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

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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!

    • jenburkholder on May 05, 2022

      These were decent, but not our favorite zucchini and feta fritters. The herbs didn't come through as much as I would have liked, and the texture was a bit uniform. Also undersalted as written (although our feta may have been less salty, you never know). Served with garlic yogurt. Wouldn't mind eating again, but likely won't repeat.

  • Pomegranate and sumac chicken

    • TippyCanoe on March 29, 2022

      This recipe has become a real favorite. I make it often and it is a crowd pleaser at our house. Flexible as you can use various cuts of chicken.

    • TrishaCP on January 27, 2022

      This was a very flavorful and delicious method of cooking chicken. I marinated the chicken overnight and it had a great amount of flavor. I had chicken pieces that were thigh/breast, so I turned off the oven after 35 minutes and let it finish cooking in the hot oven.

    • 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.

    • dc151 on January 18, 2022

      Made this as directed. Very flavorful, simple to make, just needs a bit of planning for the marinade. I think next time, I would add the oil directly to the marinade, because I'm forgetful, and I forgot to drizzle it until halfway through cooking, resulting in less crispy skin than desired- my own fault! I will definitely make this again.

    • jenburkholder on May 16, 2022

      Did it on the grill, worked well. Liked by all.

  • Orzo rice (Şehriyeli pilav)

    • TrishaCP on January 27, 2022

      I thought this was pretty bland. My recall is that Ottolenghi has a better version of this dish.

    • bernalgirl on May 05, 2022

      After reading several reports that this is bland, I added garlic and onion powder, oregano, and a bay leaf when I added the rice. The cooking instructions were perfect, resulting in fluffy rice (white basmati) that was perfect with the prawn saganaki from the same cookbook.

  • Yogurt with cucumber and mint (Tzatzıkı / Cacık)

    • TrishaCP on November 01, 2021

      Good version of cacik. I used dill and plain yogurt instead of Greek yogurt since that is what I had on hand. Served with the Adana kebab recipe.

    • rmardel on May 14, 2022

      Excellent version of Tzatsiki. I only tend to keep plain yogurt but I drained it while the cucumbers also drained, perhaps longer than necessary as the resulting yogurt was thicker than a traditional Greek yogurt. It worked very nicely. I like the layering of flavor created by using both fresh and dried mint, something I had not previously bothered with.

  • Adana kebabs

    • TrishaCP on November 01, 2021

      These weren’t on the agenda for the weekend originally, but I had ordered ground lamb that arrived partially frozen and needed to use it up. Wow, so glad that happened since these tasted absolutely amazing. I needed to use 2 lbs of meat instead of the 1 1/2 lbs called for, so I added another garlic clove and bumped up the spices. (I used half Aleppo pepper and half Marash.) I have six flat metal skewers, so made six larger kebabs and grilled until they looked cooked. Served with flatbread and the book’s cacik recipe.

    • 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.

    • Acarroll on October 29, 2021

      Delicious. Made vegan by using Impossible meat.

  • Tagliatelle with herbed lentils (Harak osbao)

    • Prim on November 01, 2021

      I made this last night and everyone thought it was excellent. I doubled the cumin and garlic cloves. Will make again.

    • 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.

  • Prawn saganaki

    • bernalgirl on May 05, 2022

      So easy and so good. The longer cook on the onions and low simmer on the sauce allows time to prepare the rest of dinner and the result is a tasty entree that really boosts the otherwise bland orzo rice from the same cookbook. I doubled the recipe and followed it, I didn’t think it needed extra tomato and liked the saucy consistency.

    • 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.

    • Lsblackburn1 on November 13, 2021

      I really loved this. Supplemented the canned tomatoes with a few of my last garden grown ones and used white wine instead of ouzo. Served with lots of bread.

  • Broccolini with red peppers and dill

    • bernalgirl on May 05, 2022

      I made this as written except with thin stalks of flowering cauliflower. It was delicious! The cooking time results in crisp stalks with nicely softened peppers and onion, although I had a full pan of cauliflower and had to add more water. A keeper!

    • 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.

    • jenburkholder on May 16, 2022

      Quite simple but very good. The pepper and broccolini complement each other well in flavor and texture.

  • 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.

    • jenburkholder on May 16, 2022

      Very good for being so simple. Served with the broccolini, Turkish shephard’s salad, pomegranate and sumac chicken, hummus, and flatbreads for a great 6 person dinner.

  • 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.

    • ksg518 on January 20, 2022

      This is very good. I agree with the other reviews that the accompaniments are needed, although I skipped the cucumber. I never would have thought to pair black-eyed peas with olives but I loved the combination. A definite repeat.

    • jenburkholder on June 22, 2021

      Very tasty. Accompaniments are essential to the dish.

  • 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.

