THE KÖY KITCHEN
Explore our Cypriot recipes below 🧿
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At The Köy Kitchen, we share traditional Cypriot recipes along with tips, techniques and stories that bring the authentic flavours of Cyprus to your home.
Enginar dolması (meat stuffed artichokes)
Enginar dolması (meat stuffed artichokes)
Enginar dolması (en-gee-nahr dohl-mah-suh) is a wonderful traditional Cypriot dish to eat. The minced beef and lamb, tomato, onions and herbs in the filling work together to create rich flavours, while a generous squeeze of fresh lemon juice balances the earthiness of the artichokes. We also add rice to the filling to give it texture and hold it together, making it easier to scoop out with a fork as you eat. We use a mix of minced beef and lamb for a richer flavour, but you can use only beef or
Tava (oven-baked lamb and potatoes)
Tava (oven-baked lamb and potatoes)
Tava is a traditional oven-baked lamb dish that's popular in Cyprus, Greece and Turkey. In Turkish, tava means 'pan', which reflects how it is prepared. Chunky cuts of lamb neck are slow-cooked in a richly flavoured tomato sauce until soft and tender. It's hearty and comforting, making it perfect for a cosy weekend shared with family and friends. The sauce is deeply fragrant from the use of oregano, cumin, cinnamon and bay leaves. A generous amount of sliced onions also add gentle sweetness, bal
Zeytinli hellimli kek (olive and halloumi muffins)
Zeytinli hellimli kek (olive and halloumi muffins)
Zeytinli hellimli kek is a Cypriot bread muffin that’s filled with savoury black olives (zeytin) and creamy halloumi (hellim) cheese cubes. The key ingredient is fresh coriander which provides a sweet fragrance that complements the earthy aromas of the chopped onions. The addition of dried mint, dried dill and ground cinnamon enhance the flavours further with refreshing herbal notes and subtle sweetness.The muffins are made with yeast, providing a bread-like texture and crust that is similar to
Patates köftesi (Cypriot meat and potato kofta)
Patates köftesi (Cypriot meat and potato kofta)
Yahnili makarna (chicken and tomato stew with pasta)
Yahnili makarna (chicken and tomato stew with pasta)
Yahnili makarna is a comforting Cypriot village pasta dish. It brings together a rich chicken, tomato and onion stew with bucatini pasta, and is finished simply with grated hellim / halloumi mixed with a little dried mint. Pronounced 'yah-nee-lee ma-kar-nah', it's a meal that feels instantly homely and is often cooked for cosy family gatherings - similar to magarina bulli. The stew is incredibly easy to make and full of flavour. Onions are the key ingredient, and we use a generous amount, slici
Molohiya (jute mallow leaf stew)
Molohiya (jute mallow leaf stew)
Molohiya, also known as molokhia, mulukhiyah, or jute mallow, is a vibrant green leafy vegetable. Pronounced 'moh-loh-hee-yah', its leaves are used in a variety of dishes in Middle Eastern, Mediterranean, and North African cuisines. Cypriots use the dried leaves to make a hearty stew which shares the name of the vegetable. In villages, it’s a common summer evening activity to gather with friends and family to strip leaves from freshly picked plants while sharing gossip over Turkish coffee. Once
Yumurtalı gömeç ve patates (mallow and potatoes with eggs)
Yumurtalı gömeç ve patates (mallow and potatoes with eggs)
Yumurtalı gömeç ve patates is a simple and delicious Cypriot dish, ideal for a quick, light lunch. Mallow leaves (gömeç - 'gyuh-mech') have a mild and earthy flavour that is similar to young spinach, but with firmer stems when fried. Like yumurtalı ıspanak, this dish is simply seasoned with salt and ground black pepper for a hint of warmth. The difference is the addition of fried potatoes which add richness. Both vegetables pair perfectly with the crispy fried eggs and black olives. Serving with
Gömeç salatası (mallow leaf salad)
Gömeç salatası (mallow leaf salad)
Gömeç salatası is a light and healthy Cypriot salad. Mallow leaves have a mild, slightly earthy flavour similar to that of young spinach, but the leaves are silky in texture and the stalks are firmer. Pronounced 'gyuh-mech', the salad is dressed simply with lemon juice and olive oil, so as not to overpower the delicate flavours. You can also add chopped garlic to the dressing for a bolder flavour. Wild mallow grows all over the countryside in Cyprus from late winter to early spring. Locals pick
Yumurtalı ayrelli / kuşkonmaz (asparagus with eggs)
Yumurtalı ayrelli / kuşkonmaz (asparagus with eggs)
Yumurtalı ayrelli is a traditional Cypriot dish that's perfect for a weekend brunch. The asparagus is fried until lightly browned on the outside and tender in the middle. It is then coated with beaten eggs which are cooked until crisp at the edges and broken into small pieces, creating a texture that's similar to small, bite-sized pieces of omelette. The dish is seasoned simply with salt and ground black pepper for a gentle warmth and to allow the earthy flavours of the asparagus to come through
Turunç macunu (bitter orange preserve)
