Turkish-Cypriot Cuisine
North Cyprus  

  Çoban Salatasi (Peasant-style salad)
  Serves 4
   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.
  • Çoban Salatasi (Peasant-style salad) 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
  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.


  • 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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