The Köy Kitchen

The Köy Kitchen Traditional Cypriot recipes made easy ☺️
Tips, techniques and stories 🍋
London based, often in Cyprus 🧿
Full recipes on our website: www.thekoykitchen.com

Happy Mother’s Day 🌸☺️Happy Mother’s Day to all the mums who worked tirelessly to raise us, who still cook us great food...
15/03/2026

Happy Mother’s Day 🌸☺️

Happy Mother’s Day to all the mums who worked tirelessly to raise us, who still cook us great food (even though we should probably be cooking for them now), and who are always there when we need them.

Baby sailor outfits were apparently all the rage in the 80s. 😅

Türkçe çeviri:

Anneler Günü kutlu olsun 🌸☺️

Bizi büyütmek için yorulmadan çalışan, hâlâ bize harika yemekler yapan (gerçi artık bizim onlar için yemek yapmamız gerekirken) ve ne zaman ihtiyacımız olsa yanımızda olan tüm annelerin Anneler Günü kutlu olsun.

80’lerde bebek denizci kıyafetleri meğer çok modaymış. 😅

05/03/2026

Preparing enginar dolması 🧑‍🍳

Artichokes are a little fiddly to prepare the first time that you do, but get easier with practice. Below is the full method:

1️⃣ Trim the stem so the base sits flat.

2️⃣ Gently ease open the outer leaves and remove the soft purple inner leaves.

3️⃣ Spoon out the fluffy choke in the centre, leaving 4 to 5 layers of leaves around the edge.

4️⃣ Trim 2 to 3 cm from the top of the central leaves, then snip about 1 cm from the tips of the outer leaves.

5️⃣ Wash well and rub with lemon juice to prevent darkening. Leave upside down to drain.

6️⃣ Lightly fry the bases in sunflower oil for 3 to 5 minutes until lightly browned.

👉 Click the link in our bio for the full enginar dolması recipe, or search “köy kitchen enginar dolması” online.

Türkçe çeviri:

Enginar dolması hazırlanışı 🧑‍🍳

Enginarları ilk kez hazırlamak biraz uğraştırıcı olabilir, ancak pratik yaptıkça kolaylaşır. Aşağıda tam yöntem yer alıyor:

1️⃣ Sapını kesin ve tabanının düz durmasını sağlayın.

2️⃣ Dış yaprakları nazikçe aralayın ve ortadaki yumuşak mor yaprakları çıkarın.

3️⃣ Ortadaki tüylü kısmı bir kaşık yardımıyla temizleyin; kenarlarda 4 ila 5 kat yaprak bırakın.

4️⃣ Ortadaki yaprakların üst kısmından 2 ila 3 cm kesin, ardından dış yaprakların uçlarından yaklaşık 1 cm kesin.

5️⃣ İyice yıkayın ve kararmasını önlemek için limon suyu sürün. Ters çevirip süzülmeye bırakın.

6️⃣ Taban kısımlarını ayçiçek yağında 3 ila 5 dakika, hafifçe kızarana kadar kızartın.

👉 Tarifin tamamı için profilimizdeki bağlantıya tıklayın ya da ‘köy kitchen enginar dolması’ yazarak web sitemizi ziyaret edin.

Delicious enginar dolması 😋Enginar dolması is a wonderful traditional Cypriot dish. The minced beef and lamb, tomato, on...
04/03/2026

Delicious enginar dolması 😋

Enginar dolması is a wonderful traditional Cypriot dish. 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 only lamb if you prefer.

Enginar dolması is best served with fresh Cyprus potato chips, yoghurt and salad on the side.

👉 Click the link in our bio for the full enginar dolması recipe, or search “köy kitchen enginar dolması” online.

Türkçe çeviri:

Lezzetli enginar dolması 😋

Enginar dolması, geleneksel Kıbrıs mutfağının harika bir yemeğidir. İç harcındaki kıyma (dana ve kuzu), domates, soğan ve baharatlar zengin lezzetler oluştururken, bolca eklenen taze limon suyu enginarın doğal tadını dengeler.

İç harcına ayrıca pirinç ekliyoruz. Bu hem doku kazandırır hem de harcın bir arada kalmasını sağlar, böylece yerken çatalla daha kolay çıkarabilirsiniz. Daha zengin bir lezzet için dana ve kuzu kıyma karışımı kullanıyoruz, ancak isterseniz sadece dana ya da sadece kuzu kıyma da kullanabilirsiniz.

Enginar dolması en iyi, yanında taze Kıbrıs patates kızartması, yoğurt ve salata ile servis edilir.

👉 Tarifin tamamı için profilimizdeki bağlantıya tıklayın ya da ‘köy kitchen enginar dolması’ yazarak web sitemizi ziyaret edin.

Yumurtalı gömeç ve patates (mallow and potatoes with eggs) 😋Yumurtalı gömeç ve patates is a simple and delicious Cypriot...
26/02/2026

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.

Like yumurtalı ayrelli (asparagus with eggs) that we shared last week, it 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.

Serving with a generous squeeze of fresh lemon brightens the dish and balances the earthy flavours of the mallow leaves. 🍋

Click the link in our bio for the full recipe, or visit our website by searching ‘köy kitchen’.

