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Mete Hatay

Abstract

Cyprus, being located in the heart of the Middle East, was always exposed to cultural and religious influences stemming from migrations, invasions and trade. This paper analyses the Arabic influences on Cypriot traditional culinary culture from the rise of Islam to the present day. The paper shows that many dishes today which are considered to be typically Turkish, Greek or Cypriot such as mulihiya, kolokasi, and moussakka, are actually of Semitic, Persian or Arabic origin. The paper also examines when and how these dishes were introduced on the island.

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