Nistisima: The Secret to Delicious Vegan Cooking from the Mediterranean and Beyond by Georgina Hayden

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    • Categories: Bread & rolls, savory; Middle Eastern; Vegan
    • Ingredients: caster sugar; fast-action dried yeast; strong white bread flour; extra virgin olive oil; za'atar; pul biber
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    • Categories: Bread & rolls, savory; Romanian; Vegan
    • Ingredients: caster sugar; fast-action dried yeast; strong white bread flour; poppy seeds; sesame seeds; flaky sea salt; onion flakes
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    • Categories: Pizza & calzones; Breakfast / brunch; Lunch; Middle Eastern; Vegetarian; Vegan
    • Ingredients: caster sugar; fast-action dried yeast; strong white bread flour; muhammara; pomegranates; flat-leaf parsley; mint sprigs; pomegranate molasses
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    • Categories: Bread & rolls, savory; Christmas; Slovak; Vegan
    • Ingredients: fast-action dried yeast; caster sugar; strong white bread flour; onions; caraway seeds; sauerkraut
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    • Categories: Bread & buns, sweet; Breakfast / brunch; Afternoon tea; Christmas; Slovak
    • Ingredients: fast-action dried yeast; caster sugar; strong white bread flour; poppy seeds; lemons; honey
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    • Categories: Bread & rolls, savory; Cypriot; Greek; Vegan
    • Ingredients: black olives; onions; mint sprigs; coriander sprigs; caster sugar; fast-action dried yeast; strong white bread flour
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    • Categories: Breakfast / brunch; Cooking for a crowd; Cooking ahead; Greek; Vegan
    • Ingredients: whole wheat grains; almonds; sesame seeds; sultanas; pomegranates; aniseed; ground cinnamon
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    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Cypriot; Egg-free
    • Ingredients: plain flour; caster sugar; ground cinnamon; non-dairy milk; tahini; honey; carob syrup
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    • Categories: Breakfast / brunch; Small plates - tapas, meze; Egyptian; Vegetarian; Vegan
    • Ingredients: dried split fava beans; onions; garlic; extra virgin olive oil; ground cumin; green chillies; flat-leaf parsley; lemons; tomatoes
    • Accompaniments: Crushed garlicky chickpeas with asparagus (Balila)
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    • Categories: Breakfast / brunch; Small plates - tapas, meze; Middle Eastern; Vegetarian; Vegan
    • Ingredients: cooked chickpeas; garlic; asparagus; extra virgin olive oil; ground cumin; flat-leaf parsley
    • Accompaniments: Creamy, spiced fava beans (Ful medames)
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    • Categories: Quick / easy; Breakfast / brunch; Cooking for 1 or 2; Syrian; Turkish; Vegetarian; Vegan
    • Ingredients: garlic; stale pita bread; dukkah; olive oil
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    • Categories: Breakfast / brunch; Small plates - tapas, meze; Mediterranean; Middle Eastern; Vegetarian; Vegan
    • Ingredients: garlic; red chillies; red peppers; tinned chopped tomatoes; walnuts; coriander sprigs; dried chilli flakes; ground cinnamon; ground cumin; ground coriander; baby aubergines
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    • Categories: Breakfast / brunch; Small plates - tapas, meze; Middle Eastern; Vegetarian; Vegan
    • Ingredients: houmous; pita bread; pine nuts; tahini; lemons; flat-leaf parsley; green chillies; radishes; pomegranates; pomegranate molasses; sumac
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    • Categories: Breakfast / brunch; Small plates - tapas, meze; Jordanian; Vegetarian; Vegan
    • Ingredients: tomatoes; onions; garlic; green chillies
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    • Categories: Salads; Side dish; Small plates - tapas, meze; Mediterranean; Vegetarian; Vegan
    • Ingredients: broad beans; spring onions; lemons; extra virgin olive oil; dill; tomatoes
    • Accompaniments: Cypriot village bread (Koulouri)
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    • Categories: Dressings & marinades; Salads; Side dish; Small plates - tapas, meze; Cooking ahead; Summer; Picnics & outdoors; Mediterranean; Vegetarian; Vegan
    • Ingredients: tomatoes; garlic; dried oregano; pine nuts; orzo; extra virgin olive oil; basil; wild rocket
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    • Categories: Dressings & marinades; Salads; Side dish; Small plates - tapas, meze; Middle Eastern; Vegetarian; Vegan
    • Ingredients: pita bread; extra virgin olive oil; dried oregano; pomegranate molasses; lemons; pomegranates; mixed tomatoes; cucumbers; spring onions; flat-leaf parsley; radishes; cos lettuce; sumac
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    • Categories: Dressings & marinades; Salads; Side dish; Small plates - tapas, meze; Summer; Mediterranean; Vegetarian; Vegan
    • Ingredients: mint sprigs; basil; pistachio nuts; lemons; extra virgin olive oil; green chillies; watermelons
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    • Categories: Dressings & marinades; Salads; Side dish; Small plates - tapas, meze; Mediterranean; Vegetarian; Vegan
    • Ingredients: fennel seeds; blanched almonds; poppy seeds; bulb fennel; apples or pears; apple cider vinegar; extra virgin olive oil; rocket
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    • Categories: Dressings & marinades; Salads; Side dish; Small plates - tapas, meze; Greek; Vegetarian; Vegan
    • Ingredients: tomatoes; red onions; extra virgin olive oil; capers; dried oregano
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    • Categories: Dressings & marinades; Salads; Side dish; Small plates - tapas, meze; Cooking ahead; Middle Eastern; Vegetarian; Vegan
    • Ingredients: white cabbage; onions; radishes; cucumbers; flat-leaf parsley; lemons; extra virgin olive oil; za'atar
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    • Categories: Salads; Side dish; Small plates - tapas, meze; Cooking ahead; Russian; Vegetarian; Vegan
    • Ingredients: beetroots; carrots; onions; tomatoes; sunflower oil; dill
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    • Categories: Salads; Side dish; Small plates - tapas, meze; Cooking ahead; Russian; Ukrainian; Vegetarian; Vegan
    • Ingredients: sunflower oil; buckwheat; vegetable stock; mixed wild mushrooms; garlic; pul biber; spring onions; dill; flat-leaf parsley; lemons; dried cherries
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Notes about this book

