North Cyprus Cuisine

The wide range of Northern Cyprus dishes range from delicious kebabs to mouthwatering appetizers and desserts.

Peach kebab is a local type of kebab made from lamb, while halloumi is traditionally made from sheep and goat's milk and is often served as a grill. Pilavuna, a pastry, are just a few of them.


Halloumi is a Cypriot cheese known around the world, made from goats, sheep and sometimes also cow’s milk. It is identified by its semi-hard and rubbery texture and is a popular choice for many different dishes as an alternative to traditional cheese due to its high melting point. .

A popular side dish in the summer months, hellim can be eaten next to cold watermelon for a refreshing treat. It can also be used in sandwiches, in salads, or as part of a traditional Cypriot breakfast. Most Cypriots also enjoy eating hellim with corek.
The most common way to eat hellim as a hot food in Cyprus is either grilled or fried with breakfast. Hellim can also be used on toast, or in a sandwich. Cypriots also like to add hellim to soups, especially tarhana, which is a traditional soup enjoyed in the winter months. Sometimes hellim is also used in dolma, which are wraps made of vine leaves, usually stuffed with rice and/or various vegetables. Alternatively, you can use grilled or fried hellim as a topping on burgers, on top of pasta or in borek, a Cypriot pastry.


Peach Kebab

seftali kebabi

If there is a legendary flavor among Cypriot dishes, it is the peach kebab. Peach kebab, one of the indispensable flavors of Cyprus, is made with goat or lamb meat.

Peach kebab, named after Chef Ali (in Turkish peach is sheftALI), is filled with parsley and spices. After they are turned into meatballs, they are grilled and served with garnishes.

The most important feature of the peach kebab is that the meat is wrapped in tallow called terp and cooked on coal.

Don't get me wrong, there are no peaches in it :)

Cube Kebab (Thief's Kebab)

kup keababi

Introducing another delicious Cypriot dish. Its name is cube kebab. Or the thief's kebab.

Let's start with the story of its name first. Once, in times of poverty in Cyprus, sheep stolen from the flocks of the rich were cooked. The skins of these stolen sheep were buried under the ground. Meat was also cooked in the pit opened to the ground. So that the meat is not noticed. That's why the name of the kebab is called thief or cube kebab.

Let's get to the preparation of our kebab ...

The cubed kebab made with lamb is very delicious. Boiled or grilled sweet potato is placed next to it.

Hellimli  or Olive Bread

hellimli zeytinli bitta12

Enjoyed during breakfast and with tea throughout the day, halloumi and olive bread can be found in different forms in almost every bakery. Halloumi bread contains the famous halloumi, onions, and optionally olives. When olives are added, the name is changed to olive bread. It is served with sesame or Nigella (black cumin) seeds sprinkled on top.

 Wallnut Paste

ceviz macunu

Although it is not exactly a meal, walnut paste should definitely be included in Cyprus cuisine. Walnut paste, a treat in Cyprus, best suits Turkish coffee. Walnut paste, which is not easy to make, is one of the tastes to be bought from Cyprus.



Chakıstez, which is a whole with Cypriot food, is also very famous here. No matter which restaurant you go to, you will come across Chakıstez. Consumed as an appetizer, Chakıstez is made with crushed green olives and crushed walnuts. If you observe the olives in Cyprus, you will see that the color turns yellow. Because a short period of time is used to pickle green olives in Cyprus. Therefore, olives are taken out of the brine when they are in a light, semi-pickled consistency. In the meantime, let me also mention that in some places the pincers are pickled using sea water.

I list the local dishes of Cyprus for you one by one. Some of these dishes may not be found in restaurants. Generally, these meals are prepared at home. But if you come across, I suggest you definitely check out their taste.


This dish is made with the plant named after the molehiya plant grown in Cyprus. It is cooked with lamb or chicken. It is served with pickles and rice.


It is exactly Cypriot ravioli. The only difference is that while meat is added to ravioli as we know it, pirohu is put with potato or nor (curd cheese is called nor here) cheese.


If any of you love grape pudding, let it taste the paluze in Cyprus. Paluze, made from red grapes and filled with almonds, is one of the best-known tastes of Cyprus.


The name of the asparagus is different here. Ayrelli dish is also made with asparagus. Eggs are crushed and lemon is squeezed.


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