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From Venice to Istanbul: Discovering the Flavours of the Eastern Mediterranean by Rick Stein

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Notes about this book

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Notes about Recipes in this book

  • Hummus

    • sharifah on October 16, 2015

      Very nice hummus!! I soaked my chickpeas overnight, not 24 hours. And they took only 40 minutes to soften, not 2 hours. I used 2 Tbs of oil as he said in the recipe but it wasn't enough to have the same 'pooling oil' effect as in his picture. Would make this again.

  • Avgolemono soup

    • RosieB on July 31, 2016

      This soup is delicious. It is a classic recipe. I omitted the poached egg.

    • Kitchenangel on October 14, 2015

      I have seen this recipe in so many books and been intrigued, but last week I just so happened to have used two carcasses to make stock. Well, WOW. This stuff is addictive. I think it's one if my most favourite soups EVER. I gave some to my poorly husband at the weekend, and despite clearly looking at it with a great deal of mistrust, he wolfed his down. A real winner.

  • Baked pumpkin with sun-dried tomato paste & crispy onions (Sinkonta)

    • TrishaCP on January 10, 2017

      This was good- we ate this as a side dish rather than mezze. I used a large acorn squash because I was too lazy to peel a pumpkin. The onions were good, especially the parts where they kind of clumped together with the sun-dried tomato paste. They weren't very crispy however!

  • Veal, mint & oregano meatballs in a rich tomato sauce (Keftedes)

    • joneshayley on June 03, 2018

      I agree that the breadcrumbs can be halved, which achieves a lovely soft textured meatball. The sauce and herbed meatballs are a wonderful, surprisingly delicate combination. The meat carries the flavour of mint and the slight hint of wine really comes through. I’d make this again

    • JLDuck on June 17, 2016

      I used a minced lamb fillet. Worked very well.

    • stephengk on August 31, 2017

      Nice mint flavour but texture too soft for my taste. Would cut back considerably on breadcrumb. Usually in meatballs 10% is enough for me

  • Halloumi saganaki

    • sharifah on October 16, 2015

      Wow, this was seriously nice! Crispy on the outside, sweet, salty and herby! I could eat this everyday.

    • RosieB on March 07, 2016

      This is a great simple dish to have as a starter. The honey makes it.

  • Prawns alla busara

    • joneshayley on January 19, 2019

      Great recipe- messy and delicious. The sauce is beautiful, though I found that the breadcrumbs weren’t needed as it thickened whilst cooking.

    • Kitchenangel on October 14, 2015

      Lovely!. I had some large, raw Madagascan peeled prawns in the freezer and as soon as I saw Rick make this, I knew it would be on my list. Super messy to eat (might go for headless next time), but a total treat!

    • Braco777 on April 07, 2017

      Now this feta, mentioned before, would be a nono in Croatia. You eat it with your hands and a bib around your neck. Crusty bread is served to dip into the rich cooking sauce.

    • JLDuck on April 03, 2017

      Add feta for a variation. Not pure but very delicious. Add just before serving.

  • The Turkish king of breakfasts: eggs with tomato, red pepper & green chillies (Menemen)

    • joneshayley on January 21, 2018

      This is very quick, easy and delicious. It wouldn’t be my first choice for breakfast (or for menemen) , but it is a very nice, light meal.

  • Beef with oxymeli

    • JoD on October 04, 2015

      This is a delicious meal - we all loved the oxymeli combination of flavours.

  • Patrick Leigh Fermor's moussaka

    • Foodycat on October 17, 2015

      Well worth the extra fiddle of frying the vegetables.

  • Sporki macaroni

    • inss25 on October 17, 2015

      Lovely recipe - very moreish - but way too much pasta. I did 500g and would reduce by another 100g next time.

    • greedyrosie on August 04, 2016

      Very nice recipe, easy weeknight tea. Stage before adding pasta well suited to pressure cooker

    • joneshayley on February 18, 2018

      I am not a fan. Twenty turns of a pepper grinder left it very peppery. I should have trusted my judgement and stopped turning at a palatable amount

  • Quickly cooked calf's liver with onions & parsley (Fegato alla Veneziana)

    • inss25 on October 17, 2015

      Delicious - simple but really tasty.

