Recipes from this book
Crispy-coated Whitebait with Quince Aioli
Silvena Rowe · Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean
This recipe for crispy coated whitebait with quince aioli makes for a great starter dish for dinner parties.
Istanbul Orange and Vanilla Baklava
Silvena Rowe · Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean
Inspired by Istanbul, this baklava recipe combines sweet orange and vanilla with crunchy pastry and pistachios.
Mung Beans with Caramelised Onions and Nigella Seeds
Silvena Rowe · Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean
Inspired by Istanbul, this medley of mung beans, caramelised onions and peppery nigella seeds makes a great vegetarian main.
Orange and Hazelnut Cake with Orange Flower Syrup
Silvena Rowe · Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean
An impressive orange and hazelnut cake with orange flower syrup, this wheat free recipe is served with a sharp, creamy passionfruit yoghurt.
Perdeli Pilaf with Duck Confit, Raisins and Pine Nuts
Silvena Rowe · Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean
A vibrant perdeli pilaf with duck leg confit, organic raisins and pine nuts. Rather like filo, yufka pastry is wrapped up to create a crispy and buttery parcel.
Pomegranate Glazed Kebabs with Spiced Pomegranate Chutney
Silvena Rowe · Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean
These stunning pomegranate glazed lamb kebabs are served with a spiced pomegranate, fresh mint, orange and red chilli chutney.
Stuffed Vine Leaves with Summer Squash, Rice and Pine Nuts
Silvena Rowe · Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean
These stuffed vine leaves make for elegant canapes. The vegetarian parcels are stuffed with squash, rice and pine nuts, then served with zesty lemony yoghurt.
Warm King Prawn Salad with Pink Radish and Red Onion
Silvena Rowe · Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean
An inviting summer salad made up of king prawns, red onion and pink radish. The warm seafood salad is garnished with pretty nasturtium flowers and sumac.