Kyrenia in Turkish called: Girne, is a city on the northern coast of Cyprus, noted for its historic harbour and castle.
Kyrenia Castle at the east end of the old harbour is a spectacular site. The castle dates back to Byzantine times and has served the Byzantines, Crusaders, Venetians, Ottomans, and British. Within its walls there is a 12th-century chapel containing reused late Roman capitols, and a shipwreck museum. Huge round towers that the Venetians built in 1540 occupy the corners.
The town has an icon museum housed in a church that had been dedicated to the Archangel Michael. Not far from it there are some tombs cut into the rock dating from about the 4th century. Behind the harbour are the ruins of a small Christian church, and in the harbour is a small tower from which a defensive chain could be slung to close the harbour to any enemies. The Anglican Church of St. Andrews is behind the castle, close to the bus station, and is open all year round.
An example of Ottoman architecture in the city centre is the Agha Cafer Pasha Mosque. The city is also home to four 19th century fountains.
Bellapais Abbey, in the northern village of Bellapais, was constructed between 1198 and 1205. The main building as it can be seen today was built during the 13th century by French Augustinian monks, and specifically during the rule of King Hugh III 1267–1284. The pavilions around the courtyard and the refectory were constructed during the rule of King Hugh IV between 1324 and 1359. You can also see the Ancient Greek Orthodox Church of Mother Mary Robed in White.
Outside the town, on the Kyrenia mountain range, one can see Buffavento Castle, St. Hilarion Castle and Kantara Castle, all of which are thought to have been constructed by the Byzantines following the Arab raids on the island. During Lusignan rule, Buffavento Castle was a prison and called ‘Château du Lion’. There the despot Byzantine king of the island, Isaac Comnenus, is said to have fled after Richard the Lion Heart conquered Cyprus in 1191. The mountaintop castle of St. Hilarion dominates the town of Kyrenia and is visible for many miles along the coast. Historical records show that the castle was originally a monastery, founded about 800 when a monk by the name of Hilarion chose the site for his hermitage. Later, perhaps in 1100, the monastery was changed into a castle. The easternmost of the three castles is Kantara castle. Sources only make mention of the castle in the year 1191, when Richard Lion-Heart captured the island.
Strolling through the streets of the old town, you will never be far away from the ruins of the Lusignan walls and towers which originally formed a protective curtain around the town. Kyrenia offer plenty for the keen shopper, with a vast array of outlets providing everything from the latest designer fashions to Cypriot souveniers – not to mention a truly remarkable choice of restaurants.
Gastronomy
In North Cyprus, the local Turkish Cypriot cuisine is an extension of the local’s hospitality. Eateries are a main attraction within the towns such as Kyrenia, and Famagusta and you’ll find many establishments serving international and local Turkish North Cyprus cuisine, all vying for your attention. These provide a warm and welcoming environment for travellers and locals to bond.
Cypriot cuisine is classic Mediterranean food, defined by natural ingredients and rich flavours. One of the most popular dishes is the Meze, which is a common starter to wet the appetites of diners, though also can accompany mains.
Meze dishes include green olives soaked in olive oil, grilled halloumi cheese and seasoned yoghurts. These provide a sociable aspect to meals also, with everyone around the table picking and comparing foods. Meat eaters will be kept in their element in North Cyprus with so many hearty meat based dishes, all of them enthusiastically garnished and some cooked in charcoal ovens to give an added smoky essence to the taste. With infusions of Turkish cuisine in North Cyprus the kebab is a popular choice, often served with vegetables.
Seafood is a true delicacy here, and with such a range of underwater life in the clear blue seas it’s not surprising that this is a popular area for fishermen! If you visit harbour towns such as Bogaz you’ll find that there are many restaurants serving fresh fish, allowing you to stick with what you know or to be adventurous with things like octopus sometimes on the menu! The fish is usually grilled and cooked in vegetable oils and is the perfect accompaniment to a warm evening set to the backdrop of the sea.
On your North Cyprus holidays, trying the cuisine is all part of getting a feel for the lifestyle and the people there. It’s also a delicious treat that will undoubtedly make your holiday experience even more exotic, with so many distinctive dishes to explore.
