• Sladea86 on April 28, 2023

  Made the Turkish bride soup with buckwheat will try with quinoa next time but it’s delicious also the imam fainted aubergine dish both fantastic!

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.

  • EmmaJaneDay on March 03, 2023

    These were very tasty. Added way more feta (200g) to use the whole package, and I don’t think this harmed the dish at all. Assumed the tablespoon measure was 15ml, not 20 (I’m in Australia, we like to be different!) so only added 6 Aus tablespoons of flour, and used SR flour too. Not sure why it doesn’t just say 1/2 cup? Will definitely make this again. Served with the Greek Greens from the same book, also very nice.

  • 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.

  • bernalgirl on May 18, 2022

    This was wonderfully easy, the marinade was exactly the right amount to generously paint eight large thighs, it marinated all afternoon, and cooked exactly in the time suggested. I even ran it under the broiler to crisp the skin, as straight out of the oven it was unappetizing. But my family found this recipe very meh in flavor. It’s true we prefer grilled on braised thighs to baked, but the flavors didn’t permeate very far and my kids objected to the sweetness of the marinade.

  • 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.

  • Lalados on May 21, 2022

    Great recipe, one of our "go to" chicken recipes, quick and easy for a mid-week dinner, pairs really well with a lot of side dishes and salads from the eastern Med.

  • snoozermoose on May 31, 2022

    I used boneless skinless chicken thighs and adjusted the cook time. I accidentally overcooked mine but even then, the flavor was good. They were just a bit too tangy for my taste so I probably won't repeat but I appreciated how easy the marinade was to throw together.

• 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.

  • jenburkholder on May 30, 2022

    We enjoyed these. Served with pitas, potato salad, tzatziki, the grilled onion salad, and broccoli. Half were made with Impossible and half with meat. Although the flavor was good, the kneading felt very unnecessary, and didn’t seem to impact the final product.

  • Acarroll on October 29, 2021

    Delicious. Made vegan by using Impossible meat.

• Greek tomato meatballs (Soutzoukakıa)

  • TrishaCP on June 06, 2022

    These are really good meatballs. I was distracted and inadvertently added the spice for the meatballs to the sauce (in addition to the spices for the sauce). It turned out just fine. I used a combination of beef and pork.

  • bernalgirl on May 28, 2022

    These meatballs are tender, flavorful, and easy to make. I cued my kids to expect a different flavor profile from Italian meatballs, and we all enjoyed this served over orzo and topped with crumbled feta. I made this to serve alongside the Broccolini with red peppers and dill from the same cookbook, which is already a favorite.

  • 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.

• Sea bream with pistachio and herb sauce

  • TrishaCP on June 06, 2022

    This is such a great dish. The ground pistachio adds a richness that is very nice with the herbs and tart flavors of the lime juice and capers. I served it with skinless Alaskan rockfish, so didn’t follow the recipe’s cooktime either.

  • 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.

• Turkish braised carrots and leeks (Zeytinyağlı pırasa)

  • TrishaCP on June 06, 2022

    I was intrigued by the writeups here (plus have a huge bag of carrots to get through), and I’m so glad that I made this dish. I love the sweet/sour flavor of this, as well as being able to prepare it in advance. Definite keeper.

  • bernalgirl on May 28, 2022

    I’m used to roasting vegetables or cooking them lightly, but this braise is delicious. I made this as written except with fresh oregano in place of the dill the start of cooking,finishing with fresh dill. I look forward to trying this with other vegetables, summer squash up next!

  • jenburkholder on August 23, 2021

    Very good. More than the sum of its parts.

• 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.

  • bernalgirl on May 28, 2022

    As others noted, this is a very nice version, I also liked the layered flavors of the dried and fresh mint.

  • 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.

  • jenburkholder on May 30, 2022

    Like everyone else says, a great version of tzatziki, the dried mint adds a nice aroma.

• 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.

• Fish kebabs with skordalia

  • bernalgirl on June 01, 2022

    This is an outstanding method for swordfish, one of my favorite fish. My family and I enjoyed the fish with the potatoes, but I’m having a hard time imagining how much olive oil it would take to achieve the consistency in the photo. I wish I’d keep some of the potato cooking water to mix with the olive oil and lemon juice to get the right consistency. Otherwise delicious!

  • 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.

• 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.

