Near East University Tourism Faculty Gastronomy and Culinary Arts Department students made Gollifa dessert, one of the traditional New Year’s flavors of Cyprus, on campus and served it to students and academics. The event attracted great attention in terms of keeping the local culinary culture alive and sharing the New Year’s excitement.

Gollifa dessert, meticulously made by Gastronomy and Culinary Arts Department students, was served at stands set up at different points on campus. Gollifa, which received great appreciation for its rich aroma and flavor, contributed to the introduction of the traditional flavors of Cyprus.

Gollifa, which has a special place in traditional Cypriot cuisine, is made by blending ingredients such as roasted wheat, almonds, raisins, sesame and pomegranate seeds. Gollifa, a symbol of abundance and prosperity, is made every December with the wish that the new year will bring good luck. The roasted wheat in its content represents the life cycle, while the pomegranate seeds represent abundance. Made and shared during the New Year period, Gollifa stands out as an indispensable part of the Cypriot culture with both its flavor and its meaning of strengthening social solidarity. Gollifa, of which origins date back to the Byzantine period of Cyprus and have survived to the present day, is made similarly by both communities in Cyprus. Golifa, which also has health benefits with its nutritional elements, stands out as a functional food, especially thanks to its high fiber content.

We Keep Our Cultural Values ​​Alive

Speaking about the event, Near East University Tourism Faculty Dean Prof. Dr. Nesrin M. Bahçelerli emphasized that introducing local flavors is an important part of gastronomy education. Prof. Dr. Bahçelerli said, “Gastronomy is not only cooking, but also transferring a culture to future generations. Keeping traditional flavors like Gollifa alive and our students learning these values ​​by experiencing them also makes significant contributions to their professional development.”

“During the Gollifa event, our students had the opportunity to learn traditional methods and experienced the New Year’s excitement by sharing this flavor with their friends and teachers,” said Prof. Dr. Nesrin M. Bahçelerli, and added, “Gollifa treat was more than just a gastronomic experience; it also offered an opportunity to make a sweet contribution to the New Year celebrations in the multicultural and sharing atmosphere of Near East University.”