Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus by Yasmin Khan

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Zucchini and feta fritters (Mücver)

    • Jane on August 28, 2021

      I make zucchini and feta fritters a lot, alternating between Nigella's from Forever Summer and two of Julia Turshen's from Small Victories and Simply Julia. These will go into the rotation when I have dill. They had a lot of flavor and were easy to flip (my two criteria for successful fritters). I serve them with a salty garlic yogurt dip.

    • Lsblackburn1 on July 20, 2021

      Nice flavors in these. Texture was like pancakes and I may not have cooked them enough.. always hard to tell!

  • Pita bread

    • darcie_b on August 17, 2021

      Simple, easy recipe with great results.

  • Greek greens (Horta)

    • imaluckyducky on July 21, 2021

      4 stars. To be honest, I didn't think I would like this. Generally cooked down kale is too bitter for me but I keep trying. I was pleasantly surprised by how much the 5 cups of cilantro and spinach helped make this dish soar on its simplicity. I'm pretty sure the measurements are slightly off...don't know how 5 cups of cilantro equals 100ish grams - must not be chopped cilantro. The lemon juice is key, and tastes much better the next day.

    • jenburkholder on July 29, 2021

      Delicious. I never boil greens, but this was very tasty, tender and juicy.

  • Turkish white beans (Piyaz)

    • imaluckyducky on July 21, 2021

      4 stars. Really, really delicious pot of beans. Used Rancho Gordo alubia blanca beans which cooked for about 2-2.5 hrs after soaking (recipe somehow cooks white beans in 45 minutes?). The Aleppo pepper is critical as is serving with paper thin red onion. Served as part of a mezzo. Will make again!

    • Maefleur on August 12, 2021

      I used Camellia brand navy beans, no pre-soak and cooked in the instant pot 20 mins. Then proceeded with the recipe.

  • Turkish shepherd's salad (Çoban salatası)

    • imaluckyducky on July 16, 2021

      5 Stars! There are dozens of iterations of this classic, palate-cleansing salad found around the Middle East -- this version happens to be one of my favorites. The addition of the bell peppers and the sumac adds more body and just the right amount of tang that can't be obtained with citrus alone. Served with braised lamb leg, the black eyed peas and chard recipe from this book, and some flatbread. Will make again!

    • jenburkholder on July 18, 2021

      Delicious - refreshing and summery. The pepper added nice crunch.

  • Ezme salad

    • imaluckyducky on July 21, 2021

      5 stars. This salad is one step chunkier than salsa, and packs a wallop of flavor thanks to the Aleppo pepper, sumac, and pomegranate molasses. Delicious on its own or stuffed in a pita with the lamb kabobs from this book.

  • Black-eyed peas with chard (Louvı)

    • imaluckyducky on July 16, 2021

      5 stars. Humble ingredients and not a lot of nit-picking for a huge payoff. Fantastic, nutritious base for the suggested topping (loved adding olives!). Will make again.

    • jenburkholder on June 22, 2021

      Very tasty. Accompaniments are essential to the dish.

  • Adana kebabs

    • imaluckyducky on July 21, 2021

      5 stars. Really delicious kabobs. Definitely works better on a grill or grill pan vs a broiler.

    • Lsblackburn1 on July 20, 2021

      Very tasty kabobs. Simple to make with great flavors. Served on flatbread.

  • Classic Turkish meatballs (Kuru köfte)

    • imaluckyducky on July 24, 2021

      5 stars. These are succulent, flavorful, moist with great texture. Made one batch with straight ground beef and one back with 90%lean bison and 80%lean ground beef, both batches came out fantastic. Everyone inhaled them, will make again.

    • Maefleur on August 12, 2021

      These are very flavorful, tender and juicy and disappeared quickly.

  • Prawn saganaki

    • ksg518 on June 14, 2021

      Good but I think the next time I'll just add an additional can of tomatoes instead of the cup of water the recipe requires. I especially like the fennel in this version.

    • Lepa on August 22, 2021

      I only had a 28oz can of crushed tomatoes and, following the advice of another reviewer, just added more tomatoes instead of water. I used 3/4 of the can and that seemed about right. The tomato sauce was tasty but my shrimp was overcooked and tough. If I made this again I would put the prawns into the oven as soon as they start to turn colored. We ate this over orzo. The adults liked it but kids were turned off by the huge, rubbery shrimp.

