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In the village of Akdeniz, which translated means Mediterranean Sea, you get an impression of typical Cypriot country life. Every day the cheese woman Fatma Haloumi (Hellim), the most famous Cypriot specialty made from goat's milk and sheep's milk. The cooked and salted Hellim pieces are rubbed with fresh mint. Preparation of the cheese speciality Hellim or Halloumi in Akdemiz, North Cyprus

RFID:2J1KNM6

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Contributor:

Georg Berg / Alamy Stock Photo

Image ID:

2J1KNM6

File size:

140.1 MB (3 MB Compressed download)

Releases:

Model - no | Property - noDo I need a release?

Dimensions:

8569 x 5713 px | 72.6 x 48.4 cm | 28.6 x 19 inches | 300dpi

Date taken:

6 March 2022

Location:

İsimsiz Yol, Akdeniz, Turkish Republic of Northern Cyprus (TRNC)

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RF2J1KNFE–In the village of Akdeniz, which translated means Mediterranean Sea, you get an impression of typical Cypriot country life

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RF2J1KNPF–Hellim takes eight hours to make. The cheese specisliät from northern Cyprus can be eaten fresh. But is usually fried in a pan or grilled. In the village of Akdeniz, which translated means Mediterranean Sea, you get an impression of typical Cypriot country life. Every day the cheese woman Fatma Haloumi (Hellim), the most famous Cypriot specialty made from goat's milk and sheep's milk.

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RF2J1KNFC–In the village of Akdeniz, which translated means Mediterranean Sea, you get an impression of typical Cypriot country life. The village community has purchased land rovers to bring tourists to Akdeniz

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