Kebabs are mostly recognised as a fast food snack, though they originated in the Middle East and are a popular and much enjoyed meal all over North Cyprus to this day. There are a few different types of kebab you could try, with the doner a favourite. This is a slab of beef, lamb or chicken roasting on a vertical spit. Slices from this are then most often put into pita bread or a wrap of some sort to be eaten. Another well known kebab is the shish kebab, which is a particular meat (usually lamb) and often vegetables too, all skewered and grilled over charcoal to give a rich taste. If you’re a meat eater then these are un-deniably alluring.
Potates Koftesi are otherwise known as potato patties. They are fried snack sized treats made with potato, cheese and often added herbs and spices such as paprika to liven up the flavour. These are great as an appetiser, something to share with friends or to have as a side to a main meal.
The seftali Kebab translates rather strangely to be ‘peach kebab’, despite containing no fruit. This is due to its name originating from a chef named Ali, who prepared this dish to a spectacular standard. Over the course of time ‘Chief Ali’s Kebab’ became ‘Shef Ali’, which finally became ‘Seftali’. To this day it is a popular and traditional Turkish Cypriot food that is a favourite for evening meals looking amid Mediterranean views, or perhaps to accompany some lunch time refreshments over a bed of salad. These are made out of minced lamb meat that is mixed with onions and spices to give an extra wave of taste. These are rolled into sausage style cylinders before being wrapped in a lamb’s abdominal membrane. Lastly, they are grilled over charcoal and left to crisp up so that the flavours infuse with one another to create a rich and meaty meal experience.
Bulgur Koftesi is a kofte kebab like meatball which uses bulgur wheat to add a flavour to the meat as well as a great texture. This is also a great recipe to make at home on a low budget, as well as if you’re looking for a healthier kebab option due to the slightly lower meat content and ability of the wheat to fill you up more than normal. Herbs and spices are added to taste, and the meat is either grilled or fried, and generally served with rice or salad (or both) to create a beautiful fresh and filling meal. Perfect for barbeques or lunches out in the sun.
Bumbar is otherwise known as a Cypriot sausage. These are effectively stuffed intestines with minced beef, tomatoes, onions and rice. It may not sound too appetising when put like that but once cooked bumbar provide a hearty meal for any meat lover to enjoy after long days exploring North Cyprus.
Pastries of all varieties are a popular trademark of the Cypriot cuisine. For those with a sweet tooth there’s Baklava and Katmer, both boasting adequate amounts of sugar or syrup amongst other ingredients. The Kadayif is a pastry doused with syrup and crushed nuts and the samsi is filo pastry containing walnuts. For the more savoury inclined there’s the lahmacun, which is a crepe like dish served with a stream of meat and vegetable flavours. There’s also the sigara borek, a popular meze contender that includes the wonderfully Mediterranean feta cheese wrapped in filo pastry that is then deep fried. If you’re feeling indecisive then the mouth watering Halloumi Borek has an exotic array of tastes, with an infusion of egg, mint and halloumi cheese as a filling. It is cut into little pastry squares and then even served with honey. Pastries are especially great as a lunch time snack or as part of an appetizer in the evening.
Borek is a traditionally Turkish savoury pastry dish that is somewhat like a British pasty but can be made almost like a lasagne, depending on how the chef depends on the preparation. Most Borek are small, portion sized parcels of flaky filo pastry that contain either a vegetarian mix of spinach and feta cheese, or meat with peppers. A variance is a lasagne like version where much larger layers of pastry are placed between layers of meat or spinach mix, creating a crispier meal that can be shared between everyone.
Lahmacun is at first similar to a pizza in that it is a rounded base of dough with various toppings. There are different ways in which you can chose to flavour lahmacun, though the most common is a meat topping of beef and lamb. Vegetables including tomato and onions are then added with a bit of lemon juice to give the dish a zesty flourish. Peppers, lettuce and roasted eggplant are popular fillings too, as the lahmacun is lastly wrapped over and eaten in a crepe like fashion.
Pilavuna is a savoury bun traditional to North Cyprus. It is often made with eggs, halloumi cheese, currents and coriander seeds. This is a specialty around Easter time though is a popular and delicious snack for all year round. Why not tuck in with a bit of Turkish tea on the side! Desserts Most desserts in both Turkish and Cypriot cuisines have one thing in common, not only are they covered in syrup, but they also involve rich and complicated flavours from pistachios to rose water and everything in between! Each is as delectable and sweet as the one before (perfect for anyone with a sweet tooth), and within moments of tasting your first Cypriot dessert you will realise just how beautiful they are and wish you never had to leave.
