Kuru fasulye yahni is a popular and comforting Cypriot white bean stew , with variations of the dish found in Greece and Turkey. Tender white beans are simmered gently in a rich tomato sauce with onions, celery, parsley and a generous amount of ground black pepper for a satisfying warmth. The dish is served simply with quartered onions or spring onions, olives, bread or rice on the side. You can use any variety of white bean you prefer, with most Turkish food stores stocking

Molohiya, also known as molokhia, mulukhiyah, or jute mallow, is a vibrant green leafy vegetable . Pronounced ' moh-loh-hee-yah', i ts leaves are used in a variety of dishes in Middle Eastern, Mediterranean, and North African cuisines. Cypriots use the dried leaves to make a hearty stew which shares the name of the vegetable. In villages, it’s a common summer evening activity to gather with friends and family to strip leaves from freshly picked plants while sharing gossip ov

Yumurtalı ayrelli is a traditional Cypriot fried dish that's perfect for a weekend brunch. The asparagus is fried until lightly browned on the outside and tender in the middle. Beaten eggs are then added and fried until crisp at the edges, before being broken up into small, bite-sized pieces that are similar in texture to an omelette. The dish is seasoned simply with salt and ground black pepper for a gentle warmth and to allow the earthy flavours of the asparagus to come th

Tava is a traditional oven-baked lamb dish that's popular in Cyprus, Greece and Turkey. In Turkish, tava means 'pan', which reflects how it is prepared. Chunky cuts of lamb neck are slow-cooked in a richly flavoured tomato sauce until soft and tender. It's hearty and comforting, making it perfect for a cosy weekend shared with family and friends. The sauce is deeply fragrant from the use of oregano, cumin, cinnamon and bay leaves. A generous amount of sliced onions also adds

Turunç macunu is a traditional Cypriot bitter orange preserve , also known as a spoon sweet. Pronounced 'too-roonch muh-joo-noo', it is deeply fragrant, with floral, citrus aromas and a gentle sweetness from the syrup. As the peels are first soaked in water to remove excess bitterness, the finished preserve is lighter and less sharp than marmalade. The spoon sweet is served to guests alongside a glass of cold water, as a sign of hospitality. Turunç macunu is made when bitter

Ayva macunu, or candied quince, is a much-loved traditional Cypriot preserve that's made when golden-skinned quinces are at their best, from late autumn through to early winter. With its deep rosy colour, glossy syrup and firm yet tender slices of fruit, ayva macunu is as beautiful as it is comforting. It has a delicate, floral flavour and fragrance, with a soft sweetness that isn't overpowering or sugary. The addition of cloves to the syrup adds a subtle background note tha

Çakıstes (cracked green olives) are a common sight at a Cypriot dinner table, as they go perfectly with any yahni (stew) , along with fresh spring onions and bread. They’re also perfect as part of a meze or breakfast spread. Cypriot green olives are harvested in the autumn months and are traditionally prepared with the cracking method, where a stone is used to split the skin of each olive without removing the pit. The cracked olives are then soaked in fresh water for several

Taze fasulye yahni is a wholesome Turkish stew , with green beans, potatoes and carrots in a rich tomato and onion sauce. Pronounced 'tah-zeh fah-sool-yeh yah-nee', it is similar to bezelye yahni (Turkish pea and tomato stew) as the sauce is made slightly tangy from the addition of lemon juice. However, it's less sweet as the beans provide a gentle, earthy flavour. Olive oil is a key ingredient as it adds depth to the stew and gives the sauce a silky texture. Taze fasulye yah

Bamya is a comforting Cypriot okra stew that's full of flavour. The tender okra are slowly simmered in a rich tomato sauce that's sweetened by the generous addition of fried sliced onions. A squeeze of fresh lemon juice adds a gentle tang that balances the sweetness, while a drizzle of extra virgin olive oil provides an earthy depth and silky texture. We also add some ground black pepper for a hint of warmth. We make our bamya with green okra, which is the variety that's mos

