East/West: A Culinary Journey Through Malta, Lebanon, Iran, Turkey, Morocco, and Andalusia, written by Shane Delia, features 80 recipes inspired by his travels through the Mediterranean and Middle East. A few highlights include Argan Oil Chocolate Mud Brownie with Orange Cinnamon Ice Cream, Icli Kofte with Garlic Yogurt and Brown Butter, Quail Egg Kefta Tabriz, and Stuffat tal-fenek (Rabbit Stew with Raisin Gremolata). I will also be sharing his recipe for Moorish Chilled Almond and Orange Blossom Soup with Apple and Watercress Dressing following the review.
Disclosure: I received this book from Interlink Books in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Shane Delia
Shane Delia is an award-winning Maltese-Australian chef based in Melbourne, Australia with his wife, Maha, and two children. He is the star of the show, Shane Delia’s Spice Journey, presenter on Channel 9 Postcards, and owner of Maha restaurant. He is also the author of Maha: Middle Eastern Home Cooking.
East/West
Shane begins each chapter (divided based on country: Malta; Lebanon; Iran; Turkey; Morocco; and Andalusia, Spain) with an introduction with history, beautiful photography, an illustrated map, and insights into his travels. He starts with the home of his ancestors, Malta. He visited Malta with his family at the age of 14 and discovered his father’s hometown of Zejtun firsthand. Shane’s detailed writing style transports you to the streets and eateries right alongside him.
The design of the book is absolutely stunning with photography by Rob Palmer. Every recipe is accompanied by an incredibly styled full page photo of the finished dish. Measurements are provided in US Customary and Metric. The titles of the recipes are listed in English and headnotes, preparation time, cooking time, and serving size are also included.
To be honest, when I first received the book, I was a little intimidated. At first glance, the recipes seemed complicated and a large portion of my kitchen was still in boxes due to a move that occurred a month before planned. As I looked closer and started to try the recipes, most weren’t difficult at all. Steps can be broken down for many of the dishes and the results are restaurant-quality flavors in the comfort of your own home.
Moorish Chilled Almond and Orange Blossom Soup with Apple and Watercress Dressing
As the temperatures outside start to rise, this Moorish Chilled Almond and Orange Blossom Soup with Apple and Watercress Dressing is a delicious way to cool back down. Don’t let the long name and list of ingredients throw you off. This soup was actually fairly simple to prepare.
The soup base is made with the quick whirl of the food processor. Almonds, garlic, bread, and apple are blended together to form a paste before mixing in the water, olive oil, orange blossom water, and a little sherry vinegar. It is topped with a spicy citrus shrimp mixture and a refreshing apple and watercress dressing. Chad usually isn’t a fan of soup, particularly chilled soups, but he polished off two bowls and asked when I would make it again.
The original recipe uses chopped raw shrimp that is cured for 30 minutes with lemon zest, cilantro, and red chili. I grilled the shrimp first since I was sharing it with my two year old. If you use raw seafood, buy it from a trusted source. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
Orange blossom water (orange flower water) is made by distilling fresh bitter orange flowers. It is often used (in small quantities) in Middle Eastern and French cuisines to flavor cakes, pastries, and other desserts and adds a floral and slightly bitter taste. I have seen it in the spice section of larger supermarkets next to the extracts. Orange blossom water can also be found in markets featuring Middle Eastern ingredients or on Amazon (for a higher price): single and four pack.
Other Dishes
I also made the Grilled Haloumi with Pomegranate and Sumac Dressing; Spicy Dahlia Fries; Wild Greens with Sucuk Balls and Eggs; and Cordoba Olive Oil Ice Cream.
The Grilled Haloumi with Pomegranate and Sumac Dressing is inspired by the toasted haloumi and za’atar sandwiches of Lebanon. The recipe is fairly simple, but packed with flavor. Slices of Haloumi cheese are grilled until heated through. They are topped with a spiced pomegranate and sumac dressing with onion, pine nuts, and pumpkin seeds.
The Spicy Dahlia Fries are another Lebanese-inspired treat. Delia was introduced to them by a woman named Dahlia who had a pop-up fish restaurant called Cloud 59 on the beach in Tyre. Frozen french fries are the base for an assortment of spices, toasted almonds, garlic, and a drizzle of browned butter for good measure. Delia recommends serving the fries on their own as a snack or as a side for grilled fish.
