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House and Garden

Anastasia Miari

Travel

A culinary journey through Turkey exploring its extraordinary tradition of hospitality

Hospitality is a cornerstone of Turkish culture and with that comes a passion for good food. Anastasia Miari reminisces about convivial meals – from a meze feast in an Istanbul restaurant to a slow-cooked stew in a hilltop village
Recipes

Cigar bourek

A modern twist on the traditional Borek, this recipe from Mediterranea: Life-perfected Recipes from Grandmothers of the Mediterranean, by Anastasia Miari is salty, delicious and makes for a perfect packed lunch
Recipes

Turkish cingen pilavi salad

Also known as ‘Gypsy Pilaf’, this Turkish recipe from Mediterranea: Life-perfected Recipes from Grandmothers of the Mediterranean by Anastasia Miari makes use of fresh vegetables and salty cheese
Recipes

Crispy red peppers with yogurt and garlic dip

In an extract from Mediterranea: Life-perfected Recipes from Grandmothers of the Mediterranean, Anastasia Miari shares a Turkish recipe that makes for a perfect snack.
Recipes

Herby Turkish eggs with wild greens

In an extract from Mediterranea: Life-perfected Recipes from Grandmothers of the Mediterranean, Anastasia Miari shares a time-honoured recipe for flavour-filled eggs from Turkey
Travel

A food writer's journey around Greece to learn the culinary secrets of the yiayias

Anastasia Miari, the author of Yiayia: Time-perfected Recipes from Greece's Grandmothers, suggests that valuable lessons can be learned from the matriarchs maintaining the country's regional food traditions
Recipes

Kyria Goula's Karevides Yiouvetsi (Crawfish Orzo) from Trikeri

This crawfish yiouvetsi from Anastasia Miari's book Yiayia: Time-perfected recipes from Greece’s grandmothers  is a satisfying pasta dish that tastes of a Greek summer
Recipes

Yiayia Despina's Fourtalia (Egg and Potato Omelette) from Andros

Yiayiya Despina says that the women in her Greek village call this ‘the lazy man’s dish’, on account of how easy it is to whip up.  
Recipes

Smoky aubergine-stuffed tomatoes from Athens

Yiayia Vali's rich dish is best served with a light leaf salad and a crisp glass of Assyrtiko wine.