Search Results

Foodie > Ayran Ceviz Macun Hellim Kup Kebab Olives Raki Recipes - Mezze Recipes - Soups Sunday Lunch Brandy Sour Coffee Hellimli Lahmacun Pekmez Recipes - Chicken Recipes - Pasta & Rice Recipes - Vegetarian Vineyard Hotel cafés Costa Cuisine Hummus Meze Pilavuna Recipes - Desserts Recipes - Salads Restaurants Wineries Çakısdez Food Tours Kolokas Molohiya Prickly Pear Recipes - Meat Recipes - Seafood Seftali Kebab Zinavia Foodie > Ayran The perfect partner for your lahmacun has to be a refreshing glass of Aryan , one of the most popular drinks of the Turks since the discovery of Yogurt among the Turkish tribes in Central Asia. It's simply made by diluting yogurt with water and adding salt to taste. Drenched over crushed ice and garnished with a mint leaf, it’s the ideal drink to quench your thirst. It accompanies any meal or is drunk by itself. It's common in all regions of North Cyprus, the only variation being its thickness. Try fresh Ayran (taze yapilmis Ayran) for the best experience. ​ Ingredients 250 gr (8 oz) thick sheep's milk yogurt 150 ml (1/4 pint) cold water A little salt Mint - dried or fresh ​ Preparation Put all the ingredients, eexcept the mint, in a blender and blend for 1-2 minutes until smooth and lightly frothy. Alternatively, beat in a bowl with an egg whisker, until well amalgamated. Pour evenly to each glass and put some mint on every glass to serve. Top Foodie > Brandy Sour A mixture of brandy and cordial made from lemons of the Güzelyurt region, Brandy Sour is considered the national cocktail. It's made with Cypriot brandy which is milder than Cognac or Armagnac, lemons fresh or cordial, Angostura bitters, soda water and ice. Bitter lemons are used locally to produce a bitter-sweet lemon cordial – the same lemons used by British author Lawrence Durrell for the title of his famous novel "Bitter Lemons of Cyprus ", written next to Bellapais Abbey in the 1950’s. Although Brandy Sour is enjoyed worldwide, the Cypriot version is unique for the local brandy used. It was introduced in the 1930’s in an old hotel in the Troodos Mountains, as an alcoholic substitute for iced tea, as a way of disguising the preference for Western-style cocktails of their distinguished guest, King Farouk of Egypt . As well as enjoying it during your visit to the island, why not pick up a bottle of Cypriot brandy and try making it back home. Top Foodie > Cafés Top Foodie> Çakisdez These unique green olives are manually cracked using special stones. Olives have long been recognised as a symbol of good living and people tend to live longer and healthier lives in regions where olive oil is a staple part of the diet. Harvest time usually begins in October, when the early green olive first fruits are gathered either by shaking the branches over sheets spread on the ground around the tree, or by individually picking the olives by hand. A popular delicacy, Çakısdez (chuck-ess-dez ), are picked, washed, cracked, soaked in brine then served with coriander seeds, garlic, olive oil and lemon, and complement any appetiser for lunch or dinner, although you'll most likely find them at open buffets for breakfast. Chakistes can be preserved in jars or plastic containers, so you can take some back home. Top Foodie > Ceviz Macun A famous Cypriot fruit preserve of small green walnuts , this spoon sweet is a local favourite. Fruit preserves, generally served in little plates or on miniature forks, are an inherent part of local culture, where they're offered to guests as an act of hospitality. Almost all fruits, nuts and even vegetables can be made into a preserve. Ceviz Macun is made with unripe walnuts when they're green and tender, usually at the end of Spring or early summer, when the inner shell is still soft. Making it is labour intensive, lasting a week from branch to table, but well worth the while. Walnuts are known to give the body energy and contribute to the sexual health of men, so eat them one at a time! Served as a dessert at most local dineries, they can also be found jarred in supermarkets, and make a healthy treat to take back home. Top Foodie > Coffee Culture Coffee in Northern Cyprus is a way of life as well as an experience. Turkish coffee or Kahve (ka-veh) brews ground coffee very finely. Arabica varieties are onsidered the best, but robusta or blends are also used. It's made by bringing the powdered coffee, with water and usually sugar, to the boil in a custom pot called cezve , or ibrik . As soon as it froths it's taken off the heat, but can be reheated to increase the froth. Sugar is added while brewing, so the amount of sugar must be specified before preparing. It may be served unsweetened (sade ), with little or moderate sugar (orta ), or sweet (şekerli ), but cream or milk are never added. Often served with chocolate or Turkish delight and a small glass of water to wash off any coffee residue in the mouth, Kahve traditionally comes in small porcelain cups called a fincan and is sipped slowly. Superstition says the grounds can be used for fortune-telling. The cup is turned over into the saucer and the patterns created are interpreted to have a glimpse into the future of the person who drank it. Kahve can also offer health benefits. Known to balance cholesterol levels, it can help prevent some heart diseases, assist the digestive system and be used in some massages and treatment of skin conditions . Kahve will be offered after a meal in most restaurants and can be found almost everywhere. For an authentic taste, find somewhere where it's made in a cooper pot, over a coal fire. Decorated coffee-cups, coffee-pots and coffee-trays are sought after souvenirs for visitors. Top Foodie > Costa Cuisine The stretch of coastline east from Girne to Tatlisu and beyond, has become known as the "Costa Cuisine " as it has so many fabulous eating places. Below are some of the stars which all food lovers will want to visit. Eagle's Nest @ Kücük Erenkoy Fabulous location directly overlooking the sea. Eat inside if it's breezy or winter, or eat outside on the veranda in the summer to enjoy a truly spectacular sunset which is almost, but not quite, as good as the food. Real care is taken with the food here. You can tell this is a place where food is loved. Everything is beautifully cooked and superbly presented by some of the most professional waiting staff you could hope to have. This is high quality fine dining by any standards. A new feature is an outside bar area called the Edge (yup, right over the sea again) which will undoubtedly add even more atmosphere to this quality establishment. This place is special. Go for it! This is undoudbtedly the star of the "Costa Cuisine", and a real credit to the owners, chefs and all the superbly trained waiting staff. ​ Café Paris & Bakery @ Esentepe They say that you can't come to TRNC and not have a Meze. That may be true but add to the list of not to be missed, Cafe Paris. Stunning location at the top of a cliff, overlooking the ocean, with a real infinity pool. But the facilities and the views pale into insignificance compared to the food. Pastries, cakes, freshly baked breads and sandwiches may not seem like something to rave about but wait until you've been here and tried them. This is another shinging star on the "Costa Cuisine " and one to be literally, savoured.​ ​ Turtle Paradise Restaurant & Bar @ Alagadi Beach Great location right by the beach. Fairly extensive menu and whatever you choose you'll be fine, although the hamburgers do deserve a special mention. Just good, solid cooking, where everything is tasty but the atmosphere surpasses the food. There's just something about this place which is magical mediterranean at its best. Dip in the sea or just sit with a drink and feel the breeze, this is a place built for relaxation. Plenty of car parking, family friendly. They also have a wonderful little shop which operates in the summer season, selling hand made jewellery, clothing and craft work run by the ever genial Erkan. Another must stop place to visit on the "Costa Cuisine ". ​ Esenyali Balik Restoran @ Alagadi Set right beside the beach in the protected village of Aligadi, Esenyali is blessed with a really spectacular location. We had to drive slowly past the herd of goats out for a walk. The venue itself is simple and straight forward, but the set menu Meze certainly isn't. 20 cold courses followed by 5 hot courses (there were so many I couldn't keep up!) all of which were fresh, tasty and delicious. There are plenty of places that do a good Meze but this really should be one you try out. Not only was the food good but the service was exceptionally friendly. The presence of so many locals says it all. Highly recommended. ​ Hurma Restaurant between Acapulco and Elexus Resorts Brilliant restaurant much favoured by locals and tourist excursions as a favoured stop-off. The meze was outrageously good, although better when shared with 4 (so much). Lovely views and great service. ​ Tuncay'in Yeri Restaurant @ Esentepe You can't come to Northern Cyprus and not have a Meze in a restaurant run by locals, like this. Offerings will differ according to seasonal availability, but at least you'll know everything is fresh. Meze here 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. As good a Meze as you can find. Reasonable prices and friendly, efficient service. ​ Moonshire Bar & Restaurant @ Esentepe Location, location, location! Set on the hillside above the new marina and Sun Valley Beachside Resort, this gem of a place is a must visit for tourists and locals alike. While away a sunny afternoon with a wine or beer on one of the outside terraces, or enjoy a romantic meal for two while you watch the sun setting and all the time enjoy authentic family cooking at its best and a genuine friendliness which is a particular hallmark. The menu is international, reflecting its' growing popularity with customers from different countries. Prices represent great value - at the time of writing, a great meal will cost less than 20 Euro per head. Particularly popular with British, Scandinavians, Germans, Russians andTurks. Wide variety of events are always well attended so advance booking is recommended. Ample car parking available. ​ Cengiz's Restaurant & Bar @ Esentepe Returned to Cengiz's for a birthday celebration and what a great decision that was. Cengiz absolutely goes out of his way to give the best experience he can to his customers eg picked up and dropped off so we could all have a drink; organised a cake and bought in special champagne at my request. The salmon starter was very generous in size and really tasty as was the chicken liver pâté. Mexican Steak was exactly as spicy as I requested and the beef stroganoff was delicious. Added to that, the general vibe of this place is really special (a covered courtyard adorned with passion fruit). A star venue of the North Cyprus "Costa Cuisine ". Definitely recommended. ​ Spice Garden Restaurant @ Bahceli Great place to watch sport (show 4 events simultaneously) and probably the best Indian food for miles around. Friendly staff and friendly patrons make this a really enjoyable place to visit. ​​​​​ ​​ Top Foodie > Food Tours Discover the culture & people of Northern Cyprus through traditional foods and wine, by taking a journey to some of the island’s hidden food haunts and award winning wineries. Sample authentic snacks, dishes and drinks while exploring mountain villages. Normally in small groups of up to 7 people, tours specialise in food & wine of Cyprus and offer a personal, bespoke experience you won’t forget. Private tours for larger groups are also available on request. What participants say… “We were taken to see a variety of brilliant foodie spots in quaint villages around the Troodos mountains. I’m sure we'd have paid a huge amount more if we'd hired a taxi driver for the day to take us from place to place and that would have been without lunch, entrance fees and tastings included. The planned itinerary and having someone to answer all your foodie questions was a huge plus and the info we were given at the end was really useful.” “We’ve started using private tour guides and small group experiences for our last few trips, as we’ve realised the big buses are not for us. We’re really glad we chose a tour instead of saving a few euros to join a big bus full of people. We were with just 3 others and had a great day, driving through the mountains tasting wine. We were introduced to all the native grape varieties and were able to buy top quality wine at phenomenal prices.” ​ ​ “We'd walked past one of the places out of the many we were taken to on this tour and actually thought about going inside. Even if we'd made a visit to this particular place by ourselves, there’s absolutely no way we would have ordered what our guide chose for us – totally worth it, just for the new tastes and dishes we tried. Absolutely brilliant tour!” ​ “We were taken to a great variety of restaurants on our tour, places that we'd never have found by ourselves. By the end of the night we’d seen so many great places and eaten so many delicious things we were stuffed… Make sure you arrive hungry! Worth EVERY penny” ​ Itineraries Some itineraries list an hour-by-hour schedule and a set of specific stops or locations. Others visit locals and because these local villagers are busy with every day life, can’t guarantee which stops will be included. Tours have themes and a kind-of checklist of what will be included, but the specifics of where you go and what you’ll see often changes. For example, if it’s the season for harvesting olives, then that might be included as one of the promised stops. If one of the locals is baking halloumi bread, this’ll get in as well, so you can meet a real local and experience a true Cypriot kitchen. If its September, that’s the time to walk through the vineyards to see the grape varieties. ​ What You'll Do Tours are normally a full day experience , exploring local villages and wineries, with an authentic meze lunch, delicous food and exquisite wine tastings. Your local guide will pick you up and drive you around. You’ll also get to visit traditional product workshops, taste Cypriot delicacies such as halloumi cheese, honey, olive oil, village breads, traditional sweets, and of course wine. You’ll get to learn about the ingredients, the making process and the traditions linked to the products before trying them. Part of the experience is visiting villages, where you’ll have time to explore the sites and take in stunning landscapes. Along the way you’ll usually stop at a local tavern to feast on a selection of Cypriot dishes with a full meze lunch. This is sure to be an authentic experience that will leave you wanting more from a foodie day like no other! Top Foodie > Hellim Hellim is a traditional food that has been produced locally for centuries and is well known worldwide for its unique taste. Also referred to as Halloumi , it's a semi-hard, unripened brined cheese made from a mixture of goat’s and sheep’s milk, and sometimes cow’s milk as well. Alongside a distinctive layered texture, it has a high melting point making it easy to fry or grill. This property makes it a popular meat substitute and is moderately high in fat and a good source of protein. Locals enjoy Hellim fresh, grilled, barbequed, with salads, sandwiches, meals and even alongside fruit. Another favourite is grated, sprinkled with dried mint on tubular pasta types like Bucatini, or cooked in a chicken broth. Local cooking culture also revolves around a lot of bread and pastry, and local favourites like Hellimli and Pilavuna also make good use of Hellim within their traditional ingredients. Top Foodie > Hellimli Hellimli is a traditional Cypriot savoury pastry made with Hellim cheese . Consisting of flour, water, salt, butter and olive oil, chopped onions, mint, and diced Hellim cheese. Kneading chunks of the Hellim cheese, onions and mint into a bread dough, the dough is then sprinkled with sesame and nigella seeds, before being baked in a traditional clay oven. The crust of the bread develops a golden colour, ready to be served. You'll come across many bakeries in Northern Cyprus and won’t be disappointed with the choice at hand which make perfect snacks. Top Foodie > Hummus A Levantine food dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. Today, it's popular throughout the Middle East, North Africa, and in Middle Eastern cuisine around the globe. ​ Ingredients 1/2 kg chickpeas (soaked overnight) 1 cup tahini (beaten) * 5-6 garlic cloves, crushed 1/4 cup lemon juice Tahini1/2 cup olive oil salt, paprika finely chopped parsley * Note: Tahini is a paste made from ground, hulled sesame seeds used in North African, Greek, Turkish, and Middle Eastern cuisine. Tahini is served as a dip on its own, or as a major component of hummus, baba ghanoush, and halva. Preparation Drain chickpeas, spread on a tea towel and roll a bottle over them to remove the husks. Boil the chickpeas until soft. Dry and mash. Beat the tahini and combine with the chickpeas. Add the crushed garlic, lemon juice, olive oil and salt. If the paste is very thick, add liquid from the chickpeas. Sprinkle with paprika and chopped parsley and pour a little olive oil over the purée. Top Foodie > Kolokas Colocasia esculenta is a perennial, tropical plant primarily grown as a root vegetable for its edible, starchy corm. The vegetables cultivated in Northern Cyprus are much larger than in other countries. Generally, Kolokas is eaten like a potato , as it tastes quite similar when cooked but with a nutty flavour. Be careful handling Kolokas, as the skin and roots are poisonous before they've been cooked and cannot under any circumstances be eaten raw . Often used as a substitute for potato, it's boiled in a tomato sauce or cooked with meat, beans and chickpeas. Overseas it's common to roast, bake, mash or chip them, as many different countries around the world use Kolokas in different ways. Drain chickpeas, spread on a tea towel and roll a bottle over them to remove the husks. Boil the chickpeas until soft. Dry and mash. Beat the tahini and combine with the chickpeas. Add the crushed garlic, lemon juice, olive oil and salt. If the paste is very thick, add liquid from the chickpeas. Sprinkle with paprika and chopped parsley and pour a little olive oil over the purée. Top Foodie > Kup Kebab Also known as Kleftiko , this is a traditional Turkish recipe where lamb is marinated in olive oil, garlic, onions and herbs and slowly cooked in greaseproof paper or foil, keeping all the juices and flavours together. Also referred to by locals as ‘Hirsiz Kebabı’ (Kebab of Thieves), traditionally, lambs or goats in the mountains were stolen then cooked in underground ovens sealed with mud, to disguise the smell and smoke and to avoid detection. The success of this famous dish depends on slow roasting, until the meat fairly falls off the bone. It's usually made with a leg of lamb which becomes very tender once cooked. Though the leaner leg looks impressive and is a cut better suited to faster cooking and served pink, the tougher, fattier shoulder, benefits from slow cooking, becoming wonderfully juicy and rich. Prolonged cooking in a traditional clay oven offers a tender dish that can't be achieved with conventional cooking. Almost always served with Cypriot roast potatoes, some prefer to cook the vegetables together with the meat, for the true flavour and aroma experience. Seasoned with oregano and bay leaves, a little acidity from a squeezed lemon helps to cut through the richness of the meat and potatoes, so you can keep going back for more. Kup Kebab is usually cooked on Sunday’s accompanied by a glass of Turkish Raki and a nap in the shade of a gnarly fig tree afterwards. Top Foodie > Lahmacun Ingredients A pack of pitas 1 lb ground beef 1 lb white onion 1 or 2 tomatoes Salt, black pepper to taste If you can't find tomatoes, replace it with 2 table spoons of tomato puree. ​ Preparation Peel, wash, place onions with tomatoes in food processor and ground. Add salt, black pepper and meat, ground 30 seconds more. With the help of a spoon, spread this mixture over pitas. Put them in oven and bake at 400F about 20-30 minutes. Check to see whether meat is cooked. Serve hot. Top Foodie > 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. Top Foodie > Molohiya The leaves of Corchorus Olitorius , commonly known as Jew’s Mallow, Nalta jute, or Tossa jute. Molohiya is indigenous to Cyprus and was originally found growing on the banks of the River Nile in Egypt, living proof of Egyptian influence on Cyprus. Locals pick and dry the local plant throughout the summer months. Carrying many health benefits, it's cooked with freshly chopped tomato, onions, garlic, lemon juice, lamb or chicken, but can also be served vegetarian. It's a gorgeous traditional dish usually cooked and served at home, but you'll find a few local restaurants serving it during the day in Nicosia’s old walled city. Top Foodie > Olives In Northern Cyprus, as in other Mediterranean countries, the olive tree can be seen everywhere, in the wild and under cultivation. Usually favouring well drained sunny hillsides, olive trees also thrive in backyards and flat plain lands. Olives are an integral part of Cypriot culture and have been cultivated on the island since ancient times. Olive trees live for a long time and have been known to go for over 2,500 years . The oldest Monumental Olive Trees in the village of Kalkanli are an attraction for thousands of visitors each year. The nurture and care of olive trees is of course a matter of some skill. Legend has it that those who eat the fruit of this tree receive its resilience and endurance. Not surprisingly, Cypriots are considered to be long-lived and local life expectancy exceeds European average and other developed countries. Olive products are renowned for their health, vitality and longevity benefits, and olive trees have even had a tremendous impact on global affairs. ​ Green Olives Olive picking season in Cyprus starts early September and continues through to the New Year. The first olives picked are the small green ones. These are washed, cracked and then soaked in brine, and served as a popular delicacy, Chakistes, found in all homes and Cypriot tavernas. If these olives are left on the trees longer, they turn black, and are then used for making olive oil. ​ Olive Oil In ancient times, Cypriots used a heavy stone press with a long wooden handle to produce olive oil. A donkey pushed the handle to rotate the millstone, crushing the fresh olives. Since then the process has changed dramatically and become completely automated, but the essntials remain unaltered: no heating and no chemicals result in the production of high-quality olive oil. ​ Symbol of Peace In North Cyprus the phrase, “to offer someone an olive branch” can be commonly heard, meaning a proposal to make peace with someone. Found in most cultures of the Mediterranean, the olive branch first symbolised representing peace in Ancient Egypt, followed many centuries later in ancient Greek mythology. Even on the “Great Seal of the United States”, the supporter of the shield is a bald eagle grasping an olive branch in its’ right talon, symbolising a preference for peace. A petition adopted by the American Continental Congress in July 1775, was called the “Olive Branch Petition” in the hope of avoiding a full-blown war with Great Britain. ​ Olive Leaf Burning A Turkish Cypriot custom known as ‘Tutsu ’, is the burning of olive leaves. A symbolic act for warding off the evil eye and to protect from harm, a family member gathers leaves into a custom metal pot and then burns them, waving the resulting smoke around people for their protection and well being. ​ Cosmetology Olive oil is widely used not only in the kitchen but also in medicine and cosmetology. Cosmetics made with olive oil are very popular in Northern Cyprus. Soaps, moisturisers, shampoos, shower gels, facial masks and much more are available in and around most towns. Olive oil soaps provide a very clean and smooth silky feel with minimal lather, a moisturising effect that lasts longer time than inorganic cosmetics and is perfect for dry and sensitive skin. As olive oil soap contain effective antioxidant properties, usage stimulates new cell generation, slows down wrinkle development and gives skin a youthful look. ​ Leaf Extract The powerful antioxidants of olive leaf extract are also proven to protect against a variety of viral and bacterial infections. Olive leaf extract