Bezelye yemeği is a delicious Cypriot vegetable stew , with similar dishes found across the Mediterranean. Pronounced 'beh-zehl-yeh', the key ingredient and the one the dish is named after is peas, which give it a delicate, sweet flavour. The rich tomato sauce is simply seasoned with warming ground black pepper, with chopped parsley and lemon juice adding freshness to lift the dish. The addition of extra virgin olive oil and artichoke bottoms providing an earthy depth, with C

Ayva reçeli, or quince jam , is wonderfully aromatic with a deep peach-pink colour and rose-like flavour. Pronounced ' eye-vah reh-cheh-lee' , it is often enjoyed as part of a Cypriot breakfast spread, with toasted bread and cheese. With its slightly tart, sweet flavour, it's also great as part of a cheese board or mixed with yoghurt as a light afternoon snack. Golden-skinned quince is too sharp to be eaten raw and slowly cooking it with sugar transforms it into a luscious sw

Taze börülce ve kabak salatası is a popular summer salad in Cyprus, made when black-eyed beans and Cyprus marrow are in abundance. In the UK, both vegetables can be found in Turkish and Greek grocery stores when in season. The Cyprus marrow pieces are slightly sweet and soft, contrasting beautifully with the firm yet tender beans and their earthy flavour. A lemon and olive oil dressing brightens and balances the dish as it soaks into the marrow. The salad can be eaten warm,

Şeftali kebab (pronounced 'shef-ta-lee') is a beautifully seasoned Cypriot beef and lamb sausage wrapped generously in lamb caul fat. The...

Sulu muhallebi is a refreshing summer dessert . Unlike classic sütlü muhallebi made with milk, this version is vegan and contains no dairy at all. Instead, it’s made simply with water thickened with cornflour (cornstarch) until the mixture becomes smooth, glossy, and lightly translucent. Though custard-like while hot, it cools and sets into a delicate jelly. A splash of rose water is also added for a subtle floral note. Once the s ulu muhallebi (soo-loo moo-hahl-leh-bee) is

Ispanak yemeği is a hearty and nutritious Turkish stew . The generous addition of garlic and onions provides a wonderful aroma to the rich tomato sauce, balancing the mild, earthy flavours of the spinach (ıspanak - 'uh-spah-nak'). The köfte (beef meatballs) are seasoned with a blend of herbs and spices, including fresh parsley, dried oregano, ground cinnamon, ground cumin and ground black pepper. This combination lends sweet and earthy flavours, as well as a gentle warmth tha

Dolma (dohl-mah) is the word used to describe any stuffed dish in Turkish cuisine, from stuffed artichokes to courgettes, peppers and onions. It usually refers to dishes that involve hollowing out vegetables for stuffing. Fillings generally fall into meat-based ( etli dolma ) or vegetarian types where rice is the main ingredient, with both using a variety of herbs to add flavour. Yalancı ('yah-lahn-juh') dolma is the name of the vegetarian version of stuffed vine leaves (y a

In Greek, kleftiko literally means ‘thief’. This peculiar name originates from stories of thieves that would steal lambs or goats from farmers’ flocks in the mountains. They would slow-cook their meat for hours in sealed underground pits to avoid getting caught. In Turkish, the dish is called hırsız kebabı (which similarly means 'kebab of thieves’) or fırın kebabı (meaning 'oven kebab'). In Cyprus, there are popular restaurants peppered around the island that make the dish in

Pazılı kuru börülce salatası (louvi in Greek) is a staple Cypriot salad that is best enjoyed when fresh chard is in season. It brings together the delicately earthy, creamy and nutty flavours of dried black-eyed beans (kuru börulce - 'kuh-ruh buh-rool-jeh') with the mellow, mildly earthy-sweet flavours of chard (pazı - 'pah-zuh'). The salad is brightened with a simple dressing of extra virgin olive oil blended with a generous squeeze of fresh lemon juice. Pazılı kuru börülce