Notes about Recipes in this book

• Salt-baked fish with beetroot salad and pistachio and tahini sauce

  • consortiumlibrary on March 08, 2015

    Delicious and very pretty. I'll make again, though will pan-fry the fish next time. With a 2 pound fish, perfect for 2 people, the salt crust is too much trouble (although the resulting fish is delicious). Be sure not to scale fish as scales make it easier to separate the fish from the salt crust. I made with golden beets, which made a lovely salad when combined with radicchio and cilantro. Don't leave out cilantro -- it adds a nice fresh touch. Instead of passing pistachio sauce separately as recommended, I turned it into a plate smear and put the fish half over it. Also, the recipe makes more pistachio sauce than you need. I cut it in half and the resulting amount would have been perfect for a full recipe of everything else. If you need to go gluten-free, the pistachio sauce would be fine without including bread. Finally, the recipe calls for a 6 3/4 pound fish which elevates precision above common sense - my fishmonger would laugh if I asked for that size fish, no more, no less.

• Baked fish with dill butter, and raki, roast tomatoes and pine nuts

  • TrishaCP on July 10, 2018

    This was simple but very delicious flavor. I used snapper and sun gold tomatoes-didn't use any pine nuts (but my flatbread was pretty toasted so I got some texture that way).

• Chicken and walnut salad

  • peachy on July 19, 2020

    Made this chicken salad multiple times with whole milk yogurt and mayo instead of all mayo. It's wonderful.

• Lentil, mint and feta salad with pomegranate dressing

  • peachy on July 19, 2020

    French lentils, add cooked bulgar for main dish salad.

• Fish köfte with pickled green beans and lemon creme fraiche

  • peachy on July 19, 2020

    Pickled string beans were very good

• Roast carrot, veal and lemon-scented moussaka

  • peachy on July 19, 2020

    Made with ground lamb instead of veal

• Yoghurt and walnut-stuffed eggplants with tomato and pomegranate sauce

  • swegener on February 08, 2015

    This was delicious, though a bit fiddly. I used canned tomatoes, and added some harrisa to the onions to balance the sweetness of the tomato sauce. I used some beet greens as well as spinach, and subbed yogurt cheese over goat curd. With these changes I had a lot of stuffing--I made 14 rolls and had some filling left over. The eggplant cooked nicely on the george foreman grill.

• Pistachio kebabs with tomato chilli sauce

  • TonyInSeattle on March 19, 2020

    This is a delicious recipe. I’ve used all beef, half beef and half lamb, and all lamb. The latter two are probably my favorites. The tomato chili sauce is good, but it makes a lot. You could easily skip it and make (or buy) any kind of sauce you like... I’ve formed the kebabs the day before and put them in the fridge and then cooked them last minute and they come out great!