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4 Turkish Cypriot barbecue recipes from Meliz’s Kitchen

by Alice Palmer Brown

published on 23 June 2022

Cooking on a mangal (barbecue) is so central to Turkish Cypriot culture that until very recently outdoor cooking was considered the only way to prepare food year-round. It comes as no surprise then that Meliz’s Kitchen, the new Turkish Cypriot cookbook from Meliz Berg contains an entire chapter dedicated to cooking over the mangal and is a treasure trove of inspiration for your next al fresco feast. Here, we’ve rounded up a selection of four favourite barbecue recipes from the book to get you started, from succulent chicken kebabs to tender lamb chops, a simple seafood grill to a goes-with-everything salad.

Meliz Berg’s Chicken Kebabs

by Meliz Berg

Bring the tastes of authentic Turkish-Cypriot cooking to your own back garden with Meliz’s classic succulent chicken kebabs. Marinated with honey, pomegranate molasses, pepper, and paprika, they make for a flavourful centrepiece.

Meliz Berg’s Grilled Tiger Prawns and Squid

by Meliz Berg

Meliz enhances the delicate flavours of prawns and squid with a sweet, garlicky marinade. The perfect pescatarian barbecue dish.

Meliz Berg’s Lamb Chops

by Meliz Berg

These lamb chops are marinated in milk to tenderise the meat and make the chops extra juicy. Best served hot and fresh from the grill, dipped in a spicy chilli sauce and a cooling minty yoghurt.

Meliz Berg’s Sumac, Tomato, Onion and Parsley Salad

by Meliz Berg

A fresh and simple salad, which marries the citrusy tartness of sumac with a sweet salad dressing. Quick to make and packed full of flavour, this is a perfect side to any summer barbecue.

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