Turkish-Cypriot Cuisine
North Cyprus  


Tahin Salatasi (Tahini dip)

  Extremely appetising and refreshing, this can be served with hot pitta or bread to be dipped in. It is a very Cypriot dish which is also offered along with kebabs, or with mezze.
  Preparation time
  • 10 minutes
  • Serves: 4
  • 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
  To garnish
  • 1 tablespoon chopped parsley
  • A few black olives
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.


  • Vegetarian dishes have been marked with sign
  • Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London.
  • Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London.
  • Jemal, H., Cyprus Today, various.

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