capsules claim to improve the regulation of blood pressure, and olive leaf tea helps the digestive system. ​ Gifts Olive oil was a very important part of daily life in the Mediterranean in Roman times It was used for food, as fuel for lamps, and as a basic ingredient in things like medicinal ointment, bath oils, skin oils, soaps, perfumes and cosmetics. Even before Roman times, Cyprus was known for its olive oil, as indicated by the Greek philosopher Strabo when he said that “in fertility Cyprus is not inferior to any one of the islands, for it produces both good wine and good oil”. Olive, olive oils and associated products are popular gifts to take home. Top Foodie > Pekmez The Besparmak Mountains are swarming with carob trees and the sweet thick syrup extracted from the pods are exceptionally tasty. Pods are gound into powder, then boiled in water which reduces them to dark harnup pekmez (carob molasses). Carob syrup can be found in most health food stores globally, but the local version of pekmez can only be found in local supermarkets. ​ Pekmez is used in soups and stews, spread on bread, poured over ice cream, mixed with yoghurt or trickled over pastry and fruit. Restaurants sell desserts made of pekmez, such as gullurikya. In villages such as Tatlisu and Ozankoy which hold annual Carob Festivals , a sweet fermented drink is also brewed with pekmez and drank ice cold. Locals believe that a teaspoon a day of pekmez keep colds and flu away. The fruit of this tree contain vitamins A, B, B2, B3 and D, as well as zinc, useful for both children and adults suffering from anaemia. Harnup Pekmez is also believed to show positive effects in treating impotence and infertility. Top Guides > Pilavuna Local culture embraces communal baking and often revolves around bread or pastry and Pilavuna is a cheese-filled pastry unique to Northern Cyprus. Made with a yeast pastry, comparable to bread dough, which is rolled very thinly, the pastry is similar to shortcrust in texture. They're filled with a combination of Hellim and nor, a fresh mild whey cheese produced in Cyprus, the cheeses then mixed with dried mint and sometimes sweet sultanas. Depending where they're made, recipes vary from salty to semi-sweet or sweet and often eaten with breakfast or as a snack with tea in the afternoon. Sometimes also referred to as “flaounes ”, locals serve Pilavna as a celebratory food for the breaking of the Lenten fast, being prepared on Good Friday for consumption on Easter Sunday by Orthodox Christians. Pilavuna’s were featured as a technical challenge in The Great British Bake Off television series. Top Foodie > Prickly Pear (Cactus) Prickly Pears, known locally as Babutsa , is a cactus fruit that can be seen everywhere in Northern Cyprus. It's unpretentious, requiring no special care or water. You can eat it raw, whole, or with the bones which are inside it. In this form it's good for digestion and helps cleanse the body. It's high in antioxidants, contains vitamin C, calcium, magnesium, and potassium. and has a smell similar to watermelon. It can also be used to make marmalade; be added to desserts and liqueurs; baked or stewed. T he only drawback of course, is that it's covered in thorns! If you decide to clean these off yourself the first thing you'll need is patience and the second thing you'll need is gloves. Start by cutting off the edges of the fruit from the top and bottom, then cut from top to bottom, remove the skin and voila! Juicy cactus figs. But that's not all this wonderful barbed pear is good for. Ancient builders used it to built castles and fortresses would you believe. They cooked the cactus leaves to a jelly-like state, mixed this with soil and used it as cement because the composition was so strong. The famous Bellapais Abbey was built this way. You don't see any cement there and it's still standing centuries later. It also gets used for home security. How many burglars would want to climb over a prickly cactus fence like the one pictured? Top Foodie > Raki Locals call Raki, the anise-flavoured drink “Lion’s Milk” . It's not known where or when the drink was invented, but its' history is less than wine or beer. It's made from different fruits in different regions, but grapes, figs and plums are the main ones. The best way to drink raki is with flat cylindrical glasses and cold – straight (sek), with water, soda or mineral water. Usually 40% – 50% alcohol, it changes colour and becomes a milky white when water is added. A glass of pure water helps clean the palette so you can better enjoy the distinct taste. Served at every restaurant, but traditionally associated with tavernas (meyhanes ), it's usually served with meze’s, meat or fresh fish. Local custom is to clink glasses with the bottom of the glass as using the top indicates you think you're superior. Another tradition is to knock the table lightly with the bottom of your glass before you take a sip, indicating there's someone you're thinking of who you wish was there. ​ After a Raki, a local tip is to try a Turkish tea (çay) which will sober and calm you for the next round. The raki table is referred to as çilingir (“locksmith”), alluding to the way the secrets of the heart are unlocked and spoken around this table. Cheers! Shay-re-fe-nee-ze! Top Foodie > Recipes - Chicken Tavuklu Börek (Chicken pies) The cornerstone of Turkish cuisine - intricate little parcels, filled with delight. Turkish women pride themselves on the small size of these exquisite mezze, even if it requires hours of devotion to make them. Börek are always present at every celebration and the event would not have enough glitter without their enticing, bulgy presence. There are a multitude of different fillings, according to the season and the occasion. The pastry used to wrap them also varies, from the paper-thin fillo pastry found in the cities to permutations of homemade puff pastry, or a simple, homemade substitute for fillo. Fillo pastry freezes well and it will keep frozen for up to 3 months. Let it defrost for a couple of hours at room temperature before it's to be used. When bought fresh, it'll keep in the refrigerator for up to a week. Once it's unwrapped, work swiftly, as it soon dries out and becomes brittle. If not familiar with fillo, cover the bulk of it with a slightly damp tea towel while using it and take your time. Preparation time: 1 hour + 20 minutes baking at Gas Mark 4 / 180°C/350°F. Makes 25. Ingredients For filling 375 g (12 oz) cooked chicken breast fillets 25 g (1 oz) butter 25 g (1 oz) plain flour 150 ml (1/4 pint) hot milk 4 tablespoons hot chicken stock 50 g (2 oz) parmesan, or Gruyère cheese, grated 1 egg, beaten lightly A pinch each of ground nutmeg and salt To make up the Börek 8-10 sheets of fillo pastry (or milföy hamuru in Turkish) 75 g (3 oz) butter, melted oil for greasing Preparation : Preheat the oven. If you're using cooked chicken, just cut it into peanut-sized pieces. If you're using chicken fillets, first simmer them in hot water for 6-8 minutes and then take them out and chop them roughly to the same size. Melt the butter, add the flour and stir over a low heat until well mixed into a roux. withdraw the pan from the heat and add the hot milk and chicken stock gradually, stirring; return the pan to a gentle heat and whisk the sauce until it boils and thickens enough, which should take 5-6 minutes. Add the cheese and the seasonings and mix well. Away from the heat, add the beaten egg slowly, stirring, and then the chicken pieces. It should be fairly thick in order to be used successfully in the börek. Next, cut the whole stack of fillo pastry into four long strips, about 8 cm (3 inches) wide. Brush each sheet with melted butter, place a teaspoon of filling in one corner and fold them over making little triangles. Place these on an oiled baking sheet, with the loose end of the pastry underneath, brush the tops with melted butter and bake for 20 minutes or until golden crisp and light golden. Alternatively, you could use puff pastry, which is available freshly made or frozen. Defrost if needed and cut walnut-sized pieces off the pastry. Roll them out thinly in small circles of about 10 cm (4 inches) diameter, place a teaspoon of filling in the centre, fold the pastry over and press the edges together, making a semi-circular shape. Brush the tops with beaten egg, and bake as before for about 20 minutes or until light golden. Cherkes Tavugu (Circassian chicken) Preparation time: 30 minutes + 1 hour. Serves 6 as a main course, or 8 as a starter Ingredients 1.5-1.75 kg (3 and ½ -4 lb) chicken -jointed 2 carrots -peeled and quartered 1 onion -chopped 250 gr (8 oz) shelled walnuts or walnut pieces -ground finely 175 gr (6 oz) white breadcrumbs 3/4 teaspoon cayenne pepper 40 gr (1 and ½ oz) butter 2 tablespoons olive oil Salt Preparation : Cover the chicken joints with water; add some salt, bring to boil and skim. Add the vegetables, cover and cook for 50-60 minutes, until the chicken is tender. Take out the joints, reserve the stock, and when the joints are cool, skin and bone them, shredding the meat into large mouthful morsels. Cover the meat to prevent it from drying and set it aside. Boil the stock until it's reduced to about 300 ml (½ pint) and discard the carrots. Mix the walnuts, breadcrumbs and half the cayenne in a small bowl. If you are planning to serve the dish hot, stop at this stage and prepare the rest shortly before it is to be served. Otherwise just continue. Add enough hot chicken stock to form a smooth paste and mix well. Melt the butter in a frying pan and sauté the chicken pieces in it until they start to brown. Withdraw from the heat, add 4 tablespoons of the walnut sauce and a little more salt and mix well. Pile the chicken on to a platter and use the remaining sauce to cover the whole surface smoothly. Mix the olive oil with the remaining cayenne and decorate the surface by dribbling the oil in decorative patterns. Kolokas (Colocasia with chicken) Serves 4-6 Ingredients 1 kg chicken -jointed 1 kg kolokas (colocasia) 4 tablespoons vegetable oil 1 tablespoon olive oil 1 medium onion -skinned and finely chopped 4 sticks of celery -cut into thick slices 1 tablespoon tomato paste 1 litre chicken stock Seasoning Preparation : Put the cooking oil and the olive oil into a large saucepan and place the pan on high heat. Fry the chicken joints until golden brown on both sides. Remove the joints and keep them on one side. Add the chopped onion and fry until soft and golden brown. Meanwhile with a sharp knife peel the kolokas, without washing. Then, by holding it from the thick stalk part, starting from the top, break pieces with a sharp knife from the kolokas. Add the sliced celery and the kolokas pieces together with the chicken joints into the pan. Season well with salt and freshly ground balck pepper. Dissolve the tomato paste in the hot chicken stock and pour it over the meat and the vegetables. Bring it to the boil, then cover and cook for about 30 minutes on low heat, stirring occasionally. Top Foodie > Recipes - Desserts Aşure (Noah's Pudding) Ingredients 1 ½ glasses ground wheat 2/5 glass rice 30 glasses water 3 glasses milk 3 glasses granulated sugar 50 gr. dried beans 50 gr. dried broad beans 50 gr. chick peas 100 gr. walnuts 100 gr. dried apricots 150 gr. sultanas 100 gr. figs 25 gr. pine nuts 25 gr. currants 100 gr. almonds 1/3 glass rose water ​ Preparation : Soak wheat and rice overnight in cold water. Pour out that water and add 30 glasses fresh water, cook over heat a little less than moderate for 6-7 hours until the wheat is tender. Pour through a strainer, press with a wooden spoon in order to strain. Stir this wheat essenced water thoroughly and measure it. There should be about 12 glasses, add to this wheat essenced water, sugar and milk, place on heat and stir until the sugar melts. Boil either once or twice until the mixture becomes the consistency of quite a thick soup. Soak the beans; dried broad beans and chick peas overnight in cold water. Boil them the next day and add to the mixture along with the cleaned and washed sultanas; currants; dried apricots cut into small pieces; white pine nuts; boiled almonds after removing their skins; chopped walnuts; and rose water. Bring to the boil. Remove from heat and pour immediately into various bowls. After completely cooling, decorate with almonds, walnuts and pomegranates. Serves 4. Baklava (Syrup Filo Pastry) Baklava is one of the oldest known Turkish flaky pastry desserts. Its popularity goes back to the time of Sultan Mehmet (15th century) of the Ottoman Empire. Ingredients 500 grams of filo pastry 300 grams of unsalted butter (melted) 2 cups chopped walnuts or pistachio nuts For the Syrup 500 grams of sugar ½ litre of water Juice of ½ lemon Preparation : Preheat the owen to 180°C/350°F and grease a 25 x 30 cm baking dish. Brush dish with melted butter. Place one sheet of filo pastry in bottom of dish and brush with melted butter. Place another sheet of pastry and brush the top with melted butter. Continue this until you use half of the filo pastry. Sprinkle with chopped nuts. Place the remaining layers of filo pastry, brushing each one with melted butter. Brush the top with melted butter and cut into diamond shapes. Bake until golden. To make the syrup, place the above ingredients in a saucepan and boil on medium heat stirring constantly. Let simmer for 15 minutes. Pour hot syrup over cooled baklava. Allow to cool and absorb syrup before serving. Ceviz Macunu (Green Walnuts in Syrup) Ingredients Ceviz Macunu (Green Walnuts in Syrup)100 green walnuts - peeled 800 gr (4 cups) sugar 100 almonds -peeled 6-7 cloves Juice of 2 and a half lemons Preparation : With a small sharp knife, cut the tough bony parts on both ends of each walnut. Put them into a bucket full of water for 7 days, changing the water daily. On the eighth day put them in water with a handful of lime stone dissolved in. Drain and wash them well. Into a large saucepan put enough water to cover them. Place the pan on high heat and bring the water up to the boil. Then add the walnuts and cook for 10 minutes. Drain them well. Place the pan again with fresh water, place it on heat, bring up to the boil and cook for 15-20 minutes. Drain and with a skewer make 2-3 holes on each walnut. Cook them again in freshly boiled water for 20-25 minutes and drain. Let them cool down in cold water with the juice of two lemons added. Drain and stuff each walnut from the cut ends with an almond and place them into an empty saucepan. Pour the sugar over the fruits and wait until they release their own water. Cook the walnuts on low heat until the syrup thickens. Add the juice of ½ lemon and allow them to cool. Place them in sterilised dry jars with lid. It can be stored, in cool place, for up to one year. Gatmer (Sweet filo pastry with walnuts) Ingredients 5 Sheets of filo pastry (about 250 gr) 150 gr walnuts, roughly chopped 225 gr butter For the Syrup 350 gr sugar 500 ml water 1 tablespoon citrus blossom water Few drops of lemon juice Preparation : Oven temerature - 240°C, gas mark 9. To make the syrup in a medium size saucepan dissolve the sugar in a water and add in the lemon juice and the citrus blossom water. Place the pan on high heat and bring slowly to boil. Then reduce the heat and simmer for a few minutes until it turns into a shiny syrup. Let it cool down on one side. Grease a round baking tray. On each leaf of filo brush some melted butter. In the middle of the square pastry put some of the coarsely chopped walnuts. First, fold the two opposite sides, then roll it loosely. Place them into the baking tray in rounds, starting from the middle. Pour the rest of the melted butter over them and bake for 15-20 minutes or until slightly golden. Pour the cold syrup over the hot pastry and allow it to soak well. Decorate it with chopped pistachio nuts and serve cold. Serves 4. Irmik Kurabiyesi (Cypriot Nut-stuffed Semolina pastries) Ingredients 1/4 lb Sweet butter 1 1/4 c Fine semolina Orange flower water 1/4 ts Salt 3 tb Warm water (more if needed) 1 c Chopped unsalted pistachios 4 1/2 tb Granulated sugar 1 tb Ground cinnamon Confectioners' sugar Preparation : Oven temerature - 180°C/350°F. In a small, heavy saucepan, bring the butter to bubbling over medium heat and stir in the fine semolina. Transfer to a small bowl, cover, and let stand overnight at room temperature. The next day, uncover and add 2 teaspoons orange flower water, the salt, and gradually the warm water, working with your fingers to make a firm dough. Knead for 5 minutes, then cover and let rest 1 hour. Meanwhile, combine the pistachios, sugar, and ground cinnamon in a small bowl. Break off pieces of dough slightly larger in size than a walnut. Work in your fingers to form a ball. Press the centre with your thumb to make a large well and fill with 1 teaspoon of the nut mixture, then cover over with dough and shape into an oval. Set on a cookie sheet and continue until all pastries are shaped. Bake in a moderate oven (350°F) for 30 to 35 minutes or until the yellow colour has become a light (not a deep) chestnut. Remove to racks and cool for 10 minutes, then dip quickly into orange flower water and roll in confectioners' sugar. Cool before storing. Note: You may substitute blanched almonds for the pistachios and peanut oil for the butter. Serves 30 cookies. Lokma (Honeyed crisp doughnuts) These golden, light bubbles that are bathed with thick honey (or syrup if preferred) as they emerge from the crackling cauldron of hot oil and served immediately, dusted with aromatic cinnamon, are glittering prize of a shopping trip or a visit to the market. Made from humble ingredients of flour, yeast and water -basically, a leavened bread dough- they impress with their sumptuously pleasurable results. They are also made for Bayrams and other religious festivals and offered on large platters to visitors. Ingredients 250 gr (8 oz) plain flour ¼ teaspoon salt 6 gr easy blend dried yeast or 15 gr (½ oz) fresh yeast 270 ml (9 fl oz) warm water ½ teaspoon sugar -if fresh yeast is used 300 ml (½ pint) vegetable oil -or more if necessary 6-7 teaspoons good quality aromatic clear honey 1 teaspoon cinnamon Preparation : Time - 2 and a half hours. Sift the flour and salt in a bowl and mix the dried yeast in; add the warm water slowly while beating either with an electric mixer or a balloon whisk until all the water has been added and the mixture is smooth and lightly frothy, all in all about 2-3 minutes. Cover with a tea towel and let it rest in a warm place for one hour, until it has doubled its size and looks frothy. If using fresh yeast, dissolve the yeast in about 60 ml (2 fl oz) of warm water (about 40°C/100°F), add the sugar to activate it and let it stand in a warm place for about 15 minutes, until it starts to froth. (If the water is too hot it will kill the yeast.) Empty the dissolved yeast into the middle of the sifted flour, beating continuously. Add the remaining warm water slowly, while beating at the same time, until the mixture becomes smooth, soft and elastic. Cover with a tea towel and leave in a warm place for about 2 and a half hours until it rises and almost doubles in size. Have the oil very hot but not smoking, using a saucepan or deep-fryer, and drop teaspoon of the mixture in it, 6-8 at a time. Dip the teaspoon into a cup of cold water between each addition to prevent stickiness. The lokma puff up and rise to the surface within seconds. Turn them over and as they become pale golden all over -it only takes a minute- lift them out with a slotted spoon and drain them on absorbent paper. You will have around 30 lokmas. Serve 5-6 on each plate, dribble a teaspoon of honey all over, sprinkle on some cinnamon and serve immediately. Serves 4-6. Muhallebi (Cypriot Rice Powder Pudding) This is a much loved Turkish-Cypriot dessert prepared by families all year round. Ingredients 1 pint (568 ml) semi-skimmed milk 4 tablespoon rice powder [1 rounded tablespoon rice powder per 1 water glassful of milk] ¾ to 1 water-glassful sugar [or enough sugar to taste] 2-4 granules of mastic (mezdeki) grounded with 1 teaspoon of sugar 2-3 bitter orange leaves or orange blossoms Water optional or if available Pistachios and almonds (if desired) Preparation : In a basin or a large bowl, mix rice powder into a paste with a little milk taken from 1 pint (568 ml). Heat remaining milk to almost boiling point and pour onto the rice paste, stirring well. Return the mix to the saucepan and add orange leaves and bring to boil over gentle heat while stirring continuously. Once the mixture starts bubbling, reduce the heat and continue stirring for another 5-10 minutes more. Add sugar and keep stirring until it dissolves completely. If the mixture becomes too thick dilute with a little milk or water. Just before turning the heat off add powdered mastic, orange blossoms (or bitter-orange leaves) and stir well. Remove the leaves (if used instead of blossoms) and pour the creamy mixture into small bowls (or a one large shallow dish approximately 1-1 and ½” deep. Decorate the pudding top with pistachios and almonds if desired. Serves 5. Helpful Hints: Add sugar after the rice powder mixture has been stirred, boiled and thickened for at least 10 minutes. Add mastic right at the end. At the end, you may wish to place the saucepan in cold water and beat the mixture for a few minutes before pouring into small dishes. Shammali (Yoghurt, Almond and Semolina Cake) Ingredients 1 glass cooking oil half glass sugar 3 eggs 2 glasses semolina (fine or coarse) 1 glass self raising flour 2 teaspoons baking powder 1 glass milk (you might need less or a little more) about 2 tablespoons roasted split almonds optional: 1 teaspoon almond essence For the syrup 3 glasses water 2 and a half glasses sugar 2 tablespoons lemon juice Preparation : Make the syrup first: bring the ingredients to the boil, simmer gently for about 20 minutes, leave to cool. Thoroughly whisk all the ingredients for the bake (less the flaked almonds) to a thick batter like consistency (like a sponge cake mixture) - add the milk gradually, stopping when the raw cake mixture is smooth enough. Place mixture in greased tin and sprinkle the almonds on the top. Bake in medium oven (200°C) for about 60 min. until the top is golden brown and the cake shrinks slightly from the sides of the tin. Pour cold syrup over hot cake, leave to cool and cut in squares for serving. Serves 6. Sütlaç (Rice Pudding) This is a delicious, light dessert enjoyed in the warmer weathers or after a rich meal of meat dishes or fried fish. Ingredients 1 litre milk 250 grams sugar 100 grams rice 1 tablespoon of rice flour 3 - 4 teaspoons of vanilla sugar Preparation : First, wash the rice in cold water. Then boil rice in water, enough to cover rice with. When rice expands, take off heat, drain rice and mix in milk. Place rice and milk on heat when mixture begins to boil add sugar and stir slightly. Simmer until rice is cooked (approximately 10 minutes). Make a paste of the rice flour with a little amount of water and stir into milk mixture and continue stirring. Allow to simmer for a little while longer. Take off heat and add vanilla sugar. Pour Sütlaç into individual bowls and let cool. Sprinkle with cinnamon serve cold. Serves 4. Turunç Macunu (Bitter Oranges in Syrup) Ingredients 20 bitter oranges 1.5 kg sugar 675 ml cold water 2 table spoons lemon juice ½ tablespoon vanilla sugar Preparation : Turunç Macunu (Bitter Oranges in Syrup)Slightly grate bitter oranges to remove the red colour which covers their skins. Without cutting the flesh itself, cut the peel off the oranges divided to four. Remove the white pith from the inside of the skin and roll them. Tie with a strong string so that they remain rolled while cooking. Then place in a glassbowl of cold water and leave for 3-4 days. Change the water daily. On the fourth day, place them into a large pan of boiling water. Cook for 20 minutes until they are soft. Drain them well. Into a separate saucepan pour 3 cups of water and 1.5 kg sugar. Place the pan on heat and stir until the sugar is completely dissolved. When it starts to boil, add in the rolled skins and cook for 40 minutes until the syrup thickens. Shortly before removing the pan from the heat add lemon juice and the vanilla sugar. Let it cool and then transfer into dry jars with lid. Store in cool place for up to one year. Turkish Delight (Lokum) The best Turkish Delight is made by the Turkish masters of its art; but a delicious approximation can be made at home. Its