A Book of Mediterranean Food

Suliman’s pilaff, 98

in vine leaves, 150

risotto

with mushrooms, 93

with shell fish, 94

in soup, 19

rissoles, meat (youvarlakia), with

avgolémono sauce, 186

rognons braisés au porto, 38

Romesco, lobster, 53

rôti de porc à la purée de pommes,

84

saddle of boar, 88

SALADS