Gıyma Kebap

Gıyma Kebap is a cherished culinary treasure from Cyprus, often overshadowed on the global stage by its mainland Turkish cousins like Adana or Urfa kebab, but holding a distinct and revered place in Cypriot gastronomy. The name 'Gıyma' (or 'Kıyma') simply refers to minced meat. This kebab is typically crafted from high-quality minced lamb, often mixed with a bit of beef to balance the flavor and texture, though purists may insist on pure lamb. The meat is seasoned simply but effectively with salt, pepper, and sometimes finely chopped parsley and onion, allowing the natural sweetness of the lamb to shine through without being masked by heavy spices. The preparation involves molding the seasoned meat onto long, flat metal skewers. Unlike the machine-ground meat often found in commercial settings, traditional Gıyma Kebap uses meat that has been minced by hand with a specialized knife (zırh) or a coarse grinder to maintain a slightly chunky texture that retains juices better during cooking. The skewers are then cooked over glowing charcoal (karpouna) on a foukou (Cypriot rotisserie grill mechanism, though for minced kebabs, they are turned by hand or placed on a wire rack). Serving Gıyma Kebap is an art in itself. It is almost invariably presented inside a warm, fluffier Cypriot pita bread, which serves as a pocket for the meat and accompaniments. The pita is often filled with a fresh salad of cabbage, sliced onions, parsley, and tomatoes, dressed with lemon juice and olive oil. Pickled peppers and a dollop of yogurt or tzatziki (talatouri in Cyprus) might accompany it. Gıyma Kebap is a staple of Cypriot social gatherings, from family Sunday lunches to village festivals. It represents the island's love for simple, honest food cooked over fire. The smoke from the charcoal imparts a deeply savory flavor that pairs perfectly with the fresh, crisp salad and the soft bread.