North Cyprus isn’t just about pristine beaches, ancient castles, or dramatic mountain views — it’s also a paradise for food lovers. Tucked between Mediterranean, Turkish, and Middle Eastern influences, North Cyprus food combines rustic simplicity with deep flavors. If you’re wondering what to eat in North Cyprus, you’ll find everything from sizzling grills and hearty stews to sweet pastries and bold coffee traditions.
This North Cyprus food guide takes you through the highlights of Cyprus cuisine, from the iconic meze spreads to halloumi cheese dishes, comforting molohiya stew, Turkish kebabs, fresh seafood, and the irresistible world of Cypriot coffee and sweets.
The Heart of Cyprus Cuisine: Meze Spreads
No journey into North Cyprus food is complete without meze. Think of meze as the Mediterranean cousin of tapas — an endless table of small plates meant to be shared, savored, and enjoyed slowly with family or friends.
In most local taverns, meze begins with cold starters: olives marinated in lemon and herbs, hummus, tahini, creamy cacık (yogurt with cucumber and garlic, similar to tzatziki), beetroot salad, and stuffed vine leaves. Warm dishes soon follow — grilled halloumi, fried courgette fritters, sautéed mushrooms, and sometimes spicy sujuk sausage.
The beauty of meze lies in its rhythm. You don’t get everything at once; plates arrive in waves. By the time the kebabs, lamb chops, or grilled fish appear, you’ve already feasted for an hour. Dessert and coffee close the ritual.
💡 Travel Tip: If you’re dining out in Kyrenia or Famagusta, ask for a “full meze” at a traditional tavern. It usually includes over 15–20 dishes, making it both a meal and a cultural performance.
Halloumi (Hellim): The Cheese That Squeaks
Halloumi — or hellim, as it’s known locally — is perhaps Cyprus’ most famous export. Made from a mix of sheep’s and goat’s milk, this semi-hard cheese is loved for its salty tang and unique ability to hold its shape when grilled or fried.
In North Cyprus, you’ll find halloumi everywhere: tucked into warm pita bread with salad, sliced into meze platters, or char-grilled with a golden crust. Breakfasts often include fresh hellim alongside tomatoes, cucumbers, olives, and village bread.
For something more unique, try halloumi and watermelon — a summer pairing that balances salty and sweet. The squeaky bite of the cheese against the juicy freshness of melon is pure Cypriot tradition.
💡 Travel Tip: Many farms in the Karpaz region still produce halloumi by hand. If you can, visit a local producer for a tasting — you’ll notice the difference between artisan and supermarket halloumi immediately.
Molohiya Stew: A Comfort Dish with Egyptian Roots
While kebabs and grills often steal the spotlight, North Cyprus has a quieter culinary gem: molohiya stew. Originally from Egypt, molohiya (jute leaves) made its way to Cyprus centuries ago, becoming a staple of home cooking.
The stew is made with slow-cooked lamb or chicken, onions, garlic, tomatoes, and the distinctive molohiya leaves, which give the dish a slightly earthy, almost spinach-like flavor. Served with rice and wedges of lemon, it’s hearty, nourishing, and deeply comforting — the kind of food that feels like it has been passed down through generations.
💡 Travel Tip: Molohiya is rarely found on tourist menus. The best way to try it is in family-run taverns or, if you’re lucky, as a guest in a local home. Ask around in smaller villages like Bellapais or Guzelyurt — you may stumble upon it.
Turkish Kebabs & Grilled Delights
Thanks to the island’s proximity to Turkey, grilled meats and kebabs are at the heart of Cyprus cuisine. These dishes are everywhere — from seaside restaurants to roadside grills.
Popular options include:
- Şiş kebab: Skewered cubes of lamb or chicken, marinated and grilled.
- Adana kebab: Spiced minced lamb shaped around skewers, smoky and rich.
- Doner kebab: Thinly sliced layers of meat roasted on a vertical spit, usually wrapped in pita with salad.
- Köfte: Seasoned meatballs, sometimes mixed with herbs and onions.
Seafood also shines in coastal towns like Kyrenia, where taverns serve grilled sea bass, calamari, and octopus. Fresh fish is often cooked simply with olive oil, lemon, and herbs — letting the Mediterranean do the talking.
💡 Travel Tip: For an authentic experience, head to a harborside restaurant in Kyrenia. Order a grilled fish of the day, and pair it with a bottle of Cypriot white wine for a meal you’ll never forget.
Coffee Culture: A Daily Ritual
Food may fuel the body, but coffee fuels conversation in North Cyprus. Like in Greece and Turkey, coffee here is thick, strong, and unfiltered, brewed slowly in a small copper pot called a cezve.
Served in tiny cups, Cypriot coffee comes in three sweetness levels:
- Sade (unsweetened)
- Orta (medium sweet)
- Şekerli (sweet)
The grounds settle at the bottom, so don’t drink to the last sip unless you want a mouthful of grit. Locals often linger over coffee in shaded courtyards, using it as an excuse to talk, argue, or even have fortunes read from the coffee grounds.
💡 Travel Tip: Order a coffee at a small café in Nicosia’s old town and watch life unfold in the narrow streets. If offered a fortune reading from your cup, say yes — it’s part theater, part tradition.
Sweets to Savor: Lokma, Baklava & Beyond
If you have a sweet tooth, North Cyprus will not disappoint. Desserts here are sticky, nutty, and unapologetically indulgent.
Baklava: Layers of filo pastry filled with crushed pistachios or walnuts, drenched in syrup. Every bite is crunchy, sweet, and rich.
Lokma: Little golden dough balls, deep-fried and coated in honey syrup. They’re sold at fairs, markets, and even by street vendors.
Kadayif: Shredded pastry filled with nuts or cream, baked until crisp, and soaked in syrup.
Rose-flavored delights: Traditional Turkish delight cubes dusted with powdered sugar.
💡 Travel Tip: Visit a traditional pastane (pastry shop) in Famagusta or Nicosia. The displays are a feast for the eyes — and the perfect place to pick up edible souvenirs.
Where to Eat: Local Taverns & Modern Cafés
Part of the joy of discovering what to eat in North Cyprus is choosing the right setting. Options range from rustic taverns in mountain villages to modern cafés along the coast.
Village taverns are your best bet for meze, molohiya, and home-style cooking.
Seaside restaurants excel in seafood and grilled meats.
Cafés in Nicosia or Kyrenia offer a mix of traditional coffee and trendy menus, bridging old and new.
Final Thoughts: Eating is Experiencing
Food in North Cyprus isn’t just about filling your stomach — it’s about experiencing the island’s soul. Every meze spread, grilled kebab, or sticky sweet carries centuries of history and cultural fusion. Sitting at a tavern table under grapevines, sipping strong coffee, or tasting handmade halloumi connects you not just to the land, but to the people who’ve made this cuisine thrive.
So if you’re heading to the island, come hungry. The flavors of North Cyprus are waiting to tell their story — one plate at a time.
Post a comment