Information About North Cyprus
Cyprus is the third-largest island and one of the most popular tourist destinations in the Mediterranean, attracting over 2.4 million tourists per year. The twenty percent of the island is forest.

The island was the householder of many civilizations for centruies. The owner of the island were in order; Romans, Byzantions, Lusignans, Venetians, Ottoman and lately United Kingdom. You can still see the English culture at the island (like traffic, etc.). Also can find the signs of the other old civilizations as their architectural and ruins. For the whole story please click below:

The Ancient History of Cyprus

Halloumi, (a cheese made from a mixture of goat's and sheep's milk) originates from Cyprus, and is commonly served sliced and grilled as an appetizer. Seafood dishes of Cyprus include calamari (squid), octopus in red wine, red mullet and sea bass. Cucumber and tomato are used widely in Cypriot cuisine. Other common vegetable preparations include potatoes in olive oil (the most delicious potatoes in the world) and parsley, pickled cauliflower and beets, kolokasi (taro) and asparagus. Meat dishes marinated in dried coriander seeds and wine, and eventually dried and smoked, such as lounza, charcoal grilled lamb (souvla), sheftalia (minced meat wrapped in mesentery), as well as cracked wheat (pourgouri) are some of the traditional delicacies of the island.

The climate is temperate and Mediterranean with dry summers and variably rainy winters. Yearly avarage temperature is 19C (66F). Avarage temperature is 40C (105F) in the middle of summer and it is the hottest sea of Mediterranean with the degree of 21C'dir (75 F). It has a warmy winter and the yearly rain avarage is 500mm. The west side of the island is more rainy than the eastern part.