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, bringing cultures and cuisines together through trade, commerce and migration.
With thickets of dill and bunches of oregano, zesty citrus and sour pomegranates, sweet dates and soothing tahini, the dishes in this book focus on healthy, seasonal, vegetable-focussed meals that are fully accessible for the home cook such as tomato and za'atar salad, courgette and feta fritters, pumpkin and cardamom soup and pomegranate and sumac chicken.
Traveling by boat and land, Yasmin Khan traces recipes that have spread through the region, from the time of Ottoman rule, to the influence of recent refugee communities. At the kitchen table, she explores what borders and identity mean in an interconnected world.
Illustrated with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders.
