Yasmin Khan’s cookbooks are extra than simply cookbooks. Yes, the recipes are distinctive, and the pictures is beautiful. But Khan’s expertise as a journalist and human rights advocate provides her a particular lens as a cookbook writer: She makes use of meals to attach her readers to the locations she writes about. Ripe Figs, her newest e book, is organized into sections like soups, salads, mains, however there are additionally sections for various areas. Each tells private tales of the individuals who reside there. She touches on the intersections of politics, historical past, tradition, and the meals that accompanies each a part of life, be it celebratory or catastrophic. Khan herself places it greatest in her dedication: “It’s a book about the resilience of the human spirit.”

  1. Her first and second books targeted on Persian and Palestinian meals and tales, respectively, and this, her third, covers the nations within the Eastern Mediterranean migratory hall: Turkey, Greece, and Cyprus. “Migration food symbolizes more than raw ingredients; it represents connections, family ancestry, a sense of safety,” says Khan. As folks transfer, recipes evolve primarily based on what’s obtainable, and with creativity and resourcefulness, we keep deeply significant connections to our cultures by way of meals.

  2. Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus

    Yasmin Khan
    Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus
    Bookshop, $32


  3. If you’re new to the flavors of the Eastern Mediterranean, you’ll wish to replenish on some pantry components to cook dinner up all of the delights on this e book. Khan suggests a couple of necessities to get you began: First, pomegranate molasses—a candy and bitter syrup utilized in dressing, stews, and desserts. Some aromatics, like candy paprika and peppery oregano. Sumac is floor from tart, dried berries and supplies the astringency and sharpness of vinegar or citrus juice in powder kind. Pul biber, also referred to as Aleppo pepper, provides a gentle, fruity, nearly candy warmth. “If you have that you can make most of the recipes in the cookbook,” says Khan. But she additionally encourages experimentations and riffing. “I think of recipes as blueprints, and good recipes are adaptable.” She shared three recipes to get pleasure from, adapt, and add to your individual meals story.

  • Tomato & Mint Dolma (Yaprak Sarma)

    Tomato & Mint Dolma (Yaprak Sarma)

    “In my a few years of consuming stuffed grape leaves, this Cypriot model made with plum tomatoes and spearmint could also be my favourite. Don’t be delay by the bodily job of stuffing and rolling, as these are comparatively easy to make and the method has a meditative high quality too, so I like to recommend making a batch throughout instances of stress. (I made them repeatedly within the first weeks of the COVID-19 lockdown, however that’s one other story.) I didn’t develop up studying tips on how to make stuffed grape leaves, so used to search out them a bit intimidating. Thankfully, in the course of the course of scripting this e book, I feel I’ve lastly cracked it. The methods are to not overfill the leaves, to roll them tightly, and to method each with utter confidence.

    “I was shown how to make these with yoga teacher Çizge Yalkın and her grandmother Nahide Köșkeroǧ‎lu; we stuffed half the mixture into zucchini flowers and, if you ever get the opportunity to use some, I highly recommend it. Otherwise, you can find brined grape leaves in just about any Middle Eastern or Mediterranean store. This recipe makes 30 to 35 dolma depending on the size of the leaves and I like to serve it with thick plain yogurt on the side. The dolma keep well in the refrigerator for about three days, in a covered container. I often warm them up in a saucepan with a drop of water, to take the chill off them if they’ve been refrigerated.” —Khan


  • Pomegranate & Sumac Chicken
  • Spicy Bulgur in Lettuce Cups (Kisir)

    Spicy Bulgur in Lettuce Cups (Kisir)

    “If, like me, you relish food that you can eat with your hands, you’ll take great pleasure in assembling and eating these salad wraps. Originating from the southeast of  Turkey, where pomegranate molasses is used to add a sweet-and-sour piquancy to food, this dish can be served from a large salad bowl, or you can nestle scoops of it inside lettuce leaves which, in my opinion, brings a bit of glamour to the party. Traditionally a hot pepper paste known as biber salçası is added to kısır; you can find it in Turkish grocery stores or online. It isn’t strictly essential, though, and you can always adjust the heat levels to your taste with chile flakes. Serve as part of a mezze spread or alongside grilled meats or fish.” —Khan


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