Recipes and Stories from the Eastern Mediterranean
Food and travel writer Yasmin Khan travels through Greece, Turkey and Cyprus sharing vibrant recipes and powerful stories from a region that has long stood as a meeting point between Europe and the Middle East.
Featuring more than 80 delicious, easy-to-cook recipes that put vegetables center stage and unite around thickets of dill and bunches of oregano, zesty citrus and sour pomegranates, sweet dates and soothing tahini and include dishes such as tomato and za'atar salad, courgette and feta fritters, pumpkin and cardamom soup, and pomegranate and sumac chicken.
Written by Yasmin Khan
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