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Notes about Recipes in this book

  • Roasted apricot compote

    • mllamas on June 29, 2022

      I used about 1/3 less sugar and it was still super sweet (and totally delicious)

  • Rose rice pudding with roasted strawberries (Erene's rizogalo)

    • Apollonia on May 22, 2022

      This was mixed for us. On the plus side, the rose + vanilla combo was lovely, and the strawberry topping divine. Less nice was how sweet it was--- honestly toothachingly so for me--- so if I make again, I'll be cutting the sugar significantly. The recipe also recommended coconut drinking milk. It was ok, but the taste competed with the rose and vanilla, so I would use a more neutral plant or cow milk if it need not be vegan.

  • Charred watermelon and pistachio

    • Apollonia on May 22, 2022

      My dinner guests liked this more than me. I thought the pesto was too thick (the recipe specifically notes it will be, but I still found it a challenge to eat), but everyone else seemed to like it!

  • Lemon and coriander marinated olives (Tsakistes)

    • Apollonia on May 22, 2022

      These were a nice looking and reasonably tasty addition to a dinner party spread, but they didn't have much extra flavor with the minimum brine time. They probably need significantly more time to really reach their full potential.

  • Sweet and sour leeks

    • Apollonia on May 22, 2022

      Lovely little dish, although by the time were soft enough to eat, they were far from the beautiful little rings pictured in the book. They tasted great anyway and were even better the next day.

    • memberton on August 23, 2022

      Really nice, almost jammy side dish.

  • Crushed coriander and olive potatoes

    • Apollonia on May 22, 2022

      We loved these. They definitely need salt beyond the olives, but otherwise enjoyed as written.

    • Boffcat on April 06, 2022

      Simple but good. I used tarragon in place of the fresh coriander, which worked well. I would be a bit more generous with the salt next time - I held back a bit too much, thinking the olives would add plenty of saltiness, but it could have done with an extra smattering of salt flakes to finish.

  • Wild mushrooms, onions and garlic in wine (Manitaria stifado)

    • TrishaCP on May 03, 2022

      Very good dish. I did find it a bit acidic (may have been that I used the wrong type of wine), so bear that in mind when adding the vinegar. (I added butter at the end to smooth things out.) I used a combination of hen of the woods, pioppino, shiitake, oyster, and maitake mushrooms. The onions took forever to prep, but were absolutely delicious (I used pearl onions).

