Traditional Turkish çay from Oklava: Recipes from a Turkish-Cypriot Kitchen (page 166) by Selin Kiazim

  • Turkish tea

  • EYB Comments

    This recipe forms part of the Oklava Brunch as described on page 30 in the book.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cypriot pastirma, broken eggs, spicy tomato & bread sauce with tomato-pomegranate salsa & yogurt; Menemen; Baharat-spiced bread; Black olive, hellim, onion & mint loaf; Cheese, spring onion, baharat & garlic böreks; Baharat & chilli-spiced fish böreks; Spinach & feta börek; Medjool date butter; Semolina custard & filo börek

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe forms part of the Oklava Brunch as described on page 30 in the book.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.