Award-winning chefs Ana Sortun and Maura Kilpatrick have spent more than decade frequenting the electric cafes and souks of the Middle East, sourcing ingredients and gaining inspiration for their uber-popular New England restaurants. In their first cookbook together, they demystify and explore the flavors of this popular region. Using the concept of soframiz which means "our table" or "our hospitality," they re-create the Middle East's generous warmth and spirit through beloved everyday dishes such as Whipped Feta with Sweet and Hot Peppers, Lamb Shawarma with Pickled Cabbage and Tahini, and Chocolate Hazelnut Baklava. Their recipes are rooted in tradition but also adapted for a modern audience—a unique hybrid approach that has won them fans around the world. With evocative storytelling and a primer on iconic ingredients, Soframiz will transport you to the markets and homes of the Middle East.
Find out how to make Revani, a chamomile-soaked semolina cake, from Soframiz, here.
Soframiz is a 2017 Piglet finalist! See how it does here.