secrets are uninterrupted stirring and careful aging. Time - Total first-day time: 3 hours. Aging: 2+ days Ingredients 4 cups sugar 1½ cups water 1 tbsp. lemon juice 1 cup cornstarch 1 tsp. cream of tartar 3 cups water 2 tbsp. rose or orange flower water, orange juice or lemon juice, or vanilla extract 1-2 tsp. vanilla or other extract or essence Several drops food coloring ½ cup almonds, skinless pistachios or walnuts, chopped and lightly toasted (optional) ½ cup powdered sugar ½ cup cornstarch Preparation : Combine sugar, 1½ cup water and lemon juice in a heavy saucepan. Bring to a boil, stirring constantly. Boil vigorously for 5 to 10 minutes, until the syrup reaches 240°F on a food thermometer, or forms a soft ball when a bit is dropped into cold water. Turn off the heat. Using a blender, food processor, or whisk, combine the cornstarch and cream of tartar, then gradually add 3 cups of water, stirring vigorously to fully combine the ingredients and prevent lumping. Transfer this mixture to a large saucepan, and bring to a boil over medium heat, stirring constantly. If any lumps form, scoop them out of the pan; don't try to break them up to make them smooth. It won't work. Once the cornstarch mixture has come to a boil, pour in the hot syrup in a thin, steady stream, stirring constantly. Reduce the heat and simmer the mixture for 1 to 2 hours, stirring constantly, until the mixture has turned a pale gold. Turn off the heat. Stir in flavouring to taste, and food colouring, if desired. Blend in the nuts, if desired. Using a flavourless oil, lightly oil a 9" square baking pan, then line the pan with lightly oiled baker's parchment. Pour the Lokum into the pan, then tilt it to distribute the mixture evenly. Wait until the Lokum has cooled completely before covering the pan with plastic wrap. Do not allow the plastic to touch the surface of the Lokum, or it will stick mercilessly. Let the Lokum rest for at least two days before cutting into 1" wide strips with an oiled kitchen knife (not serrated). Clean and oil the knife after every cut. If the Lokum is too gummy to cut, let it age longer. Lay out the strips on a lightly oiled tray and let them rest for another day or two before cutting into small squares. Combine one-half cup each of cornstarch and powdered sugar in a tightly covered container. Put 2 or 3 squares of Lokum into the container, cover and shake to coat them with the mixture. Store in an airtight container, separating the layers with parchment, waxed paper or doilies. Top Foodie > Recipes - Meat Sish Kebab Ingredients : 500 grams of diced lamb Juice of 1/2 lemon 2 tomatoes 6 long green peppers 1 onion salt, pepper Preparation : Grate onion and remove its liquid. Place diced lamb in a bowl and add onion and lemon juices. Cover and rest for a few hours. Cut peppers and tomaotes into large pieces. Place meat and alternate layers of peppers and tomatoes on skewers. Cook on hot plate or barbeque, turning frequently. Serve with a fresh garden salad. ​ Köfte (Turkish meatballs) These appetising, walnut-shaped morsels are always part of the Turkish mezze. They are best served hot, but are also quite good at room temperature and also ideal for a picnic. In Turkey or Northern Cyprus minced lamb is used, but beef or a mixture of both will do. Preparation time - 20 minutes. Serves: 4-6. Ingredients 2 medium-size slices of crustless stale bread, soaked briefly in water 500 g (1 lb) minced lamb or beef 1 medium-size onion, grated thickly 2 tablespoons fresh chopped mint, or 1 tablespoon dried mint 1 tablespoon fresh chopped parsley 1 clove of garlic, crushed 1 egg - salt and black pepper For frying 75 g (3 oz) plain flour 150 ml (1/4 pint) vegetable oil Preparation : Squeeze out excess water from the soaked bread, leaving it quite dry. Combine all the ingredients for the Köfte in a bowl and mix well. Make walnut-shaped balls and keep them covered until they are to be eaten. Then roll them lightly in flour and fry in hot oil for 2-3 minutes until golden all over. They can be shallow -or deep- fried. Lahmacun (Turkish pizza) Ingredients A pack of pitas 1 lb ground beef 1 lb white onion 1 or 2 tomatoes Salt, black pepper to taste If you can't find tomatoes, you can replace it with 2 table spoons of tomatoe puree. Preparation : Peel, wash, place onions with tomatoes in a food processor and ground. Add salt, black pepper and meat, ground 30 seconds more. With the help of a spoon spread this mixture over pitas. Put them in oven and bake at 400°F about 20-30 minutes. Check to see whether meat is cooked. Serve hot. Bumbar (Cypriot sausages) Stuffed intestines with rice; serves 4-6 Ingredients 3 thin intestines (with no hole) 700 gr minced beef 1 large onion -grated 160 gr rice -washed and drained 750 ml (3/4 litre) water 2-3 tablespoons salt 3 tablespoons parsley -finely chopped 2 large ripe tomatoes -peeled and chopped 1 tablespoon tomato paste 100 ml cooking oil Vinegar Lemon juice How to clean the instestines. Wash all the three pieces under cold water. To clean the inside, take one piece and hold one of the ends with one hand, then with the other hand start turning inside out. Fill the intestine with water, so that it runs out like a long sausage. The fatty outside is now in. Do all the three pieces in the same way. Wash them again with cold water than rub in some flour, so that all the thick mucuous is rubbled out of them. then wash again. Lastly, clean with lemon juice and vinegar. For the filling: Grate one large onion, chop the tomatoes and parsley. Wash and drain the rice. Add all into the minced beef, together with tomato paste, 2 tablespoons salt, and 3/4 litre of water. Mix all the ingredients well. Preparation : Turn all the intestine inside out in the same way. Then with a special funnel which has a large mouth (made for this purpose) fill the intestine with the prepared filling and tie the ends with a thick string. Put all the stuffed intestines into a large cooking pot. Fill with cold water just to cover all. Add 2 teaspoons of salt. Bring to boil and simmer 30-45 minutes. In the middle of the cooking time, make holes on each intestine with a skewer, so that all the air escapes. When cooked, take them out of the water and drain. Keep 3/4 litre of the hot cooking water separately. The rest can be used in making soups or in cooking. Then fry the bumbars (intestines) until brown all over, without damaging them. After frying, take them out and serve warm. Top Foodie > Recipes - Mezze Chakistes Crushed green olives in marinate. One of the favourite Turkish Cypriot appetizers. To make chakistes, pick some green olives early in winter, best in October. Try to select the large ones. Ingredients Large green olives Water Salt Extra virgin olive oil 1 egg Garlic cloves -crushed Lemon juice Coriander -crushed Preparation . Wash olives well and dry in the sun then split them with a flat stone or a hammer. Place them into a bucket and cover them with salted water to preserve them. Leave for six days, changing the water every day. To make sure the water has got the correct quantity of salt, put a fresh egg in it. If the egg floats, with part of it coming out of water, then it's just fine. Add the juice of three lemons and pour half a cup of olive oil on the surface. They're ready to eat after one month. Serving . Get enough quantity out of the jar and wash under cold water to remove salt. Mix some olive oil with lemon juice, crushed coriander and some crushed garlic. Pour the mixture over the green olives and serve. Cacik Yogurt, cucumber & mint dip. Preparation time: 10 minutes + chilling. Serves: 4. `Cacik' in Turkey, or `Tzatziki' in Greece, is one of the best known appetisers in either cuisine. Extremely refreshing and fragrant because of the aroma of the mint, it's served with kebabs; fried slices of courgettes and aubergines; roast chicken, lamb or with meze. Deliciously thick, creamy yogurt, made from sheep's milk accounts for the wonderful texture and flavour of the dish. Ingredients 2 tablespoons olive oil 1 teaspoon wine vinegar 1 clove of garlic, crushed 175 g (6 oz) natural yogurt 5 cm (2-inch) piece of cucumber, diced finely or grated coarsely 3-4 fresh mint leaves, chopped finely, or 1/2 teaspoon dried mint salt Preparation Lightly beat the oil, vinegar and garlic with a fork in a bowl; add the yogurt and beat until smooth and well amalgamated. Add the cucumber, salt and the chopped mint and mix well. Serve chilled. ​ Halloumi (Hellim) cheese Hellim cheese, or Halloumi, as it's also known, is the most unique of the Cypriot delicacies. It is full fat soft cheese made of whole goat's milk, salt and a hint of mint. You can buy packaged halloumi at a local Middle Eastern grocery. Serving suggestions: Dice into small cubes for salads or serve with biscuits, cucumber or melon. It also makes a superb side dish, as well as fried or grilled topping. ​ Grilled Halloumi Ingredients : 1 halloumi (hellim) cheese -cut into thick slices. Preparation : Sliced halloumis can be cooked under a hot oven, grill or on charcoal until it starts to melt and gets slightly brown. Or it can alternatively be fried in hot oil or butter. Serve with a slice of lemon. Halloumi & Tomato Sauce This rich tomato sauce with cubes of fried Cypriot cheese goes great with penne or other short pasta with a good chewy bite. It's slightly sweet, flavored with cinnamon and mint, and just a little spicy. Ingredients : 2 x 1/2lb packages Halloumi Olive oil, for deep frying 2 - 3 Tbsp. olive oil 2 Bay leaves 3 inches Cinnamon stick, broken into 2 or 3 pieces 2 tsp. Cumin seeds 2 large Onions, sliced 3 cloves Garlic, minced 2 Serrano cillies, minced 1/2 lb. Mushrooms, sliced 1 quart Tomatoes, coarsely chopped 1 1/2 tsp. Ground cumin seed 1 Tbsp. Oregano, dry 1 Tbsp. Mint leaves, dry 1 small can Tomato paste 1 Cup Water 1/2 - 1 tsp. Sugar Salt, to taste Black pepper, to taste Preparation : Cut halloumi into 1/2 inch cubes. Deep fry in olive oil until golden and lightly browned on edges, much as one treats Paneer. Do this in batches, so that the cubes can be kept from clumping together. Drain on paper towels and put aside. This can be done ahead of time; just refrigerate halloumi in paper towels inside a container until ready to use. Heat 2 or 3 Tbsp. of olive oil in a pot over medium heat. Add bay leaves, cinnamon, and cumin seeds; fry 30 seconds. Add onions and stir-fry with the spices. After two or three minutes add garlic and chile, and continue stir-frying a few more minutes. Add mushrooms; fry a few minutes, until they change color. Add tomatoes, stir in ground cumin, oregano, and mint. Simmer 30 minutes, stirring occasionally. Add tomato paste, stir well to dissolve paste. Gently stir in fried halloumi cubes and simmer 15 more minutes, stirring occasionally and adding the water as needed for the desired consistency. Add sugar, salt and freshly ground black pepper to taste. Hummus HummusTurkish Humus is sharply appetising; it can be served with fresh bread or pitta bread to be dipped in, or as a sauce with fried fish or kebabs. It will enliven the table when served along with a vegetable casserole or as part of a meze. Humus can be stored in the refrigerator for 3-4 days. Don't use canned chick-peas to make Humus as they're not successful. Preparation time: Soaking overnight + 1 hour cooking + 15 minutes. Serves 4-6. Ingredients 175 g (6 oz.) chick-peas, picked clean and soaked overnight 2 cloves of garlic, chopped 2 tablespoons tahini paste (optional, but add more oil if not used) Juice of 1 and a half lemons 1 and a half teaspoons ground cumin 4 tablespoons vegetable oil 300 ml (1/2 pint) chick-pea cooking liquid Salt and black pepper 1 or 2 tablespoons olive or vegetable oil A little cayenne pepper or paprika Preparation : Rinse the chick-peas. Cover with plenty of water in a large pan, bring to the boil and skim until clear. Cover and cook until soft: in a pressure cooker they will take 15-20 minutes; otherwise a little over 1 hour, according to their age. Strain the chick-peas, reserving the cooking liquid. divide all the ingredients in two and place the first batch in a food processor or liquidiser; blend until grainy and of a runny consistency. If too dry, add more liquid and then adjust the seasoning and blend it in briefly. Make the second batch in the same fashion. Pour on to a flat platter, and sprinkle the oil and the cayenne pepper or paprika decoratively on top before serving. Tahin Salatasi (Tahini dip) Extremely appetising and refreshing, this can be served with hot pitta or bread to be dipped in. It's a very Cypriot dish which is also offered along with kebabs, or with mezze. Preparation time: 10 minutes. Serves: 4. Ingredients 5 tablespoons Tahini paste 150 ml (1/4 pint) warm water 1-2 cloves of garlic 6 tablespoons lemon juice 4 tablespoons vegetable oil Salt to taste 1 tablespoon chopped parsley A few black olives Preparation : Combine in a blender the tahini, water, garlic and salt and blend. Slowly add the lemon and oil, alternating them, while the blades are in motion, until the mixture looks creamy in colour and texture. Adjust the seasoning and serve in a bowl with the parsley and olives sprinkled on top. Top Foodie > Recipes - Pasta & Rice Firin Makarnasi (Baked Macaroni) Ingredients 900 gr macaroni 100 gr butter 200 gr onion -finely chopped 650 gr minced beef 900 gr riped tomatoes -peeled and finely chopped 2 tablespoons tomato paste ½ tablespoon cinnamon 1 tablespoon sugar Pinch of nutmeg (optional) Seasoning 100 gr halloumi cheese For the sauce 50 gr butter 50 gr flour 600 ml milk 3 eggs -well beaten Seasoning Oven temperature: 200C, gas mark 6 ​ Preparation : In a frying pan heat 50 gr of the butter and fry the onions for about 5 minutes until they are soft, add the minced meat, all the spices, salt and pepper and fry gently for 10 minutes stirring all the time. Then add the skinned and finely chopped (or grated) tomatoes, together with the tomato paste and sugar. Cook gently for a further 10-15 minutes. To make the sauce melt the butter in a medium saucepan and add the flour. Cook the roux gently for 2-3 minutes. Take the pan off the heat and add the milk a little at a time, beating all the time. Replace on the heat and bring to the boil, stirring constantly. Add 1 tablespoon of the hot sauce into the well beaten eggs and pour the beaten eggs into the sauce. Cook the sauce 4-5 minutes, stirring all the time without boiling. Cook the macaroni in plenty of boiling salted water, until soft but firm. Drain well. Heat the rest of the butter and pour over the macaroni. Into a well greased baking tray, put half of the cooked macaroni, sprinkle with cheese, then spread the minced meat sauce on top, into which 2 tablespoons white sauce is added and well mixed. Top it up with the rest of the macaroni, sprinkle more cheese over and cover with the white sauce. Put the rest of the cheese on the top and bake in a moderately hot oven until brown and crusty on the top. Serves 8-10. Bulgur Pilavi (Cracked wheat pilaf) The delectable taste of this Cypriot dish is quite surprising and far from bland although its ingredients may seem humble at first. It can be served with bumbar, fried fish, squid or a meat casserole. Serve fresh yogurt with it. Serves 4-6. Time: 30 minutes Ingredients 125 ml (4 fl oz) olive or groundnut oil 1 medium-size onion -sliced very finely 25 gr (1 oz) vermicelli 250 gr (8 oz) bulghur (cracked wheat) -picked clean 300 ml (½ pint) chicken (or vegetable) stock Salt and pepper Preparation : Heat the oil and saute the onion until it glistens; add the vermicelli, breaking it with your hands. Continue to saute together for 4-5 minutes until it all looks pale golden. Place the bulghur in a fine sieve, wash it briefly under running water and add it to the saucepan. Add the chicken stock and season, but do not add salt if your stock was made from a stock cube; mix well. Cover the pan and simmer very gently for 6-7 minutes at most, until the mixture is dry. Cover with tea towel, place the lid tightly on top and let it stand for 10 minutes before serving. (On uncovering the saucepan you will find its aroma is quite overpowering.) The bulgur pilavi will keep quite hot and fresh, if covered like this, for about one hour and it keeps its texture if reheated with 2-3 tablespoons of water the next day. Nohutlu Pilav (Rice Pilaff with Chick Peas) Ingredients 150 gr chick peas -soaked overnight 200 gr rice -washed and drained 60 gr butter 1/2 litre (500 ml) chicken broth Preparation : Wash and drain the rice. Put the chick peas into a large saucepan and cover them with water, add some salt, bring to the boil, then cover and simmer 1-2 hours until they are soft enough. After draining them, melt the butter in a medium size saucepan, and then add the rice and fry for a minute. Add in the cooked chick peas and mix. Pour in the hot broth, bring to the boil then cover and simmer for 20 minutes, until all the water is absorbed and the grains are soft. Serve hot. Serves 4-6. Top Foodie > Recipes - Salads Çoban Salatasi (Peasant-style salad) This is one of the most popular salads in North Cyprus. Light, refreshing and easy to make, it makes a perfect lunch under an olive tree by the sea. Ingredients 375 gr (12 oz) large tomatoes -washed and dried ½ onion -sliced finely ½ green pepper -sliced thinly 10 cm (4-inch) piece of cucumber -peeled and sliced 6-8 black or green olives 125 gr (4 oz) halloumi cheese -diced A pinch of dried oregano 5 tablespoons good quality olive oil Salt ​ Preparation : Quarter the tomatoes; slice them in thin segments if too large. Mix all the ingredients in a bowl and toss them gently. Serve fresh bread with it, to dip the juices in typical Cypriot fashion. Serves 4. Fasulye Piyaz (Haricot bean salad) This is one of the most common of the Turkish dishes, often served as a main dish, accompanied by mezze like Hummus, or as a side dish accompanying a main meal, in order to add variety. Preparation and cooking time: Soaking overnight + 55 minutes. Serves 4. Ingredients 175 g (6 oz) haricot or cannellini beans, picked clean For the dressing 5 tablespoons olive oil ½ a lemon 2 tablespoons chopped fresh parsley Salt and black pepper For garnish Black olives Hard-boiled eggs, peeled, and quartered lengthways Preparation : Soak the beans overnight. Rinse them and cover with plenty of water in a pan; bring to the boil, skim and add some salt. (This will make them firm, which is desirable for this dish). Boil them for 10 minutes, cover and cook until soft, which will take 40-50 minutes according to their age and quality. If they are not to be eaten immediately, very slightly undercook them and let them stay in their liquid. They will go on cooking anyway. Drain them just before they are to be served and place in a bowl with 2-3 tablespoons of their liquid. Beat the dressing ingredients lightly, add to the beans and toss gently. Empty on to a flat platter and garnish with olives and eggs. Börülce Salatasi (Black-eyed bean salad) This Cypriot dish is excellent as a substantial salad or as a main course, but be lavish with some aromatic olive oil and fresh lemon juice for authenticity. These are touches of glorification in this otherwise humble dish, which can be served hot or at room temperature. Black-eyed beans do not need soaking and cook quickly. Ingredients 250 gr (8 oz) black-eyed beans -picked clean and washed 2 tablespoons lemon juice 375 gr (12 oz) courgettes (zucchini) Salt For the dressing At least 3 tablespoons olive oil per person 1 lemon -quartered Salt and black pepper Preparation : In a medium saucepan, cover the beans with water, boil for three minutes and drain, discarding the water. Cover with fresh water, add the 2 tablespoons lemon juice (to prevent their discolouring during cooking) and salt. Cover and simmer for 25 minutes. Cut the courgettes in 5 cm (2-inch) pieces and then quarter them lengthways. Add them to the pan and cook for 5-7 more minutes. Do not strain. Serve in individual soup plates, allowing 2-3 pieces of courgette per person with some of the cooking liquid as well; pour plenty of olive oil on top, season and offer the lemon quarters to be squeezed according to individual preferences although the more lemon juice the better! Serves 4-6. Ahtapot Salatasi (Octopus Salad) Ingredients One 300 gr octopus -cleaned, washed and cut into large pieces 1 and ½ litre water 1 tablespoon salt 100-150 gr onion -finely chopped 250 gr ripe tomatoes -peeled and cut into small pieces 2 tablespoons chopped parsley 2 spring onions -finely chopped 90 gr green cocktail olives -cut through the middle 2 tablespoons capers 4 tablespoons lemon juice ½ tablespoons sugar 2 tablespoons olive oil Seasoning Preparation : Put the water and the salt into a large saucepan and place the pan on high heat. Bring up to boil and add the cut octopus. Cook for 40-50 minutes or until the octopus is soft. Drain well. Into a large salad bowl put the drained octopus, chopped tomatoes, chopped onion, chopped parsley and the green olives and mix well. To make the sauce, mix the olive oil, lemon juice, salt and pepper in a separate bowl. Pour the sauce over the salad and mix well. Serve with fresh bread and butter Top Foodie > Recipes - Seafood Raki Soslu Levrek (Fried Fish in Raki Sauce) Ingredients 1 kg fish of choice 250 ml oil flour salt lemon parsley Preparation : Clean and wash fish. Salt fish and rest for 10 minutes. Flour fish and fry in hot oil until golden brown. Remove and place on absorbent paper. Arrange fish on a serving platter. Place lemon wedges around fish and decorate with parsley. ​ Ahtapot Salatasi (Octopus Salad) ​ ​ Ingredients One 300 gr octopus -cleaned, washed and cut into large pieces 1 and ½ litre water 1 tablespoon salt 100-150 gr onion -finely chopped 250 gr ripe tomatoes -peeled and cut into small pieces 2 tablespoons chopped parsley 2 spring onions -finely chopped 90 gr green cocktail olives -cut through the middle 2 tablespoons capers 4 tablespoons lemon juice ½ tablespoons sugar 2 tablespoons olive oil Seasoning Preparation : Put the water and the salt into a large saucepan and place the pan on high heat. Bring up to boil and add the cut octopus. Cook for 40-50 minutes or until the octopus is soft. Drain well. Into a large salad bowl put the drained octopus, chopped tomatoes, chopped onion, chopped parsley and the green olives and mix well. To make the sauce, mix the olive oil, lemon juice, salt and pepper in a separate bowl. Pour the sauce over the salad and mix well. Serve with fresh bread and butter. Sipya (Cuttlefish cooked with its ink) Ingredients 1 kg cuttlefish -eyes, beaks and guts removed; several ink sacks reserved for cooking 2 medium onions -finely chopped 3-4 garlic cloves -crushed 60 ml (4 tablespoons) olive oil ¼ litre dry white wine 2 large ripe tomatoes -coarsely chopped 1 tablespoon brandy ½ tablespoon starch Pinch of cayenne pepper Seasoning Preparation : Put the olive oil into a large saucepan and place the pan on high heat. When the oil is hot, fry the chopped onions until soft. Add the crushed garlic and fry few more minutes. Then add the cuttlefish and cook them 20-25 minutes on low heat. Add the wine, chopped tomatoes and pinch of cayenne pepper, cover and cook 30 more minutes. Dissolve the starch with little water in a small bowl, add the ink sacks and pour all into the saucepan together with the brandy. Season well, cover the saucepan with the lid and cook for 45 minutes or until they are very tender. Serve hot. Top Foodie > Recipes - Soups Tarhana (Crushed wheat soup) Tarhana is made locally by the villagers. It's a mixture of crushed wheat and yogurt, first cooked then in small biscuit forms dried in the sun for four to five days. These dried pieces are then placed in airtight bags to be used in cold winter days. It's also sold in the grocery shops. Serves 4-6. Ingredients 1 litre chicken / vegetable broth 200 gr diced Cypriot halloumi cheese 400 gr tarhana 30 gr butter Juice of half a lemon Seasoning ​ ​ Preparation : Soak the tarhana in cold water for about an hour. Drain well then put in a pan together with the chicken broth. Simmer gently for an hour, stirring occasionally. While the soup is cooking, put the butter in a medium size frying pan and place the pan on heat. Once the butter is hot, fry the diced halloumi pieces until golden brown on both sides. Just before serving add the fried halloumi, lemon juice and the seasoning. Mix well and serve hot. ​ Yayla Çorbasi (Soup of the Pastures) Ingrdients Yayla Çorbasi (Soup of the Pastures) 4 cups of chicken/vegetable stock 2 tablespoons rice -washed and drained 1 cup natural full-fat yogurt 1 dessertspoon flour 1 teaspoon butter 1 teaspoon dried mint leaves Preparation : Bring the salted stock and rice to the boil, then simmer until it is cooked. Remove from the heat. In a bowl, stir the flour into the yogurt and mix until smooth. Slowly whisk one cup of hot stock into the yogurt one spoonful at a time to prevent curdling. Add the yogurt mixture to the stock and rice. Stir and reheat gently until the soup has just thickened. Add salt to taste. Top the soup with a knob of butter. Sprinkle with dried mint leaves and serve. Serves 4. Hummus Soup Hummus lovers: this ones's for you! This hummus soup is warming, rich and creamy. It's super easy to make and makes the perfect quick meal.Gluten free, vegan, serves 2 people. Ingredients soup 1 can chickpeas 1/2 large onion (around 80g) 1 small carrot (around 50g) 4 medium garlic cloves 1 Tsp cumin 2 1/2 cup vegetable broth 3 Tbsp Tahini 1 1/2 Tbsp lemon juice salt and pepper​ ​ to serve Harissa paste cherry tomatoes coriander and parsley sesame seeds drizzle of olive oil Preparation : Preheat oven to 200C. Place garlic cloves on a baking tray and roast for 10-15 minutes until slightly golden and soft. Add onions to a pot and sautèe until they are slightly browned and fragrant. Add carrots, chickpeas and cumin too and cook for a few more minutes. Peel the roasted garlic cloves, chop off the hard ends and stir into the onion-carrotchickpea mixture. Add the vegetable broth and let simmer for about 10 minutes until the carrots are soft. Mix in the Tahini and lemon juice and blend either in a high speed blender or with an immersion blender to reach a silky smooth consistency. Season with salt and pepper, blend again and divide between two bowls. Garnish with toppings and serve with your favourite bread. You can make a bigger batch of course by adjusting the ingredients to your desired amount. Top Foodie > Recipes - Vegetarian Yalanci Dolma (Stuffed Vine Leaves) Ingredients 25 vine leaves one and a half cups of onions, finely chopped one cup of spring onions, finely chopped 1 cup of olive oil 1 cup of rice Salt and pepper Juice of 2 lemons Half a cup of dill, finely chopped quarter cup of fresh mint, finely chopped Prepraration : Blanch the vine leaves, drain and allow to cool. Mix all the ingredients except the lemons and wrap in the vine leaves, forming them into roll shapes. Place some of the vine leaves on the bottom of the pan, then place the rolls in outward radiating circles, evenly spaced and close to one another. Gently place a plate that's not too heavy on top of the vine leaves so that they don't break open during cooking Add the lemon juice and enough water to cover the rolls. Boil gently until the water had been absorbed and rice cooked. Allow to cool then arrange on a plate, garnished with slices of lemon. Serves 4-5. ​ Çiçek Dolmasi (Stuffed Marrow Flowers) Ingredients 1 bunch marrow flowers with stems and pistils removed. 