Molohiya, also known as molokhia, mulukhiyah, or jute mallow, is a vibrant green leafy vegetable . Pronounced ' moh-loh-hee-yah', i ts leaves are used in a variety of dishes in Middle Eastern, Mediterranean, and North African cuisines. Cypriots use the dried leaves to make a hearty stew which shares the name of the vegetable. In villages, it’s a common summer evening activity to gather with friends and family to strip leaves from freshly picked plants while sharing gossip ov

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

Bamya is a comforting Cypriot okra stew that's full of flavour. The tender okra are slowly simmered in a rich tomato sauce that's sweetened by the generous addition of fried sliced onions. A squeeze of fresh lemon juice adds a gentle tang that balances the sweetness, while a drizzle of extra virgin olive oil provides an earthy depth and silky texture. We also add some ground black pepper for a hint of warmth. We make our bamya with green okra, which is the variety that's mos

Bezelye yemeği is a delicious Cypriot vegetable stew , with similar dishes found across the Mediterranean. Pronounced 'beh-zehl-yeh', the key ingredient and the one the dish is named after is peas, which give it a delicate, sweet flavour. The rich tomato sauce is simply seasoned with warming ground black pepper, with chopped parsley and lemon juice adding freshness to lift the dish. The addition of extra virgin olive oil and artichoke bottoms providing an earthy depth, with C

Taze börülce ve kabak salatası is a popular summer salad in Cyprus, made when black-eyed beans and Cyprus marrow are in abundance. In the UK, both vegetables can be found in Turkish and Greek grocery stores when in season. The Cyprus marrow pieces are slightly sweet and soft, contrasting beautifully with the firm yet tender beans and their earthy flavour. A lemon and olive oil dressing brightens and balances the dish as it soaks into the marrow. The salad can be eaten warm,

Pazılı kuru börülce salatası (louvi in Greek) is a staple Cypriot salad that is best enjoyed when fresh chard is in season. It brings together the delicately earthy, creamy and nutty flavours of dried black-eyed beans (kuru börulce - 'kuh-ruh buh-rool-jeh') with the mellow, mildly earthy-sweet flavours of chard (pazı - 'pah-zuh'). The salad is brightened with a simple dressing of extra virgin olive oil blended with a generous squeeze of fresh lemon juice. Pazılı kuru börülce

Our hummus recipe is super creamy, healthy and delicious. Its blend of chickpeas, tahini, garlic, olive oil and lemon juice provides a rich blend of nutty, earthy and tangy flavours. The key ingredient in our recipe is ground black pepper, which adds a subtle touch of warmth and spice - perfect for a summer barbecue or a light lunch with fresh, warm flatbread for dipping. Although hummus has its origins in the Middle East, it has been deeply embraced in Turkish and Cypriot cu

Pazılı kuru bakla salatası is a vibrant and healthy Turkish salad . The dried broad beans (kuru bakla - 'kuh-ruh bahk-lah') have a creamy texture and a rich, earthy, nutty flavour with a subtle sweetness, similar to that of chickpeas. The beans are perfectly balanced by the mellow, mildly earthy-sweet flavours of chard and lifted by the lemon and olive oil dressing. The salad is best made when chard is in season. We use a green chard variety from Cyprus, which is available

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

Mercimek çorbası is a comforting and nutritious lentil soup that you may know from Turkish restaurants. Pronounced 'mehr-jee-mek chor-bah-suh', the Cypriot version of the dish (this recipe) uses a generous amount of lemon juice as a key ingredient for a fresh, zesty flavour and bright golden hue. Chopped onions add an earthy fragrance that balances the creamy lentils, while ground black pepper brings gentle warmth. As we use plenty of lemon juice in our recipe, you may wish

Pazı dolması (pah-zuh dohl-mah-suh) has a delicate, spinach-like flavour from the chard leaves, which pairs beautifully with the lemony rice filling. Compared to yalancı dolma (which shares its ingredients), it has a softer bite. This dish is perfect for the summer months when chard is in season, especially served with a dollop of creamy yoghurt. It can be enjoyed either warm or cold. Preparing pazı dolması can be a little fiddly at first, as the cut leaves can be triangular

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

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