Turunç macunu (bitter orange preserve)
Turunç macunu is a traditional Cypriot bitter orange preserve, also known as a spoon sweet. Pronounced 'too-roonch muh-joo-noo', it is deeply fragrant, with floral, citrus aromas and a gentle sweetness from the syrup. As the peels are first soaked in water to remove excess bitterness, the finished preserve is lighter and less sharp than marmalade. The spoon sweet is served to guests alongside a glass of cold water, as a sign of hospitality. Turunç macunu is made when bitter oranges are in season
Tarhana çorbası (Cypriot tarhana soup)
Tarhana çorbası (Cypriot tarhana soup)
Tarhana is a traditional fermented food that's used to make a soup called tarhana çorbası. It is made by mixing cracked wheat and yoghurt to form a dough, before shaping this by hand into firm, biscuit-like rounds that are laid out to dry in the sun.Traditionally, tarhana is made in the summer with freshly harvested local wheat and yoghurt made from goat’s or sheep’s milk. The shaped tarhana is dried on a paner / paneri (which is a type of woven Cypriot basket) or a large cloth placed on top of
Ekmek kadayıfı – Kıbrıs usulü (Cypriot-style syrup-soaked sponge dessert)
Ekmek kadayıfı – Kıbrıs usulü (Cypriot-style syrup-soaked sponge dessert)
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 rose and spice syrup. This
Koliva / golifa (wheat berries with pomegranate)
Koliva / golifa (wheat berries with pomegranate)
Koliva / golifa is a traditional wheat-based dish that is prepared in both Greek Cypriot and Turkish Cypriot communities, for different occasions and traditions.In the Greek Orthodox religion, koliva is prepared symbolically for memorial services, with each ingredient holding religious significance. In Turkish Cypriot culture, golifa is made during New Year celebrations to bring good health and fortune. In both traditions, the dish reflects an appreciation of life through its nourishing combinat
Tel kadayıf tatlısı (kadaif and nut pastry)
Tel kadayıf tatlısı (kadaif and nut pastry)
Ayva macunu (candied quince)
Ayva macunu (candied quince)
Ayva macunu, or candied quince, is a much-loved traditional Cypriot preserve that's made when golden-skinned quinces are at their best, from late autumn through to early winter. With its deep rosy colour, glossy syrup and firm yet tender slices of fruit, ayva macunu is as beautiful as it is comforting.It has a delicate, floral flavour and fragrance, with a soft sweetness that isn't overpowering or sugary. The addition of cloves to the syrup adds a subtle background note that is cosy, but not too
Ayva reçeli (quince jam)
Ayva reçeli (quince jam)
Kolokas yemeği (Cypriot taro stew)
Kolokas yemeği (Cypriot taro stew)
Kolokas yemeği is a traditional and much-loved Cypriot stew. It’s made by slowly simmering thick slices of taro root with a rich beef and tomato sauce that contains a mix of herbs and spices, including freshly chopped parsley, ground cinnamon and cumin. The earthy-sweet aromas blend with warming pul biber and ground black pepper to create a comforting stew that’s perfect for autumn and winter when the vegetable is in season.Taro root has a starchy yet silky texture that absorbs the flavours of t
Yalancı dolma (rice-stuffed vine leaves)
Yalancı dolma (rice-stuffed vine leaves)
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 (yalancı means 'liar' which
Kleftiko / Hırsız kebabı (slow roast lamb)
Kleftiko / Hırsız kebabı (slow roast lamb)
Hellimli sigara böreği (halloumi-filled filo rolls)
Hellimli sigara böreği (halloumi-filled filo rolls)
Çakıstes (Cypriot cracked green olives)
Çakıstes (Cypriot cracked green olives)
Pazılı kuru börülce salatası (black-eyed bean and chard salad)
Pazılı kuru börülce salatası (black-eyed bean and chard salad)
Sütlü börek (semolina custard filled syrup pastry)
Sütlü börek (semolina custard filled syrup pastry)
Mercimek çorbası (Cypriot lentil soup)
Mercimek çorbası (Cypriot lentil soup)
Bamya (Cypriot okra stew)
Bamya (Cypriot okra stew)
Fırın makarnası (Cypriot pasta bake)
Fırın makarnası (Cypriot pasta bake)
Mücendra pilavı (rice with green lentils and onions)
Mücendra pilavı (rice with green lentils and onions)
Hummus
Hummus
Kıymalı garavolli makarna (conchiglie with beef and tomato sauce)
Kıymalı garavolli makarna (conchiglie with beef and tomato sauce)
Cacık (yoghurt and cucumber dip)
Cacık (yoghurt and cucumber dip)
Pazılı kuru bakla salatası (broad bean and chard salad)
Pazılı kuru bakla salatası (broad bean and chard salad)
Şeftali kebab (Cypriot beef and lamb sausage)
Şeftali kebab (Cypriot beef and lamb sausage)
Pazı dolması (rice-stuffed chard)
Pazı dolması (rice-stuffed chard)
Taze börülce ve kabak salatası (fresh black-eyed bean and marrow salad)
Taze börülce ve kabak salatası (fresh black-eyed bean and marrow salad)
Sulu muhallebi (rose jelly)
Sulu muhallebi (rose jelly)
Kabak çiçeği dolması (stuffed courgette flowers)
Kabak çiçeği dolması (stuffed courgette flowers)
Semizotu salatası (purslane salad)
Semizotu salatası (purslane salad)
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