Turkish-Cypriot Cuisine
North Cyprus  

  Ahtapot Salatasi (Octopus Salad)
  • One 300 gr octopus -cleaned, washed and cut into large pieces
  • 1 and 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
  • tablespoons sugar
  • 2 tablespoons olive oil
  • Seasoning

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


  • 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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