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

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

Şeftali kebab (pronounced 'shef-ta-lee') is a beautifully seasoned Cypriot beef and lamb sausage wrapped generously in lamb caul fat. The...

Ispanak yemeği is a hearty and nutritious Turkish stew . The generous addition of garlic and onions provides a wonderful aroma to the rich tomato sauce, balancing the mild, earthy flavours of the spinach (ıspanak - 'uh-spah-nak'). The köfte (beef meatballs) are seasoned with a blend of herbs and spices, including fresh parsley, dried oregano, ground cinnamon, ground cumin and ground black pepper. This combination lends sweet and earthy flavours, as well as a gentle warmth tha

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

Zeytinli hellimli kek is a Cypriot bread muffin that’s filled with savoury black olives (zeytin) and creamy halloumi (hellim) cheese cubes . The key ingredient is fresh coriander which provides a sweet fragrance that complements the earthy aromas of the chopped onions. The addition of dried mint, dried dill and ground cinnamon enhance the flavours further with refreshing herbal notes and subtle sweetness. The muffins are made with yeast, providing a bread-like texture and cr

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

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

Etli fiyonk makarna is a quick alternative to mantı (meat-filled Turkish dumplings) as it borrows the same filling ingredients. Pronounced 'et-lee fee-yonk mah-kahr-nah', the minced meat is deeply fragrant from the addition of earthy dried oregano and ground cumin, while the chopped parsley and ground cinnamon balance these flavours with a hint of sweetness. Farfalle pasta is used in this recipe for its similarity in texture to mantı, thanks to its flat shape and slightly che

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

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.