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

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

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

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

Our hummus recipe is super creamy, healthy and delicious. Its blend of chickpeas, tahini, garlic, olive oil and lemon juice provides a...

Yumurtalı ıspanak is perfect as a light brunch and is quick and easy to make with its simple ingredients. This recipe features mature Cypriot spinach (ıspanak - 'uh-spah-nak') that is mild in flavour and less bitter than other varieties. It pairs perfectly with the crispy fried beaten eggs and savoury flavours of the black olives. Ground black pepper brings a hint of warmth, while a generous squeeze of fresh lemon adds a bright, tangy edge to the dish. We traditionally serve

Kolokas yemeği is a traditional and much-loved Cypriot stew . It’s made by slowly simmering thick slices of taro root with a rich beef and tomato sauce that contains a mix of herbs and spices, including freshly chopped parsley, ground cinnamon and cumin. The earthy-sweet aromas blend with warming pul biber and ground black pepper to create a comforting stew that’s perfect for autumn and winter when the vegetable is in season. Taro root has a starchy yet silky texture that abs

Semizotu salatası, or purslane salad , is a delight to eat. Purslane has a fresh, tangy flavour with subtle lemony notes that blend beautifully with chopped tomatoes, cucumber and aubergine. The leaves are tender, plump and succulent, providing a unique texture that pairs perfectly with the other vegetables. We use a vinegar and olive oil dressing that enhances the brightness of the purslane - though you can also use lemon juice instead of vinegar if you prefer citrus flavour

Pazılı kuru bakla salatası is a vibrant and healthy Turkish salad . The dried broad beans (kuru bakla - 'kuh-ruh bahk-lah') have a creamy texture and a rich, earthy, nutty flavour with a subtle sweetness, similar to that of chickpeas. The beans are perfectly balanced by the mellow, mildly earthy-sweet flavours of chard and lifted by the lemon and olive oil dressing. The salad is best made when chard is in season. We use a green chard variety from Cyprus, which is available

Gömeç salatası is a light and healthy Cypriot salad . Mallow leaves (gömeç - ' gyuh-mech') have a mild, slightly earthy flavour similar to that of chard, but the leaves are silky in texture and the stalks are firmer. The salad is dressed simply with lemon juice and olive oil, so as not to overpower the mild flavours. You can also add chopped garlic to the dressing for a bolder flavour. Wild mallow leaves grow all over the countryside in Cyprus during early spring, with locals

Yumurtalı gömeç ve patates is a simple and delicious Cypriot dish, ideal for a quick, light lunch. Mallow leaves (gömeç - 'gyuh-mech') have a mild and earthy flavour that is similar to chard, but with firmer stems when fried. Like yumurtalı ıspanak , this dish is simply seasoned with salt and ground black pepper for a hint of warmth. The difference is the addition of fried potatoes which add richness. Both vegetables pair perfectly with the crispy fried eggs and black olives.