1 tablespoon vegetable oil 75-100 ml water For the stuffing 150 gr rice -washed and drained 1 small onion -finely chopped 2 medium tomatoes -peeled and finely chopped 1 tablespoon olive oil Seasoning 10-15 leaves of fresh mint -washed and roughly chopped Prepraration : ; Wash and dry them the flowers by gently pressing onto a towel. Mix the stuffing ingredients together except the cooking oil and stuff the flowers carefully by using a small teaspoon. When doing this take care not to tear the flowers, and also fill only 3/4 so that when cooking the rice has enough space to expand. After stuffing, fold the flower petals in without breaking them. Into a small saucepan, put one tablespoon of cooking oil and place the pan on low heat. Place each flower into the saucepan by standing them next to each other. Pour 100 ml of water into the pan and bring gently to boil. Cover the saucepan and cook gently on low heat another 20 minutes until all the water has absorbed and the rice is cooked. Serve hot or cold. Serves 4. Domates Dolmasi (Stuffed Tomatoes) Ingredients 650 gr minced beef 8 large tomatoes -cut around stems and open the seeds and wash them well 2 medium onions -finely chopped 2 tablespoons vegetable oil 750 gr ripe tomatoes -skinned and chopped or tinned tomatoes with their juice 2 eggs 3 garlic cloves 1 tablespoon dried rosemary 1/8 litre dry white wine 2 tablespoons freshly chopped basil seasoning Prepraration : Stuffed Tomatoes and Green PeppersHeat the oil in a frying pan and fry the chopped onions until soft. Put the minced meat into a large salad bowl. Add the fried onions with the oil, crushed garlic, two eggs, rosemary, salt and freshly ground black pepper and mix well. Stuff the tomatoes with the meat filling and put the lids on. Arrange them side by side with the caps upwards. Pour in the white wine and add the chopped tomatoes with their juice. Cover and cook 30-40 minutes. Add the freshly chopped basil and serve hot. Serves 4. Imam Bayildi (The Imam Fainted) There are many stories about the origin of the name of this dish. Here is one of them... A long time ago a Turkish Imam (Muslim cleric), known for his love of good food, surprised his friends by announcing his engagement to the young daughter of a wealthy olive-oil merchant. The friends did not know about her ability to cook. But they presumed part of her dowry would include olive-oil. They were right. For her father gave the groom twelve jars, each one large enough to hold a person, of the precious oil. After her marriage the bride proved to be an excellent cook and each day prepared a special dish for her epicurean husband. One of them, eggplant cooked in olive-oil, became his favorite. And he ordered that his wife prepare it each night for dinner. This she did for twelve consecutive days. On the thirteenth, however, the dish was missing from the meal. Queried about its absence, the bride replied, "Dear husband, I do not have any more olive-oil. You will have to purchase some more for me." The lmam was so shocked that he fainted. And since that day, according to the story, his favorite dish has been known as "Imam Bayildi" (the Imam Fainted). Ingredients 2 medium aubergines (eggplants) 2 medium onions, chopped Olive oil 2 garlic cloves, crushed 3 medium tomatoes, peeled and chopped 3 tablespoons chopped parsley Salt and pepper to taste 2 teaspoons sugar 3 tablespoons fresh lemon juice Prepraration : Sauté the onions in a little oil. Add the garlic, tomatoes, parsley, salt, and pep per. Cook until mushy. Cut the stem ends from each aubergine. Make 3 lengthwise slits, almost from end to end. With and hold each slit apart and spoon the onion mixture into each cavity. Arrange aubergines in a baking dish. Sprinkle with sugar, lemon juice, and 1/2 cup oil. Bake, covered, in preheated moderate oven (350°F) for 40 minutes, or until tender. Serve hot. or as they do in Türkiye, cold with yogurt. Serves 4-6 One modification: Instead of making three slits in the aubergine, etc., hollow the aubergines out, but leave a firm outer edge . Take the insides of the aubergines, chop them up, toss them into the pan with the other sautéed ingredients. Sauté the new mixture. Then stuff the aubergines with that mixture. If you want to microwave, I found that 15 to 20 minutes on medium works well . Actually, I microwave for 15 minutes then I baste the eggplants with the liquid at the bottom of the dish. I then cook for the remaining 5 minutes at high. You can tell by looking when the outer edge is done. We slice it for serving. Menemen (Scrambled eggs with vegetables) Ingredients 8 eggs -well beaten 2 green peppers -seeded and cut into thin rings 3 small or medium tomatoes -skinned and chopped Salt and freshly ground black pepper 30 gr (2 tablespoons) butter Prepraration : Melt the butter in a large pan. Add the pepper rings and cook them a few minutes. Then add the chopped tomatoes and cook until the juice is reduced to half. Mix in the well beaten eggs and season well with salt and freshly ground black pepper. Cook the eggs stirring constantly. Serves 4. Serve at once. Molohiya Ingredients 1 kg chicken, jointed or 1 kg lamb breast, cut into pieces 160 g molohiya -soaked overnight in cold water 150 g (2 medium) onions -skinned and chopped 4 garlic cloves -thickly sliced 1 tablespoon tomato paste 2 large ripe tomatoes -skinned and chopped 3 tablespoon vegetable oil 3 tablespoon olive oil Juice of a lemon Seasoning 900 ml chicken stock Prepraration : Heat the oil in a large saucepan and fry the chicken pieces for about 15 minutes until golden brown on both sides. Remove the chicken joints and keep them on one side. Add the chopped onion and the sliced garlic and fry until soft. Return the chicken joints to the pan. Add the chopped tomatoes, tomato paste and the hot chicken stock. Season well with salt and freshly ground black pepper, add pinch of sugar and stir gently for a minute. After washing few times with cold water, drain the Molohiya well and add it to the pan. After adding juice of a lemon, stir well and bring to boil. Then cover the pan with the lid and simmer 1-2 hours, until the vegetables are well cooked. Serves 4. Top Restaurants > Restaurants Top Foodie > Recipes - Seftali Kebab Seftali (shef-ta-lee)is a type of crépinette, a sausage without skin, that uses caul fat, or omentum, the membrane that surrounds the stomach of a lamb, to wrap the ingredients together. The filling is made from lamb shoulder or leg, mixed with finely chopped onion and parsley, seasoned with salt and pepper. Rolled into small balls, the filling is wrapped in the caul fat then placed on skewers and grilled or charcoaled until golden brown. By the time it's cooked and served, the outer layer of fat is melted away and reduced to a thin golden-brown layer. It's often served in pitta bread with salad, and sometimes topped with Cacik, a Turkish appetiser or sauce made from yogurt, cucumber, olive oil and mint. ​ For those curious about the name, there are two theories as to how it came about. The Turkish word şeftali, means peach , a reference to its texture or pinky complexion when cooked. Another popular urban explanation is that a local street vendor called Ali invented the recipe, foreigners who tasted this delight quickly dubbed him “Şef Ali” (Chef Ali) and his sausage became known as Şef Ali Kebab, later shortened to “Şeftali Kebab”. One of the most popular kebab dishes, Seftali should definitely be on your must-taste list of traditional Cypriot dishes. Top Foodie > Recipes - Sunday Lunch Fancy a Sunday Roast? A Sunday Roast is a traditional British meal usually served on Sunday, although it can be served any day. The centrepiece of the meal is roasted meat along with roast potatoes, yorkshire pudding, stuffing, gravy, and condiments such as apple sauce for pork, mint sauce for lamb, or redcurrant jelly for turkey. A wide range of vegetables can be served as part of a roast dinner, such as broccoli, Brussels sprouts, carrots, cauliflower, parsnips, or peas, which can be boiled, steamed, or roasted alongside the meat and potatoes. Mashed potatoes are also a frequent accompaniment. The Sunday Roast is ranked 2nd in a list of things people love about Britain. It’s often compared to a slightly less grand version of a Christmas dinner . The tradition of a Sunday roast lunch or dinner has been a major influence on food cultures in the English-speaking world including Northern Cyprus. Here, Sunday roast normally comprises roast beef, lamb or chicken, roast potatoes, mashed potatoes, yorkshire pudding, cauliflower-broccoli cheese, creamed spinach, green beans, carrots, peas, fresh corn, beetroot, or sweet potato. There’s literally dozens and dozens of places you can get Sunday Roast in Northern Cyprus – too many to mention. And they taste great! Origin The Sunday Roast originated in the UK as a meal to be eaten after church on Sunday. All types of meat and dairy produce are allowed to be eaten on Sundays, unlike Fridays where many Roman Catholics and Anglicans traditionally don’t eat meats, so eat fish instead. It’s traditional for Anglicans and English Catholics to fast before Sunday church service, so the Sunday Roast breaks the fast afterwards. These religious rules created several traditional dishes in the United Kingdom. For example, only eating fish on Friday resulted in a British tradition of 'fish Fridays' which is still common in fish and chip shops and restaurants today, particularly during Lent. To mark the end of not being able to eat meat, the Sunday roast was created as a mark of celebration. ​ History There are 2 historical views on the origins of the Sunday Roast. In the late 1700s, during the industrial revolution in the United Kingdom, families would place a cut of meat into the oven as they got ready for church. They would add vegetables such as potatoes, turnips and parsnips before going to church on Sunday morning. When they returned from church, the dinner was all but ready. The juices from the meat and vegetables were used to make stock or gravy to pour on top of the dinner. Another opinion holds that the Sunday roast dates back to medieval times, when village serfs served the squire for six days a week. Then, on Sunday, after morning church service, they would assemble in a field to practise battle techniques, and were rewarded with spit roasted oxen. ​ Typical elements Meat Roast lamb, roast potatoes, carrots, green beans and yorkshire pudding. Roast beef, roast potatoes, various vegetables and yorkshire pudding. Typical meats - chicken, lamb, pork, or roast beef, although seasonally duck, goose, gammon, turkey, or other game birds may be used. Vegetables Sunday roasts can be served with a range of boiled, steamed or roasted vegetables. The vegetables served vary seasonally and regionally, but will usually include roast potatoes, roasted in meat dripping or vegetable oil, and gravy made from juices released by the roasting meat, perhaps supplemented by one or more stock cubes, gravy browning/thickening, roux or corn flour. The potatoes can be cooked around the meat itself, absorbing the juices and fat, but many cooks prefer to cook the potatoes and the Yorkshire pudding in a hotter oven than that used for the joint, and so remove the meat beforehand to rest and settle in a warm place. Other vegetable dishes served with roast dinner can include mashed swede or turnips, roast parsnips, boiled or steamed cabbage, broccoli, green beans, boiled carrots and peas. It’s not uncommon for leftover composite vegetable dishes such as cauliflower cheese and stewed red cabbage, to be served alongside the more usual assortment of plainly-cooked seasonal vegetables. ​ Accompaniments Beef: Yorkshire pudding, suet pudding, English mustard, horseradish sauce. roast potatoes, vegetables Pork: crackling, sage-and-onion stuffing, apple sauce or English mustard. Lamb: mint sauce or jelly or redcurrant jelly. Chicken: pigs in blankets, sausages or sausage meat, stuffing, bread sauce, apple sauce, cranberry sauce or redcurrant jelly. ​ Leftovers Leftover food from the Sunday roast has traditionally formed the basis of meals served on other days of the week. For example, meats might be used for sandwiches. Roast beef can be chopped up with leftover roasted potatoes and additional onion, then fried in a pan with oil and seasonings crispy to make roast beef hash. Lamb can be used as filling for a shepherd's pie, and vegetables can form the basis for bubble and squeak or in Scotland, traditional stovies. Top Foodie > Vineyard Hotel Top Foodie > Wineries Vines have been grown and grapes pressed in Cyprus since the Bronze Age. The first commercial wine project in Northern Cyprus was established in 2000 in Geçitköy, west of Lapta, with the aid of an international wine consultant. A variety of wines are today produced by wineries from grapes grown in the vineyards at Geçitköy, Güzelyurt as well as in Ilgaz, set high on the hills of the Five Finger Mountains. Local farmers also produce wines. Bud breaks occur in early spring with harvest around the beginning of August. Grape vines including Cabernet Sauvignon, Shiraz, Chardonnay and Semillon, the reds including Merlot, Mourvèdre, Cinsault, Grenache and the whites Chardonnay, Semillon and Chenin Blanc. Visitors are provided with a complete insight and experience of the Cypriot wine culture, from planting to the final production and can choose from a wide selection of tours, wine education courses, lectures and more to enhance the whole wine culture experience. Wine tasting events are held throughout the year. ​ Vineyard & Wine Tasting Tour A full day, including tour of a vineyard, wine tasting and lunch in avillage up in the mountains. You‘ll see amazing views, hidden places and experience a tour of the islands newest winery followed by lunch and, of course, a glass of wine. Artisan vintners will provide you with a complete insight and experience of wines grown in the mountain vineyard. You’ll have the opportunity to discover 6 (yeh!) unique and distinguished wines, as well as a tour of the complete wine making process. ​ ​ INCLUDES ​Pick up and drop off at hotel Mini mountain jeep tour Tour of vineyard Wine tasting of 6 unique wines Lunch in a local restaurant in the beautiful village of Ilgaz AVAILABLE Every Day ​DURATION 0930-1530 Top Foodie > Recipes - Zinavia A pomace brandy produced from distillation of grape pomace plus local dry wines, Zinavia is colourless with a light aroma of raisins. With an alcohol content of 40 – 95% , it's no surprise Northern Cyprus's national drink is known as ‘firewater ’. Dating to Venetian times in the 14th century it's still made in the same tradition today. Grape pomace (pulp, peel, stalks and seeds) is mixed with high-quality dry wines made from indigenous grape, distilled in a 'kazan ' copper pot and mellowed. Using different processes to produce distinct qualities and intensities, a very slow process usually lasting eight hours, turns tons of pomace into a highly potent clear liquid. ​ Locals drink Zinavia as an aperitif , serve it ice cold in summer, gulp it on cold mornings or enjoy a small measure with meals. ​ Traditionally, it was also used to treat and sterilise wounds, soothe muscular aches, numb toothaches and clean and disinfect. Villagers still make it at home and it can be seriously strong, so you can buy it from a supermarket or head to the villages for that extra kick. Zivania has varieties with up to 95% alcohol presence, so beware. Turkish Cypriots say, “the best Zinavia is the one that burns well when you set it on fire”. You may want to seek advice on alcohol levels before trying Zinavia - or afterwards if you drink too much! Top

Guides > Property Property For Sale Commercial Property Virtual Tours Service Bathrooms & Kitchens Forbes Endorsement Property Developers Property For Rent Land For Sale Drone Service Buying Land Interior Designers Property Loans Property Projects Estate Agents Video Marketing Service Buying Property Investing Title Deeds Holiday Rentals Construction Companies Apartment Cleaning Cities Maintenance & Mgment Guides > Property > Apartment Cleaning A clean environment is essential to your well-being which is why we assist you to help create a home you love spending time in. In addition to arranging routine cleaning of houses, apartments, condos and townhouses, our services include post construction cleaning; move in and move out cleaning; seasonal cleaning (e.g. spring cleaning); deep cleaning; and special occasions cleaning. We offer one-time, weekly, bi-weekly or monthly cleaning. We're always professional and courteous and always go the extra mile for our customers. . We'll work closely with you to know exactly what your needs are and ensure every request is delivered. Environmentally friendly cleaning products provide you and your family with a healthy living environment. We're professional. We do it right. Throu ghout Your Home… Mirrors cleaned Cobwebs removed All surfaces dusted Window sills dusted Wastebaskets emptied Hardwood floors cleaned Baseboards dusted Picture frames dusted Ceiling fans & vents dusted Baseboards damp wipe Woodwork dusted and polished All surfaces dusted & polished Light switches cleaned Door frames dusted Bedrooms… Night stands & dressers dusted Beds made (you provide linens) Carpets vacuumed & floors mopped Night stands & dressers polished Underneath bed cleaned Vacuum inside closets Bathrooms… Tub & shower cleaned Toilets cleaned inside/out Exterior cabinets wiped down Sink, taps & fixtures cleaned Backsplashes wiped down Tub & showers scrubbed Inside of empty cabinets cleaned​ Kitche n … Inside microwave cleaned Exterior cabinets wiped down Sinks and faucets cleaned Backsplash wiped down Exterior range hood cleaned Exterior appliances cleaned Exterior cabinets polished Furniture and tables wiped Exterior and top of fridge dusted and cleaned Putting way dishes ​ Available at extra cost … Moving heavy items (>12kg) Any exterior home cleaning Carpet cleaning Steam cleaning Polishing/buffing hardwood floors Removal of pets & bodily fluids Mold or infestation emoval Wet-wiping light bulbs (high breakage risk) Chandelier cleaning Balconies, decks, gardens & stairwells Exterior windows Areas outside of normal reach For further details Tel:/ WhatsApp Jackie on +90 539 100 9638 or +44 796 406 9495 Top Guides > Property > Bathrooms & Kitchens Seastone Aleko Prestige Pakdus Mepas Direm Tescomar Sydney Construction Top Guides > Property > Buying Land Foreign citizens have the right to acquire any desired property in North Cyprus and there are no limitation s whether buying land, villa, apartment, commercial or Investment property. Landowners or developers may also take out mortgages on land. If you sign a contract and there’s already a mortgage, loan or claim on the land, you’re likely to become liable for that mortgage should the landowner declare bankruptcy. Ask a lawyer to check for mortgages placed on the land through the Land Registry . If you’re made aware of a mortgage before signing a contract, it’s unlikely you’ll obtain deeds in your name until the mortgage is paid off. ​ Land Measurements When you’re buying land you won’t see the size in acres or hectares. In Northern Cyprus, land is usually advertised in Donum, or sometimes Evleks . 