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

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,

Dolma (dohl-mah) is the word used to describe any stuffed dish in Turkish cuisine, from stuffed artichokes to courgettes, peppers and onions. It usually refers to dishes that involve hollowing out vegetables for stuffing. Fillings generally fall into meat-based ( etli dolma ) or vegetarian types where rice is the main ingredient, with both using a variety of herbs to add flavour. Yalancı ('yah-lahn-juh') dolma is the name of the vegetarian version of stuffed vine leaves (y a

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

Gömeç salatası is a light and healthy Cypriot salad . Mallow leaves (gömeç - ' gyuh-mech') have a mild, slightly earthy flavour similar to that of chard, but the leaves are silky in texture and the stalks are firmer. The salad is dressed simply with lemon juice and olive oil, so as not to overpower the mild flavours. You can also add chopped garlic to the dressing for a bolder flavour. Wild mallow leaves grow all over the countryside in Cyprus during early spring, with locals

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

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

Ekmek kadayıfı (ehk-mehk kah-dah-yuh-fuh) is a popular Turkish syrup-soaked dessert and like tel kadayıf , it is often made for celebrations like Eid. It has numerous regional variations in its preparation and in its most simplest form, is topped with a generous dollop of kaymak (a rich clotted cream) which perfectly balances its sweetness. Ekmek means 'bread' in Turkish, as the dessert is made with a special type of dried sponge cake that is rehydrated with a fragrant ros

Şehriyeli pilav is a staple Turkish side dish served with most Cypriot stews and oven dishes. Pronounced 'sheh-ree-yeh-lee pih-lahv', it combines long grain rice with fried tel şehriye (broken vermicelli), giving it a fragrant, nutty flavour and adding a touch of colour. The dish has a delicate balance of textures, with the slightly chewy şehriye contrasting the soft, tender rice perfectly. Traditionally, before mass production of şehriye, women in Cypriot villages would gath

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

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

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.