Dining in North Cyprus

North Cyprus has offers a broad range of food and restaurants, there seems to be everything from e cheese sandwich to French Cuisine, so you will never be limited for choice. Traditional local specialities are high recommended such as meze, means Appetizers, which are superb selection f hot and cold starters such as cheese borek, staffed in, Liver and onion and more and more.

Mediterranean is almost synonymous with olive oil. This healthy delicacy has spread all across the world from Mediterranean countries. Nevertheless, a secret remains. Mediterranean people use a special type of olive oil named “kara yag”, meaning black oil. This is a thicker type of olive oil and dark in colour. It is the secret recipe for longevity among the Mediterranean people. It is rich in flavour and taste. You can stay all those delicious foods at Hotel sempati's St.Hilarion Restaurant. In Summer time We have Cyprus Nights' you can taste all those lovely foods.

Molehiya

Another speciality is Molehiya, a green leafy vegetable similar to mint, which grows only in Cyprus and on the banks of the Nile. It is sun-dried and usually cooked with chicken or mead and is delicious and wholesome. It has a strong flavour and taste. When garnished with spices, it is exceptionally delicious.

Stuffed Pumpkin Flowers

This is a very special plate and a very delicious one. Cypriot women arise before sunrise and go out to collect pumpkin flowers, which open their leaves slightly in the sunrise. Although it is hard job, the result is worthwhile. Pumpkin flowers are stuffed with almost the same ingredients used to stuff other vegetables. But the taste pumpkin flower adds to the meal is matchless

This Cypriot speciality is made with minced mead, chopped onion and spices, wrapped in lamb fat and grilled. Although “sheftali” is the world for “peach” in Turkish, this has nothing to do with the sweet fruit; except for the analogy in terms of juiciness. Kleftiko or Kup Kebab – lamb cooked with potatoes and laurel leaves in an earthenware jar, is very typical of Cypriot cuisine. While Greek Cypriots call this kebab “kleftiko”, meaning “thief”, the Turkish Cypriots refer to it as “kup Kebab”, meaning “kebab cooked in a jar”. Since it is served with tomatoes names are of no importance

Fresh Almond

Fresh almonds, served in ice, are indispensables of especially raki tables.

Potato Kebab

Potatoes that grow on Cyprus have a particular taste – rich in flavour and juicy. Cyprus potatoes are famous all around the world – it is three times more expensive than normal potatoes in the UK. Cypriots make use of this distinctive taste in their cuisine rather imaginatively. Potato kebab is prepared with potatoes, minced meat, onions, tomato paste and spices, cooked in oven. It is served with yoghurt.

Ekmek Kadayifi

One of the most popular desserts of the island, it takes its name from its bread-like base as “ekmek” in Turkish means “bread”. This is not everyday bread but a special one. This bread is cut with a bread knife and filled with whipped extra-thick cream, garnished with pistachios, almonds or walnuts and served.

Hawthorn Berry Jam

Hawthorn berry jam is an indispensable of Cypriot breakfast. A Mediterranean fruit, Hawthorn berries are red when ripe. Once you have tasted it, you become addicted to this taste. Bear in mind that only in Cyprus you can find it.

KolokaThis is a vegetable that grows in the lands of Cyprus. It is cooked with celery and meat; and served with black pepper garnish. The result is an unforgettable taste of soft and juicy kolokas.

Chakistes

The most important component of Mediterranean Culture is without doubt olives and olive oil. Chakistes, crushed green olives in marinate, is a famous Cypriot appetizer. It can be eaten both at breakfast and as meze during dinner. To make chakistes, first crush the olives gently with a flat stone or a hammer, then place them in a bucked and cover them with enough water. They are ready to eat after one month. Chakistes is served with olive oil, lemon juice, crushed coriander and crushed garlic

Gabbar Pickles

Gabbar pickles are made of gabbar, a vegetable that grows only in Cyprus. Like fresh almonds, it is one of the indispensables of traditional raki tables.

Fish baked in salt

Fresh fish is cooked in butter and salt. It can be garnished with vine leaves and garnitures. Although it might be a bit too salty, the delicacy is unforgettable. In Cyprus, this plate is preferred as an accompaniment to raki.

Grilled Halloumi

Halloumi is an important component of Cypriot culture. Halloumi is a soft and salty cheese, which usually is served grilled, and sometimes raw. Barbequed halloumi is a very special taste and a traditional item of Sunday barbeque parties. Try halloumi deeply grilled in coal.