1 Donum = one third of an acre 1 Donum = 1,338 square metres 1 Donum = 14,400 square feet 1 Donum = 120 feet x 120 feet 1 Donum = 40 yards x 40 yards 1 Donum = 4 Evleks 1 Evlek = 3,600 square feet 1 Evlek = 60 feet x 60 feet 1 Evlek = 20 yards x 20 yards Freehold and Leasehold All properties in Northern Cyprus hold a freehold title deed. There is no leasehold. ​ Sovereign Base Areas (SBAs) If you want to buy land in the SBAs you need consent of the Administrator of the Sovereign Base Areas to purchase, even if it’s owned by someone who has previously obtained consent. Without this consent the acquisition and registration is null and void. The Administrator only gives consent in exceptional circumstances. In other words, overseas buyers probably wouldn’t want to do this. Top Guides > Property > Buying Property Issues to watch out for: Lawyers acting for both buyer and seller , therefore not independent Lack of planning permission or building permits Fluctuations in currency and interest rates affecting prices/charges Payment plans or fees not being included in the initial contract Ability to obtain certificates of final completion (deeds cannot be issued without this) Ability to obtain title deeds What redress is there if problems are identified With all property purchases, we strongly recommend you seek your own independent legal advice. ​ Lawyers First meetings with lawyers are normally free , so it’s worth having a meeting before selecting a property, to make sure you’re happy with the legalities of owning a home in Northern Cyprus. Provide your lawyer with full information about the property plus details of any informal or verbal agreements you’ve made with the vendor regarding price, payment schedule and included items . Your lawyer can also give you advice about setting up a business, residency, taxation, or drawing up a new will . Legal firms increasingly offer multi-lingual services , advice and property contracts in English, Turkish, Russian and German . Their websites will give you more information. ​ Power of Attorney (POA) Unless you speak Turkish and live in North Cyprus full time, you need a lawyer. Setting up a limited POA with a certified legal advisor in the TRNC is a free and very quick process. It’s ONLY for the process of buying property and is without risk to yourself. Proof of identify required is your passport plus recent bank or utility bill. You can do this during a visit giving you the option to still buy after you leave. A POA enables the lawyer to sign documents on your behalf if you’re away from Northern Cyprus for periods of time. Giving this POA is usually without charge, and enables all the important buying processes from the contract registration, to putting the deeds into your name, to be done without you having to return. ​ Number of properties Non-TRNC citizens are allowed to hold one property of up to 5 donums, or just over 1.5 acres . Husband and wife qualify for one property each, as the restriction is one property per person. Multiple properties can be purchased by setting up a company or TRNC trust , or finding a trusted nominee to hold title for you. Properties can be registered in the name of an individual or a company . Setting up a TRNC company to hold the property title may have tax benefits. Consult a lawyer for advice. ​ Taxes There are four main taxes involved in any property sale and purchase transaction. These taxes are: Capital Gains Tax - (Stopaj). Payable to the Tax Office by the seller unless varied by an express clause in the Contract of Sale. The Tax Office requires a copy of the Contract of Sale prior to transfer of title. Currently 4% of the assessed value of the property. VA.T. – Payable to the Tax Office by the seller if they’re deemed by the Tax Office to be a ‘Professional Vendor’ (i.e. whether the transaction is of a commercial nature or for profit). The Tax Office requires a copy of the Contract of Sale presented prior to transfer of title. Currently 5% of the Contract value. Transfer Fee - Payable to the Land Registry Office just before transfer of title takes place. Usually paid by the buyer and is currently 3% of the assessed value of the property for locals and 12% for foreigners. Stamp Duty - Payable to the Tax Office by the buyer unless varied by an express clause in the Contract of Sale. All Contracts of Sale must be registered at the District Lands Office within 21 days of being signed. Stamp Duty of 0.5% of the contract value must be paid before registration can take place. Obtaining permission to purchase The obtaining of permission to purchase is protracted and can take anywhere from 1 month to one year , but this doesn’t mean you’ll be unable to take possession. Once contracts have been exchanged and registered at the Land Registry, you’ll acquire beneficial interest and contractual rights of the property. Not only can you take possession, but your rights on the property are protected at the Land Registry Office, therefore no third party can buy, sell, or claim your property until permission is granted and deeds are transferred. ​ Can I sell my property before I obtain my purchase permission? Yes - if you’ve negotiated with the seller to insert a clause allowing you to sell the property before taking title. Your lawyer would then prepare an assignment of contract to be signed between you, the seller, and the new buyer, assigning all of your rights and obligations under the contract to the new buyer. ​ Property Prices Up to date information on housing prices is available from 101evler . Top Guides > Property > Cities Kyrenia A coastal town that’s developing rapidly. If you love the mountains as much as the beach, this is the place to be, as the magnificent Five-Finger Mountains are located here. Local legend says these mountains got their shape after two men fell in love with the same girl in Kyrenia and settled the disagreement with a duel. One threw his opponent into a swamp who could do nothing but ask for help by outstretching his hand. When the swamp dried out, the mountains took the shape they have today. St Hilarion Castle also located on Kyrenia Mountains, is said to be Walt Disney’s inspiration for Snow White’s castle. Very close to the castle, there’s Karmi village, with picturesque white houses, pubs, restaurants, and a church right in the canter. Bellapais, another village in Kyrenia, has a beautiful 13th-century abbey right next to Kybele Restaurant, which has amazing views of the city. It’s also where the famous British author Lawrence Durrell wrote his masterpiece, “Bitter Lemons of Cyprus .” Kyrenia has great restaurants and cafés where you can enjoy the view of the Kyrenia mountains and the sea at the same time. The two most popular towns for expats in the Kyrenia area are Alsancak and Esentepe. Both have big expat communities and many facilities. Alsancak In Alsancak , there’s a national park with walking and running paths. It’s a great place for a relaxed morning walk. The town also has an amazing vineyard , popular among expats as well as locals, for wine tastings and tours. Winemaking has a long history in Cyprus with the traditional Cypriot wine commandaria served at the wedding of King Richard the Lionheart and Berengaria of Navarre. ​ Esentepe Home to Alagadi Turtle Beach , where the endemic caretta carettas and green turtles come to hatch every year between May and October. A local organisation works for the protection of the turtles, and arranges public sessions where residents and tourists can see baby turtles hatching from their eggs and taking their first steps towards the sea. The famous Korineum Golf & Beach Resort , is also located in Esentepe . ​ Iskele With sandy beaches, local taverns, and many all-inclusive hotels and resorts, Iskele is also popular among expats. Long Beach , the main beach in Iskele, is 1.5 miles long and the longest beach in Northern Cyprus. Golden Beach , the most beautiful beach on the whole island, is on the Karpaz Peninsula, connected to the Iskele area. Apostolos Andreas Monastery is on the Karpaz Peninsula as well. According to legend, during a journey to the Holy Land, St Andrew’s ship stopped here. He hit the rocks with his staff, and when water sprang out of the land, it healed the captain’s eye, who had been blind for years. Between the central area of Iskele and Karpaz Peninsula, there's Boğaz , , which is a stronghold of seafood restaurants. These are traditional Cypriot taverns where you can have fish and meze at very affordable prices. In Bafra , there's hotels and resorts where you can indulge in spas, massages, traditional Turkish hammams, sauna, open buffet restaurants, bars, private pools, and beach clubs. Famagusta Famagusta is a vibrant town with a lot of history. It’s a good mix between city life and beach life, as the city centre is close to the beach. If you need a balance between both, it’s definitely the place to be. There are many cafés, restaurants, bars and patisseries in the centre. The oldest, and arguably the best, university in Northern Cyprus, Eastern Mediterranean University , is also located in Famagusta and is close to the city centre - another reason the city is as lively as it is. Also here is Othello's Castle , which takes its name from Shakespeare’s “Othello.” Just like Karpaz Peninsula, Famagusta is rich in religious history. St Barnabas Monastery is here. It’s dedicated to Barnabas, the patron saint of Cyprus. There is also an iconography museum next to the monastery. The beaches in Famagusta are gorgeous, with golden sand similar to the beaches in Iskele. In the Maras area, you can find Palm Beach, a relaxed place full of palm trees. For a livelier atmosphere, there’s Bedi’s Beach , which has been completely renovated by young Cypriots to be turned into a beach bar. During summer, they organize themed music events. Bedi’s Beach is next to the ruins of Salamis , the remains of an ancient Greek city. The theatre of the Salamis Ruins is still used for concerts and cultural events. Salamis has hosted the local symphony orchestra of Northern Cyprus as well as international stars such as Lara Fabian, Julian Marley, The Wailers, and Boney M. Top Guides > Property > Forbes Endorsement North Cyprus has been a hidden gem for years. A small Mediterranean country, home to those that know, then Forbes gets in on the act and the whole world is given an insight into how it becomes the No 1 place to invest! Forbes is a well respected and widely read media giant, which focuses on business, lifestyle and investment , so to have North Cyprus noticed and listed as a great place to invest is significant. We may want it to remain a secret unnoticed by the rest of the world, but the fact that one of the world’s most respected organisations has ranked it No.1 has really made people sit up and take notice. ​ The article itself focuses on the average cost of buying property in North Cyprus, as well the cost of living, noting that a beachfront property would cost you a fraction of that found in European destinations. Very true. It mentions, in particular, Iskele, which has the best beaches in Northern Cyprus for sure. They also point out finance options from developers that allow investors to buy even if they don't have funds for a full cash purchase. So, thank you Forbes, for such a great plug for North Cyprus, not that we haven’t been aware that it is, and has been, a really great place to live for some time already! ​ You can read the FULL ARTICLE Top Guides > Property > Interior Designers Beyler Elena Anoniou Doka 511 D N D R Miro Nohrara Estates Fuga Ice Blue Top Guides > Property > Investing A Non-EU country, located in the Mediterranean, with property prices in sterling and far cheaper than many popular European destinations. Following Brexit, relocating to popular European destinations, such as Spain, has become more complicated, making North Cyprus a very attractive alternative. ​ Healthcare standards in North Cyprus are impressive and affordable. Where you might have to wait over a year to see a consultant in some countries, you may well find that going private in North Cyprus is not such an expensive nor time-heavy proposition. Consultations are quick, diagnoses are thorough and, should an operation be needed, you'll be on the schedule within the week. ​ Education options are plentiful, offering all age groups a good standard of learning across the board. University education in particular is booming. ​ Residency is easier than ever with online systems. The cost is not prohibitive and cheaper and easier to get than many other relocation destinations. The cost of living is a fraction of that in Europe, utilities are cheaper and property is plentiful and competitively priced. Eating out can be extremely cheap compared to oter European countries. Weekly shopping costs, whilst on the rise like anywhere else, are much more affordable. ​ Finance – Interest on deposit accounts for £GBP and $US are much higher than elsewhere. Relocating savings could help your ability to live, with many retirees on decent pensions being able to live entirely off the interest from their savings. All those benefits and we didn’t even mention the beaches ! Top Guides > Property > Property Maintenance & Management Beyler Tescomar H P M Best Dreams Esentepe Property Service Property Stop Busy Bees C D S N C E A Seastone Top Guides > Property > Property Developers Ian Smith Kensington Carrington Noyanlar Alliance Estate Coast & Country Homes Kibris Evergreen Cyprus Construction North Power Property Top Guides > Property > Property Loans Nowadays, many home buyers, even the ones who don't have difficulty with funds, understand the benefits of credit plans. The way property loans or mortgages are provided in Northern Cyprus is achieved simply buying it on credit . Lack of formalities related to the provision of documents, favourable credit conditions, and favourable interest rates, are just some of the features which make credit plans increasingly popular. When buyers purchase property using credit plans, they still become owners of the property immediately after registration of the contract , not after the credit is paid off. For a foreign citizen, receiving a bank loan in Northern Cyprus can be a complicated process, so developers attract foreign buyers by offering flexible payment plans and credit loans themselves . In short, property loans are provided by developers in the form of credit, not by banks or mortgage providers. Foreign citizens are very active property buyers in Northern Cyprus, therefore even small developers take loans from banks themselves and use that to supply credit plans for buyers. Credit for 10-15 years can be obtained in Northern Cyprus with just a valid ​ passport and a down payment for the property, so the process is really easy. Property that's being purchased using a credit plan is still transferred into the buyer’s name immediately after signing the contract. The conditions of the Credit Plan are written into the contract of sale and the property becomes the security for the loan . Obtaining full ownership of the property (receiving title deeds in owner’s name) is done after full repayment of the loan . Even though your credit plan may be over, for example, 15 years, you're still the owners and can still rent or sell the property. With proper management of acquired property, if it'll be used for rental, not only does it cover all the costs of the loan, but can also bring profit. If you sell the property before you've repaid in full, the oustanding amount is simply settled from the proceeds of the sale, just like any other mortgage. Since the loan in North Cyprus is provided directly by developers, credit conditions offered are different. Terms of the acquisition of real estate loans vary depending on the project, payment terms and the market situation, but they share the following rules: ​ - To obtain a loan, only avalid passport is needed - A down payment for the property ranges from 10% to 50% (average is 35%) - The interest rate varies from 5% to 13% per annum , depending on the builder ​ It's not hard to obtain a loan in Cyprus from the development company for new properties (not resale properties or properties being sold by private individuals). You can even arrange the purchase of property in Northern Cyprus with a credit plan without coming to the island to process the transaction. Top Guides > Property > Title Deeds There have been 3 types of freehold title in Northern Cyprus. ​ Pre-1974 Turkish Title or British Title refers to land, or property built on land, which was always part of North Cyprus and never owned by Greek Cypriots TRNC Esdeger Title . Also referred to as Exchange Title, this is where aTurkish Cypriot owner has been given this land by the TRNC government in exchange for an equivalent piece of land, which they previously owned, in the South of the island. Esdeger land is increasingly hard to find. TRNC TMD Title . This is land where no exchange has taken place, and theoretically there may be some compensation payable as part of a future political settlement of the Cyprus issue. These now fall into two main categories: Pre-74 and TRNC Title which includes Esdeger Title and TMD Title. Pre-74 Title Deed land only makes up around 10% of Northern Cyprus land. TRNC title refers to the other 90% of land, or new property built on land, which is a new title deed issued by the North Cyprus government since 1974. In March 2010, the European Courts of Justice gave official recognition to the North Cyprus Immovable Property Commission , which fully recognises that any theoretical compensation due to a possible original pre-74 Cypriot landowner (if they’re still alive) is, since 2010, now paid by the Commission upon application. Since March 2010, consensus amongst international investors is that both types of title deed in North Cyprus are equally safe . There’s probably more risk buying from an unverified small developer who has an unpaid debt on his land, than you are by buying a TRNC title deed from a reputable developer. Buying a TRNC title deed, or looking at both types, will generally give you better range, types and prices to consider buying, including land near to sought after facilities like the Karpaz Gate Marina or Korineum Golf and Beach Resort. When you’re looking to buy any property, it’s a good idea to use agents who make sure that correct land titles are in place, and every individual property has the correct individual title deeds either ready to pass to the new owner, or likely to be forthcoming soon, or once the new-build site is completed. Top

Featured Hotel Top

WhatsOnInTRNC.com Privacy Policy This Privacy Policy explains what personal information Whatsonintrnc.com ("we", "us", "our") collect, use, share and otherwise process about individuals ("you") interacting with our Offerings ("Information").Under the laws of some countries, we may need your consent to our processing of your Information set forth in this Privacy Policy. Subject to any indications you may give us to the contrary, such as opting out or not opting in if asked, and where permitted by law, by providing Information or otherwise interacting with our Offerings, you consent to our use of Information in accordance with this Privacy Policy. SCOPE OF THIS PRIVAC Y POLICY Please read this policy carefully. It explains the types of Information we may collect about you, the purposes for and methods by which we collect it, and (where applicable) the lawful basis on which we do so, as well as information about data retention, your rights and how to contact us. This Privacy Policy covers both our online and offline data processing activities, including Information that we collect through our various Offerings such as those set out below: Digital Services: Our websites, including activities run through our websites; Mobile apps, including activities run through our apps, such as those listed for our websites; Subscription services or other streaming services offered by us to consumers and services where you receive our audio-visual content through our websites, mobile apps and/or via a service provided by a third party, such as an internet service provider, pay TV platform or mobile phone operator; Console games; and Our pages/channels/accounts on third party social networks. Events you attend as a consumer or guest (as opposed to in a business capacity), marketing and influencer events, focus group or user tests and private events held at our premises or studios under hire. Please note that we may combine Information that we collect via one source with Information we collect via another source (e.g., a mobile app, one of our different companies or a third party (as further described below. Certain of our Offerings may not be operated by us but by a third-party licensee or app store; any processing of your personal information by such a licensee or app store is not subject to this Privacy Policy, so please check carefully whether the relevant terms and conditions refer to one of our companies or not. INFORMATION WE MAY COLLECT We collect, use, share and otherwise process the following categories of Information: 1) Information we may collect from you: Registration, account, and sign-up Information, including information about you when you register or sign up with us for one of our Offerings (e.g., name, username, password, email, contact details, date of birth or age, interest in our content, etc.). Information about your purchase of an Offering, including relevant payment information (e.g., credit card information). We may also process Information about trial periods, redemptions of rewards or promotions, periods without an active subscription, payment history and any missed payments. Information about your use of, or participation in an Offering, including information about whether you have opened an email we have sent you, how you (including any account you use) interact with a Digital Service, content that you have viewed or posted, advertisements you have interacted with, games you have played and the level you reached, your preferences and interest in and use of various features, programs, services and content available on a Digital Service. This may also include demographic information, including at an individual or household level. Information you provide when participating in consumer surveys, research studies or focus group tests, including online or written replies and where applicable the recording of your audio or video interviews. Entries to promotions, competitions, prize-draws or calls to action, including images, videos and text. Camera access, including where for some Digital Services, we ask for permission to access your device's camera. If you grant permission, you may be able to take pictures or video within the app experience, to send them to us, or to access certain augmented reality ("AR") features. Some of these features may rely on camera systems to track movements of your eyes and other facial features or your immediate surroundings to apply AR effects. Sensitive data, including where you choose to share Information as part of one of our Offerings, or where you provide Information during one of our surveys or feedback sessions, including, where permitted by applicable law, information relating to your physical or mental health, race or ethnicity, religious or philosophical beliefs, sex life or sexual orientation, or your political beliefs. In some Offerings that include dynamic entertainment features, we may with your consent and in accordance with applicable law, collect information such as via facial scanning, eye tracking, or skin response that may be considered biometric. Information about your social media engagement, including your interactions with our fan pages/channels/accounts in third party communities, forums, and social media sites, services, plug-ins, and applications ("Social Media Sites"). This may include posts, your 'likes' and other user-generated content that you may provide, as well as details about yourself such as your name, user ID, profile photo, birthday, and, where you allow us to, lists of friends and people you follow. For information about how you can customize your privacy settings on Social Media Sites, and how those Social Media Sites handle your personal information and content, please refer to their privacy help guides, privacy policies, and terms of use. Information shared on our public or community forums, including where you share photos, letters, videos or comments, while participating in online forums. Depending on your privacy settings, this Information or content and your username may become public on the Internet or within a community of users. We cannot prevent further use of this Information once you share it in a publicly available or community forum. Please refer to the specific forum's privacy policies for further information on how they handle your Information. Information about your location, including where it is derived from device information (such as an IP address or country code), your device's interactions with our Digital Services, or, with your consent, Information about your device's precise location (e.g. geolocation via mobile devices). Event Information, including images and clips, whether captured via a booth or by other means by us or a third party on our behalf, and other Information relating to the organisation and management of an event, such as food allergies and other individual requirements. Technical/usage Information from your device, including the type of device, browser, unique device identifier, operating system, internet provider, mobile device identifier and/or mobile advertising identifier, connected device identifier (including that of a connected television), IP address, network attributes, television device and application attributes and settings, and other device or browser attributes and settings. Information about your customer queries, including when you contact us through one of our customer helpdesks, email addresses, customer service chat boxes, forms or ticketing systems, Social Media Sites and customer call-centres, where calls may be recorded. 