Koliva / golifa is a traditional wheat-based dish that is prepared in both Greek Cypriot and Turkish Cypriot communities, for different occasions and traditions. In the Greek Orthodox religion, koliva is prepared symbolically for memorial services, with each ingredient holding religious significance. In Turkish Cypriot culture, golifa is made during New Year celebrations to bring good health and fortune. In both traditions, the dish reflects an appreciation of life through it

Barbunya salatası is a vibrant Turkish red kidney bean salad that's packed full of Mediterranean flavours. Pronounced 'bar-boon-yah sah-lah-tah-suh', the delicate and slightly nutty red kidney beans are perfectly balanced by the sweet and tender carrots. The garlic, lemon and parsley infused dressing is simple, but adds a distinct fresh and earthy aroma that lifts the dish for a bright and zesty salad. It is great served with fırın makarna or patates köftesi but can be eate

İrmik helvası (eer-meek hel-vah-suh), or semolina halva, is a cherished Turkish dessert with a rich flavour and comforting texture. It holds a special place in Turkish culture as it is traditionally shared as part of a memorial service called a mevlit, to honour the life of a loved one. However, it can be enjoyed at any time. The simple yet delicious dessert is made by gently toasting semolina in sunflower oil until it achieves a golden, nutty aroma. A fragrant syrup infused

Mücendra pilavı is a comforting green lentil and onion rice dish that’s enjoyed across the Middle East and Eastern Mediterranean. The fried onions bring a beautiful aroma, while the lentils add an earthy, buttery flavour and firm texture that balances perfectly with the fluffy rice. Pronounced 'moo-jen-drah' in Turkish, it has various names depending on the region. These include mujadara, mujaddara and moujadara  -  but they all describe variations of the same beloved dish.