Casseroles make a hearty main for dinner that won’t leave your appetite unsatisfied. In North Cyprus casseroles are a popular option on menus, made with a variety of ingredients. Some have prawns in, making use of the fresh seafood available in the area, or there are meats such as sausage and lamb that can be used, or perhaps just a vegetable casserole that takes advantage of some of the more unusual vegetables unique to Cyprus such as kolokas.
Kolokas is a popular type of vegetable used in North Cypriot meals. This can be eaten like a potato or used in various dishes such as moussaka and casseroles. Its leaves can also be boiled and infused into a range of other foods to give an extra dimensional flavour.
Molohiya is a plant similar to spinach, and is thought to have originated as a popular Egyptian dish that word has spread of throughout the Middle East. It is grown in Cyprus and on the banks of the river Nile in Egypt. It can be known as a few different things, Jew’s Mallow being a common name. North Cyprus serves this slightly strange but tasty nonetheless vegetable and it’s a good idea to take advantage of this fact and give it a try as it’s not easy to come by in the UK! It comes from the leaves of a Jute plant and is preferred as part of a soup/broth with the inclusion of meat (usually lamb or chicken) and various extra vegetables. This is truly unique cuisine, and perfect as part of a holiday experience.
Firin Makarnasi is a baked macaroni dish using the Cypriot favourite of halloumi cheese. It is more like lasagne in appearance than the traditional macaroni cheese we are used to, each portion a delicious slab of creamy pasta secured within an outer surface of cooked crunchy cheese. It also can include minced lamb. An ideal evening meal accompanied by a glass of something refreshing!
The Makarina Bulli, also known as the Magarina Bulli is a pasta dish that can use a variety of pasta types, though spaghetti, linguini and sometimes even fusil are popular. These are cooked and served in a chicken stock base and then have a grated halloumi cheese topping, which gives the meal a salty tang. Lastly, a chicken breast is often added to the top to create a meal that is delicious and filling. A good choice for evening meals.
Seafood Specialties
With its beautiful Mediterranean waters North Cyprus has prime pickings for a great variety of seafood. You’ll have the opportunity to try out some delicious fresh fish food places that are rested right beside the harbour, with a selection to accommodate for those that want to try something adventurous or those that just want to stick with what they know and love.
Some specialties are sea bass, cod, tuna and sea bream. These are at their best when baked in casseroles with vegetables and herbs or just served fresh on a bed of salad with a drizzle of sauce. Some types of fish are also served on skewers with vegetables, creating a colourful and refreshing taste palette. The barbun, otherwise known as a goat fish provides a lean meat that is especially popular around the North Cyprus region. If you want to try something a little different though then there’s always octopus, which when grilled and served with a cold drink is an exciting and unique holiday eating experience.
Fresh Fish
Fishing is a popular activity in North Cyprus, with an exotic array of sea life beneath those clear blue waters. With this in mind you’ll find some great seafood restaurants, especially in harbour villages such as Bogaz that have a selection of fresh fish including cod, tuna, sea bass, sea bream, octopus and the exotic sounding peacock wrasse. The variety is what makes the seafood on offer in North Cyprus so hard to resist. It’s the perfect choice if you fancy trying something new, or just a fitting meal to enjoy in the Mediterranean atmosphere.
Climate
The climate of North Cyprus is typical Mediterranean with very hot dry summers and cooler winters.
The island is a favourite vacation place for all sun lovers because Cyprus has approximately 320 sunny days a year.
Experience beautiful sunrises and sunsets, and soak up the sun; holidays in North Cyprus are possible in every season. The high season begins in April and lasts until the middle of November. The water is warm and comfortable from May to November.
From May to October, the North Cyprus weather is very hot and dry. If it does rain during the summer months, it is normally a short shower. Cyprus receives it’s main rainy season from December to April. The winter is mild with some snow on the Troodos mountains with some colder weather and winds. Coldest months are January and February. In February and March there are likely to be some rainy days, whilst in the summer months of May to September, it rains rarely.
From December until February the average temperatures are between: 7°C and 18°C.
March and November the average temperatures are between: 7°C and 23°C.
April and October the average temperatures are between 11°C and 28°C
From May until September the average temperatures are between 19°C and 37°C