2) Information we may collect about you, from other sources, including friends: Information from other sources. On occasion, we combine Information with other online information we receive, including usage information about your interactions with other websites and with online advertising and media. We also supplement or combine Information with Information from a variety of other sources or outside records, including third-party data providers that provide us with Information such as demographics, transaction and purchase history; Information about the content and advertisements you interact with. We may also receive Information about you from your friends who invite you to interact with any of our Digital Services. We may receive Information from third parties with which you have a subscription agreement that includes access to our content or services. Information from friends. In certain situations, we may enable friends using our Offerings to provide Information about you. For example, someone can submit Information on our websites to invite you to participate in an Offering, make recommendations or share content through one of our apps, or have multiple players sharing the same game session. By processing these requests, we may receive your Information, including your name, contact details, or information about your interest in and use of our Offerings. HOW WE MAY USE THE INFORMATION We may use Information for the purposes described in this Privacy Policy, or as otherwise disclosed at the time of collection. Below, we explain our various purposes, any processing activities that we believe may need further explanation and, where necessary, the 'lawful basis' on which we rely to process your Information.Please note that while Information may be processed for more than one purpose (e.g., Information we obtain when Providing Our Offering may also be used for Improving and Developing Our Offering and/or for Marketing and Personalized Advertising), not all of the purposes or processing activities below will necessarily apply in every case. Our particular use of your Information will depend on the Offering you engage with and the manner in which you interact with us, including the permissions you give us (e.g., whether or not you consent to certain uses, such as direct marketing) and other controls you exercise regarding our processing of your Information (e.g., whether or not you choose to opt-out, where this is offered). Your ability to control some of the purposes for which your Information is processed is described in the INDIVIDUAL RIGHTS REQUEST and COOKIES AND OTHER TECHNICAL INFORMATION sections below. ​ Providing Our Offerings We may use your Information for the purpose of setting up your account with us, registering you for an Offering, enabling you to pay for it, providing the Offering, allowing you to participate in a promotion, competition, prize-draw or a call to action to submit UGC, or maintaining the Offering and resolving any issues. This may include enforcing applicable terms and conditions (e.g., for our subscription services, limitations on number of devices and displaying the right content based on location) and optimizing the delivery of the Offering to each specific device used to access it and to provide the "continue watching" feature on our subscription services.In countries where our processing of Information requires a lawful basis, we rely upon the following: Much of our processing, such as providing, and maintaining our Offerings, is necessary for entering into, or the performance of, the contract we have with you, including enabling new customers to sign-up or register with us and existing customers to log-in to our Digital Services. Other types of processing are necessary for our 'legitimate interests' (and those of others), including: Running our business, providing our Offerings and serving our customers; Contacting customers with important notices or updates; Contacting customers about their transactions, purchases and competition wins; Personalizing content and making recommendations for other content; Exercising and/or enforcing the rights granted to us under the terms and conditions of the Offering; Facilitating payment for our Offerings. For other types of processing, we may rely on your consent (where given). Improving and Developing Our Offerings We may use your Information for the purpose of analyzing, improving, personalizing and evaluating our Offerings and your use of them, as well as to develop new Offerings. This may include analyzing your responses to consumer surveys.In countries where our processing of Information requires a lawful basis, we rely upon the following: Some types of processing are necessary for our 'legitimate interests' (and those of others), including: Improving and developing our Offerings. Creating efficiencies in our business. Understanding consumer trends and interests, including through customer insights, market research, and measurement of content performance. Compiling statistics about the use of our Offerings. For other types of processing, we may rely on your consent (where given). Marketing and Personalized Advertising We may use your Information for the purpose of marketing and/or advertising our Offerings and those of our clients and partners. We may also aggregate information about users to create groups or categories of users, such as 'segments', to communicate with you about our offerings and let you know about our clients' and partners' offerings, including on Social Media Sites. While processing of your Information for this purpose may involve an algorithm automatically selecting advertising which is intended to be of interest to you, we do not make fully-automated decisions that may have a legal or significant effect on you without either your explicit consent, or where otherwise permitted by applicable law. We may also use UGC for marketing or advertising purposes, subject to the relevant terms and conditions of the Offering. n countries where our processing of Information requires a lawful basis, we rely upon the following: To use UGC you have submitted, we will rely on the rights granted to us under the terms and conditions of the Offering and the performance of our contract with you. Other types of processing for Marketing and Personalized Advertising are necessary for our legitimate interests (or those of others), including: Furthering our commercial interests by marketing and advertising Our Offerings, including engaging in contextual (non-data driven) advertising, analytics, and measurement of ad performance; Expanding our customer base by deepening relationships with existing customers and developing new customers; Using UGC you have submitted (unless it is not necessary for the performance of a contract with you or we are able to ask for your consent); and, Promoting our brand both online and offline. In certain jurisdictions, for certain types of processing, such as interest-based advertising or where we send direct marketing communications by email, text message or SMS, messages on Social Media Sites, we rely on your consent (where given). Providing Customer Services We may use your Information for the purpose of providing Customer Services, including dealing with your queries and complaints (including troubleshooting), whether you contact us by telephone, email, chat boxes, forms or ticketing services, letter, website or via a Social Media Site. In countries where our processing of Information requires a lawful basis, we rely upon the following: Some types of processing activities will be necessary for us to perform our contract with you to provide an Offering. Some types of processing activities will be necessary to comply with our legal obligations. Some types of processing will be necessary for our legitimate interests (or those of others), including: Responding to our customer queries and complaints; Tracking the progress and effectiveness of our response; and Improving our Customer Services. Detecting, preventing and investigating criminal and other illegal activities We may use your Information for the purpose of detecting, preventing or investigating criminal activities (including fraud and copyright infringement), protecting user safety and enforcing our civil rights in the courts. For example, where necessary, we may share your Information with law enforcement bodies or use it to take legal action against you to enforce our rights. In countries where our processing of Information requires a lawful basis, we rely upon the following: Some types of processing activities will be necessary to comply with our legal obligations. Some types of processing will be necessary for our legitimate interests (or those of others), including: Protecting our business interests and rights, privacy, safety and property, or that of our customers and users; Establishing, exercising or defending legal claims; Sharing your Information with third parties in order to permit us to pursue available remedies or limit damage that we may sustain. Compliance with legal obligations We may use your Information for the purpose of complying with our legal obligations, including accounting rules, responding to Individual Rights Requests and responding to requests from regulators, judicial authorities and law enforcement or governmental bodies. In countries where our processing of Information requires a lawful basis, we rely upon the following: These types of activities are necessary to comply with our legal obligations. INFORMATION SHARING AND DISCLOSURE We share Information with and disclose it to the following parties, for the purposes set out below: Within our group of companies Our companies support and interact with each other to run their businesses. As a result, our companies may receive your Information to process for the purposes set out in this Privacy Policy, where there is a legal basis for them to do so and consistent with any permissions you have given (e.g. whether or not you wish to receive marketing communications) and any other controls you exercise regarding our processing of your Information (e.g. where you have chosen to opt-out of certain processing), as described in the INDIVIDUAL RIGHTS REQUEST and COOKIES AND OTHER TECHNICAL INFORMATION sections below. Outside our group of companies Third Party Service Providers. Our agents and contractors have access to Information to help carry out the services they are performing for us, such as, but not limited to, fulfilment, creation, maintenance, hosting, and delivery of our Offerings, conducting marketing, providing IT services and security, handling payments, email and order fulfillment, administering promotions, competitions and prize-draws, conducting research, measurement and analytics, deriving insights, or customer service. Linked Third Party Social Media Sites. Some of our Digital Services may contain links to other sites, including Social Media Sites, for the purposes of customer interaction and marketing. The information practices of the Social Media Sites can be different from ours so you should consult their privacy policy and terms before submitting your personal information, as we have no control over personal information that is submitted to or collected by these third parties. Third Party Partners. We may offer Digital Services and Offline Services that are sponsored by or co-branded with identified third parties. By virtue of these relationships, the third parties collect or obtain personal information from you during the activity. We do not control these third parties' use of personal information. We encourage you to read their privacy policies to learn about their data practices. AdTech Providers. We may share certain Information with third parties (e.g. other companies, retailers, research organizations, advertisers, ad agencies, advertising networks and platforms, participatory databases, publishers, and non-profit organizations) for processing generally in a hashed or de-identified form, to provide advertising to you based on your interests. Other third parties. In the event of a likely change of control of the business (or a part of the business) such as a transaction or reorganization, we may share your Information with interested parties, including a new business owner, and their respective professional advisers. Law enforcement bodies, the authorities and courts. We disclose Information where necessary for the prevention, investigation or prosecution of criminal activities, and also in response to legal process, e.g., in response to a court order or a subpoena, or in response to a regulator, government authority or law enforcement body's request. Public forums. If you post or share Information while interacting with one of our Digital Services, or through a Social Media Site, depending on the nature of the service or your privacy settings this Information can become public, after which, we cannot prevent further use or sharing of this Information. For information about how you can customize your privacy settings on Social Media Sites, please refer to their privacy help guides and terms of use. DATA RETENTION In broad terms, we will only retain your Information for as long as is necessary for the purposes described in this Privacy Policy. This means that the retention periods will vary according to the type of Information and the reason that we have collected the Information in the first place. For example, some Information related to the provision of our Offerings to you will be kept for a number of years in order to comply with various finance and tax related legal obligations. We have detailed internal retention policies that set out the various retention periods for different categories of Information, depending on our legal obligations and whether there is a commercial need to retain the Information. After a retention period has lapsed, the Information is securely deleted, unless it is necessary for the establishment, exercise or defence of legal claims. For further information regarding applicable retention periods, you should contact us using the contact methods set out below. INDIVIDUAL RIGHTS REQUESTS Under certain conditions, you have the right to ask us to fulfil one or more of the following requests. We may ask you for proof of identity or other additional information before doing so. Right to access and rectification: You can request details of the Information we hold, along with a copy of your Information, and the correction of any errors in your Information. Right to erasure ("right to be forgotten"): The right, in certain circumstances, to ask for your Information to be deleted. In specific cases, we may not be able to delete some types of Information, in particular, where we have a legal obligation to keep that Information (e.g. for regulatory reporting purposes) or, for example, where you want us to continue to provide you with an Offering and the processing of the Information is necessary for the provision of that Offering. Marketing communications and sharing with third parties. We provide you with an opportunity to express your preferences with respect to receiving certain marketing communications from us, and our sharing of Information with trusted partners for their direct marketing purposes. Please see the "Ad Choices" section below for more information. Right to portability: The right in some cases to receive your Information in a digital format or to have it transmitted directly to another controller (where technically feasible). Right to object: The right to object (on grounds relating to your particular situation) to the processing of your Information on the basis of our legitimate interests, including for direct marketing purposes. Right to withdraw consent: You can withdraw your consent at any time in respect of any processing of Information which is based upon a consent. We will assess any request to exercise these rights on a case-by-case basis. There may be circumstances in which we are not legally required to comply with a request because of relevant exemptions provided for in applicable data protection legislation. In some instances, this may mean that we are able to retain your Information even if you withdraw your consent. To exercise these rights, or to contact our Data Protection Officer, please submit a request through our individual rights request portal. COOKIES AND OTHER TECHNICAL INFORMATION When you visit our Digital Services, we, third party service providers, and partners may use "cookies" or similar technologies, such as pixels and SDKs to (i) provide, develop, maintain, personalize, protect, and improve our Digital Services and their content (ii) perform analytics, including to analyse and report on usage and performance of our Digital Services and any advertisements displayed on or delivered by or through them (iii) protect against, identify, and prevent fraud and other unlawful activity (iv) create aggregate data about groups or categories of our users (including advertising audiences), and (v) for us, our partners and third party service providers to deliver, target, offer, market, or personalise advertising relating to our Offerings or the offerings of our clients and partners (including limiting how often you see an advertisement). Cookie Description Website Preferences Details Required cookies These cookies are required to enable core website functionality Strictly necessary cookies or similar technologies: They are essential in order to enable you to move around our Digital Services and use their features, such as accessing secure areas. If you disable these cookies, some or all of the Digital Services' features may not work. Performance cookies These cookies allow us to analyze usage of our Digital Services so we can measure and improve performance Performance cookies or similar technologies: They collect information about how you use our Digital Services, so that we can analyze traffic, understand users' interactions, and improve the relevant Digital Service. Our emails and newsletters may contain a 'web pixel' to let us know how you have interacted with what we have sent you. For games, these technologies collect information about your gameplay, including accomplishments, use of features and other in-game activities. We may use third party service providers for this purpose who may use their own cookies or similar technologies. Functionality cookies Functionality cookies or similar technologies: These allow our Digital Services to remember choices you make (such as your user name or the region you are in) and provide enhanced, more personalized features, including personalized content. They may also be used to provide Digital Services you have asked for, such as watching a video or commenting on a blog. Advertising cookies These cookies are used by advertising companies to serve ads that are relevant to your interests Social media cookies or similar technologies: These are used when you share Information using a social media sharing button or 'like' button via our Digital Services, or when you link your account or engage with our content on or through a Social Media Site, such as Facebook or Twitter. The Social Media Site will record that you have done this, and this Information may be linked to targeting/advertising activities, including building custom audiences. Advertising cookies or similar technologies: Some of our Digital Services may use a third-party advertising network, or another of our companies, to deliver targeted advertising. They may also have the capability to track your browsing or usage across our Digital Services and Social Media Sites. Marketing communications. We may provide you with an opportunity to express your preferences with respect to receiving certain marketing communications from us. If you would like to update these preferences, you can (i) log in to an account you may have created with us to adjust your settings (where the feature is available). You can also follow the 'unsubscribe' instructions provided in any marketing email you receive. Ad choices. On our own or working with affiliates or third parties, we may present advertisements and engage in data collection, reporting, ad response measurement, and site analytics on our Digital Services and on third party websites across the Internet and applications over time. We, our affiliates, or third parties may use cookies, web beacons, pixels, SDKs, or similar technologies to perform this activity. They obtain information about applications you use, websites you visit, and other information from across your devices and browsers and across websites, services, and apps over time, in order to help serve advertising that will be more relevant to your interests on and off our Digital Services and across your devices and browsers. This type of advertising is known as 'interest-based advertising'. We, our affiliates, or third parties may also use this information to associate your different browsers and devices together for interest-based advertising and for other purposes like research, analytics, internal operations, fraud prevention, and enhancing consumer experiences. In addition to managing your preferences through our own consent management platform, for more information about interest-based advertising on your desktop or mobile browser, and to opt out of this type of advertising by third parties that participate in self-regulatory programs by visiting Your Online Choices if in the EEA, which is hosted by the European Interactive Digital Advertising Alliance (EDAA); if in Australia to the Australian Advertising Alliance (ADAA); and if in Canada, to the Digital Advertising Alliance of Canada (DAAC). To learn more about interest-based advertising on mobile apps in Canada and to opt out of this type of advertising by third parties that participate in the DAAC's AppChoices program, please visit the DAAC tools page to download the version of AppChoices for your device. Please note that any opt-out choice you exercise through these programs will apply to interest-based advertising by the third parties you select, but will still allow the collection of Information for other purposes, including research, analytics, and internal operations. You can therefore continue to receive advertising, but that advertising may be less relevant to your interests. You may have more options depending on your mobile device and operating system. For example, most device operating systems (e.g., iOS for Apple phones, Android for Android devices, and Windows for Microsoft devices) provide their own instructions on how to limit or prevent the delivery of tailored in-application advertisements. You may review the support materials and/or the privacy settings for the respective operating systems to learn more about these features and how they apply to tailored in-app advertisements. Precise location information. To enable or disable the collection of precise location information from your mobile device through our mobile apps, you can access your mobile device settings and choose to limit that collection. INTERNATIONAL TRANSFERS We operate internationally, and some of the processes involved in our use of your Information will require your Information to be stored or processed in countries outside the country where you are located, including countries where the level of legal protection for your Information may be different and where you may have fewer legal rights in relation to it. In particular, your Information may be transferred to, and processed in the United States, where some of our systems are located. However, whenever we transfer your Information outside of a country or region, we will make sure that we take steps necessary to comply with applicable legal requirements. Therefore, where required, we will ensure that appropriate safeguards are in place by using appropriate contractual mechanisms or by relying upon the service providers participating in an approved international data transfer mechanism, including the adoption of Binding Corporate Rules. NOTIFICATION REGARDING UPDATES From time to time, we may update this Privacy Policy. We will notify you about any material changes by placing a notice on our sites. We encourage you to periodically check back and review this policy so that you are up to date. COMPLAINTS If you are unhappy with how we have dealt with your query you may have the right to complain to your Data Protection Authority. This Privacy Policy was last updated on July 31, 2023. © Whatsonintrnc.com. All Rights Reserved. Top

