THE KÖY KITCHEN
Explore our Cypriot recipes below 🧿
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Köy keki (Cyprus village cake)
Köy keki (Cyprus village cake)
Discover the delightful flavours of Köy Keki, a traditional Cyprus village cake. Learn how to make this fluffy, sweet treat with chopped nuts and citrus aromas.
Sütlü muhallebi (milk pudding)
Sütlü muhallebi (milk pudding)
Sütlü muhallebi is a light, milk-based pudding that's popular in Cyprus, Turkey and across the Middle East, with local variations in ingredients and toppings. In our recipe, milk is whisked together with sugar, vanilla extract, rose water and cornflour (cornstarch), then gently cooked until thickened into a smooth custard. Once ready, it is ladled into small bowls and topped with a sprinkling of ground cinnamon and chopped walnuts and pistachios. The result is a delicate, fragrant dessert that c
Norlu katmer (Cypriot anari cheese pastry)
Norlu katmer (Cypriot anari cheese pastry)
Norlu katmer is a savoury, oven-baked pastry made with nor, a mild and delicately crumbly Cypriot cheese (known as anari in Greek). The nor cheese is broken up with a fork, before mixing with double cream, dried mint and ground cinnamon, making a deliciously rich and fragrant filling. Once baked, the pastries turn golden and crisp, and are best served hot or warm, dipped in honey or sugar. The balance of savoury and sweet flavours makes them a real treat to eat and are perfect for breakfast.We u
Kuru fasulye yahni (white bean stew)
Kuru fasulye yahni (white bean stew)
Åžerbetli katmer (syrup and nut pastry)
Åžerbetli katmer (syrup and nut pastry)
Şerbetli katmer is a popular Cypriot dessert that is often made for Bayram (Eid) celebrations. Sheets of filo pastry are filled with double cream, chopped almonds, walnuts, sugar and a generous sprinkling of ground cinnamon, before being rolled up. The pastries are then baked until golden, before a rose and spice syrup is ladled all over and left overnight to absorb.Şerbetli (shehr-bet-lee) means ‘with syrup’ in Turkish, referring to the fragrant syrup poured over the pastries. It flows through
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)
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)
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)
Yumurtalı ayrelli / kuşkonmaz (asparagus with eggs)
Yumurtalı ayrelli / kuşkonmaz (asparagus with eggs)
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 reçeli (quince jam)
Ayva reçeli (quince jam)
Kolokas yemeÄŸi (Cypriot taro stew)
Kolokas yemeÄŸi (Cypriot taro stew)
Yalancı dolma (rice-stuffed vine leaves)
Yalancı dolma (rice-stuffed vine leaves)
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)
Åžeftali kebab (Cypriot beef and lamb sausage)
Åžeftali 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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