according to the story, his favorite dish has been known as "Imam Bayildi" (the Imam Fainted). Ingredients 2 medium aubergines (eggplants) 2 medium onions, chopped Olive oil 2 garlic cloves, crushed 3 medium tomatoes, peeled and chopped 3 tablespoons chopped parsley Salt and pepper to taste 2 teaspoons sugar 3 tablespoons fresh lemon juice Prepraration : Sauté the onions in a little oil. Add the garlic, tomatoes, parsley, salt, and pep per. Cook until mushy. Cut the stem ends from each aubergine. Make 3 lengthwise slits, almost from end to end. With and hold each slit apart and spoon the onion mixture into each cavity. Arrange aubergines in a baking dish. Sprinkle with sugar, lemon juice, and 1/2 cup oil. Bake, covered, in preheated moderate oven (350°F) for 40 minutes, or until tender. Serve hot. or as they do in Türkiye, cold with yogurt. Serves 4-6 One modification: Instead of making three slits in the aubergine, etc., hollow the aubergines out, but leave a firm outer edge . Take the insides of the aubergines, chop them up, toss them into the pan with the other sautéed ingredients. Sauté the new mixture. Then stuff the aubergines with that mixture. If you want to microwave, I found that 15 to 20 minutes on medium works well . Actually, I microwave for 15 minutes then I baste the eggplants with the liquid at the bottom of the dish. I then cook for the remaining 5 minutes at high. You can tell by looking when the outer edge is done. We slice it for serving. Menemen (Scrambled eggs with vegetables) Ingredients 8 eggs -well beaten 2 green peppers -seeded and cut into thin rings 3 small or medium tomatoes -skinned and chopped Salt and freshly ground black pepper 30 gr (2 tablespoons) butter Prepraration : Melt the butter in a large pan. Add the pepper rings and cook them a few minutes. Then add the chopped tomatoes and cook until the juice is reduced to half. Mix in the well beaten eggs and season well with salt and freshly ground black pepper. Cook the eggs stirring constantly. Serves 4. Serve at once. Molohiya Ingredients 1 kg chicken, jointed or 1 kg lamb breast, cut into pieces 160 g molohiya -soaked overnight in cold water 150 g (2 medium) onions -skinned and chopped 4 garlic cloves -thickly sliced 1 tablespoon tomato paste 2 large ripe tomatoes -skinned and chopped 3 tablespoon vegetable oil 3 tablespoon olive oil Juice of a lemon Seasoning 900 ml chicken stock Prepraration : Heat the oil in a large saucepan and fry the chicken pieces for about 15 minutes until golden brown on both sides. Remove the chicken joints and keep them on one side. Add the chopped onion and the sliced garlic and fry until soft. Return the chicken joints to the pan. Add the chopped tomatoes, tomato paste and the hot chicken stock. Season well with salt and freshly ground black pepper, add pinch of sugar and stir gently for a minute. After washing few times with cold water, drain the Molohiya well and add it to the pan. After adding juice of a lemon, stir well and bring to boil. Then cover the pan with the lid and simmer 1-2 hours, until the vegetables are well cooked. Serves 4. Top Restaurants > Restaurants Top Foodie > Recipes - Seftali Kebab Seftali (shef-ta-lee)is a type of crépinette, a sausage without skin, that uses caul fat, or omentum, the membrane that surrounds the stomach of a lamb, to wrap the ingredients together. The filling is made from lamb shoulder or leg, mixed with finely chopped onion and parsley, seasoned with salt and pepper. Rolled into small balls, the filling is wrapped in the caul fat then placed on skewers and grilled or charcoaled until golden brown. By the time it's cooked and served, the outer layer of fat is melted away and reduced to a thin golden-brown layer. It's often served in pitta bread with salad, and sometimes topped with Cacik, a Turkish appetiser or sauce made from yogurt, cucumber, olive oil and mint. ​ For those curious about the name, there are two theories as to how it came about. The Turkish word şeftali, means peach , a reference to its texture or pinky complexion when cooked. Another popular urban explanation is that a local street vendor called Ali invented the recipe, foreigners who tasted this delight quickly dubbed him “Şef