Meze

You really can't come to Northern Cyprus and not have a Meze. It's the mainstay of traditional cuisine in North Cyprus and basically means appetisers or starters, and there's usually so much of it you won't need a main course. Meze are served in various forms all over the Middle East and certainly the Turkish Cypriot variety have influences recognisable if you've eaten meze in another country, although there are some unique to here. Depending on the time of year, offerings will differ according to seasonal availability, but at least you'll know everything is fresh. Meze can be hot or cold and is usually served in batches of 4 or 5, although you might just get served 14 or 15 all at once. You’ll find a great mix of meat and fish with vegetarians especially well catered for. Some of the more popular and common mezes you might expect to be served:
Cacik
Pronounced Jajuk, this is a palate cleansing and refreshing dish in summer time. Combining fresh plain yoghurt made from sheep’s milk, finely chopped cucumber, mint and a dash of lemon. Often served along main courses as it’s an excellent accompaniment for meat.
Calamar
Calamari, usually served with lemon juice and some salt.
Chakistes
Very popular and definitely a staple of a meze selection. Crushed green olives, served dressed in olive oil, a little crushed garlic, coriander and lemon juice. Often on breakfast menus as well.
Dolma/Sarma
Stuffed varieties which often feature vine leaves, peppers, courgette flowers or pumpkin flowers which are used as wraps and stuffed with a mix of rice, tomatoes, sultanas, meat, herbs and spices. Very more-ish. Also known as ‘Yalancı Dolma’ (Stuffed Liar) because during the World War 2 no one could afford to stuff things with meat, thus being classed as cheating.
Fasülye
Beans. Loads of different types of beans served include black eyed beans, green beans, butter beans. Great served hot or cold with yoghurt and bread. Simple but tasty and healthy.
Hellim
Sheep’s or goats cheese served sliced and grilled or fried . Has a unique taste and when grilled is crispy and chewy with some people finding it tastes a bit like bacon.
Hummus
Great with bread as a dip on its own, or served with a full meze. Blended chickpeas and tahini paste with various spices to give it quite a sharp flavour.
Köfte
Meatballs that come in various forms, but usually minced meat, onion and herbs mixed together and either fried, baked or grilled. Bulgur köfte for example, is bulgur wheat used as the outer coating for the meatball and deep fried to make a crisp coating.
Molehiya
Served as a main course or as part of a meze, Molehiya is a green leaf vegetable unique to Cyprus. The leaves are dried in the sun and then boiled, usually along with pieces of chicken, to make a kind of stew. Quite a bitter taste, but along with a few herbs and spices, it makes for a healthy dish.
Mucver
Pronounced Mujver, this is a batter mix of courgette flowers, milk and eggs whipped together and small spoonfuls of it then dropped into a hot pan of oil and cooked until crispy on the outside.
This is just a selection for you to get the general idea of how delicious a Turkish Cypriot meze meal can be. Others include cracked almonds on ice, salted fish, fresh beetroot, ox tongue, brain, dried meats and other vegetable dishes. There are plenty of traditional Turkish Cypriot restaurants so why not try some. Meze is an important part of social gatherings such as family get-togethers, weddings, parties and other functions, so it's the most popular way of eating for locals. Eat as much or as a little as you like, take your time over it, and don't think you need to finsh the whole lot.