Taze fasulye yahni is a wholesome Turkish stew , with green beans, potatoes and carrots in a rich tomato and onion sauce. Pronounced 'tah-zeh fah-sool-yeh yah-nee', it is similar to bezelye yahni (Turkish pea and tomato stew) as the sauce is made slightly tangy from the addition of lemon juice. However, it's less sweet as the beans provide a gentle, earthy flavour. Olive oil is a key ingredient as it adds depth to the stew and gives the sauce a silky texture. Taze fasulye yah

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

Fasulye salatası is a classic Turkish cannellini bean salad that is often enjoyed as a refreshing meze, side dish or light lunch....

Enginar dolması (en-gee-nahr dohl-mah-suh) is a delightful Turkish dish to eat. The minced beef, tomato, onions and herbs in the filling work together to add rich flavours, with the lemon juice contrasting the earthiness of the artichoke. Adding rice to the filling provides texture and makes it firm and easy to scoop out with a fork while eating. The Cyprus artichokes used in this recipe are widely available at Turkish supermarkets in winter months when they are in season. T

Barbunya salatası is a vibrant Turkish red kidney bean salad that's packed full of Mediterranean flavours. Pronounced 'bar-boon-yah...

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

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.