  • Running_with_Wools on May 30, 2022

    We loved this recipe. It’s really balanced and flavorful while also being delicate and not too tomato-y

• Cypriot potato salad

  • bernalgirl on May 18, 2022

    Such an easy and flavorful side, great with the pomegranate and sumac chicken. While my family asked me not to add the fresh herbs, they all loved this salad. I added mint and can’t believe they didn’t. There were no leftovers, I’ll be making this all summer.

  • Rachaelsb on July 01, 2022

    Surprisingly delicious! Lemon and herbs are great complement to capers and olives. Will definitely make again, plus so easy…always a plus on a busy night.

  • jenburkholder on June 11, 2021

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

• Greek greens (Horta)

  • bernalgirl on May 28, 2022

    I like greens in general and this was no exception. I used chard, kale, beet, and radish greens along with spinach and cilantro. The flavor and texture are outstanding. I’d hoped the silky consistency would win over my kids, but no, so I ate these with leftover fava and meatballs for lunch.

  • 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.

  • rmardel on May 20, 2022

    Very Good. I never really boil greens, but I have enjoyed Horta at restaurants and wondered how they achieved the creamy consistency. Now I know and I will be making these again. Cooked kale is not my favorite green, but the earthiness of the chard and the brightness of the cilantro played off the bitterness nicely. The lemon juice, and a good quality olive oil are critical. This would be a good technique to keep in mind when overwhelmed with a good quantity of bitter or wild greens. Even better the next day.

  • EmmaJaneDay on March 03, 2023

    Not sure I cooked these long enough as I was in a bit of a rush, but it was still delicious. Served with the zucchini and feta fritters from the same book to make a meal. All very nice. Will make again.

  • jenburkholder on July 29, 2021

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

• Eggs with yogurt and chile butter (Çılbır)

  • bernalgirl on May 28, 2022

    A great and easy variation on this favorite.

  • 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.

  • ksg518 on January 11, 2023

    Very good. I might cut back on the butter since it was richer than I normally prefer. This really needs some bread on the side.

  • Lepa on February 25, 2022

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

  • pattyatbryce on May 25, 2022

    Fantastic, easy, and feels fancy. This will definitely go into rotation.

  • Jesmondgirl on November 01, 2023

    Really good! Like a much tastier version of poached eggs on toast. Used garlic granules instead of fresh garlic.

  • GretchenHicks on June 25, 2022

    I really enjoyed this. The texture was creamy on creamy which I don't usually like but it worked for this. Taking the chili butter all the way down to being browned adds a delicious nutty note. I had with charred pita for dipping. Will definitely make again.

  • Running_with_Wools on June 15, 2022

    I made this while my mother was visiting and we both really enjoyed it. My only observation is that the tiny bit of raw garlic left me with garlic breath all day. But I will still plan to make this again. It's fast and simple too.

• 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.

• Turkish white beans (Piyaz)

  • bernalgirl on June 01, 2022

    I made this with Rancho Gordo alubia blancas, which were perfect although I slightly overcooked them. This a simple and lovely dish that requires top-quality olive oil to sing.

  • 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.

• Almost fava

  • bernalgirl on May 28, 2022

    This is unexpectedly delicious! As with many recipes in Ripe Figs, this is more than the sum of its parts. I enjoyed this warm with Horta, cold as a dip, and because this recipe makes an absurdly large quantity unless you are making it as an entree or for a party, I thinned the rest with chicken stock and a finely minced mirepoix for an excellent soup.

  • jenburkholder on October 13, 2023

    I didn’t care for this. No matter how much I tinkered, it tasted flat, bland, and overly sweet. Accompaniments didn’t add much to it either. Classic fave is much tastier, not sure that mung beans have what’s needed to carry the dish.

• Smoky lima beans (Gıgantes plakı)

  • bernalgirl on May 19, 2022

    I made this as written with half a pound of pre-cookedRancho Gordo Christmas Limas and it was fantastic, especially with the orzo rice. The warm spices give a new dimension to these already favorite legumes.

  • jenburkholder on December 30, 2022

    Made with the canned limas - probably would have been better with fresh-cooked. Got very thick. Serviceable, but definitely not my favorite version of this dish.

• Greek vegetable medley

  • bernalgirl on August 16, 2022

    I’m really enjoying this enormous batch of summer vegetables, it reheats well for lunches. I made some changes to this recipe that are worth noting: 1) I used summer squash in place of eggplant, which worked well as a composed dish but without the roasted element is more bland, so I’d up the seasonings next time; and 2) I used passata in place of raw tomato purée. It results in a very soupy dish, next time I’d either decrease the sauce or uncover for the last 30 minutes to let the flavors concentrate. I’m loving this on brown rice with white beans for a filling and nutritious lunch.

