The Balkans are one of the great undiscovered food regions — a stretch of Europe running from Romania and Hungary through Croatia, Greece and Turkey to Istanbul, where Mediterranean brightness meets the hearty, fermented, slow-cooked flavours of Eastern Europe. Ibrik captures it in 100 recipes.
Ecaterina Paraschiv-Poirson was born in Romania, moved to France as a child, and later opened Ibrik Café and Ibrik Kitchen in Paris — bringing the food of her heritage to one of the world's most food-conscious cities. The recipes span the seasons and the region: eggplant caviar, stuffed peppers, dolmades with morello cherries, potato moussaka, kofta, baked feta dip, Balkan cheesecake, fermented pickles and babka.
An underrated gem of the current cookbook moment — and a brilliant choice if you already love the Mediterranean or Middle Eastern end of the shelf.
- 100 recipes from Romania, Greece, Turkey, Croatia, Hungary and beyond
- Mezes, mains, breads, drinks and desserts
- By Ecaterina Paraschiv-Poirson, chef and owner of Ibrik Kitchen, Paris
- Published by Smith Street Books, hardback, 216 pages
