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 tha

Sütlü börek (galaktoboureko in Greek) is a heavenly Cypriot dessert . Sütlü (soot-loo) means 'milky' in Turkish, in reference to the firm yet smooth vanilla-infused semolina custard filling. The layers of golden, buttery and flaky filo pastry of sütlü börek offer a delightful crunch that contrasts beautifully with the custard. With its delicate texture, the pastry feels wonderfully light to eat. The aromas of rose, cinnamon and cloves come gently through as the syrup oozes in

Tel kadayıf tatlısı is a dessert that’s popular in Cyprus and, like e kmek 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 p

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

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