Trip to Cyprus

The Friends of the Kitchen Association organized its final gastronomic tour of 2024 to Cyprus. The Friends of the Kitchen, who examined the traditional production of hellim cheese—one of the island’s most important sources of income and a product that received Protected Designation of Origin (PDO) registration from the European Union in 2021—on-site, observed the traditional method of making hellim, which involves boiling a mixture of raw sheep’s, goat’s, or cow’s milk—or a mixture thereof—and boiled in whey. They also sampled Cypriot specialties such as çakıztez (coriander-flavored olives), sour tahini, samarella (sun-dried meat with oregano), pickled quail eggs, and pickled gabbar; as well as “peach kebab”—a type of meatball wrapped in lamb intestine—kleftiko (“thief’s kebab”), Cypriot meatballs, makarna bulli (a traditional chicken and pasta dish), and molohiya, a dish made with local greens. “Macun,” which holds a special place in the island’s dessert culture, ensures that the tradition of serving jam with coffee continues to this day. The Culinary Friends sampled various flavors—such as date, watermelon, orange, almond, and walnut macun—served in special containers. They received comprehensive information about Cypriot culinary culture from our member Ali Özçil, a lecturer in the Department of Gastronomy and Culinary Arts at Girne American University. Saraba Home-Style Cuisine, Gönyeli Bizim Meyhane, Niazi’s, and Yorgo Kasap Restaurant were among the restaurants visited during the tour. Another stop on the association’s gastronomic tour was the Etel Winery, which began operations in 2016 in the village of Ilgaz in the TRNC. At the end of the day, after tasting wines—made from international grape varieties grown in vineyards on the slopes of the Beşparmak Mountains and already beginning to win awards—and touring the barrel cellar, the Friends of the Kitchen raised their glasses in a toast. The tour also included visits to Cyprus’s historical sites. In addition to historical sites now open to visitors—such as Maraş, the Lokmacı Border Gate, the Bella Paise Monastery in Beylerbeyi Village, and the Lala Mustafa Pasha Mosque—the group also visited the Karaoğlanoğlu Martyrs’ Memorial. The Friends of the Kitchen bid farewell to this beautiful Mediterranean island, hoping to return soon.