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- Published on: 1875
- Binding: Hardcover
Customer Reviews
Most Helpful Customer Reviews
150 of 151 people found the following review helpful.
By E. L. Wisty
When, like me, you have something of a mania for collecting Middle Eastern cookbooks, each new purchase carries with it an increasing risk, especially if you are buying it 'blind', that it will offer nothing new but instead every recipe will more or less duplicate something that has come before somewhere or another in one of your volumes, and thus end up as a bit of a pointless acquisition. I pre-ordered this on the basis of rave reviews of her earlier publications which I don't own, and I've not been disappointed as Silvena Rowe has here presented us with something of a fresh approach to the region's cuisine with plenty of new recipes, innovation and ideas.The geographical region covered is essentially restricted to Turkey and Syria rather than the wider area we would normally think of as the Eastern Mediterranean, but it also includes a certain element of 'fusion' cooking brought into some of the dishes whilst not totally losing sight of the Levantine essence, and the feel is very contemporary and up to the minute rather than merely harking back to classics.It's a well presented and colourful volume, with a standard division into mezze, starters, boreks, pilafs & salads, meat, fish vegetables and sweets; generally it has one recipe to one page, mostly accompanied by an opposing excellent photograph, and a minimum of irrelevant location photographs which serve as padding in many other similar cookbooks.Some sample recipes:MezzeSuzme (strained yoghurt, a.k.a. labneh) and goats' cheese rolled in za'atar, sumac and pistachiosAubergine, Aleppo chilli and pomegranate jamRed lentil kofte with pomegranate and coriander saladJerusalem artichoke 'hummus' with lamb and sumacLamb and pistachio kofte with tahini and pistachio sauceLamb and spinach yoghurt pastry pyramids (looking a bit like giant versions of the Turkish manti)Fennel and feta kofte with walnut taratorStartersChickpea and courgette kofte with mulberry and chive flower saladSumac braised nettles topped with onion seedsCheddar, coriander and chard gozleme (pastries)Chilled sweet pea and watercress soup with rose petal cream (the photo on the cover)Pilafs and saladsKadirga pilaf with pistachios, almonds and currents, topped with Bechamel saucePerdeli pilaf with duck confit, raisins and pine nutsPink grapefruit, avocado and pomegranate salad with nasturtium flowers (a riot of colour)MeatSpice scented spring lamb with quince and mustard relishPomegranate glazed kebabs with spiced pomegranate chutneyAl Halabi style kebabs with walnuts and pine nuts served with potato moutabelZa'atar and pistachio crusted poussin with quince and rose jamFishSea bream with currants and pistachios and a blood orange sauceSea bass with wild garlic en papillote poached in rakiRed mullet with pine nuts, currants and gremolataVegetablesMung beans with caramelised onions and nigella seedsAubergine stacks with pomegranate, mint and yoghurt sauceWild asparagus and green herb tart with pomegranate dressingCumin scented broth of celeriac, summer squash and orangeDessertsMaple glazed roasted figs with pistachio pralineFig and cardamom ice creamPink peppercorn and cardamom meringues with mulberries and white chocolateIstanbul orange and vanilla baklavaProbably the only downsides are that there a few ingredients here and there which will be a little hard to come by, and that some combinations of ingredients within recipes are not exactly in season simultaneously - not necessarily a problem with our present day all year round availability of many items, but goes a little against the modern trend towards returning to seasonal eating. Nevertheless, with its fresh and innovative recipes it's a most welcome addition to my collection.
1 of 2 people found the following review helpful.
By MISS TJ WOODS
Fab book!
22 of 25 people found the following review helpful.
By Cook book Addict
This is a fabulous bookI received it yesterday and prepared three dishes today with lots more in the pipeline for later this weekI am lucky to live in London where the ingredients are readily available but today I happened to look in the fridge to see what needed using up:Fennel,spring onions, half a block of Feta, Eggs, Tomatoes, Aubergine, lemons and long red peppers with walnuts and herbs in the gardenI already had sumac and bought some Pomegranite molasses yesterdayA feast if i do say so myself and the flavours were amazing
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