  • Slow-cooked beans and garden vegetables (Fasoles)

    • tarae1204 on June 18, 2022

      Although the point of the recipe is to slow cook a pot of beans and simple vegetables, I adapted it to my instant pot for 30 minutes with natural release, and the beans were cooked through. The recipe calls for one teaspoon salt and doesn’t give an exact water measurement. I used 7 cups water and 1.5 teaspoons salt. The water quantity worked fine. It did need more salt, however — probably 2 teaspoons total would’ve been a better starting point. It also benefitted from table side garnish of lemon and olive oil. The final dish is as it sounds: very simple and clean in flavor, and a little too restrained for my own taste.

  • Roast beetroot, lentils and walnuts

    • No1Alicat on May 08, 2022

      Absolutely delicious. I would probably add a little more dressing next time (not too much). And will definitely make this with goats cheese or feta as a main meal. Loved it

  • Pepper-braised cabbage wedges

    • Boffcat on April 09, 2022

      Good - the walnuts really do enhance it. A half quantity served two quite generously, along with hummus and flatbread (not exactly Romanian classics, but went well together!).

  • Aubergine and chickpea stew (Maghmour)

    • Boffcat on April 06, 2022

      I found this a bit flat. Frying the aubergines in batches was a real faff, too, and the large pieces took a long time to become meltingly soft - if making again I would roast the aubergine for ease.

    • Lalados on May 21, 2022

      A tasty dish, agree that frying the aubergines takes time, I probably didn't fry them for as long as I should have but simmered the final mix for longer so they absorbed a lot of flavour and had that lovely soft, silky texture. I used 1 heaped teaspoon of Aleppo pepper instead of the cayenne, good quality Italian tinned tomatoes and alot of chopped parsley and mint to finish.

  • Caramelised-onion baked beans (Prebranac)

    • Boffcat on April 24, 2022

      Seriously good - hard to believe you can get such a delicious dish from so minimalist a set of ingredients. I found 750ml to be a bit too much liquid, so might reduce next time.

  • Briam

    • Boffcat on April 24, 2022

      Very good. Bear in mind that prepping all the vegetables takes quite a while (unless you have a handy sous chef for chopping). I found they took up so much space when raw that I couldn't possibly fit them in one dish, but once cooked down they comfortably fit in a single roasting tray. Took about 1 hour 15 to cook (quicker than the recipe suggests, perhaps because I'd split them between two trays and so they were in a shallower layer).

  • Tahini, almond and honey cookies (Tahinobiskoto)

    • Boffcat on April 24, 2022

      Very quick and easy to whip up, and we really enjoyed them. Mine didn't spread in the oven, so I'd squash them flatter next time.

  • Maroulla's spiced courgettes

    • memberton on August 23, 2022

      Simple but good - great use of garden zucchini. Had with toum and flatbread, very good.

  • Garlic sauce 3 (Toum)

    • memberton on August 23, 2022

      This is the second time I’ve made toum, first time with this recipe. As with the first time I made it, you really seem to need the right size food processor to do this. My mini just doesn’t seem to have the right shape. I have to make more than the recipe calls for to get it to whiz around properly… but that’s fine because toum is delicious. It doesn’t stay garlicky and potent indefinitely so share with friends. If your emulsion doesn’t work (as mine didn’t… twice…) you can start again and then slowly add the broken emulsion instead of using fresh oil.

  • Lebanese seven-spice

    • memberton on August 23, 2022

      This spice mix was lovely in Maroulla’s spiced courgettes which are also in this book. Combined with the toum in a flatbread I was getting gyro/shawarma vibes from this mix of spices.

  • Sauerkraut and herb potato salad

    • memberton on August 23, 2022

      Really nice side dish.

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  • ISBN 10 1526630680
  • ISBN 13 9781526630681
  • Published Mar 31 2022
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury

Publishers Text

Contains 100 naturally vegan recipes from the Mediterranean, Middle East and Eastern Europe.

Nistisima means fasting food - food eaten during lent and other times of fasting observed by those of Orthodox faith. Mostly this means giving up meat and dairy, and eating lots of fresh vegetables, pulses and grains in their stead. While this is not a religious cookbook, Georgina draws on the history and culture around nistisima to share the simple, often frugal, yet flavoursome recipes at the heart of the practice. During a time when so many of us are looking at our own diets and ways in which to live a simpler lifestyle, these recipes and traditions feel more relevant than ever. Recipes include manaqish swirled buns; spiced pumpkin and raisin pies; fried aubergine, tahini and molasses; grilled squash with herbs and dukkah; wild green stew; and pistachio and cardamom halva. These are (delicious) tried and tested recipes that go back through generations and just happen to be vegan.

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