A FOOD TRADITION

Turkish Cypriot Cuisine

Turkish Cypriot cuisine is the culinary tradition of Cyprus's Turkish-speaking communities, shaped by island agriculture and by connections with Anatolian, eastern Mediterranean, and Levantine foodways. It overlaps extensively with other Cypriot cooking, especially in the use of halloumi, olives, legumes, seasonal greens, wheat, lamb, and seafood, but commonly features Turkish culinary terminology and preparations such as meze, pide-style breads, and yogurt-based accompaniments. Characteristic techniques include grilling over charcoal, slow braising, baking in covered vessels, stuffing vegetables, and preserving produce. Representative dishes include şeftali kebabı, molehiya, kolokas, and pilavuna, alongside shared island dishes such as dolma and mezze.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.