Figs 4th of July Sales 2022 – When it comes to the big summer food holidays — 4th of July and the Fourth of July — the former is where I want to tackle everything grilled, charring each ingredient I use for maximum smoky flavor after a spring season of eating barely-cooked fresh young green things. For the first three days of the summer, I don’t bother with the grill until the Fourth of July or later in the season. Instead, I practice the simple art of grilling.
For great grilled dishes, there’s no better region in the world to cook from than the Mediterranean — everything cooks quickly and is treated simply to let the ingredients shine. In Yasmin Khan’s new cookbook, “Ripe Figs,” she focuses on the cuisines of the eastern Mediterranean region, specifically the countries of Turkey, Greece and Cyprus, where she’s spent many years travelling, and where the influence of the region’s food is felt in her north London neighborhood of Green Lanes, home to long-settled Turkish, Greek and Cypriot communities.
Several of the recipes highlight the eastern Mediterranean’s plethora of grilled foods, from lamb and fish kebabs to simple skewered tomatoes and long peppers, blistered until tender and sweet. These dishes are common fare in the area, and the aroma they emit fills the air with a comforting familiarity.
At night, when the ocakbasi kebab houses are all lit up, I love to stroll through the neighborhood, savoring the aromas of grilled meats wafting through the air.” I don’t have to travel far to find the Eastern Mediterranean. Just a few steps from my London kitchen, right here.
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Figs 4th of July Sales 2022
Her charred cabbage with hazelnuts and chile butter, an excellent salad to serve with any grilled meat, emits these heady aromas as it cooks. The leaves are suffused with smoke on the grill via a flavorful olive oil rub with cumin, coriander and allspice and then topped with toasted hazelnuts slicked in Aleppo chile butter.
The floral sweetness of ripe stone fruit — you can use peaches, nectarines, apricots, plums — and figs is concentrated and balanced with char in griddled fruits served over yoghurt with pistachios sprinkled on top and a drizzle of honey. It’s a breakfast dish for Khan, but you could also turn it into a simple dessert by tossing the fruit on the grill at the end of the meal so it’s ready when you want it.
The main event, though, are her adana kebabs. Cinnamon, Aleppo pepper, and Turkish hot pepper paste flavor the ground lamb, which is then shaped into skewers and grilled until charred and aromatic. This is one of the easiest feast meals to set out for entertaining, served with the kebabs alongside chewy flatbread, grilled vegetables, and thick tzatziki.
This is the kind of holiday feast food that everyone craves, especially around this time of year. As Khan notes in the book, “Kebabs aren’t the only Eastern Mediterranean main meals, but sometimes I think they could be and that — given their quality and variety — no one would really mind.”