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 pastr

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

Courgette flowers have a mild, slightly sweet flavour and make a delicate shell for the rice filling in kabak çiçeği dolması (k ah-bahk chee-cheh-ee dohl-mah-suh) . The grated halloumi adds a creamy richness that balances the fragrant chopped onion and dried mint. Since the filling is very similar to yalancı dolma , the dish can be enjoyed hot or cold. The key to making kabak çiçeği dolması is a gentle hand, to prevent the delicate petals from tearing - but you will quickly

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.