• schambers on September 06, 2010

  added for indexing. Have 1990 reformatted ed. ISBN: 1863020691

• ElanP on May 16, 2010

  Had this book for years - learnt to make spakopites from Tess when I was 25 - over 25 years ago...

Notes about Recipes in this book

• Spinach pies from Samos

  • antimony on October 29, 2022

    This recipe has been a family favorite since my mom xeroxed it out of a library copy of this cookbook decades ago (an older edition but the same book). I tracked down the source a few years ago to buy a copy. It's an excellent, if non-traditional, showy vegetarian main for Thanksgiving -- as spanakopites go, it's on the lighter side with olive oil on the pastry, no eggs in the filling, and clean bright flavors that balance well with the hearty, sweeter, Thanksgiving sides. Cooked leftovers will freeze well, reheat in oven (not microwave!).

• Pickled octopus

  • KarinaFrancis on February 09, 2019

    Pretty easy although cleaning the octopus can be a bit of a challenge. We bought a 2.5kg octopus which gave us 2 decent sized jars. On the advice (read: demand) of a friend's mother we waited for 2 weeks before eating it. Was worth the wait!

• Stuffed vegetables

  • TheaM on July 15, 2020

    Page 97, Cyprus

• Spiced lamb pilaf

  • KarinaFrancis on August 24, 2014

    Probably the simplest pilaf recipe I've tried, but very tasy. I made a few modifications: I added a cinamon stick when braising the meat, added some currants when I added the rice and also toasted the almonds and put them on top when I served rather than cooking them in. Nice with a big spoon of yougurt on the side

• Green beans in oil

  • IndyGirl on May 24, 2015

    Make without onion and just a bit of sugar. Takes a long time to cook to tender beans, but perhaps I had tough green beans. Tastes like green beans I've had at Middle Eastern Restaurants. However, not my favorite side, so I'm going to look for more veggie side recipes for Middle Eastern Food.

• Steamed white rice

  • IndyGirl on June 04, 2015

    Timmen. Next time 1/2 the ghee and consider using olive oil. The family (except me) didn't think this was worth the effort. Just make basmati rice in the rice cooker.

• Spiced stewed lamb

  • IndyGirl on May 23, 2015

    Made with cubed lamb "stew" meat. Didn't have onions or garlic, so didn't use. Doubled the bharat. Doesn't take as long too cook as the recipe says since using cubed meat. Didn't have loomi or lime, so used pieces of preserved lemon. Served with rice and fried fresno peppers

• Spiced lamb and rice

  • IndyGirl on June 04, 2015

    Used lamb stew meat. Used rinsed off Indian lemon pickle. Turkish bharat--at least twice the amount called for. Doesn't take as long as the recipe states since using cubed meat. Don't "cook" cubed lamb in water, just brown after browing the spices. If making Timmen, start Timmen before making lamb stew!