European University of Lefke (EUL) Department of Gastronomy and Culinary Arts organised a workshop on Cyprus Cuisine.

The workshop was organised within the scope of the Mediterranean Cuisine course to introduce this culture to students during the Cyprus Culinary Culture Week and teach it practically. In the event held in the Application Kitchen of the Department of Gastronomy, students could see the production of Halloumi, Fresh Nor, and Gulliri Bun, unique to Cypriot cuisine, in practice.

The workshop led by Selcan Oyal, Senior Lecturer of the Department of Gastronomy, and Ayşe Desteban Erzeybek, Board Member of Lefke Tourism Association, attracted great interest from the students of the gastronomy department.

During the event, the students learned the history of halloumi, its place in the Cypriot culinary culture, and its detailed preparation. They had the opportunity to taste and evaluate the products they made at the end of the event.