• Greek salad

  • bernalgirl on May 30, 2022

    A great version of this classic 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.

• Turkish shepherd's salad (Çoban salatası)

  • bernalgirl on May 18, 2022

    A simple salad that is more than the sum of its parts. I went fairly heavy on the sumac, salt and pepper and no one complained.

  • 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.

• Pita bread

  • darcie_b on August 17, 2021

    Simple, easy recipe with great results.

• 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.

• 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.

• Iranian eggplant and kashk dip (Kashk e bademjan)

  • rmardel on May 20, 2022

    Excellent. I've never had an eggplant dip/appetizer/salad with quite this flavor profile and it is well worth the multiple steps and time to make. Creamy, chunky, rich, and savory with a hint of bright sweetness from the mint. The kashk is important to round the flavors during cooking and add a rich umami that melds nicely with the texture of eggplant and the mint. I could not find kashk in a market so I made my own.

• 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.

  • jenburkholder on December 30, 2022

    Quite a nice cornbread. Subbed GF flour for all-purpose - turned out a bit dense, but that was likely down to the sub. Good flavor, but still simple.

  • 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.

• Candied pumpkin with tahini and date syrup (Kabak tatlısı)

  • rmardel on May 20, 2022

    I used butternut squash, and a very small one at that as I was making two servings. The squash or pumpkin needs to marinate for at least 12 hours, and it will shrink to about half its original size. After cooking the squash is caramelized and sticky, something like a version of those fancy fruit jellies, only squash. The combination of the two sugars, sticky squash and bright date syrup, give a rounded flavor that is not just sweet. The savory tahini and the chopped walnuts likewise, adding a touch of crunch and savoriness. I felt the dessert needed something extra and served it on plain sheep's milk yogurt, the tart creaminess of which melded the flavors nicely. A sophisticated dessert.

• Sunshine salad

  • Rachaelsb on June 30, 2022

    Very good-halloumi is great. Lots of opportunity to add other items-I added grilled chicken and peppers. Next time will add more mint and basil.

• 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)

  • 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.

  • jenburkholder on January 04, 2023

    Quite a pleasant soup. Topped with a lot of lemon and Aleppo pepper, and used Better than Bouillon no-chicken broth for the stock. Tasty and easy (+ healthy!), will make again. Would definitely also be nice with yogurt.

• 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.

• 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.

• Fragrant oats with rose water

  • Lepa on November 12, 2022

    I thought I would love this dish because I love oats, rose water and cardamom but I did not. The flavors were subtle and combination just didn't work for me.

• 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.

  • jenburkholder on December 23, 2022

    Flavorful and easy. Didn’t make the salad.

• 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!

  • jenburkholder on December 19, 2022

    Made this alongside the herb and paprika roasted chicken and some white beans. Bright, fresh, and sweet, very well-balanced salad. We cut the vegetables thinner than suggested.

• Afghan spiced pumpkin (Boranı kadoo)

  • lholtzman on November 18, 2023

    Used 1 can diced tomatoes to save time.

• My vegetable moussaka

  • jenburkholder on July 26, 2022

    Truly excellent. Probably the best eggplant dish we’ve ever cooked. Made a half batch. Subbed dried porcinis for mixed dried mushrooms and added Impossible ground to the mushroom mix, cutting down the mushrooms and the eggplant.

• Grilled onion salad with pomegranate and sumac

  • jenburkholder on May 30, 2022

    Good, pungent and sharp, indeed a nice accompaniment to kebabs. Our onions took a lot longer to cook than suggested, we ended up letting them steam in a bowl for a while before dressing.

• Crunchy winter slaw

  • jenburkholder on March 19, 2023

    Nice slaw, refreshing. Upped the lemon and used a green cabbage.

• 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. Won’t repeat.

• 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.

• Spicy red pepper and walnut smash (Muhammara)

  • jenburkholder on January 13, 2023

    Delicious, well-balanced dip. Simplified it by using jarred peppers (though fresh would be better).

• Sujuk and eggs (Sucuklu yumurta)

  • jenburkholder on December 30, 2022

    Never had sujuk before, but it was quite tasty. Went well with eggs.

• Olive bread (Elıopıta)

  • jenburkholder on March 31, 2023

    Good, simple yeast bread. Would be better with a mix of flours and a lot longer ferment, but the olive oil and olives add enough interest to make it a nice addition to a meal.