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Turkish-Cypriot Supper
Turkish-Cypriot Supper

Turkish-Cypriot Supper

Turkish and Cypriot dishes with a twist.

Serves 2 people

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Adana kofte, pide, spicy tomato, yoghurt, brown butter
Roasted Cyprus potatoes, chilli salt, confit garlic, herb mayonnaise
Grilled onions, pickled cabbage, pomegranate dressing

Sleeping over? Add-on breakfast:
Medjool date butter, smoked bacon toasted sandwich

⬇ Download Cooking Instructions


This feast contains egg, gluten, milk, mustard, sesame, sulphites. Made in a kitchen that handles all 14 allergens, including nuts.

About Turkish-Cypriot Supper

There’s so much more to Cypriot and Turkish cooking than kebabs and meze — they’re wonderful dishes, but that's the kind of the only thing that people get to see,' says Oklava head chef Selin Kiazim.

Her vibrant spread incorporates lesser-known Turkish and Cypriot dishes, beginning with her own version of iskender. Coal-grilled kofte, made from a mix of lamb and beef, is served with one of Selin’s favourite sauces: a very slowly simmered tomato sauce, finished with a slick of brown butter to add silkiness. Selin loves to cook over coals, and uses her grill as a secret ‘ingredient’ to add an elusive smoky quality to her dishes. Next, Cyprus potatoes, a variety famed for their unique combination of creaminess and waxiness, are roasted in the oven then tossed with confit garlic, sweet pul biber and smoky urfa chilli. The potatoes are to be swiped through a fresh herb mayo made with parsley, coriander and tarragon.

Dolma, a classic dish of vine leaves stuffed with lemon-scented rice, are made to Selin’s mother’s recipe. 'For Cypriots, life really revolves around eating,' explains Selin. 'So I grew up eating these — my mum is famed for her dolma. It was very difficult to get the recipe though, as she never measures anything.' A zingy salad of grilled onions, pickled cabbage and pomegranate dressing is made with salgam, a fiery fermented turnip juice that is famously drunk along the Galata Bridge in Istanbul.

For the next morning, Selin is including her signature Medjool date butter and smoked bacon toasted sandwich. The butter is made by The Estate Dairy, and laced with date and black rice vinegar for depth of flavour. When combined in a sandwich with the salty streaky bacon, it’s the ultimate weekend breakfast.


Eat at any point during the weekend.

We deliver nationwide* on Fridays, select date at checkout.

*Excluding areas of Scotland, the British Isles, Channel Islands & Northern Ireland. Click here for more info.

This box is a generous serving for 2 people.

This meal is delivered pre-prepared, cold in an insulated box ready for you to cook, serve and enjoy over the weekend.

More from Oklava


This menu contains alcohol

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