By Nevin Halici [Saqi, 240pp., 2005]

Two subjects that never fail to fascinate audiences of all faiths are food and Sufism. Bringing them together in a single volume is an inspired decision. The book is so heartily endorsed by the grande dame of gastronomy, Claudia Roden, it would be hard to start reading with anything but admiration. Added to this is the presentation of the work, which is masterly. The illustrations by Ahmet Efe bring the book to life without needing a single photograph of dishes or whirling dervishes.

Author Nevin Halici knows as much about Turkish food as any writer around today. For those who have not experienced much more than kebabs, it will be quite a revelation. She starts with a look at the life of the central character in the development of Sufi cuisine. Rumi is known everywhere for his poetry, but his contribution to the kitchen has been less widely exposed. It seems that there are countless parallels between religious belief and the cooking process. Among the many memorable analogies by Rumi that have been cited is: “I was raw, I was cooked, I was burned.”