Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
February 22, 2017
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Anatolian Eggplant and Almond Salad
Nazuktan
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Eggplant salad with yogurt, garlic, almonds, and pomegranate molasses
posted: 08/29/2011

Beet and Yogurt Salad
Pancar Salatasi
(Salads)
Red beet roots with garlic and caraway-flavored yogurt
posted: 01/12/2011

Circassian Chicken
Çerkez Tavugu
(Fowl)
Shredded chicken blended with walnuts, bread, coriander (cilantro) and garlic with walnut oil and paprika dressing
posted: 09/01/2007

Green Beans in Olive Oil
Zeytinyagli Taze Fasulye
(Vegetables)
Green beans cooked in olive oil with onions and tomatoes
posted: 01/11/2007

Grilled Mackerel Kebabs
Uskumru Baligi Kebabi
(Seafood-Grilled)
Grilled skewered blue mackerel steaks marinated in wild fennel leaves and parsley
posted: 08/06/2009

Imam Bayildi (The Imam Fainted)
Imam Bayildi
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Famous Turkish meze of fried eggplant stuffed with tomatoes, onion, parsley, and dill
posted: 01/11/2007

Leeks in Egg and Lemon Sauce
Terbiyeli Zeytinyagli Pirasa
(Vegetables)
Leeks cooked in olive oil with an avgolemono sauce
posted: 04/16/2008

Lentil and Bulgur Soup
Ezo Gelin Corbasi
(Soups)
Lentil, bulgur, and mint soup
posted: 04/02/2016

Menemen (Eggs with Green Chiles and Tomatoes)
Menemen
(Eggs)
Eggs with fresh green hot and mild chiles, tomatoes, and white cheese
posted: 01/31/2008

Ottoman Palace Soup
Saray Çorbasi
(Soups)
Enriched mushroom soup from the Ottoman sultans
posted: 07/27/2010



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There are so many interesting flavors and combinations here [in Mediterranean Vegetables].  Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are.  I can’t wait to cook them myself.
- Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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