Northern Cyprus is located in the continent of Asia. I has Turkey to the north, Syria and Lebanon to the east, Israel and Jordan to the southeast, Egypt to the south, and Greece to the west and northwest.
The capital is North Nicosia.
The official language is Turkish.
The climate is cool and rainy in the winter specifically in December and February.
The staple foods are very Turkish influenced, pita bread, cucumbers, tomatoes, lamb, cheese, spinach, sausages and so much more (https://investra.io/fa/%D8%B1%D8%B3%D8%A7%D9%86%D9%87/%D8%A8%D9%84%D8%A7%DA%AF%E2%80%8C%D9%87%D8%A7/cypriot-food-trnc-must-try-traditional-dishes-gastronomy-guide?referral_code=SLAFF).
https://en.wikipedia.org/wiki/Northern_Cyprus
TURKISH COILED SPINACH AND CHEESE BOREK (https://www.thedeliciouscrescent.com/turkish-spinach-and-cheese-borek/):
Spinach and Cheese Filling
- ¼ cup extra virgin olive oil
- ½ cup finely chopped green onions use mostly the white part
- 3 pounds fresh spinach rinsed, dried, and chopped (or 1½ pounds frozen spinach)
- 2 large eggs
- 12 ounces crumbled feta cheese drained well (about 1½ cups)
- ½ cup finely chopped Italian parsley
- ½ teaspoon ground black pepper adjust to taste
- Salt adjust to taste
Pastry
- ⅓ cup extra virgin olive oil plus more for brushing
- ¼ cup yogurt full-fat or reduced-fat
- 1 large egg beaten
- 16 oz phyllo dough thawed overnight (follow package instructions)
Topping
- 2 egg yolks
- 1 to 2 tablespoons milk
- 2 to 3 tablespoons sesame seeds white and black
- ½ teaspoon nigella seeds optional
Coiled Börek (Kol Böreği)
- Place one phyllo sheet on a clean, dry surface and brush with the oil-yogurt mixture. Repeat with 2 more phyllo sheets, but leave the last one unbrushed.
- Take one-sixth of the spinach-feta filling and spread it along the longer side of the phyllo sheet to form an even rope, leaving a ½-inch border at the edges. Brush the shorter edges with the oil-yogurt mixture to help seal the filling.
- Roll the dough from the longer side, wrapping it around the spinach filling, then coil it into a circular shape, pressing gently to form the coiled Börek. Repeat with the remaining phyllo dough and filling to create 6 coiled Böreks.
- Place the coiled Böreks on a parchment-lined baking sheet, spacing them about 2-3 inches apart. Brush with the egg yolk mixture and sprinkle with sesame and nigella seeds (optional).
Bake & Serve
- Bake the Börek in the center of the oven at 375°F (190°C) for 20 minutes. Then lower the temperature to 325°F (165°C) and bake for another 20 minutes or until the top is golden brown and crispy.
- Let the Börek rest for 10 minutes before serving.
This was so easy to make, and tasted extremely good. I even shared with my neighbor!!!
Turkish Tahini Helva (https://www.thespruceeats.com/turkish-tahini-helva-recipe-3274193):
- Cooking spray
- 16 ounces tahini or sesame paste about 1 3/4 cups
- 1/2 cup shelled pistachios, optional
- 1/2 cup water
- 1 pound sugar, about 2 1/4 cups
- Lightly spray an 8 1/2-by-4 1/2-inch loaf pan with cooking spray and line it with parchment paper, leaving some overhang on two opposite sides.
- Put the tahini in a large, heatproof bowl. Add the pistachios, if using; stir and set aside.
- Put the water in a medium saucepan and bring it to a boil over medium-high heat. Add the sugar and stir until dissolved.
- Attach a candy thermometer to the pot and heat over medium high heat until the syrup reaches 250 F (it should be golden, and not dark), 5 to 8 minutes. Dip a pastry brush in water and brush over the sides of the pan to wash away any sugar crystals as the syrup heats.
- Gradually add the hot syrup to the tahini while stirring constantly. Continue to stir for about 20 to 40 seconds, or just until the mixture thickens enough to pull away from the sides of the bowl, then quickly turn it into the prepared loaf pan. Top with more pistachios, if desired.
- Let the helva cool. Remove it from the loaf pan using the parchment paper overhang as handles. Remove and discard the parchment. Cut into squares and serve. Garnish each serving with additional chopped nuts, if desired
This looked a lot like a fudge, (some pate), but it was really good!!
Travel Global Food 