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> Turkish-Cypriot Cuisine
> 
> The Turkish-Cypriot cuisine owes its heritage to a mixture of Mediterranean,
> Southern European and Middle Eastern influences. Local dishes are delicious,
> particularly the "meze". This is a specialty of Cyprus and consists of a large
> number of cold and hot hors d'oeuvres such as different salads, meats,
> vegetable, and fish dishes. It is taken either as an appetiser or a main
> course. Other typical dishes are:
> 
> "Yalancı Dolma" (vine leaves stuffed with rice, onions, and tomatoes); "Sish
> Kebab" (marinated lamb, skewered and grilled over charcoal; "Musakka" (layers
> of mince, potatoes, and aubergines baked in the oven with cheese topping).
> 
> Recipies
>   
>   
> 
> 
> 
> Articles - Makaleler
>         Making the World Taste Better - Cyprus
>        Kuzey Kıbrıs'ın Dünya Mutfağına Sunuşu: Lalangı  
>        (Lalangı: A Contribution of North Cyprus to World Cuisine) TR
> 
> 
> References
>         Vegetarian dishes have been marked with sign  
>         Albrecht, M (1994), Turkish Cypriot & Mediterranean Cookery 
>        Salaman, R., (1991), The Cooking of Greece and Turkey.
>         Jemal, H., Cyprus Today, various.

  



 

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