  • Sea bream with pistachio and herb sauce

    • rmardel on May 16, 2022

      The sauce is excellent and would complement many varieties of fish. I used it on salmon and did not follow the recommended cooking method for the sea bream.

  • Spiced cornbread with feta (Mısır ekmeği)

    • rmardel on May 14, 2022

      Excellent variation on cornbread, very light and flavorful with an excellent crumb. The texture is something between a traditional Southern US cornbread and a quick bread. The flavor is redolent of the herbs used, but not overpowering. I used a sheep milk feta, which worked nicely. Holds well, better than many cornbreads. I added fresh dill and would continue to do so. Will make again.

    • EvyTheworldismyoyster on January 07, 2022

      Very light, really tasty bread. Easy to make. Would reduce the cumin, but that's personal. You could add some semi-dried tomatoes, but the flavour is good as is. Great to eat with a salad or, as we did, with aubergine parmeggiani dumplings from Ottolenghi.

  • Eggs with yogurt and chile butter (Çılbır)

    • rmardel on April 02, 2022

      Easy and delicious. This, or some variation of this, has been a family staple for quite some time now,

    • rmardel on May 03, 2022

      Updated to say that I much prefer this dish when the butter is "burnt", meaning not that I burn the butter, but that it is left on the heat after adding the aleppo pepper, and a small amount of paprika, just until the paprika begins to brown. It must be removed from the heat quickly so that the pepper and the paprika do not truly burn. This small step adds a marvelous smokiness to the dish, which is offset perfectly by the tartness of the sumac and the creaminess of the yogurt and eggs. Do not skimp on sumac.

    • Lepa on February 25, 2022

      This is really delicious and satisfying. I'm going to add it to my morning rotation!

  • Sweet potato, chickpea and tahini salad

    • ksg518 on November 22, 2021

      I've been looking forward to making this when sweet potato season came around since I got this book last summer. Unfortunately it was a great disappointment. The flavors are very good but it is just too heavy. I wondered about cooking the canned chickpeas and while it resulted in wonderfully flavored chickpeas, they were also mushier and contributed to the overall density of the salad. The tahini dressing was very good too but also made the dish much too heavy. Not a repeat.

  • Turkish bride soup (Ezogelin çorbası)

    • ksg518 on February 03, 2022

      I thought the recipe called for too much liquid but went ahead anyway and found myself draining off some of the liquid at the end. But I kept the liquid and was glad I did since the lentils and bulgur absorbed a lot of the liquid overnight so by the time I finished the soup I had added back in almost all the liquid. So maybe this is a soup that's better the second day? The flavors are very good.

    • 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.

  • 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.

  • Greek salad

    • Lepa on February 27, 2022

      I used this as a template more than a recipe. I often find Greek salads are a bit too lemony but this dressing is nicely balanced. I've been eating some version of this recipe for lunch all week and it's really grown on me.

    • jenburkholder on May 09, 2022

      Very tasty Greek salad. Nothing out of the ordinary, but it’s well-balanced and quite good.

  • Citrus cake

    • Lepa on February 27, 2022

      We weren't crazy about this cake. The cream cheese icing wasn't great with this sponge. It wasn't terrible but also wasn't great.

  • 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.

  • Lamb shank kleftiko

    • meginyeg on December 06, 2021

      This was delicious. Lovely flavours.

    • Running_with_Wools on April 25, 2022

      I made this exactly following the recipe except I ended up using beautiful pork shanks from Neiman Ranch because those were the only shanks I could find at our local stores. It was absolutely delicious. I had guests and we all opened our individual packets at the table and let the juices combine with our crispy roasted potatoes. Served with a very simple salad as Yasmin suggested, and some fresh, unpreserved rose. I am moving this to one of my "favorite" categories. There was quite a bit of prep, but it was easy and the clean up was a breeze.

  • 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.

  • 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

  • Beet, fennel and pomegranate salad

    • Indio32 on February 01, 2022

      Made this as a quick healthy lunch. Not usually a fan of apple in salad but this was good. Did have some beetroot but turns out they weren't in the best condition so left them out. Definitely worth giving this a go!

  • Greek tomato meatballs (Soutzoukakıa)

    • Nkrieda78 on November 20, 2021

      I did add some Urfa and aleppo pepper to the sauce as well as a bit of Turkish oregano

    • jenburkholder on May 09, 2022

      These were tasty. We used a mix of lamb and Impossible (thus fully satisfying no one), and made mostly according to direction. Solid meatballs.

  • 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.

  • Chana masala

    • jenburkholder on May 12, 2021

      Solid, if not earth-shattering chana masala.

  • 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.

  • Turkish braised carrots and leeks (Zeytinyağlı pırasa)

    • jenburkholder on August 23, 2021

      Very good. More than the sum of its parts.

  • 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. Won’t repeat.

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  • 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.

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