Ali” (Chef Ali) and his sausage became known as Şef Ali Kebab, later shortened to “Şeftali Kebab”. One of the most popular kebab dishes, Seftali should definitely be on your must-taste list of traditional Cypriot dishes. Top Foodie > Recipes - Sunday Lunch Fancy a Sunday Roast? A Sunday Roast is a traditional British meal usually served on Sunday, although it can be served any day. The centrepiece of the meal is roasted meat along with roast potatoes, yorkshire pudding, stuffing, gravy, and condiments such as apple sauce for pork, mint sauce for lamb, or redcurrant jelly for turkey. A wide range of vegetables can be served as part of a roast dinner, such as broccoli, Brussels sprouts, carrots, cauliflower, parsnips, or peas, which can be boiled, steamed, or roasted alongside the meat and potatoes. Mashed potatoes are also a frequent accompaniment. The Sunday Roast is ranked 2nd in a list of things people love about Britain. It’s often compared to a slightly less grand version of a Christmas dinner . The tradition of a Sunday roast lunch or dinner has been a major influence on food cultures in the English-speaking world including Northern Cyprus. Here, Sunday roast normally comprises roast beef, lamb or chicken, roast potatoes, mashed potatoes, yorkshire pudding, cauliflower-broccoli cheese, creamed spinach, green beans, carrots, peas, fresh corn, beetroot, or sweet potato. There’s literally dozens and dozens of places you can get Sunday Roast in Northern Cyprus – too many to mention. And they taste great! Origin The Sunday Roast originated in the UK as a meal to be eaten after church on Sunday. All types of meat and dairy produce are allowed to be eaten on Sundays, unlike Fridays where many Roman Catholics and Anglicans traditionally don’t eat meats, so eat fish instead. It’s traditional for Anglicans and English Catholics to fast before Sunday church service, so the Sunday Roast breaks the fast afterwards. These religious rules created several traditional dishes in the United Kingdom. For example, only eating fish on Friday resulted in a British tradition of 'fish Fridays' which is still common in fish and chip shops and restaurants today, particularly during Lent. To mark the end of not being able to eat meat, the Sunday roast was created as a mark of celebration. ​ History There are 2 historical views on the origins of the Sunday Roast. In the late 1700s, during the industrial revolution in the United Kingdom, families would place a cut of meat into the oven as they got ready for church. They would add vegetables such as potatoes, turnips and parsnips before going to church on Sunday morning. When they returned from church, the dinner was all but ready. The juices from the meat and vegetables were used to make stock or gravy to pour on top of the dinner. Another opinion holds that the Sunday roast dates back to medieval times, when village serfs served the squire for six days a week. Then, on Sunday, after morning church service, they would assemble in a field to practise battle techniques, and were rewarded with spit roasted oxen. ​ Typical elements Meat Roast lamb, roast potatoes, carrots, green beans and yorkshire pudding. Roast beef, roast potatoes, various vegetables and yorkshire pudding. Typical meats - chicken, lamb, pork, or roast beef, although seasonally duck, goose, gammon, turkey, or other game birds may be used. Vegetables Sunday roasts can be served with a range of boiled, steamed or roasted vegetables. The vegetables served vary seasonally and regionally, but will usually include roast potatoes, roasted in meat dripping or vegetable oil, and gravy made from juices released by the roasting meat, perhaps supplemented by one or more stock cubes, gravy browning/thickening, roux or corn flour. The potatoes can be cooked around the meat itself, absorbing the juices and fat, but many cooks prefer to cook the potatoes and the Yorkshire pudding in a hotter oven than that used for the joint, and so remove the meat beforehand to rest and settle in a warm place. Other vegetable dishes served with roast dinner can include mashed swede or turnips, roast parsnips, boiled or steamed cabbage, broccoli, green beans, boiled carrots and peas. It’s not uncommon