Patates köftesi are a family favourite. Each fried kofta is packed full of spice and flavour, with a crispy outer shell and a soft, comforting centre. Pronounced 'pah-tah-tess keuf-teh-see', they're perfect served with freshly prepared fasulye salatası (white bean salad) or chips (made with Cyprus potatoes) and salad. The dried oregano in the patates köftesi combines with cumin and black pepper to create a warm, earthy depth. A touch of ground cinnamon adds a subtle sweetnes

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

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

Gömeç salatası is a light and healthy Cypriot salad . Mallow leaves (gömeç - ' gyuh-mech') have a mild, slightly earthy flavour similar to that of chard, but the leaves are silky in texture and the stalks are firmer. The salad is dressed simply with lemon juice and olive oil, so as not to overpower the mild flavours. You can also add chopped garlic to the dressing for a bolder flavour. Wild mallow leaves grow all over the countryside in Cyprus during early spring, with locals

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