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.

Fasulye salatası is a classic Turkish cannellini bean salad that is often enjoyed as a refreshing meze, side dish or light lunch....

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

Pazı dolması (pah-zuh dohl-mah-suh) has a delicate, spinach-like flavour from the chard leaves, which pairs beautifully with the lemony rice filling. Compared to yalancı dolma (which shares its ingredients), it has a softer bite. This dish is perfect for the summer months when chard is in season, especially served with a dollop of creamy yoghurt. It can be enjoyed either warm or cold. Preparing pazı dolması can be a little fiddly at first, as the cut leaves can be triangular

Cacık is a refreshing Turkish yoghurt dish that is often served as part of a meze (appetizer), as a side dish , or enjoyed on its own with bread for dipping. Pronounced 'jah-juk', it's simple to make and combines creamy yoghurt with grated or chopped cucumber, garlic, dried mint and a drizzle of olive oil. With the cooling flavours of cucumber and mint, it is usually served in the summer, but can be eaten year round. You can coarsely grate the cucumber or finely slice it depe

Ekmek kadayıfı (ehk-mehk kah-dah-yuh-fuh) is a popular Turkish syrup-soaked dessert and like tel kadayıf , it is often made for celebrations like Eid. It has numerous regional variations in its preparation and in its most simplest form, is topped with a generous dollop of kaymak (a rich clotted cream) which perfectly balances its sweetness. Ekmek means 'bread' in Turkish, as the dessert is made with a special type of dried sponge cake that is rehydrated with a fragrant ros

Şehriyeli pilav is a staple Turkish side dish served with most Cypriot stews and oven dishes. Pronounced 'sheh-ree-yeh-lee pih-lahv', it combines long grain rice with fried tel şehriye (broken vermicelli), giving it a fragrant, nutty flavour and adding a touch of colour. The dish has a delicate balance of textures, with the slightly chewy şehriye contrasting the soft, tender rice perfectly. Traditionally, before mass production of şehriye, women in Cypriot villages would gath

Sütlü erişte is a delicate, rose-scented, creamy Turkish dessert . Pronounced 'soot-loo eh-reesh-teh', the name means 'milk noodles' as it features a type of Turkish egg pasta noodle called erişte which is used in a variety of dishes, from savoury soups to sweet treats. Erişte is also known as kesme, which translates to "a cutting," referring to its traditional preparation method of cutting dough into short, thin strips by hand. Although longer, tagliatelle pasta has a simila

Pancarlı patates salatası is a vibrant and hearty Turkish Cypriot salad with earthy and refreshing flavours. Pronounced 'pahn-jar-luh pah-tah-tess sah-lah-tah-suh', it brings together tender boiled Cyprus potatoes and sweet beetroot to create a contrast in taste and colour. The salad is dressed with a light and tangy mix of extra virgin olive oil, malt vinegar and a hint of freshly chopped garlic which work well together to enhance the flavours of the vegetables. Dried mint

Tarhana is a traditional fermented food that's used to make a soup called tarhana çorbası. It is made by mixing cracked wheat and yoghurt to form a dough, before shaping this by hand into firm, biscuit-like rounds that are laid out to dry in the sun. Traditionally, tarhana is made in the summer with freshly harvested local wheat and yoghurt made from goat’s or sheep’s milk. The shaped tarhana is dried on a paner / paneri (which is a type of woven Cypriot basket) or a large

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...

Sarımsaklı yoğurt, is a versatile Turkish garlic yoghurt side dish that pairs beautifully with roasted vegetable dishes like türlü and classics like mantı and dolma. Pronounced 'sah-rum-sahk-luh yoh-urt', it is easy to make, simply by blending finely chopped garlic with yoghurt. Cacık is very similar to sarımsaklı yoğurt, but the addition of cucumber provides cooler flavours that are better suited to the summer. This makes sarımsaklı yoğurt easier to use year-round, where i

Şamali (shah-mah-lee) is a Cypriot syrup-soaked, semolina-based cake. It is similar to other semolina-based desserts that are popular in Middle Eastern and Mediterranean cuisines, such as Revani which usually contains flour, and Basbousa which often contains desiccated coconut. The cake has a delicate grainy and crumbly texture created by the semolina which soaks up the syrup like a sponge. The natural yoghurt in the cake provides a gentle creamy undertone that complements t

Şerbetli katmer (shehr-bet-lee kut-mehr) is an alternative to traditional Cypriot sini katmeri. This dessert is much easier to prepare as you use ready-made filo pastry rather than making yufka pastry from scratch. However, unlike sini katmeri, you use double cream as clotted cream will overwhelm the thinner filo pastry. Şerbetli means 'with syrup' in Turkish and reflects the generous addition of rose and spice syrup. It simply oozes out of the layers of filo pastry with eve

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

Köy keki (kuh-y keh-kee) means 'village cake' in Turkish. It is fluffy and delicately sweet, with chopped almonds and walnuts adding a delightful texture and nutty depth of flavour. The generous addition of orange and lemon zest brings a refreshing citrusy brightness to the cake , making each bite feel light to eat. Using a Bundt tin helps bake the cake evenly and is recommended for this recipe. Traditionally, köy keki was baked in large round pans in a wood-fired adobe oven