Producer Spotlight of the Day: Selin Kiazim

Selin Kiazim

Selin Kiazim is a celebrated British chef of Turkish-Cypriot heritage who has played a pivotal role in redefining the perception of Turkish cuisine in the United Kingdom. Through her innovative approach, she has elevated traditional flavors into a contemporary fine-dining context.

Background

Born in Southgate, London, to Turkish-Cypriot immigrant parents, Kiazim grew up with a deep connection to her heritage, frequently visiting Northern Cyprus as a child. Although she initially considered a career in architecture, she pivoted to the culinary arts after completing an art and design foundation course. She trained at Westminster Kingsway College, earning her Professional Chef's Diploma in 2008. Her talent was recognized early by chef Peter Gordon, who mentored her during her formative years.

Signature Work

Kiazim is best known for founding the acclaimed restaurant Oklava in Shoreditch, which opened in 2015 and was instrumental in introducing London diners to the depth and complexity of Turkish food beyond standard kebabs. She later co-founded Kyseri in Fitzrovia, focusing on Turkish pasta and regional specialties. In 2024, she returned to the London dining scene with her restaurant Leydi, located in the Hyde Hotel, which continues her mission of blending traditional Turkish culinary roots with modern, sophisticated techniques.

Philosophy

Kiazim’s culinary philosophy centers on the belief that Turkish cuisine is a vast, historic landscape that deserves a modern, creative interpretation. She is known for her adventurous palate, often combining bold, traditional spices and ingredients with elegant, contemporary presentation. Her approach emphasizes high-quality, seasonal produce and a commitment to showcasing the true, diverse face of Turkish cooking.

Recognition

Kiazim gained significant national recognition in 2017 when she emerged as one of the winners of the BBC Two television series Great British Menu. Her work has been widely praised by critics for pushing the boundaries of her craft, and she has been honored with accolades including the GQ Food & Drink Awards Best Chef title.

Signature Recipe: Lamb and Beef Köfte

A flavorful, traditional Turkish dish featuring a blend of spiced minced meats served with buttery chickpea rice and aromatic chili butter.

Prep time: 20 min | Cook time: 40 min | Total time: 60 min | Yield: 4 servings | Difficulty: Easy

Ingredients

• 250g lamb mince (20% fat)
• 250g beef mince (20% fat)
• 1 onion, very finely chopped
• 25g flat-leaf parsley, finely chopped
• 4 lavash or flatbreads
• Flaky sea salt
• Freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the lamb and beef mince with the finely chopped onion and parsley.
2. Season the mixture generously with flaky sea salt and freshly ground black pepper, kneading the meat by hand until the texture becomes slightly tacky.
3. Shape the meat into elongated, sausage-like patties (köfte).
4. Heat a grill or heavy-based pan over medium-high heat and cook the köfte for 8–10 minutes, turning occasionally, until browned on the outside and cooked through.
5. Serve immediately alongside warm lavash bread and your choice of sides.

Notes

For an authentic experience, serve with a side of chickpea-infused rice and a drizzle of Aleppo chili butter. Store any leftover meat in an airtight container in the refrigerator for up to two days.