The Food You’ve Been Missing
While we try and carry our culture to wherever we may be, every culture is at its best within the borders of its homeland. Food culture is one of them. Just as it is hard to forget the delicious flavours you know and enjoy, prepared with local ingredients, it is also hard to forget the pleasant memories that accompany them.
Hellim - Halloumi
(pronounced “hell-leem”) Hellim at breakfast in the morning before the midday heat hits tastes better in Cyprus. Whether you like cheese or not, nobody can resist fried Hellim!
(Pronounced “chef-tah-lee”) No matter how hard you try to recreate this recipe in different parts of the world using the same ingredients and technique, it can never top the taste of the Şeftali Kebab eaten on an evening with a gentle breeze!
Molokhia (Jute Stew)
The Molokhia or Molehiya (pronounced “moh-leh-hee-yah”), a dish prepared using the dried leaves of the Molohkia plant is at the top of the list of Cypriot cuisine. Cypriots who often dry the molokhia leaves in front of their houses during the hot summer months turn this wonderfully nutritious plant into a delicious feast.
Kolokas (Taro Dasheen)
Pronounced “caul-oh-kah-s”) This traditional winter dish, which can be prepared with chicken or beef, is rarely disliked by Cypriots. While its taste resembles potatoes, its flavour is on a whole other level.
(pronounced “Pah-lose-eh”) Paluze, a dish that can transport you back in time to your childhood, is one of the oldest treats in Cypriots. the tradition started by our grandmothers dipping almonds on strings into grape juice continues through modern methods.
Çakıstes (Cracked Green Olives)
(Pronounced “cha-x-tess”) Olives, which are an irreplaceable part of Mediterranean cuisine, are prepared in a less mechanical, natural method in northern Cyprus. Çakıstez (green olives), prepared by gently cracking it open without breaking the pip, is an unforgettable part of the breakfast table and among olive-oil dishes. With its flavour infused with lemon and garlic, its mouth-watering salty-sour flavour will have you craving for more.
(Pronounced “pee-lah-voon-ah”) Who doesn’t like pastry filled with Hellim, Baf cheese, ricotta, egg, mint, and dried sultanas? This pastry, which used to be sold through carts and even bicycles with a case attached to its front, is an important part of tea time and breakfast for Cypriots.
Ceviz Macunu (Walnut Preserve)
(Pronounced “jeh-veez Mah-joon-ooh”) Cypriots place great emphasis on offering sweet treats within their hospitality culture. Of course, the most prestigious of these preserves is the walnut preserve. When you are a guest in someone’s home or you are dining at a restaurant, it is one of the irreplaceable flavours served after coffee or after a meal!
Wherever you go in the world, no drink will give you the same pleasure as the drink you have while watching the sunset in Karpaz. Of course, the same goes for a friendly conversation at a restaurant near the historical port of Kyrenia as you watch the colorful fishing boats swaying.…