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 21, 2018
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Pilaf in Pastry
Yufkali Pilavi
(Pies-Savory)
Rice pilaf with carrots, peas, dill, currants, and spices wrapped in tin yufka or phyllo pastry
posted: 01/11/2007

Runner Beans in Olive Oil with Tomatoes and Pomegranate
Zeytinyagli Taze Fasulye
(Vegetables)
Runner beans (wide green beans) cooked in abundant olive oil with tomatoes and pomegranate molasses
posted: 08/28/2008

Spicy Grilled Ground Veal and Lamb Patties
Adana Köfte
(Veal-Grilled)
Grilled patties of spiced ground veal and lamb
posted: 01/11/2007

Spicy Yogurt Dip
Acili Esme
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Garlicky yogurt dip with cayenne pepper and dill
posted: 04/01/2013

Spinach
Ispanak
(Vegetables)
Spinach with rice, onion, and corainder seed
posted: 01/11/2007

Stuffed Eggplant in Olive Oil
Zeytinagli Patlican Dolmasi
(Vegetables)
Braised eggplant stuffed with rice, pine nuts, and currants with fresh herbs
posted: 12/26/2007

Stuffed Zucchini
Etli Kabak Dolmasi
(Vegetables)
Zucchini stuffed with rice, ground lamb, and dill garnished with garlic yogurt
posted: 01/02/2014

Sultan's Delight (Eggplant Puree with Cheese)
Hünkar Begendi
(Vegetables)
Pureed eggplant with kashkaval cheese and lemon
posted: 01/11/2007

Tas Kebabi (Lamb Stew)
Tas Kebabi
(Stews)
Lamb stewed with bell peppers, onions, and tomato paste with spices
posted: 01/11/2007

Turkish Summer Vegetable Stew
Guvec Yaz
(Stews)
Vegetable stew of zucchini, peppers, peas, spinach, potatoes, cucumbers, and onions
posted: 09/30/2014



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[Clifford A. Wright's Cucina Paradiso] Editor’s Choice of the Best Books of 1992
- New York Times Book Review, December 6, 1992.


Small plates that are big on flavor are always in season at my house.  This is another wonderful collection of Mediterranean recipes from Clifford Wright [Little Foods of the Mediterranean] that will send me into the kitchen with pleasure.  Wright strikes just the right note between scholarly and sensual.
- Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores

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