• Eat Your Books

  Errata: Revani recipe on page 193 - 2 cups of all-purpose flour should be 2 tablespoons.

Notes about Recipes in this book

• Nana's pumpkin bread

  • smtucker on December 10, 2018

    Made with a fresh Sugar pumpkin which only yielded 2 cups of pumpkin puree so made 2/3 of the recipe. This bread is really good; even people who don't like pumpkin bread couldn't stop eating it. Though I reduced the amount of the recipe, I didn't reduce the spices quite as much which we enjoyed. About to make more!

  • akrupnick on February 23, 2023

    Moist and flavorful basic bread

• Morning buns with orange blossom glaze

  • Rachaelsb on November 23, 2023

    Oh….,I had such high expectations. Had these at Sofra Cafe in Cambridge, Ma and they were amazing!!! Made at home (give at least two days) and while dough is beautifully soft and flavorful, the glaze didn’t hold up.never really thickened-felt like proportions in cookbook were off?? I may have rushed the glaze -we were hungry!- so I’ll try again with the few unglazed that are cooler. MsKirkpatrick is still my hero. If you are ever in Boston area give this AMAZING cafe a try!!!!!!!

• Whipped feta with sweet and hot peppers

  • Rachaelsb on January 01, 2023

    Made this as part of a Mediterranean charcuterie for NY Eve. It is rich so while I just made half of recipe, I would even make a bit less to feed a group of 8...along with other nibbles of course! The texture is smooth, and the flavoring is red peppery goodness in a bath of feta.

• Pita bread

  • leilx on January 14, 2019

    Easy recipe but not my favorite. It’s a bit too sweet. Comes out more bready although the puff is cute. Not like what Americans think of as pita.

• Yellow split peas with za'atar spiced almonds

  • Mango725 on February 17, 2019

    Surprisingly delicious, this has become a repeater in our house. Love the texture of the almonds on top.

• Bread hummus, beet salad, avocado and tahini

  • mcvl on December 01, 2021

    I used this recipe only for flavor combinations and was very satisfied with them.

• Yufka dough

  • michalow on August 06, 2021

    This is easy and the results were tasty. I was surprised that the unleavened dough needed to rest for four hours, but it developed a lot of elasticity in that time, which made for a pleasantly chewy flatbread.

• Za'atar bread

  • gastronom on April 06, 2017

    Tasty and tender bread. Froze well for future use.

• Spanakopita serpentine

  • Rachaelsb on May 31, 2022

    This was delicious!! Creamy, great flavors! Never worked with phyllo so trickiest part was trying to figure out how much filling to use so that when coil phyllo doesn’t break. Recipe suggested 1/3 for each coil but I easily have a 1/3 leftover.

• Stuffed simit

  • gastronom on April 06, 2017

    Good flavor. Dough volume was greater for me. Could not find grape molasses so used regular molasses, which worked okay.

• Spicy lamb pide

  • smtucker on March 17, 2018

    Dough. I hate dough recipes that don't include how much stuff weighs. 1 1/2 cups of flour should equal 180 grams, but I had to add quite a bit more flour in order to get to a useable consistency. I make a lot of bread, otherwise I would have been really thrown. The result was a very soft and forgiving dough with a slightly sweet flavor. The filling is spicy, but not that spicy. I omitted the pepper paste since I didn't have on hand, and used feta because that is what we had. I never had anything similar to this in Istanbul. In the future, I would add some fresh items such as diced tomatoes and parsley which would be more familiar. All that said, this was delicious. Served with a huge salad.

• Sesame cashew bars

  • robinorig on January 01, 2025

    https://www.panningtheglobe.com/sesame-cashew-bars-sofra-bakery/

• Persian love cake

  • Mango725 on February 17, 2019

    Easy and tasty but way too sweet. Next time I’m going to use 3/4 of the sugar.

• Almond rose cake

  • ldyndiuk on March 18, 2023

    This was pretty straightforward to make, though it took quite a while to get the almond paste mixed into the sugar. It came out pretty well. I was worried about the rose water being too much (because I watch GBBO and there is always too much rose) but although I could taste it in the batter, I didn’t taste any rose in the finished cake. It was still delicious though. I bought rose petal jam to serve it with, but it could stand alone quite well.

• Orange blossom lemonade

  • smtucker on January 02, 2017

    Great way to make lemonade. Of course, I changed the process. Macerate with mint, ripped into smaller bits, added to the bowl and you get more mint flavor. Don't skip the straining step.

• Za'atar spiced amonds

  • gastronom on March 14, 2017

    These were versatile and flavorful, but too salty. Would cut salt in half next time.

• Food52

  The 2017 Piglet Tournament of Cookbooks, First Round: Soframiz vs. The Adventures of Fat Rice

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• Eat the Love

  ...is gorgeous and full of flavorful Middle Eastern dishes. Though occasionally the ingredients list calls for difficult to find items...

  Full review