Gömeç salatası (mallow leaf salad) ☺️Gömeç salatası is a light and healthy Cypriot salad. Mallow leaves have a mild, sli...
25/02/2026

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.

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.

It is very easy to make. You cut the mallow leaves every 4cm, before boiling on a high heat for 5-10 minutes until tender.

Click the link in our bio for the full recipe, or visit our website by searching ‘köy kitchen’.

Cooking with gömeç 🌿Gömeç, or wild mallow, grows all over the countryside in Cyprus from late winter to early spring. Lo...
24/02/2026

Cooking with gömeç 🌿

Gömeç, or wild mallow, grows all over the countryside in Cyprus from late winter to early spring. Locals pick the young leaves to make gömeç salatası (mallow leaf salad) and yumurtalı gömeç ve patates (mallow and potatoes with eggs). We’ll be sharing recipes for both this week. You can find mallow leaves at Cypriot food stores.

In the UK, mallow grows from late spring and throughout summer, so you can sometimes find them at farmers' markets during this time, or grow your own with seeds if you have a garden.

19/02/2026

How to snap asparagus for yumurtalı ayrelli🧑‍🍳

Although it’s tempting to use a knife to cut them, using your hands to snap the asparagus spears ensures you only use the most tender parts of the vegetable.

As you snap every 2 to 3cm along the spears, you will naturally get to a point where the woody ends don’t easily bend or break - these are the parts you discard as they will be too tough to cook.

Click the link in our bio for the full recipe, or visit our website by searching ‘köy kitchen’.

Ramazan mübarek olsun 🌙May this blessed month bring peace, reflection and kindness to your home.Pictured is the mosque i...
19/02/2026

Ramazan mübarek olsun 🌙

May this blessed month bring peace, reflection and kindness to your home.

Pictured is the mosque in our village, Çınarlı. ☺️

Perfect for brunch: Yumurtalı ayrelli 😋Yumurtalı ayrelli is a very quick and easy Cypriot dish to prepare - it takes aro...
18/02/2026

Perfect for brunch: Yumurtalı ayrelli 😋

Yumurtalı ayrelli is a very quick and easy Cypriot dish to prepare - it takes around 10-15 minutes to cook and our recipe serves 2 to 3.

The asparagus is first fried until lightly browned on the outside and tender in the middle. Beaten eggs are then added and fried until crisp at the edges, before being broken up into small, bite-sized pieces that are similar in texture to an 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, with fried black olives adding a savoury contrast.

Squeezing fresh lemon juice all over before eating enhances the flavour of the asparagus and balances the richness of the eggs.

Cypriots traditionally serve the dish with freshly cut tomatoes, cucumber and onion on the side, along with freshly toasted bread and çakıstes (green olives).

Click the link in our bio for the full recipe, or visit our website by searching ‘köy kitchen’.

We’re making yumurtalı ayrelli ☺️Yumurtalı ayrelli (asparagus with eggs) is a Cypriot dish that's perfect for a weekend ...
17/02/2026

We’re making yumurtalı ayrelli ☺️

Yumurtalı ayrelli (asparagus with eggs) is a Cypriot dish that's perfect for a weekend brunch.

It’s traditionally made with wild asparagus, which can be found all over the countryside in Cyprus from late winter to early spring. The asparagus spears are fine and delicately tender, with a distinct, slightly bitter flavour that’s delicious with a generous squeeze of lemon.

Wild asparagus is a little difficult to find in the UK, but we still love making this dish. Instead, we use milder, thicker cultivated asparagus spears, which are widely available in supermarkets and offer similar cosy flavours.

If you would like to cook along, here are the ingredients:

600g asparagus spears, washed and drained
3 large eggs, beaten
10-15 black olives
¼ tsp salt, or as desired
⅛ tsp ground black pepper
Sunflower oil, for frying

Click the link in our bio for the full recipe, or visit our website by searching ‘köy kitchen’.

12/02/2026

How to prepare tava🧑‍🍳

Tava is almost too easy to make. You simply put all the ingredients into one pan and let the oven do the rest. As it cooks, the aromas of oregano, cumin, cinnamon and bay leaves infuse deeply into the tomato sauce, while the potatoes and lamb absorb all those rich flavours.

It’s a perfect dish for a lazy Sunday afternoon, that you can leave to slow-cook for a couple hours while you get on with other things.

Click the link in our bio for the full recipe, or visit our website by searching ‘köy kitchen’.

Delicious tava, ready to eat 😋Chunky cuts of lamb neck are slow-cooked in a richly flavoured tomato sauce until soft and...
11/02/2026

Delicious tava, ready to eat 😋

Chunky cuts of lamb neck are slow-cooked in a richly flavoured tomato sauce until soft and tender. Tava is a hearty, comforting dish that’s perfect for a cosy weekend shared with family and friends.

The sauce is deeply fragrant thanks to oregano, cumin, cinnamon and bay leaves. A generous amount of sliced onions also adds gentle sweetness, balancing the earthy spices, while ground black pepper provides subtle warmth.

Tava is best served simply with some bread, natural yoghurt and a rice of your choice, such as şehriyeli pilav. Salad and çakıstes are also great on the side for fresh, sharp flavours that reset the palate as you eat.

Click the link in our bio for the full recipe, or visit our website by searching ‘köy kitchen’.

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