Cypriot cuisine is the cuisine of Cyprus and is closely related to Greek and Turkish cuisine; it has also been influenced by Byzantine , French, Italian, Catalan, Ottoman and Middle Eastern cuisines. The most famous version of the dish today appeared in the 1920s . Many versions have a top layer made of milk-based sauce thickened with egg or flour . In North and South Cyprus , the dish is layered and typically served hot. In Turkey, thinly sliced eggplant is fried and served in a tomato-based meat sauce. Turkish mussaka may be consumed warm or at room temperature. In the Arab world it is usually eaten cold.