Pastries & BakingEasy
Kıbrıs Köy Usulü Naneli Hellimli Börek – Cypriot Halloumi Börek Recipe
Stretchy fresh halloumi, dried mint and egg rolled up in crisp yufka pastry: a superb combination of flavours.
Under review
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DessertsEasy
Kıbrıs Usulü Üzüm Pekmezli Paluze – Cypriot Grape Molasses Pudding Recipe
A silky, traditional Cypriot dessert with almonds, cooked with genuine island grape molasses.
Under review
DessertsEasy
Bal ve Cevizli Taze Anari Tatlısı – Anari Cheese with Honey and Walnuts Recipe
A light, healthy island dessert of fresh Cypriot anari cheese, pure island honey, cinnamon and fresh walnuts.
Under review
Salads & MezeEasy
Akdeniz Usulü Güveçte Sarımsaklı Karides – Mediterranean Garlic Prawns Recipe
Fresh prawns sizzling in a clay pot with extra virgin olive oil, plenty of garlic, hot red pepper flakes and fresh parsley.
Under review
Salads & MezeEasy
Kıbrıs Köy Usulü Hellimli ve Nar Ekşili Roka Salatası – Halloumi Rocket Salad Recipe
A gourmet salad of crisp fresh island rocket, pomegranate seeds, walnuts and hot pan-fried halloumi cubes.
Under review
Main DishesMedium
Ada Usulü Ağır Ateşte Fırın Kuzu Kol – Cypriot Slow-Roasted Lamb Shoulder Recipe
Lamb shoulder marinated with Cypriot thyme, garlic and bay leaves, then oven-roasted until so tender it falls off the bone.
Under review
Reklam
Salads & MezeEasy
Cypriot Fava (Split Broad Bean Purée with Dill)
A silky purée of dried split broad beans with caramelised onion and plenty of extra virgin olive oil; a classic meze.
Under review
Salads & MezeEasy
Karpaz Usulü Hellimli ve Naneli Karpuz Salatası – Watermelon Halloumi Salad Recipe
A refreshing mix of ice-cold Karpas watermelon, grilled halloumi and fresh island mint for hot summer days.
Under review
DessertsMedium
Cypriot Pumpkin and Tahini Pastries
A sweet Cypriot pastry where grated pumpkin, tahini and cinnamon meet crisp filo sheets.
Under review
Main DishesMedium
Girne Usulü Deniz Mahsullü Fırın Makarna – Cypriot Baked Seafood Pasta Recipe
A delicious Kyrenia-style baked pasta with a Mediterranean touch, tossed with prawns, squid and grated fresh halloumi.
Under review
Olive-Oil DishesEasy
Cypriot Kolokasi and Potato Sauté
Cypriot potatoes and kolokasi (taro) root browned in olive oil and finished with celery.
Under review
BreakfastEasy
Otantik Ayrelli (Kıbrıs Yabani Kuşkonmazlı Yumurta) – Cypriot Wild Asparagus with Eggs Recipe
A traditional island breakfast of fresh wild asparagus (ayrelli) gathered in the mountains of Cyprus and cooked in olive oil.
Under review
Pastries & BakingMedium
Hellimli ve Zeytinli Rulo Çörek – Cypriot Halloumi and Olive Rolls Recipe
Fragrant Cypriot bakery-style rolled buns filled with fresh halloumi, sele olives and dried mint.
Under review
Pastries & BakingMedium
Famagusta Börek (Mince and Halloumi Pastry Rolls)
Thin handmade pastry sheets filled with spiced mince and fresh halloumi: the börek of Famagusta.
Under review
Olive-Oil DishesMedium
Cypriot Stuffed Artichokes in Olive Oil
Fresh artichoke bottoms filled with an olive oil rice filling with dill and cooked slowly.
Under review
DessertsMedium
Crème Caramel (Krem Karamel)
A milk and egg custard baked in a bain-marie in moulds lined with dark honey-coloured caramel, chilled and turned out onto a plate to serve.
Under review
DessertsMedium
Turkish Cheese Halva with Semolina (Höşmerim)
Unsalted fresh cheese is cooked with egg yolks and semolina over low heat until it releases its fat, then thickened with sugar and served warm or cold.
Under review
DessertsEasy
Turkish Bread Pudding in Syrup with Kaymak (Ekmek Kadayıfı)
A ready-made ekmek kadayıfı disc is cooked over low heat in hot syrup with lemon, then sliced once cool and served with kaymak.
Under review
DessertsMedium
Cypriot Baked Rice Pudding (Fırın Sütlaç)
Rice is cooked in milk until it thickens with its own starch, then divided between bowls and speckled brown under the oven grill. The body comes from the rice; a spoonful of rice flour only keeps the surface from cracking.
Under review
DessertsEasy
Cypriot Shamali Semolina Cake (Şamali)
In this eggless, flourless shamali, a semolina batter with yoghurt and mastic is left to rest, baked with almonds and soaked while hot with cooled lemon syrup.
Under review
DessertsHard
Cypriot Green Walnut Preserve (Kıbrıs Ceviz Macunu)
Green walnuts are soaked in water for a week, firmed with food-grade slaked lime and cooked whole in a syrup with cloves and lemon.
Under review
DessertsMedium
Cypriot Loukoumades with Potato (Kıbrıs Lokması)
Cypriot lokma, with mashed potato in the dough, are fried in hot oil, dipped in cold cinnamon syrup and served warm.
Under review
BreakfastEasy
Halloumi Cigars with Mint (Hellimli Sigara Böreği)
Sigara börek filled with grated halloumi and fresh and dried mint, rolled thin and fried in hot oil until crisp.
Under review
BreakfastEasy
Eggs with Pastırma (Turkish Cured Beef)
Pastırma is warmed briefly in butter and the eggs are cracked on top; the pan comes off the heat as soon as the whites set.
Under review