Notes about Recipes in this book

• Turkey sage köfte

  • Rutabaga on November 20, 2017

    My family loved these little kofte. Rarely does my one-year-old eat meat, but he wolfed these down. The spice combination here is really great - interesting enough for an adult, but still warm and comforting enough for a young child's palate. I served them with a simple lemon tahini sauce, but the kids preferred them plain.

• Cheese-filled bread boat (Peinirli)

  • Rutabaga on November 20, 2017

    This bread is a nice accompaniment to any Near or Middle Eastern influenced meal, especially if you are a lover of feta. I added some parsley before baking it as directed in the recipe, but find it is also nice to add a heavy sprinkle of fresh parsley after the bread comes out of the oven for a fresher taste. A sprinkle of Aleppo pepper is also nice if you like a little spice, and I imagine za'atar would be great, too.

• Lentil soup with bulgur, mint and Aleppo pepper

  • jenburkholder on September 09, 2020

    This was very tasty and required absolutely no chopping. I used harissa in place of Turkish pepper paste, and threw in a handful of spinach at the end. With the bulgur and lentils, that was enough of a meal for me.

• Tomato and walnut salad with pomegranate molasses

  • Foodycat on May 13, 2019

    Delicious. I served it with lamb kebabs, grilled aubergine and hummus.

• Eggs cooked in sweet peppers, onions and tomatoes (Menemen)

  • BeckyLeJ on January 13, 2018

    This was so good! Perfect as a breakfast or breakfast for dinner. Easily adaptable for number of people as well (I reduced it easily for a single serving for a solo breakfast).

• Lamb chops with pomegranate sauce

  • HanaYork on November 13, 2021

    Delicious and an easy way to keep chops tender. Fresh thyme would be an improvement over dried. We strained the sauce before serving and added a small spoonful of honey.