for leftover composite vegetable dishes such as cauliflower cheese and stewed red cabbage, to be served alongside the more usual assortment of plainly-cooked seasonal vegetables. ​ Accompaniments Beef: Yorkshire pudding, suet pudding, English mustard, horseradish sauce. roast potatoes, vegetables Pork: crackling, sage-and-onion stuffing, apple sauce or English mustard. Lamb: mint sauce or jelly or redcurrant jelly. Chicken: pigs in blankets, sausages or sausage meat, stuffing, bread sauce, apple sauce, cranberry sauce or redcurrant jelly. ​ Leftovers Leftover food from the Sunday roast has traditionally formed the basis of meals served on other days of the week. For example, meats might be used for sandwiches. Roast beef can be chopped up with leftover roasted potatoes and additional onion, then fried in a pan with oil and seasonings crispy to make roast beef hash. Lamb can be used as filling for a shepherd's pie, and vegetables can form the basis for bubble and squeak or in Scotland, traditional stovies. Top Foodie > Vineyard Hotel Top Foodie > Wineries Vines have been grown and grapes pressed in Cyprus since the Bronze Age. The first commercial wine project in Northern Cyprus was established in 2000 in Geçitköy, west of Lapta, with the aid of an international wine consultant. A variety of wines are today produced by wineries from grapes grown in the vineyards at Geçitköy, Güzelyurt as well as in Ilgaz, set high on the hills of the Five Finger Mountains. Local farmers also produce wines. Bud breaks occur in early spring with harvest around the beginning of August. Grape vines including Cabernet Sauvignon, Shiraz, Chardonnay and Semillon, the reds including Merlot, Mourvèdre, Cinsault, Grenache and the whites Chardonnay, Semillon and Chenin Blanc. Visitors are provided with a complete insight and experience of the Cypriot wine culture, from planting to the final production and can choose from a wide selection of tours, wine education courses, lectures and more to enhance the whole wine culture experience. Wine tasting events are held throughout the year. ​ Vineyard & Wine Tasting Tour A full day, including tour of a vineyard, wine tasting and lunch in avillage up in the mountains. You‘ll see amazing views, hidden places and experience a tour of the islands newest winery followed by lunch and, of course, a glass of wine. Artisan vintners will provide you with a complete insight and experience of wines grown in the mountain vineyard. You’ll have the opportunity to discover 6 (yeh!) unique and distinguished wines, as well as a tour of the complete wine making process. ​ ​ INCLUDES ​Pick up and drop off at hotel Mini mountain jeep tour Tour of vineyard Wine tasting of 6 unique wines Lunch in a local restaurant in the beautiful village of Ilgaz AVAILABLE Every Day ​DURATION 0930-1530 Top Foodie > Recipes - Zinavia A pomace brandy produced from distillation of grape pomace plus local dry wines, Zinavia is colourless with a light aroma of raisins. With an alcohol content of 40 – 95% , it's no surprise Northern Cyprus's national drink is known as ‘firewater ’. Dating to Venetian times in the 14th century it's still made in the same tradition today. Grape pomace (pulp, peel, stalks and seeds) is mixed with high-quality dry wines made from indigenous grape, distilled in a 'kazan ' copper pot and mellowed. Using different processes to produce distinct qualities and intensities, a very slow process usually lasting eight hours, turns tons of pomace into a highly potent clear liquid. ​ Locals drink Zinavia as an aperitif , serve it ice cold in summer, gulp it on cold mornings or enjoy a small measure with meals. ​ Traditionally, it was also used to treat and sterilise wounds, soothe muscular aches, numb toothaches and clean and disinfect. Villagers still make it at home and it can be seriously strong, so you can buy it from a supermarket or head to the villages for that extra kick. Zivania has varieties with up to 95% alcohol presence, so beware. Turkish Cypriots say, “the best Zinavia is the one that burns well when you set it on fire”. You may want to seek advice on alcohol levels before trying Zinavia - or afterwards if you drink too much! Top Previous 1 2 3 Next