Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 24, 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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Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library.  I am especially glad to have it in mine.
- Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

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