Welcome to the summary page for FabulousFusionFood's Turkish recipes, part of Europe and Asia. This page provides links to all the Turkish recipes presented on this site, with 14 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Indian recipes added to this site.

Cyprus, officially Kypriakī́ Dīmokratía (Greek) and Kıbrıs Cumhuriyeti (Turkish) [The Republic of Cyprus], is a modern European state that is an Unitary presidential constitutional republic. The capital and largest city is Nicosia and Greek and Turkish are the official languages. Cyprus is located on the southern Mediterranean to the South of Europe.

Cypriot cuisine is quite distinctive, being in the main a fusion of Greek and Turkish influences, though there are also elements of French, Italian and British cuisines (representing the Island's history). Seafood and lamb are mainstays of the diet and are often served with potatoes and fresh salads. Aubergines and okra are common vegetables and the use of olive oil and tomatoes is ubiquitous. Preserved pork is also very popular and before refrigeration brine-cured pork used to be one of the Island's main meat bases. Halloumi cheese, made from a mix of goat's and sheep's milk is a Cypriot speciality and it's often grilled, served on grilled bread or in salads as a starter.

Cyprus, officially the Republic of Cyprus, (Κυπριακή Δημοκρατία in Greek; Kıbrıs Cumhuriyeti in Turkish) is an island country in the eastern Mediterranean Sea. It is geographically a part of West Asia, but its cultural ties and geopolitics are overwhelmingly Southeast European. Cyprus is also a part of the Middle East and the Levant. Cyprus is the third largest and third-most populous island in the Mediterranean. It is east of Greece, north of Egypt, south of Turkey, and west of Lebanon and Syria. Its capital and largest city is Nicosia. The northeast portion of the island is de facto governed by the self-declared Turkish Republic of Northern Cyprus, which like Turkey refers to the internationally recognised government of Cyprus as the Greek Cypriot Administration of Southern Cyprus (Turkish: Güney Kıbrıs Rum Yönetimi) or simply the Greek Cypriot Administration

Cyprus was first settled by hunter-gatherers around 13,000 years ago, with farming settlements emerging a few thousand years later. During the late Bronze Age, Cyprus, known in contemporary sources as Alashiya, developed an urbanized society closely connected to the wider Mediterranean world. Cyprus experienced waves of settlement by Mycenaean Greeks at the end of the 2nd millennium BC. It was subsequently occupied by several major powers, including the empires of the Assyrians, Egyptians and Persians, from whom the island was seized in 333 BC by Alexander the Great. Subsequent rule by Ptolemaic Egypt, the Classical and Eastern Roman Empire, Arab caliphates for a short period, the French Lusignan dynasty and the Venetians was followed by over three centuries of Ottoman rule between 1571 and 1878 (de jure until 1914). Cyprus was placed under the United Kingdom's administration based on the Cyprus Convention in 1878 and was formally annexed by the UK in 1914.

The future of the island became a matter of disagreement between the two prominent ethnic communities, Greek Cypriots and Turkish Cypriots. From the 19th century onwards, the Greek Cypriot population pursued enosis, union with Greece, which became a Greek national policy in the 1950s. The Turkish Cypriot population initially advocated the continuation of the British rule, then demanded the annexation of the island to Turkey, and in the 1950s, together with Turkey, established a policy of taksim, the partition of Cyprus and the creation of a Turkish polity in the north. Following nationalist violence in the 1950s, Cyprus was granted independence in 1960. The crisis of 1963–64 brought further intercommunal violence between the two communities, displaced more than 25,000 Turkish Cypriots into enclaves: 56–59 and brought the end of Turkish Cypriot representation in the republic. On 15 July 1974, a coup d'état was staged by Greek Cypriot nationalists and elements of the Greek military junta. This action precipitated the Turkish invasion of Cyprus on 20 July, which led to the capture of the present-day territory of Northern Cyprus and the displacement of over 150,000 Greek Cypriots and 50,000 Turkish Cypriots. A separate Turkish Cypriot state in the north was established by unilateral declaration in 1983; the move was widely condemned by the international community, with Turkey alone recognising the new state. These events and the resulting political situation are matters of a continuing dispute. Cyprus is a major tourist destination in the Mediterranean. The country has an advanced high-income economy. The Republic of Cyprus has been a member of the Commonwealth since 1961 and was a founding member of the Non-Aligned Movement until it joined the European Union on 1 May 2004. On 1 January 2008, Cyprus joined the eurozone.

The earliest attested reference to Cyprus is the 15th century BC Mycenaean Greek 𐀓𐀠𐀪𐀍, ku-pi-ri-jo, meaning 'Cypriot' (Greek: Κύπριος), written in Linear B syllabic script. The classical Greek form of the name is Κύπρος (Kýpros).

The etymology of the name is unknown. Suggestions include: the Greek word for the Mediterranean cypress tree (Cupressus sempervirens), κυπάρισσος (kypárissos)
the Greek name of the henna tree (Lawsonia alba), κύπρος (kýpros)
an Eteocypriot word for copper. It has been suggested, for example, that it has roots in the Sumerian word for copper (zubar) or for bronze (kubar), from the large deposits of copper ore found on the island.

Through overseas trade, the island has given its name to the Classical Latin word for copper through the phrase aes Cyprium, 'metal of Cyprus', later shortened to Cuprum

Food and Cuisine:

During the medieval period, under the French Lusignan monarchs of Cyprus an elaborate form of courtly cuisine developed, fusing French, Byzantine and Middle Eastern forms. The Lusignan kings were known for importing Syrian cooks to Cyprus, and it has been suggested that one of the key routes for the importation of Middle Eastern recipes into France and other Western European countries, such as blancmange, was via the Lusignan Kingdom of Cyprus. These recipes became known in the West as vyands de Chypre, or foods of Cyprus, and the food historian William Woys Weaver has identified over one hundred of them in English, French, Italian and German recipe books of the Middle Ages. One that became particularly popular across Europe in the medieval and early modern periods was a stew made with chicken or fish called malmonia, which in English became mawmeny.

Another example of a Cypriot food ingredient entering the Western European canon is the cauliflower, still popular and used in a variety of ways on the island today, which was associated with Cyprus from the early Middle Ages. Writing in the 12th and 13th centuries the Arab botanists Ibn al-'Awwam and Ibn al-Baitar claimed the vegetable had its origins in Cyprus, and this association with the island was echoed in Western Europe, where cauliflowers were originally known as Cyprus cabbage or Cyprus colewart. There was also a long and extensive trade in cauliflower seeds from Cyprus, until well into the sixteenth century.

Seafood and fish dishes include squid, octopus, red mullet, and sea bass. Cucumber and tomato are used widely in salads. Common vegetable preparations include potatoes in olive oil and parsley, pickled cauliflower and beets, asparagus and taro. Other traditional delicacies are meat marinated in dried coriander seeds and wine, and eventually dried and smoked, such as lountza (smoked pork loin), charcoal-grilled lamb, souvlaki (pork and chicken cooked over charcoal), and sheftalia (minced meat wrapped in mesentery). Pourgouri (bulgur, cracked wheat) is the traditional source of carbohydrate other than bread, and is used to make the delicacy koubes.

Fresh vegetables and fruits are common ingredients. Frequently used vegetables include courgettes, green peppers, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape leaves, and pulses such as beans, broad beans, peas, black-eyed beans, chick-peas and lentils. The most common fruits and nuts are pears, apples, grapes, oranges, mandarines, nectarines, medlar, blackberries, cherry, strawberries, figs, watermelon, melon, avocado, lemon, pistachio, almond, chestnut, walnut, and hazelnut.