Turunç macunu is a traditional Cypriot bitter orange preserve , also known as a spoon sweet. Pronounced 'too-roonch muh-joo-noo', it is deeply fragrant, with floral, citrus aromas and a gentle sweetness from the syrup. As the peels are first soaked in water to remove excess bitterness, the finished preserve is lighter and less sharp than marmalade. The spoon sweet is served to guests alongside a glass of cold water, as a sign of hospitality. Turunç macunu is made when bitter

Tel kadayıf tatlısı is a dessert that’s popular in Cyprus and, like e kmek 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 p

Ayva reçeli, or quince jam , is wonderfully aromatic with a deep peach-pink colour and rose-like flavour. Pronounced ' eye-vah reh-cheh-lee' , it is often enjoyed as part of a Cypriot breakfast spread, with toasted bread and cheese. With its slightly tart, sweet flavour, it's also great as part of a cheese board or mixed with yoghurt as a light afternoon snack. Golden-skinned quince is too sharp to be eaten raw and slowly cooking it with sugar transforms it into a luscious sw

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