  • Lamb kleftiko

    • Kitchenangel on September 29, 2015

      Yummy. Used bone in lamb chops instead of a leg. Shortened cooking time. Served with the green beans cooked in tomatoes. Wow

    • KarinaFrancis on February 09, 2019

      Oh wow this was so good! Hardly any prep work and all the magic happens in the oven. I took the easier option of cooking it in a cast iron Dutch oven (ok’ed by Mr Stein). I made a few tweaks to the recipe based on some research of other recipes. I marinated it for a few hours with a few crushed garlic cloves, juice of half a lemon and some fresh oregano. I also used white wine instead of the water. Can’t wait to make this again

  • Albanian baked lamb with rice (Tavë kosi)

    • Foodycat on October 17, 2015

      Very basic but delicious and comforting.

  • Turkish spiced cabbage & minced lamb stew with tomatoes (Kapuska)

    • Carol.Furness on August 07, 2016

      This is a lovely dish. Don't let the cabbage put you off.

    • Carol.Furness on June 24, 2017

      Definitely a winner. Cabbage might sound offputting but the whole dish is lovely

    • KateW on October 15, 2015

      Easy and very good for a week-night supper

    • JLDuck on May 16, 2017

      An excellent cabbage dish even without the lamb

    • RosieB on June 01, 2017

      This was a really tasty and easy mid week dinner. Definitely make again.

    • Bloominanglophile on October 22, 2018

      This was quite good--a nice dish for an autumn evening. It was mildly sweet (not unpleasantly so) from the red pepper paste and the cabbage (I used regular green cabbage). The first night I served it with the recommended crusty bread, but the second night I served the leftovers over rice. Good either way!

    • TrishaCP on April 08, 2017

      Amazing- probably one of the best cabbage dishes that I've ever made. I used more red pepper paste after tasting and was happy with that choice. I did drain the lamb after browning it to avoid greasiness.

  • Lamb & potatoes with lemon

    • JLDuck on June 09, 2016

      Medium chunks of potato is preferable.

  • Split stuffed aubergines (Karniyarik)

    • RosieB on December 31, 2015

      Provided you are organised to cook the eggplant in advance this is an easy and delicious meal. The pomegranate seeds really set off the dish.

  • Walnut-crusted pork chops with figs

    • JLDuck on October 24, 2016

      The warning about over cooking the walnuts is warranted. I had to Brown a second serving of walnuts because I left it too long. The First batch was ghastly. From then on to for it. It is really delicious.

    • JLDuck on April 19, 2018

      I used almonds instead of walnuts as I had unexpectedly run out of walnuts. It worked a treat

  • The best chicken pie in Greece (Kotopita)

    • joneshayley on June 08, 2018

      Very nice with a side salad, but not the best pie in Greece! Quite bland without a salad. Another time I’d add oregano, perhaps thyme, and some spinach. The chicken was cooked beautifully though. As were the onions.

  • Chicken & tomato stew with orzo

    • joneshayley on June 06, 2018

      A lovely recipe- I used less chicken (4 legs) but it came out beautifully, Rich, soupy and flavourful. Next time off add some herbs at the end (parsley/thyme/ maybe even dill?) and a squeeze of lemon.

  • Oven-roasted chicken with sumac, pomegranate molasses, chilli & sesame seeds

    • Kitchenangel on September 29, 2015

      I LOVE this - made it twice already!!

    • joneshayley on September 12, 2018

      Delicious - easy and quick. Served with the Turkish pilaf from the same book.

    • lilham on November 07, 2015

      Very easy and tasty. The recipe asked for the olive oil to be drizzled over the chicken after rubbing the marinate in. Agree with avocet that the marinade is easier to work with if a little of the olive oil is added to it.

    • FJT on September 24, 2015

      Extremely easy to make and very tasty. Leftovers were great in tacos.

    • KarinaFrancis on February 26, 2016

      I've had this bookmarked and finally made it, it's so good!! I marinaded it in the morning before work and popped it in the oven when I got home. Followed the previous notes and added a bit of oil to the marinade. It's delicious and moist, and so easy. Will make again

    • wester on July 24, 2018

      Very easy, very tasty. Next time I would use just chicken legs - I'm not very good at jointing chickens. I also found I did not have pomegranate molasses, I improvised with a mix of normal molasses, redcurrant juice and balsamic vinegar. Worked OK, next time I'll make sure I have everything.

