Cyprus-Forum.com

[af]

what do you recommend to eat in cyprus? i love my belly

[Bill]

Err ~~ food

Well there's Pitza hut ~ Kfc ~ TGI Fridays ~ Mcdonalds ~ the odd Burger King ~~ plenty of Indian and Chinese places so you obviously won't starve.

Bill

[raiseurfist]

God Bill is that what you call food?

[raiseurfist]

what do you recommend to eat in cyprus? i love my belly

Trust me, theres plenty of good food around. Cypriots love their meze.

[Bill]

God Bill is that what you call food?

Sure is ~~

Ever since I learnt that eating that kind of food hardened the arteries I can't keep away from it ~ it's better than Viagra .

Been for a McDonald's meze tonight ~ the alternative was a greasy kebab at the sister in laws .

Thinking of a chinky tomorrow ~ beef in black bean sauce with egg fried rice ~~ should be able to give her a real good seeing to tomorrow night ~ it's the protein in the egg and beef plus the starch in the rice that does it

Bill

[Kristianikos]

SHEFTALIA

[webbo]

[quote="af"]what do you recommend to eat in cyprus? i love my belly [/quo


Mixed kebab (pork with halloumi cheese) with salad and lots of wine to wash it down with!


Bubbles x

[purdey]

FETA AND TOMATOES,WITH OLIVE OIL.

[halil]

FETA AND TOMATOES,WITH OLIVE OIL.

Hellim (Hellimu) Hot village bread and tomatoes . you can eat all the time.(for breakfast , lunch .......etc......)

how about Pasturma and eggs with hot village bread.

WHAT TO EAT AND DRINK İn Northern Cyprus.

The meals offered in Northern Cyprus as a rule follow the European cuisine, but there are many local and oriental specialties which can be enjoyed both in the hotels and in smaller restaurants and coffee houses.
The following is a list explaining a few of the delicacies which are considered as specialities peculiar to the Turkish Cypriot Community.


MEZE:
(appetizer) served on a collection of saucers accompany one's sunset drink and can even take the place of a main meal. Usually served with Local brandy or Raki. It includes snips of local cheeses, such as halloumi, kaskaval, fetta, made from mixed goat and sheep's milk; green or black olives; octopus; houmous-a mixture of ground chickpeas mixed with sesame oil and parsley and sometimes with red pepper as well; a variety of sliced meats and sliced fresh or pickled vegetables; and yoghurt.
Of the more substantial meze one can name dolma (stuffed vine leaves), kebab varieties, kofte, bulgur kofte and borek.
To describe Kebab varieties: ordinary kebab; these consist of pieces of lamb grilled on a charcoal fire on a skewer.

DONER KEBAB: large slices of lamb meet all placed on a large skewer and slices cut off: it is served either on its own or with yoghurt. The third kind of kebab is called sheftali, and is made of minced lambs meat stuffed in the diaphragm of lambs, slowly grilled on a charcoal fire. The kebab varieties are also served as main meat dishes, as well as being served as meze. When served as a meat dish it is served and eaten in a pancake like envelope called pide, with sliced tomato, cucumber, onion, parsley and spices.

Kofte, is mince meat and minced potatoes put in a ball shape and fried. Bulgur Kofte is mincemeat stuffed into a covering of coarsely crushed wheat locally known as bulgur.

Borek, is a semolina pastry, like a pie but fried and filled with mincemeat or halloumi. All with the exception of kebab varieties and the bulgur kofte, can be eaten either cold or hot.

Soups: apart from the well known varieties of soups the most important specialty is the Pacha. It is a thick stew from lambs head served with garlic, lemon and toast. It is a strong broth, advisably taken in the Winter months.

Tarhana :This is a kind of bulgur and yoghurt made into pastry and dried in the sun. After being cooked diced and fried halloumi is poured into the soup.

Fish : All varieties of fish peculiar to the Mediterranean are available during four seasons.

Meat dishes: As was said before, the kebab varieties are also served as a main meat dish. Others are: Tava; a mixture of meat, onions, several kinds of vegetables and herbs baked and served in earthenware dishes direct from the oven. Bumbar: is lambs intestine cleaned and filled with mince meat, rice, crushed tomatoes and mixed with spices. Bumbar after being boiled is grilled and served with bulgur pilaf.

Mousakka: layer of sliced potato, marrow or eggplant with mincemeat in between the layers and on top .

Sweet dishes: Visitors are recommended to try kadeyif and baklava. That sweet dishes are taken seriously can be seen from the fact that every household has its stock of fruit preserved in syrup: apricot, quince, cherry, walnut and many others which are offered to the guest on arrival with a glass of cold water.

Another desert mostly served at breakfast, is helva, a kind of nougat made with sugar and crushed sesame.

Fruits : During summer season melon, cherry, apricot, peache, plum, apple, fig, pear and grape are plantiful. Cyprus oval orange, grapefruit and tangeine is produced and exported also.





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Liqours :
Several brands of wine and brandy is produced in the Northern Cyprus. Another traditional liqour is Raki. This liqour is produced by the distillation of grapes together with aniseed. Beer is produced and also imported, especially from mainland Turkey.
Soft drinks:
Apart from the usual carbonated drinks well known in many countries, specialties are Sumada, made from almonds; and Rose cordial, distilled from leaves of roses.
Coffee, made in the Turkish style, may be regarded as a national institution rather than a drink. It is taken very sweet, sweet boiled, medium, or without sugar. When the coffee man is serving a party, the cups are arranged in a tray with the handles pointing outwards in the case of very sweet, and at a degree towards the centre of the tray for the less sweet coffee.
The cup without sugar points directly to the centre of the tray.

[greek75]

Af, if you are in the Nicosia area, try the "Stekki tis Loxandras" restaurant. It has in my opinion the best contosouvli in Cyprus. The rest of the menu is excellent as well.
It is by Phaneromeni church in the old part of the city.