Producer Spotlight of the Day: Selin Kiazim

Selin Kiazim

Selin Kiazim is a London-born chef who has become a leading voice in modernizing Turkish-Cypriot cuisine. By moving beyond traditional perceptions of Turkish food, she has introduced diners to the depth, complexity, and vibrant flavors of her heritage through her acclaimed restaurants.

Background

Born and raised in Southgate, North London, to Turkish-Cypriot parents, Kiazim developed a passion for cooking at a young age. She credits her grandparents, who grew their own produce, as early inspirations for her culinary journey. After completing an art foundation course, she pivoted to the culinary arts, enrolling in a three-year diploma program at Westminster Kingsway College. Her professional career began under the mentorship of Peter Gordon at Providores in Marylebone, eventually leading her to become the head chef at his sister restaurant, Kopapa.

Signature Work

Kiazim is best known as the co-owner and chef of Oklava, which she opened in Shoreditch in 2015 alongside business partner Laura Christie. Named after the traditional Turkish rolling pin used for breads and pastries, the restaurant serves as a platform for her modern interpretation of Turkish-Cypriot dishes. Her menu often features communal plates, such as her signature baharat bread, which is based on a family recipe from her grandmother. She has since expanded her influence with other ventures, including the restaurant Kyseri and her 2024 project, Leydi, in Farringdon.

Philosophy

Kiazim’s approach is rooted in the belief that Turkish cuisine is far more diverse than the common perception of kebabs and meat-heavy dishes. She focuses on balancing bold, traditional spices with smart, modern techniques. Her philosophy emphasizes the joy of communal eating and the importance of championing high-quality vegetables alongside proteins. She views the modern chef as a storyteller who can preserve cultural traditions while creating new, accessible culinary experiences.

Recognition

Kiazim gained significant national attention through her appearances on the BBC television series Great British Menu. In 2017, she reached the final of the competition, where she successfully secured a spot at the banquet with her dessert course. Her work at Oklava has been widely praised by critics for trailblazing a new path for Turkish food in the United Kingdom, earning her a reputation as a significant figure in the London dining scene.

Signature Recipe

Chilli Roast Cauliflower

A vibrant, flavor-packed vegetable dish that highlights the bold spices central to Kiazim's modern Turkish-Cypriot style.

Prep time: 15 min | Cook time: 25 min | Total time: 40 min | Yield: 4 servings | Difficulty: Easy

Ingredients

• 1 large head of cauliflower, cut into florets
• 3 tbsp olive oil
• 1 tsp dried chili flakes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp sea salt
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp pomegranate molasses
• 2 tbsp fresh pomegranate seeds
• 1 tbsp fresh coriander, chopped

Instructions

1. Preheat your oven to 200°C (400°F).
2. In a large bowl, toss the cauliflower florets with olive oil, chili flakes, cumin, ground coriander, and salt until evenly coated.
3. Spread the cauliflower on a baking sheet in a single layer and roast for 20–25 minutes, or until the edges are golden brown and the stems are tender.
4. While the cauliflower roasts, whisk together the tahini, lemon juice, and a splash of water in a small bowl until you reach a smooth, drizzling consistency.
5. Transfer the roasted cauliflower to a serving platter. Drizzle generously with the tahini sauce and pomegranate molasses.
6. Garnish with fresh pomegranate seeds and chopped coriander before serving.

Notes

This dish works perfectly as a side for grilled meats or as a centerpiece for a vegetarian mezze spread. Store any leftovers in an airtight container in the refrigerator for up to two days.