Turkish-Cypriot Cuisine
North Cyprus  

Vegetable dishes
  Serves 4 
  • Molohiya 1 kg chicken, jointed or 1 kg lamb breast, cut into pieces
  • 160 g molohiya -soaked overnight in cold water
  • 150 g (2 medium) onions -skinned and chopped
  • 4 garlic cloves -thickly sliced
  • 1 tablespoon tomato paste
  • 2 large ripe tomatoes -skinned and chopped
  • 3 tablespoon vegetable oil
  • 3 tablespoon olive oil
  • Juice of a lemon
  • Seasoning
  • 900 ml chicken stock

Heat the oil in a large saucepan and fry the chicken pieces for about 15 minutes until golden brown on both sides. Remove the chicken joints and keep them on one side.

Add the chopped onion and the sliced garlic and fry until soft. Return the chicken joints to the pan. Add the chopped tomatoes, tomato paste and the hot chicken stock. Season well with salt and freshly ground black pepper, add pinch of sugar and stir gently for a minute.

After washing few times with cold water, drain the Molohiya well and add it to the pan. After adding juice of a lemon, stir well and bring to boil. Then cover the pan with the lid and simmer 1-2 hours, until the vegetables are well cooked.


  • 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.

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