Mercimek çorbası is a comforting and nutritious lentil soup that you may know from Turkish restaurants. Pronounced 'mehr-jee-mek chor-bah-suh', the Cypriot version of the dish (this recipe) uses a generous amount of lemon juice as a key ingredient for a fresh, zesty flavour and bright golden hue. Chopped onions add an earthy fragrance that balances the creamy lentils, while ground black pepper brings gentle warmth. As we use plenty of lemon juice in our recipe, you may wish

Tarhana is essentially a dough made from fermented cracked wheat and yoghurt, that is shaped like biscuits between the palms before being dried in the sun. Traditionally, tarhana is made in the summer with freshly harvested local wheat and goat's or sheep's milk yoghurt. The tarhana is dried on a paner (woven Cypriot basket) or a large cloth on top of the flat roof of a village home. The dried tarhana is then stored to be used throughout the year. Traditional dried Cypriot ta