The Wild Greens with Sucuk Balls and Eggs comes from the Turkey chapter. This was definitely the perfect dish for a weekend family dinner and was delicious served with crusty bread and yogurt. Small meatballs are browned until caramelized and tossed with blanched greens. It is transferred to a casserole container and topped with eggs before baking just until the egg whites are set. This one was Chad’s favorite.
Delia created the recipe for Cordoba Olive Oil Ice Cream to feature the high quality olive oil in Andalusia. The rich ice cream base has flecks of vanilla bean throughout and a strong, olive oil flavor. It is churned in the ice cream maker until chilled and creamy.
East/West is a great pick for those looking for unique and fun dishes with Middle Eastern and Mediterranean flavors. The recipes may not be best for complete beginners, but are perfect for those looking to try new techniques or experiment with flavors. I especially see myself pulling out this book when entertaining or looking for something impressive.
While many ingredients can be found in larger American grocery stores, some items may require a trip to a Middle Eastern market such as Aleppo pepper, sumac, sabaht baharat, rabbit, golden raisins, arak, orange blossom water, haloumi, carob molasses, Middle Eastern cotton candy, sucuk sausage, ras el hanout, argan oil, lamb tail fat, saffron, kataifi, and more. Delia includes a short pantry guide with descriptions and substitutions for some of the lesser known ingredients.
Moorish Chilled Almond and Orange Blossom Soup with Apple and Watercress Dressing Recipe
Excerpt from East/West
Moorish Chilled Almond and Orange Blossom Soup with Apple and Watercress Dressing
Ingredients
- 3/4 cup (3 1/2 ounces, 100 grams) blanched almonds
- 1 garlic clove
- 2 thick slices day-old bread soaked in water until soft
- 1/2 green apple peeled, quartered and chopped
- 3/4 cup (200 ml) water
- 1/2 cup scant (100 ml) extra virgin olive oil plus 1 tablespoon extra
- 1/3 cup (80 ml) sherry vinegar divided
- 1 teaspoon orange blossom water
- Pinch sea salt
- 8 large raw or grilled shrimp peeled, deveined, and tails removed
- 1 small red chili seeds removed, and diced
- 1 tablespoon finely chopped cilantro
- Zest of 1 lemon
Apple and Watercress Dressing:
- 1 green apple peeled, cored, and finely diced
- Handful sliced almonds
- 1 tablespoon Heaped chopped chives
- Handful watercress leaves picked
- Drizzle extra virgin olive oil
- Pinch sea salt
Instructions
- Put the almonds, garlic, bread, and apple in a food processor and whiz until a paste is formed. With the machine running, slowly add a generous 3/4 cup (200 ml) of water, then add the olive oil and 1 1/2 tablespoons of sherry vinegar.
- Next, add the orange blossom water, adjusting to taste if necessary. Season with salt, then pour into a jug and refrigerate for 2 hours to chill.
- Finely chop the shrimp and mix in a bowl with the chili, cilantro, lemon zest, salt to taste, and the remaining vinegar. Drizzle with olive oil. Cover and refrigerate for 30 minutes to cure.
- Make the dressing by mixing together the apple, almonds, chives, and watercress with enough olive oil to coat and salt to season.
- Place the chilled soup in individual bowls, add the shrimp, and finish with the apple and watercress dressing and a drizzle of olive oil.
Renee Gardner
I can just imagine how good this soup smells with a hint of orange blossom water. Such good stuff!
Luci's Morsels
This looks delicious and refreshing. I love the flavors you’ve included in this recipe. Thank you for sharing!
Platter Talk
What an interesting article! I love the ideas and the soup recipe – very different and sounds lovely.
Alyssa
I’ll take some of that Cordoba Olive Oil Ice Cream please! Your soup seriously looks like something from a fancy restaurant. I love the watercress on top
Julia @ HappyFoods Tube
This must be the most interesting soup I’ve ever come across! Love the flavor combo. The book sounds great, going to have a closer look if I can find it around here!
Lauren @ Sew You Think You Can Cook
Wow, all of those recipes do look impressive. I love all the bright colors.