Şerbetli katmer is a popular Cypriot dessert that is often made for Bayram (Eid) celebrations. Sheets of filo pastry are filled with double cream, chopped almonds, walnuts, sugar and a generous sprinkling of ground cinnamon, before being rolled up. The pastries are then baked until golden, before a rose and spice syrup is ladled all over and left overnight to absorb. Şerbetli (shehr-bet-lee) means ‘with syrup’ in Turkish, referring to the fragrant syrup poured over the pastri

Sütlü börek (galaktoboureko in Greek) is a traditional Cypriot syrup dessert made with layers of golden, buttery filo pastry wrapped around a firm yet smooth vanilla-infused semolina custard. Sütlü (soot-loo) means ‘with milk’ in Turkish, referring to the rich milk-based filling at the centre of the pastry. Once baked, the crisp filo layers are soaked in a delicately spiced syrup flavoured with rose water, cinnamon and cloves. The contrast between the flaky pastry and soft cu

Tel kadayıf tatlısı is a dessert that’s popular in Cyprus and, like ekmek 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 pista

Sulu muhallebi is a light, rose-scented jelly dessert that is enjoyed across Cyprus and Turkey. It's made by thickening water with cornflour (cornstarch) to create a smooth, glossy and lightly translucent custard that sets into a delicate jelly. The jelly is cut into cubes and served chilled, with rose cordial, sugar and cold water for a refreshing sweet treat that's popular in the summer months. As it's made with water, the dessert is completely vegan. For alternative chille

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 rose an

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

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