International students who chose Northern Cyprus for their higher education experienced the flavors specific to Cyprus such as “Badadez Köftesi-meatball made with minced potates”, “Mücendıra-Cyprus authentic rice” and “Gullirikya-Cyprus origined desert” in the kitchen of the Gastronomy and Culinary Arts Department of the Tourism Faculty of Near East University.

The Gastronomy and Culinary Arts Department of the Tourism Faculty of Near East University hosted a meaningful workshop in order to bring the Cyprus cuisine together with international students. 30 foreign students from different countries had the opportunity to both learn and make flavors specific to the Cyprus cuisine. Before the workshop, a 10-minute presentation was made to the students about the culture and cuisine of Cyprus and they were informed about the cultural richness. Then, flavors specific to Cyprus such as “Badadez Köftesi”, “Mücendıra” and “Gullirikya” were prepared in practice.

Near East University stands out as an international campus university with students from 143 different countries. Northern Cyprus is an “education island” with the educational opportunities and cultural diversity it offers. Graduating international students return to their countries with not only professional, academic and theoretical knowledge but also encountering the Turkish Cypriot culture. Near East University also aims to transform its students into cultural ambassadors with the events it organizes in its museums and different departments.

Prof. Dr. Nesrin M. Bahçelerli: “Thanks to such events, our international students learn the flavors specific to the Turkish Cypriot culture and have the opportunity to introduce this culture when they return to their own countries.”

Dean of the Tourism Faculty of Near East University, Prof. Dr. Nesrin M. Bahçelerli, who accompanies international students studying in different faculties and departments of Near East University in the kitchen, emphasized that gastronomy is an important carrier of cultural heritage and said, “Thanks to such events, our international students learn the flavors specific to the Turkish Cypriot culture and have the opportunity to introduce this culture when they return to their own countries. Our university aims to offer our students a multifaceted cultural and academic experience with these workshops.”

Reminding that the Near East University Faculty of Tourism recently became a full member of EURHODIP, which brings together 39 countries and over 150 institutions providing tourism and hotel education from four continents, Prof. Dr. Bahçelerli said, “Such events carried out by our Gastronomy and Culinary Arts Department play an important role in carrying cultural heritage to the international arena. The efforts made to create awareness about Turkish Cypriot cuisine and to introduce these flavors worldwide also strengthen our country’s ‘education island’ mission.”