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

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Notes about Recipes in this book

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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?

  • 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.

  • Zucchini and feta fritters (Mücver)

    • 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!

  • 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.

  • 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.

  • Cypriot potato salad

    • jenburkholder on June 11, 2021

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

  • 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.

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  • ISBN 10 152660972X
  • ISBN 13 9781526609724
  • Published Apr 01 2021
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury

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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