Köy keki (kuh-y keh-kee) means 'village cake' in Turkish. It is soft and delicately sweet, with orange and lemon zest as key ingredients that bring a refreshing citrus brightness to the cake. Chopped almonds and walnuts are also added, providing a lovely contrast in flavour and texture. Using a Bundt tin helps the cake bake evenly, achieving a texture similar to village-style cakes, and so is recommended for this recipe. Traditionally, köy keki was baked in large round pans i

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 a

Sütlü muhallebi is a light, milk-based pudding that's popular in Cyprus, Turkey and across the Middle East, with local variations in ingredients and toppings. It’s known for its smooth, silky texture and delicate balance of floral and creamy flavours. In our recipe, milk is whisked together with sugar, vanilla extract, rose water and cornflour (cornstarch), then gently cooked until thickened into a smooth custard. Once ready, it is ladled into small bowls and topped with a sp

Norlu katmer is a savoury, oven-baked pastry made with nor, a mild and delicately crumbly Cypriot cheese (known as anari in Greek). The nor cheese is broken up with a fork, before mixing with double cream, dried mint and ground cinnamon, making a deliciously rich and fragrant filling. Once baked, the pastries turn golden and crisp, and are best served hot or warm, dipped in honey or sugar. The balance of savoury and sweet flavours makes them a real treat to eat and perfect f

Şerbetli katmer is a popular Cypriot dessert that is often made for Bayram (Eid) celebrations. Sheets of filo pastry are filled with double cream, chopped almonds, walnuts, sugar and a generous sprinkling of ground cinnamon, before being rolled up. The pastries are then baked until golden, before a rose and spice syrup is ladled all over and left overnight to absorb. Şerbetli (shehr-bet-lee) means ‘with syrup’ in Turkish, referring to the fragrant syrup poured over the pastri

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

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 that

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

Sütlü börek (galaktoboureko in Greek) is a traditional Cypriot syrup dessert made with layers of golden, buttery filo pastry wrapped around a firm yet smooth vanilla-infused semolina custard. Sütlü (soot-loo) means ‘with milk’ in Turkish, referring to the rich milk-based filling at the centre of the pastry. Once baked, the crisp filo layers are soaked in a delicately spiced syrup flavoured with rose water, cinnamon and cloves. The contrast between the flaky pastry and soft cu

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

Hellimli sigara böreği are a savoury treat and are often served as part of a meze or for breakfast. The pastries are golden and crispy on the outside and soft on the inside, with dried mint adding a fresh flavour to balance the salty, creamy halloumi filling. Although delicious on their own, when served for breakfast they go perfectly with a generous drizzle of sweet honey. The contrast of savoury and sweet is a wonderful way to start the day. Hellimli sigara böreği (pronoun

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

Tel kadayıf tatlısı is a dessert that’s popular in Cyprus and, like ekmek kadayıfı, is often made on special occasions such as Bayram (Eid). Pronounced 'tehl kah-dah-yuf', it feels light to eat with its delicate layers of soft wispy pastry and chopped nuts. By brushing the layers of pastry generously with melted butter, it gives the dessert a rich flavour which pairs perfectly with the fragrant rose syrup. We use a blend of almonds and walnuts in the centre and top with pista

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,

Sulu muhallebi is a light, rose-scented jelly dessert that is enjoyed across Cyprus and Turkey. It's made by thickening water with cornflour (cornstarch) to create a smooth, glossy and lightly translucent custard that sets into a delicate jelly. The jelly is cut into cubes and served chilled, with rose cordial, sugar and cold water for a refreshing sweet treat that's popular in the summer months. As it's made with water, the dessert is completely vegan. For alternative chille