Crazy water, pickled lemons - Diana Henry

In this culinary exploration of the Mediterranean, Middle East, and
North Africa, Diana Henry has gathered together dishes that combine
exotic flavours in ways long forgotten - or never discovered - in many
Western kitchens. Colourful, aromatic and perfumed ingredients, from
leathery pomegranates, with their insides bursting with ruby seeds, to
flower-waters that allow you to drink in the scent of a garden, combine
to bring an intoxicating whiff of the exotic to your table and pleasure
to your kitchen. The core ingredients of these cuisines are increasingly
available so dishes such as Chermoula-marinated Tuna, Fennel,
Pomegranate and Feta Salad, and Lavender, Orange and Almond Cake are
both delicious and accessible to cook.