WhatsOnInTRNC.com - TERMS OF USE 1. An important message. PLEASE READ THESE TERMS AND CONDITIONS OF USE ("Terms", "Terms of Use", or "Agreement") CAREFULLY BEFORE USING THIS SITE, AS THEY AFFECT YOUR LEGAL RIGHTS AND OBLIGATIONS, INCLUDING, BUT NOT LIMITED TO, WAIVERS OF RIGHTS, LIMITATION OF LIABILITY, AND YOUR INDEMNITY TO US. THIS AGREEMENT REQUIRES THE USE OF ARBITRATION ON AN INDIVIDUAL BASIS TO RESOLVE DISPUTES, RATHER THAN COURTS OR JURY TRIALS, AND LIMITS THE REMEDIES AVAILABLE IN THE EVENT OF A DISPUTE. ​ These Terms of Use describe the terms and conditions that govern your use of the current and future online and mobile websites, platforms, services, applications, and networks owned or operated by WhatsOnInTRNC Ltd ("we", "us", "our"), and/or for which we currently, or in the future provides services and/or technology (the "Site" or "Sites"). You accept and agree to be bound by these Terms of Use when you use any of the Sites, without limitation, when you view or access content or videos on any of the Sites. ​ (A) Governing Terms. These Terms of Use, along with any additional terms and conditions that are referenced herein or that are presented elsewhere on the Site in relation to a specific service or feature and our Privacy Policy, set forth the terms and conditions that apply to your use of the Site. By using the Site, you agree to comply with all of the terms and conditions hereof. If you do not agree to these Terms of Use, you should not access or use the Site. ​ (B) Changes to Terms of Use. We may modify the Terms of Use, or any part thereof, or add or remove terms at any time, and such modifications, additions or deletions will be effective immediately upon posting. Your use of the Site after such posting shall be deemed to constitute acceptance by you of such modifications, additions or deletions. ​ (C) Changes to Site. We may change or discontinue any aspect, service or feature of the Site at any time, including, but not limited to, content, hours of availability, and equipment needed for access or use. (D) Registration. You may be given the opportunity to register via an online registration form to create a user account ("Your Account") that may allow you to receive information from us. By registering you represent and warrant that all information that you provide on the registration form is current, complete and accurate to the best of your knowledge. You agree to maintain and promptly update your registration information on the Site so that it remains current, complete and accurate. During the registration process, you may be required to choose a password and/or user name. You acknowledge and agree that we may rely on this password or user name to identify you. You shall be responsible for protecting the confidentiality of your user name(s) or password(s), if any. You are responsible for all use of Your Account, regardless of whether you authorized such access or use, and for ensuring that all use of Your Account complies fully with the provisions of these Terms of Use. ​ (E) Equipment. You are responsible for obtaining and maintaining all connectivity, computer software, hardware and other equipment needed for access to and use of the Site and all charges related to the same. 2. User Content and Conduct; Community Guidelines The following terms apply to content submitted by users, and user conduct, on the Site's Interactive Areas: (A) Interactive Areas. You are solely responsible for your use of any Interactive Areas and you use them at your own risk. Interactive Areas are available for individuals aged 18 years or older. By submitting User Content to an Interactive Area, you represent that you are 18 years of age or older can fulfil the obligations set forth in these Terms of Use, which forms a binding contract between you and us. ​ (B) Community Guidelines. By submitting any User Content or participating in an Interactive Area within or in connection with the Site, you agree not to upload, post or otherwise transmit any User Content that: violates or infringes in any way upon the rights of others, including any statements which may defame, harass, stalk or threaten others. you know to be false, misleading or inaccurate. contains blatant expressions of bigotry, racism, racially or ethnically offensive content, hate speech, abusiveness, vulgarity or profanity. contains or advocates pornography or sexually explicit content, paedophilia, incest, bestiality, or that is otherwise obscene or lewd. violates any law or advocates or provides instruction on dangerous, illegal, or predatory acts, or discusses illegal activities with the intent to commit them. advocates violent behaviour. poses a reasonable threat to personal or public safety. contains violent images of killing or physical abuse that appear to have been captured solely, or principally, for exploitive, prurient, or gratuitous purposes. is protected by copyright, trademark, trade secret, right of publicity or other proprietary right without the express permission of the owner of such copyright, trademark, trade secret, right of publicity or other proprietary right. The burden of determining that any User Content is not protected by copyright, trademark, trade secret, right of publicity or other proprietary right rests with you. You shall be solely liable for any damage resulting from any infringement of copyrights, trademarks, trade secrets, rights of publicity or other proprietary rights or any other harm resulting from such a submission. Any person determined by us, in our sole discretion, to have violated the intellectual property or other rights of others shall be barred from submitting or posting any further material on the Site. does not generally pertain to the designated topic or theme of any Interactive Area. contains any unsolicited or unauthorized advertising or promotional materials with respect to products or services, "junk mail," "spam," "chain letters," "pyramid schemes," or any other form of solicitation. You agree not to engage in activity that would constitute a criminal offense or give rise to a civil liability. You agree that if necessary, you have the consent of each and every identifiable natural person in any submission to use such person’s name or likeness in the manner contemplated by the Site. Further: You agree not to impersonate any person or entity, including, but not limited to, us or any of our employees, or falsely state or otherwise misrepresent your affiliation with any person or entity. You agree not to represent or suggest, directly or indirectly, our endorsement of User Content. You agree not to interfere with any other user's right to privacy, including by harvesting or collecting personally-identifiable information about the Site users or posting private information about a third party. You agree not to upload, post or otherwise transmit any User Content, software or other materials which contain a virus or other harmful or disruptive component. You agree not to interfere with or disrupt the Site or the servers or networks connected to the Site, or disobey any requirements, procedures, policies or regulations of networks connected to the Site. You agree not to reproduce, duplicate, copy, sell, resell or exploit for any commercial purpose, any portion of the Site, use the Site, or access to the Site. You agree not to use any service, technology or automated system to artificially inflate the page views that your User Content receives. This includes pay-per-click services, web "robots" and any other current or future technologies. You also agree not to direct any third party to use these services, technologies or automated systems on your behalf. You agree not to use any technology, service or automated system to post more User Content than an individual could upload in a given period of time. You also agree not to direct any third party to use these services, technologies or automated systems on your behalf. Any conduct that in our sole discretion restricts or inhibits anyone else from using or enjoying the Site will not be permitted. We reserve the right in our sole discretion to remove or edit User Content by you and to terminate Your Account for any reason. We do not vouch for the accuracy or credibility of any User Content, and does not take any responsibility or assume any liability for any actions you may take as a result of reading User Content posted on the Site. Through your use of Interactive Areas, you may be exposed to content that you may find offensive, objectionable, harmful, inaccurate or deceptive. There may also be risks of dealing with underage persons, people acting under false pretence, international trade issues and foreign nationals. By using Interactive Areas, you assume all associated risks. (C) Monitoring. We shall have the right, but not the obligation, to monitor User Content posted or uploaded to the Site to determine compliance with these Terms of Use and any operating rules established by us and to satisfy any law, regulation or authorized government request. Although we have no obligation to monitor, screen, edit or remove any of the User Content posted or uploaded to the Site, we reserve the right, and have absolute discretion, to screen, edit, refuse to post or remove without notice any User Content posted or uploaded to the Site at any time and for any reason, and you are solely responsible for creating backup copies of and replacing any User Content posted to the Site at your sole cost and expense. In addition, we may share personally identifiable information in response to a law enforcement agency's request, or where we believe it is necessary, or as otherwise required or permitted by law. See our Privacy Policy. The decision by us to monitor and/or modify User Content does not constitute nor shall it be deemed to constitute any responsibility or liability in any manner on the part of us in connection with or arising from use by you of Interactive Areas on the Site. (D) License to usee User Content. By submitting User Content to the Site, you automatically grant us the royalty-free, perpetual, irrevocable, non-exclusive right and license, but not the obligation, to use, publish, reproduce, modify, adapt, edit, translate, create derivative works from, incorporate into other works, distribute, sub-license and otherwise exploit such User Content (in whole or in part) worldwide in any form, media or technology now known or hereafter developed for the full term of any copyright that may exist in such User Content, without payment to you or to any third parties. You represent and warrant to us that you have the full legal right, power and authority to grant to us the license provided for herein, that you own or control the complete exhibition and other rights to the User Content you submitted for the purposes contemplated in this license and that neither the User Content nor the exercise of the rights granted herein shall violate these Terms of Use, or infringe upon any rights, including the right of privacy or right of publicity, constitute a libel or slander against, or violate any common law or any other right of, or cause injury to, any person or entity. You further grant us the right, but not the obligation, to pursue at law any person or entity that violates your or our rights in the User Content by a breach of these Terms of Use. ​ (E) Moral Rights. I f it is determined that you retain moral rights (including rights of attribution or integrity) in the User Content, you hereby declare that (a) you do not require that any personally identifying information be used in connection with the User Content, or any derivative works of or upgrades or updates thereto; (b) you have no objection to the publication, use, modification, deletion and exploitation of the User Content by us or our licensees, successors and assigns; (c) you forever waive and agree not to claim or assert any entitlement to any and all moral rights of an author in any of the User Content; and (d) you forever release us, and our licensees, successors and assigns, from any claims that you could otherwise assert against us by virtue of any such moral rights. You also permit any other user to access, view, store or reproduce the User Content for that user's personal use. ​ (F) No Obligation. User Content submitted by you will be considered non-confidential and we are under no obligation to treat such User Content as proprietary information except pursuant to our Privacy Policy. Without limiting the foregoing, we reserve the right to use any User Content as it deems appropriate, including, without limitation, deleting, editing, modifying, rejecting, or refusing to post it. We are under no obligation to edit, delete or otherwise modify User Content once it has been submitted to us. We shall have no duty to attribute authorship of User Content to you, and shall not be obligated to enforce any form of attribution by third parties. ​ 3. Copyright Ownership ​ The Site contains copyrighted material, trademarks and other proprietary information, including, but not limited to, text, software, photos, video, graphics, music and sound, and the entire contents of the Site are copyrighted as a collective work under the United States copyright laws. We own copyright in the selection, coordination, arrangement and enhancement of such content, as well as in the content original to it. You may not modify, publish, transmit, participate in the transfer or sale, create derivative works, or in any way exploit, any of the content, in whole or in part. You may download copyrighted material for your personal use only. Except as otherwise expressly permitted under copyright law, no copying, redistribution, retransmission, publication or commercial exploitation of downloaded material will be permitted without the express permission of us and the copyright owner. In the event of any permitted copying, redistribution or publication of copyrighted material, no changes in or deletion of author attribution, trademark legend or copyright notice shall be made. You acknowledge that you do not acquire any ownership rights by downloading copyrighted material. ​ 4. Third Party Content We are a distributor (and not a publisher or creator) of content supplied by third parties and users. Any opinions, advice, statements, services, offers, or other information or content expressed or made available by third parties, including information providers or users of the Site, are those of the respective author(s) or distributor(s) and not of us. Neither we nor any third-party provider of information guarantees the accuracy, completeness, or usefulness of any content, nor its merchantability or fitness for any particular purpose. (Refer to Section 6 below for the complete provisions governing limitation of liabilities and disclaimers of warranty.) ​ In many instances, the content available through the Site represents the opinions and judgments of the respective user or information provider not under contract with us. We neither endorse nor are responsible for the accuracy or reliability of any opinion, advice or statement made on the Site by any third party. Under no circumstances will we be responsible or liable, directly or indirectly, for any loss or damage caused by your use or reliance on information obtained through the Site. We are not responsible for any actions or inaction on your part based on the information that is presented on the Site. It is your responsibility to evaluate the accuracy, completeness or usefulness of any information, opinion, advice or other content available through the Site. Please seek the advice of professionals, as appropriate, regarding the evaluation of any specific information, opinion, advice or other content. ​ 5. Advertisements and Promotions We may run advertisements and promotions from third parties on the Site. Your business dealings or correspondence with, or participation in promotions of, advertisers other than us, and any terms, conditions, warranties or representations associated with such dealings, are solely between you and such third party. We are not responsible or liable for any loss or damage of any sort incurred as the result of any such dealings or as the result of the presence of third-party advertisers on the Site. ​ 6. Discliamer of Warranty; Limitation of Liability and Time Limitation for Claims (A) YOU EXPRESSLY AGREE THAT USE OF THE SITE IS AT YOUR SOLE RISK. NEITHER WE, OUR PRESENT OR FUTURE PARENT(S), SUBSIDIARIES, OR RELATED ENTITIES, NOR ANY OF THEIR RESPECTIVE EMPLOYEES, AGENTS, THIRD PARTY CONTENT PROVIDERS OR LICENSORS WARRANT THAT THE SITE WILL BE UNINTERRUPTED OR ERROR FREE; NOR DO THEY MAKE ANY WARRANTY AS TO THE RESULTS THAT MAY BE OBTAINED FROM USE OF THE SITE, OR AS TO THE ACCURACY, RELIABILITY OR CONTENT OF ANY INFORMATION, SERVICE, OR MERCHANDISE PROVIDED THROUGH THE SITE. ​ (B) THE SITE, INCLUDING, WITHOUT LIMITATION, ANY DOWNLOADABLE SOFTWARE, IS PROVIDED ON AN "AS IS" BASIS WITHOUT WARRANTIES OF ANY KIND, EITHER EXPRESS OR IMPLIED, INCLUDING, BUT NOT LIMITED TO, WARRANTIES OF TITLE OR IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE, OTHER THAN THOSE WARRANTIES WHICH ARE IMPLIED BY AND INCAPABLE OF EXCLUSION, RESTRICTION OR MODIFICATION UNDER THE LAWS APPLICABLE TO THESE TERMS OF USE. ​ (C) THE SITE MAY OFFER HEALTH, FITNESS, NUTRITIONAL AND OTHER SUCH INFORMATION, BUT SUCH INFORMATION IS DESIGNED FOR EDUCATIONAL AND INFORMATIONAL PURPOSES ONLY. THE INFORMATION CONTAINED ON THE SITE DOES NOT AND IS NOT INTENDED TO CONVEY MEDICAL ADVICE AND DOES NOT CONSTITUTE THE PRACTICE OF MEDICINE. YOU SHOULD NOT RELY ON THIS INFORMATION AS A SUBSTITUTE FOR, NOR DOES IT REPLACE, PROFESSIONAL MEDICAL ADVICE, DIAGNOSIS, OR TREATMENT. WE ARE NOT RESPONSIBLE FOR ANY ACTIONS OR INACTION ON A USER'S PART BASED ON THE INFORMATION THAT IS PRESENTED IN THE SITE. (D) TO THE FULLEST EXTENT PERMISSIBLE BY APPLICABLE LAW, IN NO EVENT SHALL WE BE LIABLE TO YOU FOR ANY PERSONAL INJURY, PROPERTY DAMAGE, LOST PROFITS, COST OF SUBSTITUTE GOODS OR SERVICES, LOSS OF DATA, LOSS OF GOODWILL, WORK STOPPAGE, COMPUTER AND/OR DEVICE OR TECHNOLOGY FAILURE OR MALFUNCTION OR FOR ANY FORM OF DIRECT OR INDIRECT, SPECIAL, INCIDENTAL, CONSEQUENTIAL, EXEMPLARY OR PUNITIVE DAMAGES BASED ON ANY CAUSES OF ACTION ARISING OUT OF USE OF THE SITE OR ANY ALLEGED FAILURE OF PERFORMANCE, ERROR, OMISSION, INTERRUPTION, DELETION, DEFECT, OR DELAY IN SERVICE, OPERATION, OR TRANSMISSION OF THE SITES, OR ANY ALLEGED COMPUTER VIRUS, COMMUNICATION LINE FAILURE, THEFT OR DESTRUCTION OF PROPERTY, AND/OR UNAUTHORIZED ACCESS TO, ALTERATION OF, OR USE OF OR POSTING OF ANY RECORD, CONTENT, OR TECHNOLOGY, PERTAINING TO OR ON THE SITES. YOU AGREE THAT THIS LIMITATION OF LIABILITY APPLIES WHEHER SUCH ALLEGATIONS ARE FOR BREACH OF CONTRACT, TORTIOUS BEHAVIOR, NEGLIGENCE, OR FALL UNDER ANY OTHER CAUSE OF ACTION, REGARDLESS OF THE BASIS UPON WHICH LIABILITY IS CLAIMED AND EVEN IF WE HAVE BEEN ADVISED OF THE POSSIBILITY OF SUCH LOSS OR DAMAGE. WITHOUT LIMITING THE GENERALITY OF THE FORGEOING, YOU ALSO SPECIFICALLY ACKNOWLEDGE THAT WE ARE NOT LIABLE FOR ANY ACTUAL OR ALLEGED DEFAMATORY, OFFENSIVE, OR ILLEGAL CONDUCT OF OTHER USERS OF THE SITES OR ANY OTHER THIRD PARTIES. ​ IF APPLICABLE LAW DOES NOT ALLOW ALL OR ANY PART OF THE ABOVE LIMITATION OF LIABILITY TO APPLY TO YOU, THE LIMITATIONS WILL APPLY TO YOU ONLY TO THE EXTENT PERMITTED BY APPLICABLE LAW. ​ (E) WE DISCLAIM ANY AND ALL LIABILITY OF ANY KIND FOR ANY UNAUTHORIZED ACCESS TO OR USE OF YOUR PERSONALLY IDENTIFIABLE INFORMATION. BY ACCESSING THE SITE, YOU ACKNOWLEDGE AND AGREE TO OUR DISCLAIMER OF ANY SUCH LIABILITY. IF YOU DO NOT AGREE, YOU SHOULD NOT ACCESS OR USE THE SITE. ​ (F) TO THE EXTENT PERMITTED BY APPLICABLE LAW, ANY DISPUTE, CLAIM OR CONTROVERSY ARISING OUT OF OR RELATING IN ANY WAY TO THE SERVICE OR YOUR USE OF THE SERVICE AND/OR SITE, THESE TERMS OF USE, OR THE RELATIONSHIP BETWEEN US, MUST BE COMMENCED WITHIN ONE YEAR OF THE RELEVANT EVENTS. A DISPUTE IS COMMENCED IF IT IS FILED IN AN ARBITRATION OR, IF THE DISPUTE IS NON-ARBITRABLE, A COURT WITH JURISDICTION, DURING THE ONE-YEAR PERIOD. IF YOU OR WE PROVIDE NOTICE OF A DISPUTE UNDER SECTION 12 (DISPUTE RESOLUTION), THE ONE-YEAR PERIOD IS TOLLED FOR 60 DAYS FOLLOWING RECEIPT OF THE NOTICE OF DISPUTE. YOU AND WE EACH WAIVE—THAT IS, GIVE UP—THE RIGHT TO PURSUE ANY DISPUTE, CLAIM OR CONTROVERSY THAT IS NOT FILED WITHIN ONE YEAR AND ANY RIGHT YOU OR WE MAY HAVE HAD TO PURSUE THAT DISPUTE, CLAIM OR CONTROVERSY IN ANY FORUM IS PERMANENTLY BARRED. ​ 7. Indemnification You agree to defend, indemnify and hold harmless us, our affiliates and their respective directors, officers, employees and agents from and against all claims and expenses, including attorneys' fees, arising out of the use of the Site by you or your Account. We reserve the right to take over the exclusive defence of any claim for which we are entitled to indemnification under this Section. In such event, you shall provide us with such cooperation as is reasonably requested by us. ​ 8. Termination We may terminate or suspend these Terms of Use at any time without notice to you. Without limiting the foregoing, we shall have the right to immediately terminate Your Account in the event of any conduct by you which we, in our sole discretion, consider to be unacceptable, or in the event of any breach by you of these Terms of Use. The provisions of Sections 1 - 13 shall survive termination of these Terms of Use. ​ 9. Trademarks We, our parent, subsidiaries and affiliates, own all rights to their logos and trademarks used in connection with the Site. All other logos and trademarks appearing on the Site are the property of their respective owners. ​ 10. Governing Law and Venue . The content, data, video, and all other material and features on the Site are presented for the purpose of providing products and/or services that are or may become available in The United States of America, its territories, possessions, and protectorates. ​ Any and all disputes, claims and controversies arising out of or in connection with your access to, and/or use of the Sites, and/or the provision of content, services, and/or technology on or through the Sites shall be governed by and construed exclusively in accordance with the laws and decisions of The United States of America applicable to contracts made, entered into and performed entirely therein, without giving effect to its conflict of laws provisions, except to the extent that law is inconsistent with or pre-empted by federal law. To the extent that a dispute is not subject to arbitration under Section 12 (Dispute Resolution) of this Agreement, that action shall be brought in the appropriate state or federal court located in The United States of America; and we both irrevocably consent to the exclusive jurisdiction and venue of the state or federal courts in The United States of America for the adjudication of all non-arbitral claims. ​ 11. Severability . Except as specified in Section 12 (Dispute Resolution), if any provision of this Agreement shall be unlawful, void, or for any reason unenforceable, then that provision shall be deemed severable for this Agreement and shall not affect the validity and enforceability of any remaining provisions. This is the entire agreement between the parties relating to the matters contained herein. ​ 12. Dispute Resolution Summary: In the unlikely event that we have not been able to resolve a dispute it has with you after attempting to do so informally, we each agree to resolve those disputes through binding arbitration or small claims court instead of in courts of general jurisdiction. ​ Arbitration is more informal than a lawsuit in court. Arbitration uses a neutral arbitrator instead of a judge or jury, allows for more limited discovery than in court, and is subject to very limited review by courts. Unless expressly limited by this Dispute Resolution provision, arbitrators can award the same damages and relief that a court can award. Any arbitration under this Agreement will take place on an individual basis; class arbitrations and class actions are not permitted. ​ Arbitration Agreement ​ (1) Claims Subject to Arbitration: We and you agree to arbitrate all disputes and claims between us, except for claims arising from bodily injury or that pertain to enforcing, protecting, or the validity of your or our intellectual property rights (or the intellectual property rights of any of our licensors, affiliates and partners). This agreement to arbitrate is intended to be broadly interpreted. It includes, but is not limited to: ​ claims arising out of or relating to any aspect of the relationship between us, whether based in contract, tort, fraud, misrepresentation or any other statutory or common-law legal theory; claims that arose before this or any prior Agreement (including, but not limited to, claims relating to advertising); claims for mental or emotional distress or injury not arising out of physical bodily injury; claims that are currently the subject of purported class action litigation in which you are not a member of a certified class; and claims that may arise after the termination of this Agreement. References to "we," "you," and "us" include our respective subsidiaries, affiliates, agents, employees, licensees, licensors, and providers of content as of the time your or our claim arises; our respective predecessors in interest, successors, and all authorized or unauthorized users or beneficiaries of Services under this or prior Agreements between us. Notwithstanding the foregoing, either party may bring an action in small claims court seeking only individualized relief, so long as the action remains in that court and is not removed or appealed to a court of general jurisdiction. This arbitration agreement does not preclude you from bringing issues to the attention of federal, state, or local agencies. Such agencies can, if the law allows, seek relief against us on your behalf. You agree that, by entering into this Agreement, you and we are each waiving the right to a trial by jury or to participate in a class action. This Agreement evidences a transaction in interstate commerce, and thus the United States Federal Arbitration Act governs the interpretation and enforcement of this provision. This arbitration provision shall survive termination of this Agreement. (2) Pre-Arbitration Notice of Disputes: A party who intends to seek arbitration must first send to the other a written Notice of Dispute ("Notice"). The Notice must (a) describe the nature and basis of the claim or dispute; and (b) set forth the specific relief sought ("Demand"). If we and you do not reach an agreement to resolve the claim within 30 days after the Notice is received, you or we may commence an arbitration proceeding. During the arbitration, the amount of any settlement offer made by us or you shall not be disclosed to the arbitrator until after the arbitrator determines the amount, if any, to which you or us is entitled. ​ (3) Arbitration Procedure: The arbitration will be governed by the Consumer Arbitration Rules ("AAA Rules") of the American Arbitration Association ("AAA"), as modified by this arbitration provision, and will be administered by the AAA. (If the AAA is unavailable, another arbitration provider shall be selected by the parties or by the court.) The AAA Rules are available online at www.adr.org , or by calling the AAA at 1-800-778-7879. All issues are for the arbitrator to decide, except that issues relating to the scope and enforceability of the arbitration provision or whether a dispute can or must be brought in arbitration are for the court to decide. The arbitrator may consider but shall not be bound by rulings in other arbitrations involving different customers. Regardless of the manner in which the arbitration is conducted, the arbitrator shall issue a reasoned written decision sufficient to explain the essential findings and conclusions on which the award is based. Except as provided in subsection (6) below, the arbitrator can award the same damages and individualized relief that a court can award under applicable law. ​ (4) Arbitration Fees: If the arbitrator finds that either the substance of your claim or the relief sought in the Demand is frivolous or brought for an improper purpose (as measured by the standards set forth in Federal Rule of Civil Procedure 11(b)), then the payment of all such fees will be governed by the AAA Rules. If you initiate an arbitration in which you seek relief valued at greater than US$75,000 (either to you or to us), the payment of these fees will be governed by the AAA rules. ​ The arbitrator may make rulings and resolve disputes as to the payment and reimbursement of fees, expenses at any time during the proceeding and upon request from either party made within 14 days of the arbitrator's ruling on the merits. (6) Requirement of Individual Arbitration: The arbitrator may award declaratory or injunctive relief only in favour of the individual party seeking relief and only to the extent necessary to provide relief warranted by that party's individual claim. YOU AND WE AGREE THAT EACH MAY BRING CLAIMS AGAINST THE OTHER ONLY IN YOUR OR OUR INDIVIDUAL CAPACITY, AND NOT AS A PLAINTIFF OR CLASS MEMBER IN ANY PURPORTED CLASS, REPRESENTATIVE, OR PRIVATE ATTORNEY GENERAL PROCEEDING. Further, unless both you and we agree otherwise, the arbitrator may not consolidate more than one person's claims and may not otherwise preside over any form of a representative, class, or private attorney general proceeding. If, after exhaustion of all appeals, any of these prohibitions on non-individualized declaratory or injunctive relief; class, representative, and private attorney general claims; and consolidation are found to be unenforceable with respect to a particular claim or with respect to a particular request for relief (such as a request for injunctive relief sought with respect to a particular claim), then that claim or request for relief shall be severed , and all other claims and requests for relief shall be arbitrated. ​ (7) Future Changes to Arbitration Provision: Notwithstanding any provision in this Agreement to the contrary, we agree that if we make any future change to this arbitration provision (other than a change to the Notice Address), you may reject any such change by sending us written notice within 30 days of the change to the arbitration Notice Address provided above. By rejecting any future change, you are agreeing that you will arbitrate any dispute between us in accordance with the language of this provision. ​ 13. Miscellaneous . These Terms of Use and any operating rules for the Site established by us constitute the entire agreement of the parties with respect to the subject matter hereof, and supersede all previous written or oral agreements between the parties with respect to such subject matter. The provisions of these Terms of Use are for the benefit of us, our parent, subsidiaries, other affiliates and our third-party content providers and licensors and each shall have the right to assert and enforce such provisions directly or on its own behalf. If you access the Site, including its Interactive Areas, from any location, you accept full responsibility for compliance with all local laws. No waiver by either party of any breach or default hereunder shall be deemed to be a waiver of any preceding or subsequent breach or default. If any part of these Terms of Use is found by a court of competent jurisdiction to be invalid or unenforceable, it will be replaced with language reflecting the original purpose in a valid and enforceable manner. The enforceable sections of these Terms of Use will remain binding upon the parties. The section headings used herein are for convenience only and shall not be given any legal import. ​ Neither we nor you shall be liable for damages or for delays or failures in performance resulting from acts or occurrences beyond their reasonable control, including, without limitation: fire, lightning, explosion, power surge or failure, water, acts of God, war, terrorism, revolution, civil commotion or acts of civil or military authorities or public enemies: any law, order, regulation, ordinance, or requirement of any government or legal body or any representative of any such government or legal body; or labour unrest, including without limitation, strikes, slowdowns, picketing, or boycotts; inability to secure raw materials, transportation facilities, fuel or energy shortages, or acts or omissions of other common carriers. ​ ​ 14. Copyrights We respect the rights of all copyright holders and in this regard, we have adopted and implemented a policy that provides for the termination in appropriate circumstances of users and account holders who infringe the rights of copyright holders. If you believe that your work has been copied in a way that constitutes copyright infringement, please provide us the following information required by the Online Copyright Infringement Liability Limitation Act of the Digital Millennium Copyright Act, 17 U.S.C. 512: ​ 1. A physical or electronic signature of a person authorized to act on behalf of the owner of an exclusive right that is allegedly infringed; ​ 2. Identification of the copyright work claimed to have been infringed, or, if multiple copyrighted works at a single online site are covered by a single notification, a representative list of such works at that site; ​ 3. Identification of the material that is claimed to be infringing or to be the subject of infringing activity and that is to be removed or access to which is to be disabled, and information reasonably sufficient to permit us to locate the material; ​ 4. Information reasonably sufficient to permit us to contact the complaining party; ​ 5. A statement that the complaining party has a good-faith belief that use of the material in the manner complained of is not authorized by the copyright owner, its agent, or the law; and ​ 6. A statement that the information in the notification is accurate, and under penalty of perjury, that the complaining party is authorized to act on behalf of the owner of an exclusive right that is allegedly infringed. ​ These Terms of Use were last updated on July 31, 2023. © Whatsonintrnc.com All Rights Reserved. Top

Events > If you have an event you would like featured here, contact me for further details. the top Influencer in North Cyprus - Kat Sova ​ All enquiries +90 533 826 32 27 Soulist Music Nights Splash Breakfast Morning Yoga Mon - Sat Cocktails Tuesday Karaoke Tuesday Karaoke Wednesday Live Music Thursday Chicken & Chips Thursday Bingo Friday Bingo Friday Fish & Chips Sunday Lunch @ Juleymans Open Air Cinema Vela Boat Trips Monday Latin Nights Monday Salsa Lessons Tuesday Quingo Wednesday Bingo Wednesday Live Music Thursday Karaoke Friday Karaoke Friday Traditional Claypot Sat/Sun Market Sunday Lunch @ Nur Juleymans Music Nights Bespoke Sightseeing Tours Monday Music Quiz Tuesday Pool Tueday Chicken & Chips Wednesday Karaoke Wednesday Music Party Thursday Quiz Friday Music Friday DJ Sunset Party Sunday Bingo Top Events > Sunset Party Date : Every Friday Time : 7.00pm - 00.30am Venue : The Edge Bar Tel : 0548 842 4807 Details : Watch the spectacular sunset while you party & dance the night away! Top Events > Boat Trips Date : Every Day Venue : Girne Harbour Yacht : Vela Tel : 0548 856 4804 Details : Shared/Private Day Tours, Private Sunset Tours, Self Catering Tours, Tours by the hour (Drinks available) Day Trips: Cruise west for snorkelling & swimming followed by BBQ lunch. Then head to a second beach for more swimming & food! Sunset Trips : Start 45 minutes before sunset until 10.30pm Top Events > Bespoke Sightseeing Date : Every Day Venue : Wherever you want! Driver : Mr Hasan & Family Tel : 0548 856 4804 Details : Our English-speaking driver will collect you from any location in North Cyprus for a unique 8 hour tour that you create. We do the driving so you can relax, enjoy and have that extra glass of wine without worry! Vehicle carries up to 8 people. Top Events > Sunday Roast Date : Every Sunday Venue : Nur Restaurant Time : Noon - 4pm Tel : 0533 834 9770 Details : End your week with a feast of a Sunday Lunch at Nur Restaurant Top Events > Live Music Date : Every Wednesday Venue : Up The Hill Time : Noon - 4pm Tel : 0533 871 3320 Tel : 0533 882 6180 Details : We Have Live Music Every Wednesday Don't Forget To Book Your Table We Have Limited Space. Top Events > Sunday Lunch Date : Every Sunday Venue : Juleymans Time : Noon - 4pm Tel : 0533 887 6395 Details :What's better than our fabulous Sunday Lunch? How about pairing it with one of our delicious starters or desserts and washing it down with a real cool drink! Top Events > Traditional Claypot Date : Every Friday Venue : Remzi's Time : 6pm- 10 pm Tel : 0533 865 8645 Details : Enjoy a real traditional Cypriot recipe with our fabulous tasting Claypot. Lamb, beef, chicken or vegetables cooked in a claypot with potatoes, served with mezes, salad and bread. Top Events > Chicken & Chips Date : Tuesdays & Thursdays Venue : Remzi's Time : 6pm- 10 pm Tel : 0533 865 8645 Details : A chance to relax and enjoy. Half a spit roast chicken served with double fried chips, rice, salad & bread. Top Events > Music Nights Date : Throughout the year Venue : Juleymans Time : 6pm- 10 pm Tel : 0533 887 6395 Details : We always provide great music, great food and even better company. Book early as all of these music nights are usually sell-outs. Top Events> Karaoke Date : Every Wednesday Venue : Sea Breeze Time : 8pm Tel : 0533 876 2621 Tel : 0533 822 8296 Details : Great fun, great food and a great atmosphere. Join in the fun. Top Events > Quingo Date : Last Tues of month Venue : Sea Breeze Time : 2pm Tel : 0533 876 2621 Tel : 0533 822 8296 Details : Don't miss out it's Quingo time!!! The most challenging mix of quiz & bingo you will find, afternoon full of fun and always a great laugh!!! Top Events > Karaoke Date : Every Wednesday Venue : Road House Bar Time : 8pm Tel : 0533 865 7584 Details : Half Price Cocktails 6pm-8pm Top Events > Bingo Date : Every Thursday Venue : Road House Bar Time : 8pm Time : 5.30pm Tel : 0533 865 7584 Details : Free kebab or curry for players. Top Events > Half Price Cocktails Date : Monday to Saturday Venue : Road House Bar Time : 8pm Time : 8pm Tel : 0533 877 1703 Details : Half Price Cocktails 6pm-8pm Top Events > Karaoke Date : Every Tuesday Venue : Moonshine Bar Time : 7.30pm Tel : 0533 825 6290 Details : THE place to be on Tuesday evening has got to be DJ Malc's Karaoke Roadshow at Moonshine, Karaagac, Esentepe. Top Events > Hatha Yoga Date : Every Day Venue : Girne/Alsancak Park Time : 8am Details : At 08:00 in the morning time is still floating. I invite everyone interested in health, beauty, grace and quality of life to a hatha yoga class. MEN, WOMEN, CHILDREN. Top Events > Latin Night Date : Every Monday Venue : The Lodge Time : 9.30pm Tel : 0539 105 5533 Details : Free entrance. DJ Bugra Siperoglu. Outdoors! ​ Top Events > Bingo Date : Every Sunday Venue : The Lodge Time : 9.30pm Tel : 0539 105 5533 Details : Free entrance. Full menu available. ​ ​ Top Events > Karaoke Date : Every Thursday Venue : Roxy's Bar Time : 8pm Details : Free entrance. Come and join us! ​ Top Events > Karaoke Date : Every Tuesday Venue : Roxy's Bar Time : 8pm Details : Free entrance. Come and join us! ​ Top Events > Salsa Date : Every Monday Venue : Sevinc Garden Bar Time : 8pm Tel : 0533 825 2712 Details : Comfortable clothing. No partner necessary. ​ Top Events > Quiz Night Date : Thursday Nights Venue : Diiva Restaurant Time : 7.30pm Tel : 0533 885 2908 Details : Come and have a good laugh and good food. ​ Top Events > Bingo Date : Friday Nights Venue : Tawnys Bar Time : 8.00pm Tel : 0533 533 877 5183 Every Friday Tawnys bar hosts a traditional Bingo night from 8pm. There is also more fun on the night with games of Sticky fingers and Irish Bingo. So come and dab those tickets whilst enjoying a cold beverage. You never know, it may be your lucky night Top Events > Music Nights Date : Thru the year Venue : The Soulist Bar Time : 7.30pm Tel : +90 548 839 8994 Soul, Blues, Jazz, Latin, Reggae and Rock & Roll...even Classical! ​ It means having the chance to listen to the best examples of these genres on a professionally prepared stage while enjoying your favourite drink with your best friends... ​ It means having fun while watching the beautiful scenery of the island and performances of the singers and bands that visit the island every week... ​ And we should also mention... Our commitment to bridging the divide with our 'friends across' borders initiative ensuring the best entertainment from the whole island! Top Events > Music Quiz Date : 1st Monday of month Venue : Spice Garden Time : 7.30pm Tel : 0542 533 850 9501 Join Sue and Martin for an evening of music, fun and laughter and enjoy the best Indian Food around while you do it. Top Events > Pool Night Date : Every Tuesday Venue : Montenegro Bar Time : 7.30pm Tel : 0533 841 2595 Fancy yourself as a pool payer? Come and join our Killer Pool Night every Tuesday and make some new friend and enjoy an ice cold beer. Top Events > Bingo Date : Every Wednesday Venue : Sultan Restaurant Time : 7.00pm Tel : 0533 841 2595 Fun, games, music, bingo and great food are all at Sultan Restaurant. Top Events > Music in the garden Date : Every Friday Venue : Pia Bella Hotel Time : 7.00pm Tel : 0392 650 5000 Choose your favourite songs from Gavin's extensive songbook. Top Events > Open Air Cinema Date : Every Tue & Thurs Venue : MC Palace Hotel Time : 9.00pm Tel : 0392 650 4200 Are you ready for an unforgettable cinematic experience under the stars? MC Palace hotel presents open air cinema! 75 TL per person includes chips or popcorn and 1 non-alcoholic drink. Reservations limited to 60 people, so reserve your place now! Top Events > Splash Breakfast Date : Every Tue & Thurs Venue : MC Palace Hotel Time : 8 - 10am Tel : 0392 650 4200 Leon & Mathilda restaurant are now offering a poolside buffet breakfast experience! Start your day with a delicious breakfast and enjoy the pool afterward. Minimum of 2 people per serving. Children aged 0-6 are free. Reservation is required. Top Events > Evergreen Market Date : Every Sat & Sun Venue : Evergreen Market Time : 6am-2pm/7am-1pm Tel : 0548 888 6328 Don’t be put off by this hot weather our market is shaded and our Cafe has cold drinks and delicious yummy food Top Events > Fish & Chips Date : Every Friday Venue : The Last Call Time : 6pm-10pm Tel : 0533 880 8665 Enjoy traditional Fish & Chips served by friendly staff in a clean and pleasant enivronment with reasonable prices. Top Events > Karaoke Date : Every Friday Venue : Roxy's Bar Time : 4pm Details : Free entrance. Come and join us! ​ Top

Guides > Phonebook If there are any inaccuracies in this information, you would like your business added to this phone book, or have it listed in multiple categories, please Contact Us for further details. Search by Name Search Phonebook Filter by Category Name Number Category 1001 Airport Mall +90 392 444 1001 General Goods 11 Torch Development +90 533 841 1525 Unions & Associations 1cyptur Real Estate +90 548 880 2222 Estate Agents 33 @ Tims Cafe Bar +90 548 844 9256 Bars-Restaurants-Cafes 3b Bar & Restaurant +90 533 870 0321 Bars-Restaurants-Cafes 4 x 4 Uzbek Motors +90 533 868 2977 Car Sales 8 Design Interior Architecture & Env. Design Bureau +90 533 861 6018 Architecture A & D Construction Ltd +90 392 650 5040 Contractor A & G Industry & Trade Ltd +90 392 365 4504 Water & Gas A & G Industry & Trade Ltd +90 392 365 4504 Beer & Wine A & P Trading Ltd +90 392 236 8805 Food Products A & S Atun Ltd +90 392 365 5570 Customs Clearance A Final Sports Training Center Association +90 533 842 0388 Unions & Associations A New Me Dietitian Beauty +90 533 861 7635 Beauty Salons A Umut Internet Cafe +90 542 851 4151 Bars-Restaurants-Cafes A Unal Estate +90 542 854 5166 Estate Agents A-One Rent A Car +90 542 852 3006 Car Hire Aaron Guryel +90 533 860 3812 Legal Aaron Panther +90 533 821 5029 Hairdressers Aaron Said +90 542 853 8639 Catering Aaron Tosun +90 533 851 2112 Local Authority Aaron Turan +90 542 854 7410 Nature Abant Rent A Car +90 392 815 4524 Car Hire Abbasoglu Pharmacy +90 392 227 1664 Pharmacy Abbey Estates +90 533 840 5326 Estate Agents Abdican Ergin +90 533 836 5696 Car Hire Abdo Okur +90 542 852 1110 Auto Electrics Abdo Yurtgezer +90 542 866 1693 Furniture Abdul Jabbar +90 548 825 3230 Food Store Abdulaziz Sanverdi +90 533 836 0868 Bars-Restaurants-Cafes Abdulbaki Dilekci Ticaret Sti +90 533 852 2083 Food Store Abdulbaki Gokhan +90 533 843 3205 Construction Works Abdulgani San +90 533 842 5635 Furniture Abdulhalim At Abukuwaik +90 533 866 6116 Appliances & Accessories Abdulhamit Ildiz +90 533 844 5979 Bars-Restaurants-Cafes Abdulileh Kuday +90 533 832 8736 Hairdressers Abdulkadir Akturk +90 533 840 6861 Furniture Abdulkadir Astan +90 533 860 7491 Construction Works Abdulkadir Ayda +90 533 866 2946 Gifts & Souvenirs Abdulkadir Ercan +90 542 864 0809 Doctors Abdulkadir Ercan +90 392 366 8297 Doctors Abdulkadir Ermis +90 533 834 7578 Butchers Abdulkadir Odevci +90 548 875 8395 Food Store Abdulkadir True +90 533 877 9478 Construction Works Abdulkadir Ucar +90 542 872 0999 Health Products Abdulkadir Ucar +90 542 872 0999 Metal Workers Abdulkadir Yanar +90 542 851 4781 Water & Gas Abdulkafi Tumurlenk +90 533 836 4713 Construction Works Abdulkerim Eger +90 533 870 6929 Hairdressers Abdullah Akin +90 533 849 2926 Insulation 361

Experiences > Below are some of the fabulous experiences North Cyprus offers. How to Make Cypriot Coffee / Kibris kahvesi / κυπριακο καφέ Play Video Easiest Flaouna, Pilavuna bread (Cyprus Cheese, Halloumi / Hellim & Eggs Savoury Snack) Play Video How To Drink Yeni Raki Play Video How to peel and eat Prickly Pear or Cactus Fruit in Cyprus. The Art of Peeling Prickly Pear Play Video Foodie Watch Now Share Whole Channel This Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Share Channel Info Close Discover Buyuk Han, Cyprus Play Video Lala Mustafa Pasha Mosque (Saint Nicholas's Cathedral), Famagusta, Northern Cyprus Play Video Porta Del Mare (Sea Gate) Famagusta, Gazimagusa Play Video Varosha,Ghost town, Famagusta by drone Phantom 3 Play Video Sightseeing Watch Now Share Whole Channel This Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Share Channel Info Close We are the champions ! Ranch Riders celebrate victory ! Play Video North Cyprus Wedding short film Play Video Cyprus: 3 EPIC Mountain Hikes You Need to Check Out Play Video FISHING in NORTH CYPRUS with LADYBOSS Play Video Things To Do Watch Now Share Whole Channel This Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Share Channel Info Close Travel North Cyprus with Cansu - Orange Festival Play Video Fazıl Say Concert Play Video The Truth About the Evil Eye - Your Guide to a Powerful Good Luck Charm! 🌟🔮 | Stay Protected Play Video Cittaslow North Cyprus Play Video Culture Watch Now Share Whole Channel This Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Share Channel Info Close North Cyprus Health System Episode 3 Play Video North Cyprus Health System Episode 4 Play Video North Cyprus - Carrington's Spa full movie Play Video North Cyprus Health System Episode 5 Play Video Health Watch Now Share Whole Channel This Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Share Channel Info Close The sunset View, From Besparmak Mountains, Northern Cyprus Play Video Tulipa cypria - Cyprus tulip, Τουλίπα η κυπρία - Κορμακίτης - Endemic to Cyprus - 19/3/2023 Play Video Cypriot blunt-nosed viper Play Video North Cyprus Water Project Play Video Nature Watch Now Share Whole Channel This Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Share Channel Info Close Interview with an investor in North Cyprus | Elections in Turkey | Earthquakes Play Video Visit Thalassa Beach Resort & Spa in Virtual Reality! Play Video Cyprus Residencies, North Cyprus Play Video Property Watch Now Share Whole Channel This Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Share Channel Info Close Savyon Village, Catalkoy, North Cyprus Play Video Lefke, North Cyprus Play Video Wonderful view of Zeytinlik- Cihanara Tourism & Investment Play Video LAPTA, North Cyprus Trailer | Nordzypern , Кипр. Drone Cyprus. Play Video Locations Watch Now Share Whole Channel This Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Share Channel Info Close Why school education in North Cyprus is the best for your kids? Play Video North Cyprus, 300 days of summer! Play Video Ercan Airport Play Video Travel North Cyprus with Cansu - Places for Kids In North Cyprus Play Video General Information Watch Now Share Whole Channel This Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Share Channel Info Close Venedik Sütunu (The Venetian Column), Lefkoşa/Nicosia Play Video Varosha,Ghost town, Famagusta by drone Phantom 3 Play Video Soli Ruins / Soli Harabeleri Play Video Salamis Harabeleri ve Amfitiyatro - Gazimağusa / Kuzey Kıbrıs Havadan Çekim Play Video All Videos Watch Now Share Whole Channel This Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Share Channel Info Close Top

All items featured are brought exclusively by: the top Influencer in North Cyprus - Kat Sova ​ All enquiries +90 533 826 32 27 Bohome Pendant Lights Mirrors Lifestyle Placemats & Tablecloths Consoles & Bedheads Candle Holders Table Lamps Baskets Cushions Tables Decoration On Stand Key Chains Floor Lamps Pots & Vases Plaids Seating Wall Hangings Beads Wall Lights Masks Carpets Ladders & Hangers Juju Hats Dried Palm Leaves

Let's Connect Contact First Name Last Name Email Message Add a File Send Thanks for submitting!