Sunspear
- Casual Dornish Dinner -Lamb, stuffed grapeleaves, flatbread, white cheese and olives, sweetwine
- Simple Dornish Fare - flatbread, chickpea paste, purple olives, strongwine
- Stuffed Green Peppers - with cheese and onion
- creamcakes, coming soon
Suggestions for Future Books:
- Roman Stuffed Dates in Honey
- Sekanjabin – Arabic vinegar drink
Exclusive Cookbook Recipes:
- Lemonsweet
- Stuffed Grape Leaves - with raisins, peppers, onions, and mushrooms
- Grilled Snake - with fiery mustard sauce
- Breakfast in Dorne
More coming soon!
Surprised that your first dornish recipe wasn’t the one mentioned in the books!
Which recipe is that? I believe that the description in our Casual Dornish Dinner post is from Feast, and we’ve got a couple more lined up in the wings…
I think it is mentioned in a Storm of Swords. When the Brotherhood without banners find arya. One of the outlaws mentions a dornish girl cooking him duck with lemons, or something along those lines. So its not cooked in Dorne, but of dornish origin.
Aha, yes! That’s in our queue of recipes to make yet, but the Pentoshi duck with oranges would be a close substitute in the meantime!
Dornish eggs! I hope you create a recipe soon for Dornish eggs.
We’re on it. :)
Any news on the Dornish eggs?
There’s a Dornish Egg recipe going straight to the cookbook, but since we found blood oranges in the market this week, you can be sure we’ll be making one of Doran Martell’s breakfasts for the blog, too! :)
I’ve been working on a Dornish egg recipe of my own & would love your input on something. What are the “fiery peppers?” I was thinking red Serrano Chiles, any thoughts?
Cool! We made a version of this recently, and used a combination. I believe we had a mixture of jalapenos, cherry bombs, cubanelle, and poblano. Some we picked for flavor/fiery factor, some for the color contrast they would provide with the eggs. Serrano is a little too fiery for my palate, but very Dornish, I’d say.
Looking forward to seeing/hearing what you come up with!
Jalapenos have some of the best flavor when it comes to peppers but I love how the cherry bombs look on the skewers with those kabobs.
We have been trying to find a Dornish peppers and egg recipe too! We ended up with 1 habanero, 1 red fresno, and 1/4 green bell pepper. Seeded and sliced. Sautee in 1/2Tbsp butter, add 3 eggs. For the ‘flatbread’ we went with red pepper tortillas.
First off, I must say that this is a wonderful website and I’ve loved what you’ve done with all of these recipes! One dornish dish that caught my eye whilst reading was “the sweet, …a skull of spun sugar. When the crust was broken, they found sweet custard inside and bits of plum and cherry.” (pg 503 aDwD). That sounded fantastic and I wondered if you’ve tested it out or are planning to?
Oh yes, and well spotted! I’ve been wanting to make that recipe since I first read it in Dance, but with one thing and another (mostly the cookbook), we haven’t gotten a chance. Rest assured, though, that it is foremost in our minds. Perhaps for our season finale feast? :)
I guess this would be Dornish as well: deepfry a handful of keshewnuts in oil(i prefer sunflower) until it’s golden-brown. Sprinkle immediately with some sugar and dry chilly flakes.
Accompanied with pickled olives and some dried apricots on a round platter, it is perfect for the hot nights, when you’re lying around on the pillows drinking spiced cider or wine of fruits and eyeing those exotic dancers from Asshai…