Turkish-Cypriot Cuisine
North Cyprus  

Pasta & Rice dishes

Nohutlu Pilav (Rice Pilaff with Chick Peas)

  • Serves 4-6
  • 150 gr chick peas -soaked overnight
  • 200 gr rice -washed and drained
  • 60 gr butter
  • 1/2 litre (500 ml) chicken broth

Wash and drain the rice. Put the chick peas into a large saucepan and cover them with water, add some salt, bring to the boil, then cover and simmer 1-2 hours until they are soft enough. 

After draining them, melt the butter in a medium size saucepan, and then add the rice and fry for a minute. Add in the cooked chick peas and mix. 

Pour in the hot broth, bring to the boil then cover and simmer for 20 minutes, until all the water is absorbed and the grains are soft. Serve hot.


  • Vegetarian dishes have been marked with sign
  • Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London.
  • Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London.
  • Jemal, H., Cyprus Today, various.

Arts & Culture