Sufi Cuisine

By: Nevin Halici, Hussein Umit (Editor), Ahmet Efe (Illustrator)

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Paperback | 12 February 2025

At a Glance

Paperback
272 Pages

Dimensions(cm)
13.6 x 20.3 x 3.5

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'We are the flowers in the garden of the heavens; we are mezze and wine at God's gathering.' Rumi
A dervish's training begins in the kitchen. The preparation and festive consumption of food is intrinsically connected to the spiritual practice of Sufism. Sufi Cuisine offers a sumptuous assortment of dishes inspired by the teachings of the thirteenth century Sufi mystic Rumi, alongside selections of his sayings and parables. Lavishly illustrated, it brings together more than one hundred easy to follow recipes - from chickpea soup and lamb served with plums and sweet spinach, to desserts including candied rose petals and almond halvah, followed by Turkish coffee.
This delightful cookbook provides a unique window into a rich cultural history. It is the ideal introduction to the transformative art of Sufi cooking - restorative for the stomach, spirit and soul. Combining culinary history with over one hundred sumptuous recipes inspired by the teachings of Sufism, Sufi Cuisine takes the reader on a sensuous journey of earthly and spiritual delights. As Nevin Halici explains in her introduction, the eating and preparation of food is at the heart of Sufi religious practices and beliefs, and the truly inspiring array of dishes - from preserved rose petals and snow helva, to baklava prepared with water in which oak ashes have been soaked overnight - illustrates this beautifully. .
Full of charming anecdotes, poetry from the great Sufi mystic, Mevlana, and delightful recipes, Sufi Cuisine is a rare treat.

Industry Reviews

'A jewel of a book.' -- Claudia Roden
'I've tasted several dishes from the book, and they were stunningly good ... the book is a beautiful object, and some of the dishes are strikingly scrumptious.' -- Wall Street Journal
'This intriguing book has identified the dishes mentioned in the writings of Mevlana and his followers and either reproduced them from contemporary recipes or reconstructed them with help from traditional cooks in Konya today.' -- The Guardian
'Modern Western works on mysticism tend to overstress the opposition between the soul and the stomach. [This] book, which is great fun to read, goes a long way towards addressing this misconception.' -- Times Literary Supplement
'She has made a great study of this food tradition.' -- Cornucopia

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