04 Dec Cyprus Trip
The Gastronomic Society of Türkiye organized its final gastronomy tour of 2024 to the Turkish Republic of Northern Cyprus (TRNC). The members explored the traditional production of halloumi cheese, one of the region’s main sources of income, which received Protected Designation of Origin (PDO) status from the European Union in 2021. Made traditionally from raw sheep, goat, or cow milk—or a combination of these—and boiled in whey, halloumi was just one of the highlights. Members also experienced the rich culinary heritage of the TRNC, including coriander-flavored olives (chakistes), sour tahini, sun-dried thyme-seasoned meat (samarella), pickled quail eggs, caper pickles, and various meze dishes. Local delicacies such as sheftalia (a type of meatball wrapped in caul fat), kleftiko (slow-cooked lamb known as “stolen lamb”), Cypriot meatballs, chicken pasta (makarna bulli), and a traditional dish made with mallow (molokhiya) were also savored.
In addition to savory dishes, the region’s sweet culture was celebrated with “macunlar,” a tradition of offering preserves alongside coffee. Members sampled unique flavors served in special containers, such as date, watermelon, bitter orange, almond, and walnut preserves. The members also received a comprehensive briefing on the culinary culture of the TRNC from Ali Özçil, a faculty member in the Gastronomy and Culinary Arts Department at Girne American University. Restaurants visited during the tour included Saraba Ev Yemekleri, Gönyeli Bizim Meyhane, Niazi’s, and Yorgo Kasap Restaurant.
Another stop on the Society’s gastronomic journey was the Etel Winery, established in 2016 in the village of Ilgaz in the TRNC. Located on the slopes of the Beşparmak Mountains, the winery produces award-winning wines from international grape varieties. The visit included wine tastings and a tour of the barrel cellar, where members raised their glasses to celebrate the day’s delights.
The tour also included visits to historic landmarks in the TRNC, such as the reopened Varosha (Maraş), Lokmacı Border Crossing, the Bellapais Monastery in Beylerbeyi Village, and the Lala Mustafa Pasha Mosque. The group also paid their respects at the Karaoğlanoğlu Martyrs’ Cemetery. The Gastronomic Society of Türkiye bid farewell to this beautiful Mediterranean region, with hopes of returning soon.