  • Tomato and za'atar salad

    • ksg518 on August 13, 2021

      Delicious although like any tomato salad it really needs peak summer tomatoes. I cut back on the acid a tad and reduced the honey by half. But don't leave out the honey - the little notes of sweetness are a big plus.

  • Turkish bride soup (Ezogelin çorbası)

    • Lepa on September 19, 2021

      This is a solid, easy and healthy soup. We ate it with yogurt, a squeeze of lemon and some warm flatbreads. It was the perfect antidote to an indulgent day.

  • Hot yogurt and spinach soup (Yayla çorbası)

    • maestra on May 17, 2021

      This soup helped me use up pantry, fridge, and freezer ingredients. It couldn't have been easier and tasted just like I've had at restaurants. Simple and tasty.

  • Herb and paprika chicken

    • Maefleur on August 15, 2021

      While I'm not sure I would use the baking powder next time, getting the marinade under the skin really helps flavor the meat and not just the skin and makes for a tender, juicy, and flavorful chicken.

  • Pomegranate and sumac chicken

    • Maefleur on August 10, 2021

      I halved the chicken, but not the marinade. Very easy and flavorful with just a few ingredients, but do remember to allow the 3 hrs to marinate.

  • Broccolini with red peppers and dill

    • mjes on May 22, 2021

      Yes, just a simple cooked veggies with a bit of lemon juice and oil - with a bit of Aleppo pepper -- the sort of cooking that should become second nature when one has access to good produce.

  • Yogurt drink (Ayran)

    • mjes on May 22, 2021

      Did I need a recipe for this? Not really. But I did want to try my Mother's Day NanoFoamer out and I didn't remember the proportions when using dried mint. But if you want to try Ayran, this recipe is a good as any - I mean yogurt, water, salt, optional mint, chilling - how much difference can the recipe make. Don't you really have to go by taste?

  • Rakhine chicken curry

    • bevchris on September 21, 2021

      Absolutely delicious and so easy to make. It is a favourite in our home

  • Tagliatelle with herbed lentils (Harak osbao)

    • Shelmar on August 21, 2021

      A mediocre lentil dish, with pasta. I am not a fan, not flavorful enough, which seems unbelievable with 2.75 cups of chopped herbs, 3 cloves of garlic, cumin, and pomegranate molasses. I do not understand how it turned out so unappetizing.

    • MOSteen on August 20, 2021

      This is a weird recipe. I think it would work better as a salad, and leaving out the pasta. Could work as a dish for vegans.

  • Chana masala

    • jenburkholder on May 12, 2021

      Solid, if not earth-shattering chana masala.

  • Date and walnut brownies

    • jenburkholder on May 24, 2021

      The flavor of these was good, but I found the texture odd - quite crumbly, which isn’t generally what I want in a brownie.

  • Turkish braised carrots and leeks (Zeytinyağlı pırasa)

    • jenburkholder on August 23, 2021

      Very good. More than the sum of its parts.

  • Cypriot potato salad

    • jenburkholder on June 11, 2021

      I really liked this. Tart, aromatic, and summery.

  • Lentils with preserved lemons and zhoug

    • jenburkholder on June 22, 2021

      I thought this was okay. Fine, but won’t repeat. The flavors didn't really mesh.

  • Fish kebabs with skordalia

    • jenburkholder on July 18, 2021

      Only made the kebabs, not the skordalia, using swordfish. Absolutely delicious, but very forward on the fish’s flavor, so use a good piece. Served with tzatziki and the Turkish salad from this book.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 132400665X
  • ISBN 13 9781324006657
  • Linked ISBNs
  • Published May 04 2021
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher W W Norton & Co Inc

Publishers Text

The acclaimed author of Zaitoun returns with vibrant recipes and powerful stories from the islands that bridge the Mediterranean and the Middle East.

For thousands of years, the eastern Mediterranean has stood as a meeting point between East and West, bringing cultures and cuisines through trade, commerce, and migration. Traveling by boat and land, Yasmin Khan traces the ingredients that have spread through the region from the time of Ottoman rule to the influence of recent refugee communities.

At the kitchen table, she explores what borders, identity, and migration mean in an interconnected world, and her recipes unite around thickets of dill and bunches of oregano, zesty citrus and sweet dates, thick tahini and soothing cardamom. Khan includes healthy, seasonal, vegetable-focused recipes, such as hot yogurt soups, zucchini and feta fritters, pomegranate and sumac chicken, and candied pumpkin with tahini and date syrup.

Fully accessible for the home cook, with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders.

Other cookbooks by this author