Verified recipe collection
Over 136 authentic recipes from Cyprus and the Mediterranean with clear measures and editorial notes.
136 verified recipes found
Editorial contentThe halloumi goes in last: it cooks for two minutes, browning at the edges and staying soft inside, without leaching its salt and moisture into the tomatoes. No salt is added.
Chicken thighs and drumsticks are baked in one tray with potatoes, onion and tomatoes, with lemon, thyme and a pinch of cinnamon.
Pumpkin, bulgur and raisins in an olive oil pastry — the classic Cypriot pasty of the fasting season.
An Easter bread filled with anari and halloumi, scented with mahlep and mastic in the dough. In Cyprus it is known as pilavuna.
Thin lahmacun, baked briefly in a very hot oven and softened by stacking and covering, is rolled up with sumac onions, parsley and lemon and served as a wrap.
Golden toasted halloumi and tomato, a perfect pairing in a pressed sandwich.
Reklam
Chicken sautéed with onion, green peppers and tomatoes.
Meatless, richly spiced and fiery bulgur patties made by long kneading.
Golden fries that are crisp on the outside and soft and fluffy inside.
Buffalo kaymak with honey and walnuts: the sweetest way to finish breakfast.
Cypriot-style fried yeast dough that puffs up light and airy.
Quick pan-cooked cheese gözleme that tastes like the hand-rolled kind.
A breakfast sweet of paper-thin pastry with plenty of pistachios and kaymak.
Extra-crispy rolled börek with a white cheese filling.
Delicious poached eggs served on garlicky strained yoghurt.
Eggs fried over spicy Turkish sucuk, the star of a Sunday breakfast.
Turkish pumpkin dessert cooked in its own syrup, then drizzled with tahini and scattered with walnuts.
A winter favourite: quince halves cooked slowly with sugar, cinnamon and cloves, served with kaymak (clotted cream).
Homemade chocolate milk pudding poured over sponge cake pieces — Turkey's beloved dessert supangle made from scratch.
Kilis's famous pistachio dessert made with buttery shredded kadayif.
Semolina halva toasted in butter with pine nuts, then cooked in hot sweetened milk and left to steam.
Izmir's famous street dessert: a baked semolina and yoghurt cake topped with peanuts and soaked in cold syrup.
Soft Turkish village flatbread made from a yeasted dough and cooked in a frying pan, no oven needed.
Crispy homemade simit, the Turkish street bread ring dipped in grape molasses and coated in toasted sesame seeds.
