Yumurtalı ayrelli is a traditional Cypriot fried dish that's perfect for a weekend brunch. The asparagus is fried until lightly browned on the outside and tender in the middle. Beaten eggs are then added and fried until crisp at the edges, before being broken up into small, bite-sized pieces that are similar in texture to an omelette. The dish is seasoned simply with salt and ground black pepper for a gentle warmth and to allow the earthy flavours of the asparagus to come th

Yumurtalı ıspanak is perfect as a light brunch and is quick and easy to make with its simple ingredients. This recipe features mature Cypriot spinach (ıspanak - 'uh-spah-nak') that is mild in flavour and less bitter than other varieties. It pairs perfectly with the crispy fried beaten eggs and savoury flavours of the black olives. Ground black pepper brings a hint of warmth, while a generous squeeze of fresh lemon adds a bright, tangy edge to the dish. We traditionally serve

Yumurtalı gömeç ve patates is a simple and delicious Cypriot dish, ideal for a quick, light lunch. Mallow leaves (gömeç - 'gyuh-mech') have a mild and earthy flavour that is similar to young spinach, but with firmer stems when fried. Like yumurtalı ıspanak , this dish is simply seasoned with salt and ground black pepper for a hint of warmth. The difference is the addition of fried potatoes which add richness. Both vegetables pair perfectly with the crispy fried eggs and black

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