28 verified recipes; with measurements, times and step-by-step instructions.
Yufka sheets soaked in a wash of milk, oil and egg are rolled around mince with onion, coiled into a spiral in the tray and baked until golden.
Stretchy fresh halloumi, dried mint and egg rolled up in crisp yufka pastry: a superb combination of flavours.
Thin handmade pastry sheets filled with spiced mince and fresh halloumi: the börek of Famagusta.
Fragrant Cypriot bakery-style rolled buns filled with fresh halloumi, sele olives and dried mint.
Reklam
An Easter bread filled with anari and halloumi, scented with mahlep and mastic in the dough. In Cyprus it is known as pilavuna.
Pumpkin, bulgur and raisins in an olive oil pastry — the classic Cypriot pasty of the fasting season.
A tray börek moistened with a milk-and-oil mixture rather than soaked, with the cheese's salt balanced first.
Thin dough filled with spinach, onion and white cheese, cooked on a griddle or in a pan. If the spinach isn't squeezed dry, the dough tears.
Eskişehir's famous fried pastry — thin dough stuffed with juicy spiced mince, deep-fried until puffy.
Bakery-style Turkish açma, soft yeasted rings that pull apart in buttery layers.
Crispy homemade simit, the Turkish street bread ring dipped in grape molasses and coated in toasted sesame seeds.
Soft Turkish village flatbread made from a yeasted dough and cooked in a frying pan, no oven needed.
Crispy homemade lahmacun: a thin, yeast-free dough spread with a topping of minced meat, vegetables and parsley.
Gaziantep's iconic flaky pastry — thin dough layered with butter, walnuts and sugar, cooked on a hot griddle.
A traditional Ottoman dessert of shaped, fried pastry soaked in syrup.
A light, tasty tray börek made with curd cheese between filo sheets brushed with milk.
A cake made with semolina, flour and eggs and raised with baking powder is soaked in a milk syrup that is warmed only until the sugar dissolves and then cooled; it rests in the fridge and is served cold.
A Mediterranean-style bread made from flat yeast dough and baked with olive oil.
Onion rings dipped in a crisp batter made from yoghurt and flour, then fried in oil.
A classic Turkish börek of spinach and white cheese layered between crisp filo sheets and baked in the oven.
A soft bread with a caramelised onion filling, traditionally made in Cyprus.
Traditional Turkish baklava made with fresh walnuts and fragrant syrup between crisp layers of filo.
A Mediterranean bread enriched with olives, thyme and olive oil, with a crisp crust and a soft crumb.
Cheese-filled rolls made with a yogurt dough and baked to a crisp golden crust: a breakfast favourite.
Handmade Turkish water börek of blanched filo sheets layered with cheese.
Traditional Cypriot gözleme filled with fresh halloumi and mint, cooked on a saj griddle.
Rolled buns filled with walnuts and sugar and baked in the oven, as fragrant as aromatherapy.
Thin, yeast-free Mediterranean lavash that comes together quickly and cooks in a pan; perfect alongside any meal.
