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,

Şeftali kebab (pronounced 'shef-ta-lee') is a beautifully seasoned Cypriot beef and lamb sausage wrapped generously in lamb caul fat. The...

Sulu muhallebi is a refreshing summer dessert . Unlike classic sütlü muhallebi made with milk, this version is vegan and contains no dairy at all. Instead, it’s made simply with water thickened with cornflour (cornstarch) until the mixture becomes smooth, glossy, and lightly translucent. Though custard-like while hot, it cools and sets into a delicate jelly. A splash of rose water is also added for a subtle floral note. Once the s ulu muhallebi (soo-loo moo-hahl-leh-bee) is

Ispanak yemeği is a hearty and nutritious Turkish stew . The generous addition of garlic and onions provides a wonderful aroma to the rich tomato sauce, balancing the mild, earthy flavours of the spinach (ıspanak - 'uh-spah-nak'). The köfte (beef meatballs) are seasoned with a blend of herbs and spices, including fresh parsley, dried oregano, ground cinnamon, ground cumin and ground black pepper. This combination lends sweet and earthy flavours, as well as a gentle warmth tha

Dolma (dohl-mah) is the word used to describe any stuffed dish in Turkish cuisine, from stuffed artichokes to courgettes, peppers and onions. It usually refers to dishes that involve hollowing out vegetables for stuffing. Fillings generally fall into meat-based ( etli dolma ) or vegetarian types where rice is the main ingredient, with both using a variety of herbs to add flavour. Yalancı ('yah-lahn-juh') dolma is the name of the vegetarian version of stuffed vine leaves (y a

In Greek, kleftiko literally means ‘thief’. This peculiar name originates from stories of thieves that would steal lambs or goats from farmers’ flocks in the mountains. They would slow-cook their meat for hours in sealed underground pits to avoid getting caught. In Turkish, the dish is called hırsız kebabı (which similarly means 'kebab of thieves’) or fırın kebabı (meaning 'oven kebab'). In Cyprus, there are popular restaurants peppered around the island that make the dish in

Pazılı kuru börülce salatası (louvi in Greek) is a staple Cypriot salad that is best enjoyed when fresh chard is in season. It brings together the delicately earthy, creamy and nutty flavours of dried black-eyed beans (kuru börulce - 'kuh-ruh buh-rool-jeh') with the mellow, mildly earthy-sweet flavours of chard (pazı - 'pah-zuh'). The salad is brightened with a simple dressing of extra virgin olive oil blended with a generous squeeze of fresh lemon juice. Pazılı kuru börülce

Our hummus recipe is super creamy, healthy and delicious. Its blend of chickpeas, tahini, garlic, olive oil and lemon juice provides a rich blend of nutty, earthy and tangy flavours. The key ingredient in our recipe is ground black pepper, which adds a subtle touch of warmth and spice - perfect for a summer barbecue or a light lunch with fresh, warm flatbread for dipping. Although hummus has its origins in the Middle East, it has been deeply embraced in Turkish and Cypriot cu

Yumurtalı ıspanak is perfect as a light brunch and is quick and easy to make with its simple ingredients. This recipe features mature Cypriot spinach (ıspanak - 'uh-spah-nak') that is mild in flavour and less bitter than other varieties. It pairs perfectly with the crispy fried beaten eggs and savoury flavours of the black olives. Ground black pepper brings a hint of warmth, while a generous squeeze of fresh lemon adds a bright, tangy edge to the dish. We traditionally serve

Zeytinli hellimli kek is a Cypriot bread muffin that’s filled with savoury black olives (zeytin) and creamy halloumi (hellim) cheese cubes . The key ingredient is fresh coriander which provides a sweet fragrance that complements the earthy aromas of the chopped onions. The addition of dried mint, dried dill and ground cinnamon enhance the flavours further with refreshing herbal notes and subtle sweetness. The muffins are made with yeast, providing a bread-like texture and cr

Kolokas yemeği is a traditional and much-loved Cypriot stew . It’s made by slowly simmering thick slices of taro root with a rich beef and tomato sauce that contains a mix of herbs and spices, including freshly chopped parsley, ground cinnamon and cumin. The earthy-sweet aromas blend with warming pul biber and ground black pepper to create a comforting stew that’s perfect for autumn and winter when the vegetable is in season. Taro root has a starchy yet silky texture that abs

Semizotu salatası, or purslane salad , is a delight to eat. Purslane has a fresh, tangy flavour with subtle lemony notes that blend beautifully with chopped tomatoes, cucumber and aubergine. The leaves are tender, plump and succulent, providing a unique texture that pairs perfectly with the other vegetables. We use a vinegar and olive oil dressing that enhances the brightness of the purslane - though you can also use lemon juice instead of vinegar if you prefer citrus flavour

Pazılı kuru bakla salatası is a vibrant and healthy Turkish salad . The dried broad beans (kuru bakla - 'kuh-ruh bahk-lah') have a creamy texture and a rich, earthy, nutty flavour with a subtle sweetness, similar to that of chickpeas. The beans are perfectly balanced by the mellow, mildly earthy-sweet flavours of chard and lifted by the lemon and olive oil dressing. The salad is best made when chard is in season. We use a green chard variety from Cyprus, which is available

Gömeç salatası is a light and healthy Cypriot salad . Mallow leaves have a mild, slightly earthy flavour similar to that of young spinach, but the leaves are silky in texture and the stalks are firmer. Pronounced ' gyuh-mech', the salad is dressed simply with lemon juice and olive oil, so as not to overpower the delicate flavours. You can also add chopped garlic to the dressing for a bolder flavour. Wild mallow grows all over the countryside in Cyprus from late winter to earl

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 young spinach, 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

Fasulye salatası is a classic Turkish cannellini bean salad that is often enjoyed as a refreshing meze, side dish or light lunch. Pronounced 'fah-sool-yeh sah-lah-tah-suh', the generous use of extra virgin olive oil adds earthy flavours that perfectly balance the creamy cannellini beans. The lemon juice in the dressing gives a zesty kick that along with the fresh chopped parsley lift the dish and provide vibrant Mediterranean flavours. The key to preparing fasulye salatası i

Kıymalı garavolli makarna is a hearty and comforting Cypriot pasta dish . Pronounced 'kiy-mah-luh gah-rah-voh-lee mah-kar-nah', the conchiglie pasta shells become filled with the rich and fragrant beef and tomato sauce, ensuring every bite is packed full of flavour. Dried oregano and ground cumin provide earthy flavours that are perfectly balanced by the fresh chopped parsley. The ground cinnamon and chopped onions add sweetness which works well with the minced beef and nutty

Enginar dolması (en-gee-nahr dohl-mah-suh) is a wonderful traditional Cypriot dish to eat. The minced beef and lamb, tomato, onions and herbs in the filling work together to create rich flavours, while a generous squeeze of fresh lemon juice balances the earthiness of the artichokes. We also add rice to the filling to give it texture and hold it together, making it easier to scoop out with a fork as you eat. We use a mix of minced beef and lamb for a richer flavour, but you