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

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

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

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

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