Şamali (shah-mah-lee) is a Cypriot syrup-soaked, semolina-based cake. It is similar to other semolina-based desserts that are popular in Middle Eastern and Mediterranean cuisines, such as Revani which usually contains flour, and Basbousa which often contains desiccated coconut. The cake has a delicate grainy and crumbly texture created by the semolina which soaks up the syrup like a sponge. The natural yoghurt in the cake provides a gentle creamy undertone that complements t

Şerbetli katmer (shehr-bet-lee kut-mehr) is an alternative to traditional Cypriot sini katmeri. This dessert is much easier to prepare as you use ready-made filo pastry rather than making yufka pastry from scratch. However, unlike sini katmeri, you use double cream as clotted cream will overwhelm the thinner filo pastry. Şerbetli means 'with syrup' in Turkish and reflects the generous addition of rose and spice syrup. It simply oozes out of the layers of filo pastry with eve

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

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

Köy keki (kuh-y keh-kee) means 'village cake' in Turkish. It is fluffy and delicately sweet, with chopped almonds and walnuts adding a delightful texture and nutty depth of flavour. The generous addition of orange and lemon zest brings a refreshing citrusy brightness to the cake , making each bite feel light to eat. Using a Bundt tin helps bake the cake evenly and is recommended for this recipe. Traditionally, köy keki was baked in large round pans in a wood-fired adobe oven

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.