Cypriot cuisine is more than just food—it’s a connection to the island’s history, geography, and soul. Rooted in simplicity and fresh ingredients, each dish comes with its own heritage. Here are some must-try local foods and the stories they carry:
Kleftiko
Slow-roasted lamb, traditionally cooked in a sealed clay oven. The name means “stolen meat,” referencing guerrilla fighters who cooked it secretly in the hills.
Halloumi (Hellim)
A Cypriot staple, this salty cheese made from goat and sheep milk is often grilled or fried. Still produced in many villages using centuries-old techniques.
Molohiya
A stew made from jute leaves, brought over from Egypt and embraced as a beloved comfort food. Usually served with lamb or chicken and lemon.
Grilled Sea Bream (Çupra)
Caught fresh from the Mediterranean and cooked simply with olive oil and lemon—no frills, just flavor.
Şeftali Kebab
Don’t let the name fool you—this has nothing to do with peaches. It’s a sausage-style kebab made from minced meat wrapped in caul fat, grilled over charcoal.
Pair it right: Sip on local red wine or freshly pressed pomegranate juice to complete the experience.
To truly understand a place, eat what the locals eat. North Cyprus serves history on every plate.