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

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 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

Etli fiyonk makarna is a quick alternative to mantı (meat-filled Turkish dumplings) as it borrows the same filling ingredients. Pronounced 'et-lee fee-yonk mah-kahr-nah', the minced meat is deeply fragrant from the addition of earthy dried oregano and ground cumin, while the chopped parsley and ground cinnamon balance these flavours with a hint of sweetness. Farfalle pasta is used in this recipe for its similarity in texture to mantı, thanks to its flat shape and slightly che

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

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

Etli dolma (eht-lee dohl-mah) is a delicious dish of stuffed vine leaves with a minced beef, tomato, onion and herb filling. The addition of lemon juice, parsley and mint provide vibrant fresh flavours that balance the rich meat and earthy onions. The word dolma is used to describe any Turkish dish involving stuffing, from stuffed artichokes to courgette flowers. In Greece, stuffed vine leaves are called dolmades, while Greek Cypriots call them koupepia. However, they are all

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.