    • Gio on December 21, 2015

      A winning recipe from Chef Stein. Absolutely delicious in every way. Found the recipe here http://www.bbc.co.uk/food/recipes/oven-roasted_chicken_13123 Now I must buy the book.

    • Cati on October 31, 2015

      Made this from the online recipe posted by The Happy Foodie. It called for 2 tablespoons of sumac. I wondered if this is the amount in the book recipe. Tasted overpowering. More like Sumac with chicken.

    • Avocet on October 29, 2015

      Very easy and very good. Next time I'll increase the amount of the marinade a bit. I found it easier to coat the chicken with the marinade when I mixed the marinade with some of the olive oil.

    • TrishaCP on March 21, 2016

      This is an excellent recipe. I too just added the olive oil to the marinade. I only had one tablespoon of sumac left (who runs out of sumac mid-recipe?) but I went for it and I thought it was perfect as is. Therefore, I am really curious about whether others found the two tablespoons overpowering per Cati's comment?

  • Chicken with apricots & almonds (Mahmudiye)

    • TrishaCP on February 10, 2019

      I really enjoyed the stew. The flavors were pretty subtle, but still tasty and not too sweet. This needs to be served with rice or another starch to soak up the sauce.

    • FJT on May 06, 2017

      This was a tasty, quick recipe. I had some frozen pearl onions to use up, so I substituted those for the baby shallots (bonus: no peeling required!). There really is very little work involved in this dish - the only chopping was to cut a few dried apricots into smaller pieces; otherwise the browning of the onions and chicken were the only hands-on activities. Everything else was thrown in at the same time and then left to simmer away. This could easily be a weeknight dinner.

  • A light chicken stew with spring onions

    • JLDuck on February 26, 2017

      Perfectly good recipe. Personally I found it a little boring.

  • Green beans in tomato sauce (Taze faulye)

    • Kitchenangel on October 15, 2015

      I could never imagine cooking green beans for a full forty minutes, but oh my word, these were utterly divine. Would absolutely make this again.

  • Freekeh salad

    • KarinaFrancis on September 16, 2017

      I really liked this but felt it needed a little something more, a good base grain salad to build on

  • Turkish spiced pilaf

    • joneshayley on September 12, 2018

      Easy, delicious and the rice is fluffy and well cooked. Made with the sumac chicken in the same book - which was lovely.

  • Turkish rice

    • TrishaCP on February 10, 2019

      I’ve made versions of this before, and this version was good. My rice was too wet still at the point when steaming was supposed to happen, so I allowed it to cook another 10 minutes to dry out a bit.

    • wester on September 30, 2018

      Soft, buttery and flavorful. The children totally loved it, a definite repeat. Hardly more work than cooking normal rice or pasta. Probably best with a sweetish main dish.

  • Rick's red pepper paste

    • Bloominanglophile on October 22, 2018

      This is easy to make (especially if you use jarred roasted red peppers like I did), and is required for several recipes in this book. I did halve the recipe, and froze what I didn't use for future use.

    • JLDuck on May 16, 2017

      I was running short of time so used pickled peppers as a substitute. Worked OK.

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  • ISBN 10 1448142725
  • ISBN 13 9781448142729
  • Published Jul 30 2015
  • Format eBook
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Random House (Digital)
  • Imprint BBC Digital

Publishers Text

From the mythical heart of Greece to the fruits of the Black Sea coast; from Croatian and Albanian flavours to the spices and aromas of Turkey and beyond – the cuisine of the Eastern Mediterranean is a vibrant melting pot brimming with character.

Accompanying the major BBC Two series, Rick Stein: From Venice to Istanbul includes over 100 spectacular recipes discovered by Rick during his travels in the region. The ultimate mezze spread of baba ghanoush, pide bread and keftedes. Mouthwatering garlic shrimps with soft polenta. Heavenly Dalmatian fresh fig tart.

Packed with stunning photography of the food and locations, and filled with Rick's passion for fresh produce and authentic cooking, this is a stunning collection of inspiring recipes to evoke the magic of the Eastern Mediterranean at home.

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